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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.

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. In addition to Brussels sprouts, broccoli, cauliflower, carrots, and even green beans are all excellent candidates for roasting.

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.

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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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  • Delicious and super easy 🥰
    Followed recipe and turned out wonderful!
    *It is totally worth the 2 min to make sure that the sprouts are flat side down on the cookie sheet as it really helps achieve that golden brown yumminess 😉

    • — Joy Jacobsen on December 22, 2021
    • Reply
  • These are utterly delicious!!!! Could they be cooked in advance and frozen?

    • — Sheena on December 18, 2021
    • Reply
    • Glad you like them! I wouldn’t recommend freezing them though — sorry!

      • — Jenn on December 20, 2021
      • Reply
  • My family dislikes brussel sprouts with a passion. These were delicious and none were left in the bowl!

    • — Marcy Land on November 30, 2021
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  • Delicious!!!

    • — Maureen on November 27, 2021
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  • Love this recipe

    • — Marcia A Hanifee on November 25, 2021
    • Reply
  • Used bacon grease instead of olive oil, not quite as healthy but mighty tasty

    • — Ron on November 15, 2021
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  • Would there be any changes to make if using frozen Brussels sprouts? Should I thaw them beforehand?


    • — Evan on October 2, 2021
    • Reply
    • Hi Evan, Fresh Brussels sprouts are definitely best here. If do you want to use frozen, I believe you could cook them directly from the freezer. They may just take a few extra minutes in the oven. Please LNK how they turn out!

      • — Jenn on October 4, 2021
      • Reply
  • This was absolutely delicious! The flavors melded together beautifully. I had bought a bag of frozen brussels sprouts, butternut squash and onion and was searching for a good recipe to use with them. It was delicious! I served it along side salmon cakes and buttered basmati rice. Can’t wait to try it again with fresh produce! Thank you!

    • — Marina on September 28, 2021
    • Reply
  • Could you serve these at room temperature!

    • — Rena Shenkarow on September 3, 2021
    • Reply
    • Hi Rena, these won’t be nice and crisp like they would be right out of the oven, but you could get away with serving them at room temperature. Hope that helps!

      • — Jenn on September 6, 2021
      • Reply
  • Delicious! I’ve been looking and trying various roasted BS recipes. My search is over — this is the one! Even the “I don’t like BS” folks liked them.

    Thank you for a great recipe!

    • — Debbie on June 28, 2021
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  • My family loved them!!

    • — S Payne on June 6, 2021
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  • Wow the 5 star rating is well deserved! Just made this with dinner and it was delicious! Even my hubby who does not like brussel sprouts said they were not bad!

    • — Melissa on April 26, 2021
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  • My go-to for Brussel sprouts!!! Love this recipe so much, they taste so good and it is so easy to make!!

    • — Grace B on April 22, 2021
    • Reply
  • Really, really good. Even my six year old had a second helping. Can’t wait to make them again!

    • — Katie on March 29, 2021
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  • I was out of honey, so substituted maple syrup. Also baked for 22minutes for just a bit more browning. Otherwise stuck close to recipe. Turned out soooo delicious. Thought I was making extra, but we didn’t have a scrap left.

    • — Shree on March 17, 2021
    • Reply
    • Can you add an herb like thyme or rosemary to it? Can you make the sprouts the day before and put the sweet sauce on it the next day?

      • — Bev on November 12, 2021
      • Reply
      • Sure, Bev, it’s fine to add some rosemary or thyme to these. You can make these a day ahead but they’re really best fresh out of the oven when they’re crispy. For a make-ahead recipe, you might consider this one.

        • — Jenn on November 12, 2021
        • Reply
  • These taste just like at a restaurant!!
    So simple to come together! My husband already asked to have them again this week!

    • — Lesley on February 18, 2021
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  • I used convection roast at 400, and after 20 minutes I sprinkled & tossed with the remaining olive oil and aged espresso balsamic vinegar (omitting the honey), throwing in some craisens and the loose leaves at that time. Delicious!

    • — Nancy on February 9, 2021
    • Reply
    • Ha! I did basically the same, minus the craisins. I have a wonderful, thick sweet organic, balsamic vinegar and found the honey to be too sweet with the sweet balsamic. I crumbled chèvre on ours…sooooo gooooood!

      • — Astrid on December 12, 2021
      • Reply
  • I love this recipe. I have been making it in my own home for a while, but I introduced it to my extended family at Thanksgiving and my husband’s family at Christmas and both sides were wowed! It is so simple, yet so good. This humble side dish easily becomes a star in its own right. One of my favorite side dishes I’ve found yet.

  • I never used to be a fan of brussel sprouts. But this recipe really changed my mind. Yummo!!!!

  • This recipe is the bomb! You can make restaurant quality brussel sprouts at home and it is so easy!

  • I love cooking for family and friends during the holidays and I’m always looking for something a little different to add to my repertoire of standard recipes. There are just some things you can’t mess with, but you can add to, right? Since Jenn’s recipes have become my first go-to recipes I knew this was going to be good. It was better than good. I made it for Thanksgiving and was asked to be sure to include it for Christmas. I did add some dried cranberries when I made it at Christmas to give it a little holiday pizzazz. Excellent!

  • This recipe was super easy to make and turned out lovely. I’ve made brussel sprouts with balsamic before, but never thought about adding honey. These had all the balsamic flavor, but the honey really served to remove what I consider the “nasty” bite that balsamic lends on it’s own. Great recipe – wouldn’t change a thing.

  • I made this for thanksgiving and it was a great exciting alternative to my usual steamed Brussels sprouts. I might parboil them first next time, I like them a little softer. The flavors of the sauce were delicious and this was simple to assemble and roast while the turkey set and the gravy was being made.

  • Super easy and absolutely delicious recipe for brussels sprouts! Between my husband, 3 year old (!!) and me they were all gone! As always, recipe has been perfected by Jenn – I gifted your recipe book to both of my sisters .. it’s a mainstay for all three of us!

  • We made these the other night, along with Jenn’s delicious ground beef chili (https://www.onceuponachef.com/recipes/best-ground-beef-chili.html). In what world did I ever think that the sprouts would be so good my husband and I would both eat a massive plate of sprouts with a little 1/2 cup side of the chili. The cold leftovers were just as incredible, then made a sad salad amazing when I tossed them on top. Who freaking knew. Sprouts!

  • This is the only recipe I use when making Brussels sprouts. Everything taste better when roasting but the honey and balsamic takes it up a notch. Super yummy!

  • Hello! I am excited to try this recipe but it seems like a side dish and I am not sure what to cook for the main. Any recommendations?

  • For the win! Used Flora balsamic glaze instead of the balsamic vinegar. AMAZING!

  • As someone who doesn’t like Brussels sprouts, at all, I have to say that these aren’t bad. My husband loves them and with this recipe, I can make them and eat a few.

  • I made this recipe for my family last night. It was fast, little work, and tasted great. This will be a regular dish in our home!

  • I would at least triple the dressing. Great flavor, just it needs lots with that amount of Brussels.

  • I’m out of honey,substituting maple syrup. I’m adding bacon. Using the air fryer @ 380 for about 9 minutes. Suggest that all going with the traditional oven roasting, to get better carmelization preheat the baking sheet with the oven then putting vegetables cut side down on the hot sheet to be roasted. Works great with all vegetables!

  • Very good and oh so easy!

  • I was hoping to see if any reviewers added bacon to this but can’t find any. I know not the healthy option, but I LOVE bacon in my Brussels sprouts for a special treat 🙂 Would you recommend that in this recipe or not?

    • Hi Stephanie, you could add some bacon here or try this recipe instead. Hope you enjoy whatever you try!

      • Oh oops – I wrote an effusive sprouts review… on the wrong recipe. The bacon, pecans maple sprouts are where it’s AT!

  • This recipe has become our family’s favorite. We are adding it to our Thanksgiving traditions, we love it so much

    • — MaryLynne Pope
    • Reply
  • Love Brussels Sprouts roasted this way. The only change I made was to use maple syrup instead of honey.

  • Hi, Jenn. Can these be cooked from frozen?

    • — Susan Mestanza
    • Reply
    • Fresh Brussels sprouts are definitely best here. If do you want to use frozen, I believe you could cook them directly from the freezer. They may just take a few extra minutes in the oven.

  • Delicious and such an easy recipe👍🏼👍🏼

    • — Mari Estremera
    • Reply
  • I love roasted brussels sprouts. The honey and balsamic take them to another level!


  • Hello, after searching a recipe for Brussel Sprouts, I took a chance to try yours because it sounded interesting with honey and balsamic vinegar. Although I baked them at 400 degrees because I was afraid they might get burnt, but they turned out unbelievably good. Just want to say thank you for the excellent recipe.

  • Hi Jen. I’ve made so many of your recipes and loved every one! Making the Brussel sprouts tonight but need to cook them at 400 as I’ll have something else in the oven. Do you think this will work? How much extra cooking time?

    • Glad you like the recipes! Sure, you can cook these at 400 degrees. I’d give them an extra 5 minutes or so. Enjoy!

  • I don’t have a roast option in my oven. Would I broil or bake and @ what temp?

    • — Cristina botic
    • Reply
    • Hi Cristina, Sorry for any confusion — although they’re called “roasted” Brussels sprouts, that just indicates that they’re baked (and the oven temp is 425°F). Hope that clarifies and that you enjoy!

    • Absolutely the best side and pairs with just about any entrée!

  • Until I tried this recipe, brussels sprouts were my least favorite vegetable. And I love vegetables, but I usually find them bitter, and tasteless. I have tried so many roasted vegetable ideas that I was looking for something new, and I figured maybe it was time to try a new vegetable! Well….. I am so glad I tried this recipe. I love the honey and balsamic vinegar combination, so much flavor, over the roasted brussels sprouts, the char taste is even more enhanced! This is on my Thanksgiving side-dish list! Thank you for sharing, Jenn!

  • So simple and delicious! Made them as a side to some sage brown butter gnocchi and they worked really well together. Would definitely make again.

  • Awesome! Will never prepare brussels sprouts any other way.

  • Yummo! Super easy and very tasty. I have pan fried previously (with success) but its messier. I used this recipe – and because I needed them cooked quickly (last minute meal), I microwaved them for 3 minutes which shortened the cooking time enormously. They still turned out beautiful looking, and very tasty.
    Will definitely be using this method again……and again, no doubt. 🙂

  • How much oil, balsamic vinegar and honey do you use? It says save one tablespoon of oil.

    • Hi Linda, You’ll need 1 tablespoon of balsamic vinegar and 1 teaspoon of honey. Hope you enjoy! 🙂

  • Super simple recipe with amazing flavors! I added some fresh garlic and onions with a tad more honey, YUM! Thank you!

  • Hi Jenn! I’ve made ~10 of your recipes from the site and every one has been a hit! I just ordered and received your cookbook and can’t wait to work my way through it as well. I wanted to thank you for including recipes like this one that are super simple to prepare but taste amazing (in addition to your wonderful recipes that are a bit more involved :-)). They’re so rewarding and make me feel accomplished in the kitchen and excited to cook. I know this may sound extreme, but the little bit of cooking I’ve done so far using your recipes has helped me actually look forward to being in the kitchen, which is saying a lot for me! Just wanted to let you know as a small token of my appreciation.

    • Hi S, Thanks for your note and nice words about the recipes — so glad you enjoy them (and thank you for your support with the cookbook) – I appreciate you taking the time to let me know! 🙂

      • There’s no better side dish than this one. Goes with everything! Thanks!!

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