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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.

Spoon in a bowl of roasted brussels sprouts with balsamic vinegar and honey.

Crispy roasted Brussels sprouts don’t need much embellishment—they’re good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller sprouts are a bit sweeter and more tender, they cook too quickly and therefore won’t brown as nicely.

Roasting is an easy and delicious way to prepare many vegetables. For more ideas, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.

What You’ll Need To Make Roasted Brussels Sprouts

ingredients for roasted Brussels sprouts

Step-by-Step Instructions

cutting the Brussels sprouts on cutting board

Begin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

tossing Brussels sprouts with oil, salt, and pepper on lined baking sheet

Directly on a foil-lined baking sheet, toss the halved 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.

roasted Brussels sprouts fresh out of the oven

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts; toss to coat evenly.

tossing roasted Brussels sprouts with balsamic and honey

Taste and adjust seasoning, if necessary, then serve.

Spoon in a bowl of roasted brussels sprouts with balsamic vinegar and honey.

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Video Tutorial

Roasted Brussels Sprouts with Balsamic Vinegar & Honey

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.

Servings: 6
Total Time: 30 Minutes


  • 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


  1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
  2. 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.
  3. 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.
  4. *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

Powered by Edamam

  • 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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  • Had to use some frozen Brussels sprouts that I had defrosted in the microwave, followed its instructions by defrosting by weight but they ended up real soggy. Followed the recipe exactly and they taste great but weren’t crispy because of my microwave mishap! Nonetheless, great recipe! Will definitely try it again, but with fresh Brussels sprouts 🙂

  • At last, using this recipe I’ve found a way to cook brussel sprouts and enjoy the taste!

  • This was the most perfect version of roasted Brussels I have made yet. Thank you for showing me how it is done RIGHT!

    • Best sprouts I’ve ever made! Thanks for such a great recipe.

  • Made this last night, what a hit. Will make it again and again and again….

  • Yet again, another incredible recipe from Jenn. This will now be my go to recipe for brusssel sprouts.

  • Just made this….very good. Great easy recipe living alone, wanting to warm the house with the oven too.

  • I ate the whole tray myself! These are a yummy twist on Brussels and so delicious!

  • These are absolutely scrumptious! But at a recent wedding reception, instead of honey & balsamic, they used sweet chili sauce. What?!! Try it, you’ll love it!

  • Excellent Brussel sprouts! perfectly caramelized and delicious. served w grilled sausages and rice. perfect mid-week dinner!

  • Wow! This was an amazing side dish with our Canadian Thanksgiving Turkey dinner! I made it exactly as written but I topped the brussels sprouts off with some chopped cashews and pitachios on top as garnish. Outstanding!!!

  • I forgot to add the honey at the end–in a rush to get dinner on the table. I fix roasted Brussels sprouts like this a lot. Easy and delicious.

  • I enjoyed this dish a lot! My boyfriend felt sauce was too vinegar bold but I enjoyed it!

  • Ok so these are a big winner in my house! I’ve made various versions of brussel sprouts over the years but the kids agreed these were the best. Love the crispness from the oven combined with the sweetness from the honey and flavor punch from the balsamic. Thanks Jenn!

  • I made this for my very picky brother-in-law. Brussel sprouts are one of the few vegerables he will eat. He loved it. Enough said!

  • Can this recipe be made in an instant pot, to hasten the cooking time?

    • I don’t recommend it, Orna – sorry!

  • I’m bringing these to a family potluck this weekend – would it be better to roast them at home and reheat in the oven for a few minutes, or just roast them at my relative’s house? Can’t wait to try the recipe, it looks delicious!

    • Hi Susanna, These are definitely best roasted right before serving, otherwise they lose their crispy texture.

  • I have found Brussels Sprouts to be great but I almost always prefer to prep them in a skillet. I start with a cold pan (either All-Clad or something similarly responsive) and put in some neutral grapeseed oil (or peanut or safflower) and some crushed garlic and then put the sprouts cut side down and then start the pan and let them char. Then flip as I go and finish with balsamic or pom molasses and honey. On occasion I’ll also toss in some pine nuts or pistachios before I glaze but this style is a bit different than a simple roast. I’ll try roasting them but figured you’d already tried cooking them in a pan but I found the trick was starting in a cold pan so they charred and picked up the flavors I was using. Lots easier to do it in the oven when you’ve got 17 different dishes and twenty people waiting to start the Seder, but it’s ideal for a Tuesday night meal 😉

    BTW, great blog 😉

    • — Boogie Booginacious
    • Reply
  • I never liked Brussels sprouts as a child. They looked and smelled funny. However, with the recent craze of roasting Brussels sprouts, I discovered how wonderful they can be. This recipe is simple and fabulous, even the picky eater in my house loves them!

  • These are so good my family asks for them! I always add about a tablespoon more balsamic than the recipe calls for but otherwise I follow the recipe. And if you’ve got Jenn’s most recent cookbook the brussel sprouts and shallots recipe in that is also a winner but I can’t review it here. Thanks for making such delicious recipes that my kids actually want to eat their veggies!

  • I love this recipe!! I made this for my in-laws and my father-in-Law who is usually very critical of food loved this. The first time I made it I followed the recipe. The second time I realized I didn’t have honey so I used maple syrup and it tasted just as yummy!

    • — Johanna Flores Hauser
    • Reply
    • Oops…I don’t know what happened but I meant to have this five stars.

      • — Johanna Flores Hauser
      • Reply
  • Can I serve them cold>

    • Hi Mary, I think these are best eaten right out of the oven, but a number of readers have commented that they’ve eaten them cold and have enjoyed them! 🙂

      • Jenn,
        Do you think it would hinder the taste too much if I subbed erythritol for the honey? I’m on a low carb diet and honey is not my friend lol.

        • Hi Audrey, I wish I could help but I don’t have any experience with erythritol so I can’t say how it would impact the recipe. I’m sorry!

  • These stole the show at dinner. Absolutely perfect.

    • Made this with the intention of serving it as a side dish, and accidentally ate the entire bowl 🤭 Delicious!

  • My family rated this dish a five star! Thank you!

  • Loved these brussels! Our entire family (all ages) loved the contrast of the sweet of the honey with the balsamic vinegar. Even our 18 month old ate some! Still need to figure out how to get that crisp that I love about restaurant brussels, but these are fabulous.

  • This is now my favorite way to prepare Brussel Sprouts.
    I’ve used balsamic before but never with honey.
    Who knew the hint of honey would transform the usual Balsamic Roasted Brussel Sprouts recipes?
    For those who mentioned the sauce being thin should try a decent real Modena Balsamic, not the fake sweet watery junk from the Grocery Store labled “Balsamic”.
    Real Balsamic is much thicker and aged in wood.

  • This sounds like an awesome recipe! I have frozen brussels sprouts, should I let them defrost before cooking or can I take them straight out of the freezer and toss them right then?

    • Hi Sarah, I think fresh Brussels sprouts are best here, but you can use frozen if that’s all you have. Yes, I would just follow the recipe as written. Please LMK how it turns out with frozen Brussels! 🙂

    • What are the measurements for 4lbs of Brussel sprouts.. I’m making them now…

      • — Madelyn Palmadesso
      • Reply
      • Hi Madelyn, I’d just multiply all the ingredients by 2.5. It’s not exact (proportionally) but close enough that it will work well. enjoy!

  • Can I reheat in microwave, if taking to a dinner?
    Thank you!

    • You can, Fran – they just won’t be crispy like they are when they come out of the oven.

  • Have to bring a few sides to dinner at a friends. OK, so I made these but the problem is, I have to run out for more sprouts. My husband and I ate so many by dipping them in the BV-H sauce – right out of the oven, that I now do not have enough for dinner. WOW! What a treat these are. Would definitely be a great appetizer also, with the sauce as a dip. Fast, easy but mostly DELICIOUS!

    • lol

    • What is BV-H sauce and where do I purchase it? Thank you

      • Hi Sue, I think she’s just referring to the Balsamic Vinegar and Honey sauce. 🙂

  • hi, once removed and tossed with vin and honey-could I place back into oven for a few minutes to get and keep a crisp to them? happy thanksgiving!

    • Sure, Kelsey – that’s fine.

  • hi, need to make these ahead and bring to thanksgiving dinner. Can they be reheated in the microwave when i get there?

    • Yes, it can be heated in the microwave – it won’t be crispy that way, but will still be tasty.

    • Hi Jenn,
      I’m serving these to a plant-based crowd – would I be ok to use maple syrup instead of honey, or do you think the flavours would be off?

      • Sure, that’s fine, Julie. Enjoy!

  • Loved this recipe!! This went great as a side with a roasted chicken and salad. My husband reheated some leftovers in the oven on 425 and they heated up ok too! Definitely will make this again.

  • Hi Jenn!

    Could I cook the brussel sprouts on the grill instead of the oven? Thanks! I LOVE all of your recipes and your book!

    • — Nader Jazayeri
    • Reply
    • Glad you like the recipes, Nader!! Yes, with a grill pan, I think you could cook these on the grill. Hope you enjoy!

  • I’ve made this several times, and it is really so yummy! It made me a Brussels sprouts convert! Thanks for sharing the recipe!

  • Also, it is ok to marinate the sprouts in olive oil, salt and pepper? I hope it will not affect the crispiness after it comes out of the oven. Thank you. 🙂

    • It’s not really necessary to marinate the Brussels sprouts, but I don’t think it will hurt!

  • Hello there, I am going to try this recipe this evening…question, a tsp of honey doesn’t seem like much, are you sure that is enough or would it hurt to add more? Thank you very much. 🙂

    • Hi Celeste, I would encourage you to stick with the 1 tsp. of honey as the recipe is written to achieve a nice balance of tastes between the balsamic vinegar and the honey. That said, if you like a sweeter finish, feel free to add more to taste. Hope you enjoy!

  • The brussels sprouts were crispy when taken out of the oven, but the moment I added the balsamic glaze, it was no longer crispy. How can I avoid this from happening again?

    • HI Jane, you’re right – once you coat the Brussels sprouts with the balsamic vinegar mixture, they definitely lose their crispiness. To avoid that, you can try serving the sauce on the side for dipping. Hope that helps!

  • We had these for dinner tonight with your baked salmon with honey mustard Panko crust (and boiled potatoes). The flavors were utterly delicious and the receipes complimented each other perfectly. So glad we found your website.

  • Can these be made the day before and then reheated?

  • This is a great recipe. I made it for a family dinner and received so many compliments (and an empty bowl) I made it again for Christmas. Same result.

  • This recipe is awesome

    • — Cynthia Makisi
    • Reply
  • This recipe is spot on. Many others suggest par boil ahead. But the ease of this one really works. Halving the sprout and the balsamic/honey is a marriage of symphony. However, I would like to encourage all, to skip the aluminum foil. Use a glass baking dish. I know it is hard to separate from such a tried and true tool, but we must do all we can to eliminate aluminum while cooking. The glass/ceramic 13 x 9 is perfect for this! Be well all!

    • Thank you so so much for the reminder about aluminum. I will use my glass dishes. XOXO

    • You could always line the pan with unbleached parchment paper to prevent sticking and easy clean-up!

  • Yum! This recipe beats out my other favorite brussel sprout recipe. It is uncomplicated and delicious.

  • These are amazing. Followed the recipe exactly and they came out perfect!! My kids even gobbled them up. My new favorite side dish!

  • These are delicious! Made them for Christmas Day, along with the beef tenderloin and red wine sauce and it has to be one of the best dinners I’ve ever made – or eaten, lol! 5 stars all the way. A tip, I prepped the sprouts the night before and kept them cold and it was a real timesaver.

    • And by prepped I mean I just cut off the ends, took off any bad outside leaves, and halved. I did not add any of the other ingredients.

  • Can this be made in advance and reheated?

    • Hi Ann, You could make this dish ahead but the sprouts won’t stay crispy like they are right out of the oven.

  • The family really enjoys roasted Brussels sprouts. This recipe was a hit!

  • Oh my goodness. I have NEVER liked brussels sprouts – not even swimming in cream and gorgonzola. But this? Purely divine. I’ve made it every week for a couple of months – my husband and I can’t get enough of these. They have this delightful nutty flavor that is brought out by the roasting and not at all bitter. The balsamic and honey are the perfect proportions for balancing sweet and tart. I’ve also tried it with a medley of brussels, sweet potatoes, carrots, and parsnips. Thank you so much for this recipe. Even my 5 year old loves it.

  • Okay I didn’t have regular balsamic vinegar so I used a strawberry infused balsamic vinegar and figured either I’d love it or I’d hate it. It was amazingly wonderful!! I’d followed the directions to the letter except I used the strawberry infused instead of plain.

  • Unfortunately I bought a rather tasteless batch of brussel spouts. I guess they were older than desired. Adding balsamic vinegar revived my dish and made it interesting and delicious. You saved the day… genius!

  • love this recipe!!! ive made several attempts to make brussel sprouts and almost gave up finding a version my husband and i liked. this one is the winner! will be adding it to the dinner rotation!

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