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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This recipe was perfect! I made it with Jamaican Oxtails and Jambalaya. My kids enjoyed them too!
I want to take this dish to a dinner and wonder how they keep if you make them just before you go to the dinner. They would sit about 1 1/2 hrs
Hi Debbie, They will be fine; just reheat in a 350 degree oven before serving.
I bought brussel sprouts knowing at least that I wanted to roast them in the oven but wanted to make it delicious. So I searched and found this wonderful recipe at Once Upon a Chef. So I tried it this evening. It was the rave of tonight’s meal! I used Star Thistle honey which gave it a slightly sweet taste, but not too much. It is a definite side dish winner. I’m definitely making this recipe again and again!
These were amazing, and faster than most brussel sprout recipes! They were not overly balsamic tasting, nor too sweet. Just the perfect balance! I added a little extra salt and a squeeze of lemon and it was gone within minutes!! A new favorite!
What would you recommend serving with these? Chicken or Steak? Or any other suggestions?
Hi Megan, Either one; they go with just about everything!
These are amazing! I started a grain-free, low carb, low sugar, diet about two months ago. (So far I’ve lost 20 lbs I could never lose before!) I miss bread and pasta and sweet treats, but have gotten over them. I have to tell you that the first taste sensation I received when I popped the first lil sprout into my mouth was that of a donut hole! Weird, I know, but; nonetheless, true! What a delightful surprise for this ex-donut eater! They are yummy!
These were amazing! I don’t like brussels sprouts that much, but these were addicting. I added a 1/4 tsp brown sugar at the end because the balsamic vinegar was a little bit too strong, but my whole family loves these and I can’t wait to make them again. The simplicity is a huge plus as well. The only problem? I didn’t make enough 🙂
Loved these! I had never had brussels sprouts growing up, but on my quest for healthier food for my family, I gave these a try. I used a sugar free honey and during the last 5-10 minutes, I added fresh minced garlic to the pan. After I was finished cooking, I transfered them from the pan to a serving dish and topped them with fresh grated parmesan cheese, and covered them for a few minutes to let the cheese “melt”. I definitely will be on the lookout for more fresh brussels sprouts so I can make these again!
I couldn’t’t find fresh Brussels sprouts , so I thawed the frozen ones,and everyone loved them,a granddaughters said she doesn’t’t like Brussels sprouts,but tried these and loved them.
Great recipe! Hubby and I love brussel sprouts, but kids tend to ‘dislike before even trying’. I did not have honey on hand so I used a little bit of brown sugar. Recipe was a huge success! One note, if using a convection oven reduce temperature by 10 degrees and cooking time by 5 minutes.