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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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  • Made these for dinner! Omg! So tasty and easy to make! I should have doubled my recipe. Already saved the recipe for next time.

    • — Stephanie Z on September 30, 2023
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  • I see nothing about washing brussel sprouts before cooking?

    • — Helen on July 12, 2023
    • Reply
    • Hi Helen, I haven’t mentioned that in the recipe, but the Brussels should be washed. Hope you enjoy!

      • — Jenn on July 12, 2023
      • Reply
  • The recipe for roasted Brussels sprouts on this blog is a game-changer! The sprouts turn out perfectly crispy and flavorful, making it a delicious and healthy side dish. Give it a try and you’ll never look at Brussels sprouts the same way again.

    • — Debnath on June 4, 2023
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  • Delicious! The perfect side with NY strip. They were so good that I had the leftovers for breakfast with an over easy egg and a sprinkle of everything bagel seasoning. Thank you!

    • — Beth on June 4, 2023
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  • I have made a couple times. it is very good. everyone wants the recipe

    • — John Downey on May 25, 2023
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  • We enjoyed this dish very much, even my husband, the guy who dislikes veggies!

    • — Jan on May 24, 2023
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  • I have a bag of frozen Brussels sprouts: would this recipe work using frozen sprouts?

    • — Huma on May 2, 2023
    • Reply
    • Hi Huma, Fresh Brussels sprouts are definitely best here. If you want to use frozen, I think you could roast them directly from the freezer (they may just take a few extra minutes in the oven). I’d love to hear how they turn out!

      • — Jenn on May 2, 2023
      • Reply
  • Excellent recipe! I used only 1/2 tsp of kosher salt, no I still found it a little salty. I will use even less next time. I used thick balsamic vinegar, which is pretty sweet, and omitted the honey. It was delicious!

    • — Anne on April 10, 2023
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  • these were amazing! i made them for the first time today and i could not stop eating them! i only had regular salt and i didn’t have balsamic vinegar so i used balsamic vinegar salad dressing but they still came out amazing! i am like the worst cook in the world but these turned out excellent. thanks for the recipie.

    • — jacquelyn konchak on April 10, 2023
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  • This recipe was absolutely delicious and so simple to make. Will definitely make this again and again ….. thanks for posting!

    • — RW on March 25, 2023
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  • Whole family loved – including tween girls & older teenage boys. (Confession: Was running late getting Brussel sprouts started, so after halving, I microwaved them for 4 minutes -until just hot- to speed up roasting so chicken & veggies would be done at same time.) Proceeded with directions as written. ABSOLUTELY WONDERFUL! Will make again many times. Thank you for sharing. Blessings!

    • — Penynah on March 9, 2023
    • Reply
    • Excellent! I love simple ingredients that taste amazing together. I would have never thought of this combo. Hubby and I ate most of them before the rest of dinner was ready! (Which included your skillet turkey burgers and white bean ragout!)

      • — Tonya on April 15, 2023
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  • I love sprouts and this recipe is now a go to. Very simple and VERY tasty. I could eat the whole tray myself. Thank you Jenn

    • — Yvonne on March 5, 2023
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  • Absolutely delicious like all of your recipes.
    Thank you!

    • — Patty H. on February 22, 2023
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  • Awesome….the best ever!

    • — Sharon on February 16, 2023
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  • I never liked boiled sprouts, but after eating them roasted with balsamic as an appetizer at a restaurant, I googled for how to make them at home. Super easy, and I’ve made these a dozen times already. I don’t really measure, and I use Chachere’s creole seasoning instead of salt/pepper. It’s the roasted leaves that give them a much better flavor than boiling, but I do need to watch them after around 15 minutes to prevent burning, especially if I have smaller sprouts.

    • — Tom on February 4, 2023
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  • They burnt on the outside. We were so disappointed! I went back to read the recipe to see if I missed covering them so that they wouldn’t burn. I only did 15 minutes in the oven! My husband thought they were dry which they were. The vinegar and honey were good idea. We will not do this again at this temperature or in the oven.

    • — Sophie T. on January 23, 2023
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  • temperature of oven please

    • — Norine Sloan on January 9, 2023
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    • The oven should be set to 425°F. Enjoy!

      • — Jenn on January 10, 2023
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  • What the heck did I do wrong? These came out terrible for some reason

    • — Mel on December 31, 2022
    • Reply
    • Hi Mel, Happy to help troubleshoot — when you say they came out terribly, was it the taste or texture?

      • — Jenn on January 2, 2023
      • Reply
  • I’ve used your recipes for a while now. It’s a go to site when I search a recipe because I know it will be great!

    • — Mary Hand on December 23, 2022
    • Reply
    • 💗

      • — Jenn on December 24, 2022
      • Reply
  • Yum! I sautéed some pancetta and then added a shallot. After they were browned, I added them at the end with the olive oil, honey, and vinegar. Dee-lish!! Thanks!!

    • — Jane on December 21, 2022
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  • This was great! Thank you!

    • — Serenity on December 9, 2022
    • Reply
  • I made these at Thanksgiving and my family gobbled them right up! Simple but fabulolus! Followed the recipe exactly.

    • — Cindy G on December 8, 2022
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  • Hello Jenn,
    I love your recipes and your presentation, well: I love your website! I grew up in Switzerland where we almost always serve prepared chestnuts mixed in with veggies.
    I’m hanging on to this tradition, still; when I saw your appetizing Brussels sprout picture, I knew I had to share this recipe idea with you. And you may tell everyone about it! Especially those who are otherwise not particularly fond of Brussels sprouts will make an exception.

    • — Irène Arm on December 2, 2022
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  • Perfect!

    • — Carmen on December 1, 2022
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  • Omg this is the worst recipe I have ever made. I love brussel sprouts, balsamic vinegar, and who doesn’t love honey, but these ingredients do not go together well at all!!! Just roast the brussel sprouts with some olive oil or butter with salt, pepper, garlic, and parmesan. This was so nasty!!! Never again.

    • — Renee Fye on December 1, 2022
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    • I had the same experience

      • — Mel on December 31, 2022
      • Reply
      • Takes the humble brussel sprout to a whole new level. I love them any way they’re put in front of me, but this is probably my favorite. Thanks for posting!

        • — T on March 15, 2023
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  • These turned out well. I really liked that the Brussel sprouts cooked perfectly and there were no burned outer leaves. The only thing I would change is on my end. I used a dark honey from Greece. I think next time I will use a lighter honey. Thanks!

    • — Kristin BP on December 1, 2022
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  • I made these for one of our Thanksgiving sides and everyone loved them. Roasted them while the turkey was resting. They are easy to make and not overly sauced. Just perfect!

    • — Cindy G on November 25, 2022
    • Reply
  • My coworker mentioned this is the way he makes his Brussels sprouts, so being a fairly recent convert to this vegetable, I had to try. This is my preferred way to make these and agree with the commenter that this recipe makes these not overly sauced, which is good for not having soggy sprouts when you bring them to someone’s house! I have eaten them a day or two afterwards and still enjoyable. Great recipe!

    • — chikpea on November 25, 2022
    • Reply
  • I need to adjust for a larger serving than the default 6 servings, how do I do this?

    • — Twee on November 23, 2022
    • Reply
    • Hi Twee, there’s no function to scale recipes on the blog, so depending on how many you want to serve, you’ll just need to increase the ingredient amount accordingly. Math isn’t my strong suit, but if you need help, I’m happy to try!

      • — Jenn on November 23, 2022
      • Reply
      • Thank you, I’ll adjust accordingly then. I’m looking forward to trying this recipe!

        • — Twee Nguyen on November 24, 2022
        • Reply
  • Great base recipe. I added dried rosemary because it needed a little something. Now it’s perfect!

    • — Sara on November 23, 2022
    • Reply
  • How do you feel about blanching in advance and then roasting when ready to eat? I would like to use this recipe as a side dish for Thanksgiving but would like to reduce the time.

    • — Molly on November 18, 2022
    • Reply
    • Hi Molly, I don’t recommend blanching the Brussels sprouts – they won’t get crispy. But I do think you could roast the sprouts ahead and then reheat and add the honey and balsamic before serving.

      • — Jenn on November 20, 2022
      • Reply
  • Looks like a delicious recipe! Would they turn out well if I roast them at 375 degrees? I’d like to put them in the oven along with something else that I need to roast at that temp. Thanks!

    • — Cooking Mama on November 17, 2022
    • Reply
    • It will work to roast them at 375; they’ll just take longer to cook. Once you remove the other item from the oven, you may want to stick the pan under the broiler for a minute just to give them that nice crisp exterior. Hope that helps!

      • — Jenn on November 18, 2022
      • Reply
  • Hi Jenn I’m wondering is this 1 1/2 lbs after trimming them and removing outer leaves or before? Thank you so much

    • — Melissa Pickard on November 15, 2022
    • Reply
    • Hi Melissa, the 1.5 pounds is what the Brussels Sprouts should weigh prior to trimming. 🙂

      • — Jenn on November 15, 2022
      • Reply
  • A great recipe. The taste of the sweet and sour was just the right combination.

    • — cs on October 27, 2022
    • Reply
  • These were amazing. Perfectly sauced, unlike in some restaurants where the sprouts are drowning in sauce. Also it’s so easy. Will make this again and again!

    • — Nicky on October 9, 2022
    • Reply
  • Hi Jenn. Canadian Thanksgiving will be here in another week & I am planning on making these. Do you think I could make these earlier in the day & reheat? If so how would you recommend reheating? Thanks for your expert help as always!

    • — Dana on September 28, 2022
    • Reply
    • Hi Dana, Yes, that will work. Just reheat them in a 350-degree oven when you’re ready to serve them (and wait to toss them with the remaining olive oil, balsamic, and honey until right before serving).

      • — Jenn on September 29, 2022
      • Reply
      • Thankyou!

        • — Dana on September 29, 2022
        • Reply
  • I’ve had Brussels sprouts before and it was “take ‘‘em or leave ‘em”, they were okay. I tried this recipe and LOVED them. I was out of balsamic vinegar and used balsamic fig glaze instead. Yum!!

    • — Emelgee on August 25, 2022
    • Reply
  • Wow! Delicious! 🥰

    • — Vironika on June 1, 2022
    • Reply
  • Thank you very much! This simple to make…and super tasty.

  • I love this recipe and so does my family and any guests I make it for. Most folks that say they don’t like Brussel sprouts, like this version.

    The only better way to make brussel sprouts that I have found is this one… I ate these at a tapas restaurant in Portland, then searched it out online… So good, but not as good for you as Jenn’s. I usually make this for special occasions because it’s more of a rich dish.

    The other thing about this sherry, bacon, cream sauce, is that it’s great as a base for a shrimp/chicken over pasta, with minor variations… Like a little lemon for shrimp, or some fresh basil for chicken.

    If you have a few minutes free, try this recipe, you will love it.


  • I have been trying for years to make and be able to eat… these were absolutely delicious, even my picky son loved them!! The only regret I have is that I didn’t make more!! I will definitely make again soon!

  • Never thought of adding a touch of honey to this. Perfectly delicious!

  • I am not a real fan of brussel sprouts however found this recipe and created it for Thanksgiving and it was a big hit. I actually enjoy eating brussel sprouts now. I am looking forward to the kale and brussel sprout salad. Thank you for making veggies tasty

  • I usually like to roast my Brussels after turning cut side up, seasoning with S&P and drizzling with maple syrup but this sounds fantastic. My next batch will be done this way.

  • Delicious! I’ve tried many roasted brussels with balsamic and this is definitely my favorite. Thank you for this recipe Jenn.

    • — Barbara Carroll
    • Reply
    • What temp?

      • Hi Rod, they should be roasted at 425°F/220°C. Hope you enjoy!

  • I have made these 4 times in the last couple of months and they were a huge sucess. Easy to prepare and delicous to eat!

  • Delicious. My husband who has hated brussels sprouts all his life (he’s 68) said he couldn’t believe I’d finally cooked them in a way that not only tasted amazing, but that he’d actually want to eat them again. Used really good balsamic (Maletti Regnani). Thank you

  • How hot is the oven supposed to be?

    • Hi Patti, The oven should be heated to 425°F/220°C. 🙂

  • I made this Brussel sprouts recipe today and we loved it. The finish with EVOO, balsamic, and honey elevates the flavor.

  • Loved this recipe! I never really wanted to try brussels sprouts but my husband likes them. So I’ve spent years avoiding them. For New Year’s Eve I decided to try this recipe thinking that there was a shot I’d like it. WOW ! I loved it. I never would’ve thought I’d be someone eating brussels sprouts but it is really good recipe. I will absolutely be making it again and sharing it

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