Roasted Brussels Sprouts with Balsamic Vinegar and Honey
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It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life. Even Brussels sprouts-skeptics will love these!
Crispy roasted Brussels sprouts don’t need much to shine—they’re delicious made with just olive oil, salt, and pepper—but a splash of balsamic vinegar and a drizzle of honey takes them over the top. The vinegar adds brightness, the honey a subtle sweetness, and together they balance the sprouts’ natural bitterness beautifully.
When shopping, look for firm, bright green heads with tightly packed leaves, and choose larger sprouts over smaller ones; while the little guys are slightly sweeter and more tender, they cook too quickly and won’t brown as nicely.
These roasted Brussels sprouts are perfect for busy weeknights and special occasions alike. Simple and unfussy, they’re right at home on a Thanksgiving, Christmas, or Easter table. For more easy roasted vegetables, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
“Best Brussels sprouts ever! My son and I ate the whole batch in one sitting.”
What You’ll Need To Make Roasted Brussels Sprouts
You’ll need Brussels sprouts, olive oil, kosher salt, black pepper, balsamic vinegar, and honey.
Step-by-Step Instructions
Step 1: Prep and season. Stem and halve the Brussels sprouts, quartering any very large ones. On a foil-lined baking sheet, toss them with 2 tablespoons of oil, the salt, and the pepper.
Pro Tip: Cutting the sprouts into uniform, halved or quartered pieces is the trick to ensuring they all roast at the same rate. This prevents the smaller sprouts from burning while the larger sprouts are still tough and raw in the middle.
Step 2: Roast. Roast for about 20 minutes, stirring once halfway through, until the sprouts are tender and golden brown.
Pro Tip: For the best texture, roast the sprouts cut-side down on the baking sheet for the first portion of roasting. This direct contact with the hot foil creates a deep, caramelized exterior that mimics a pan sear without the extra effort.
Step 3: Glaze. Drizzle the remaining tablespoon of oil, the balsamic vinegar, and honey over the roasted sprouts and toss to coat evenly.
Pro Tip: The reason for waiting until the sprouts are fully roasted before adding the honey and balsamic vinegar is that if you add these high-sugar ingredients at the beginning, they will likely burn before the sprouts are actually tender.
Step 4: Finish and serve. Taste and adjust the seasoning if necessary, then serve.
Pro Tip: These are wonderful as is, but if you want an extra layer of texture, toss in some toasted walnuts and dried cranberries right before serving. The crunch and tartness pair perfectly with the sweet and savory glaze.
More Brussels Sprouts REcipes You’ll Love
Video Tutorial
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
A foolproof roasted Brussels sprouts recipe that uses high heat to deliver perfectly caramelized edges every time.
Ingredients
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
- *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Nutrition Information
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- Per serving (6 servings)
- Calories: 116
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 12g
- Sugar: 4g
- Fiber: 4g
- Protein: 4g
- Sodium: 321mg
- Cholesterol: 0
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made these for dinner tonight on the side of a grilled pork loin sandwich. This is one of my new favorite Brussels sprouts recipes! Thanks so much!
I’m going to preface this by saying I typically love Jenn’s recipes. There are a ton of delicious ones on the site. However, I followed this one to a T and found the sprouts bitter and unpleasant. The balsamic and honey didn’t add anything positive to the eating experience.
Not giving up on Brussels sprouts though! Will try a diff recipe on the site another time 🙂
I agree with your comment I ended up throwing mine away. They tasted gross…..
Most delicious Brussels sprouts I have ever made! After slicing to uniform size I did steam them over boiling potatoes until soft but not mushy. I don’t like hard sprouts. I roasted with oil and salt and pepper. For timing with chicken and smashed potatoes I removed sprouts for about 20 min. I drizzled balsamic vinegar and honey before putting in oven a second time. Worked perfectly. Loved them. Thank you!!
Jenn – Many items on our holiday menu are favourites from your collection. Your Hummus, Crispy Roasted Potatoes, Roasted Carrots with Thyme, Roasted Brussels Sprouts with Balsamic Vinegar and Honey, Lemon Pudding Cakes, and Molten Chocolate Cakes.
I have three questions:
1) Can I remove the refrigerated molten chocolate cakes from the fridge more than 30 minutes before baking, perhaps 45 minutes to an hour, or would that destroy the cake construction?
2) Can I prep the three veggies in advance with the olive oil, salt, pepper, and herbs? Or will they get soggy? If they won’t get soggy, how far in advance can I prep them? Hours or the night before?
3) The veggies all roast at the same oven temperature. Do you suggest using two ovens, or would they cook evenly in one oven? If I can make them all in one oven, I could keep the second oven to keep other things warm as they are ready.
Thank you for your responses and all your amazing recipes and hints. Happy Holidays!
Hi Lori, answers below:
1. Yep, it’s okay to have the chocolate cakes sit out for up to an hour.
2. It’s fine to prep the veggies ahead; I’d stick with a few hours.
3. In the perfect world, I’d say to use both ovens to roast three trays of vegetables, but you can get away with one. You may want to rotate the pans halfway through roasting time to promote even cooking. Also, because the oven will be more crowded, they may take a few minutes longer to be fully cooked.
Hope everything comes out well and you have a wonderful holiday!
These wee perfection.
Oh my gosh! So delicious and simple.
What is the best tasting balsamic vinegar? I always get one that I don’t like the way it taste!!
Hi Brenda, Lucini and Colavita are both good.
I’ll be making this recipe for the second time, it was that good. This time I will be roasting the brussels sprouts first and re-heating them when the guests arrive. Should I add the balsamic vinegar, etc. before re-heating or after?
Hi Linda, Glad you liked them! I’d add the balsamic vinegar and honey after reheating them.
Best brussel sprouts I have ever eaten. They melted in my mouth. I plan to take them to our Thanksgiving day pitch-in next year.
Made it for Christmas, did not like it. They didn’t get crunchy for me, I think maybe because of the aluminum foil (I don’t normally use when roasting vegetables) and too much oil. 🤷♀️
I made these for Thanksgiving and some of my guests had 3 or 4 servings! These were simple to make and absolutely wonderful. I am usually not a Brussel Sprouts lover, but this recipe made them truly delicious.
I have never been disappointed with any of your recipes.
Added to my Thanksgiving dinner and enjoyed by all!! So simple, but delicious!
Thanks Jenn!