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. For more ideas, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
What You’ll Need To Make Roasted Brussels Sprouts
Step-by-Step Instructions
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.
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.
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.
YOu may also like
- Brussels Sprouts Gratin
- Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup
- Brussels Sprouts Salad with Apples, Walnuts & Parmesan
- Kale & Brussels Sprouts Salad with Lemon Mustard Dressing
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.
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.
Thank you! I’m always trying to find a good recipe with Brussel Sprouts. I think this is it.
Very tasty and so easy to make!
Sooo delicious! We love roasted brussel sprouts but these are next level! Can’t wait to have them again.
I made both the sprouts and the carrots. By far these are the best tasting sprouts and carrots I have ever made. I did add just a bit more honey to the sprouts, but they are delicious. I generally do not eat carrots, but the roasted carrots with the thyme are the bomb. Just the best!
Can I use balsamic reduction to substitute the balsamic and honey?
Sure, that should be fine.
JUST IN CASE YOU DID WHAT I DID :
I was in a rush and didn’t read the recipe all the way thru so I put ALL of the ingredients on the brussels sprouts in the pan before roasting (honey, balsamic, all oil).
I bet they were even better than putting that mix on after roasting because it all kind of caramelized. I did watch them and stir mid way thru cooking. I also grabbed a balsamic glaze that I had bought at Costco instead of plain Balsamic. YUM! I ate all the leftovers after dinner.
Did anyone steam the sprouts 1st?
I have always hated brussel sprouts, until NOW. This recipe is not only easy, but so tasty! This was my first time making brussel sprouts, so I was a little worried when sone of the leaves started to turn black while roasting. But with the honey balsamic glaze, those crispy guys were my absolute favorite part! Thank you for sharing!
Thank you so much! First time for me to be able to roast Brussel sprouts and it came out very good.
Hello Jenn,
Thank you for another crackin’ recipe. While I do love the bitterness of Brussel sprouts, frisee, etc., the roasting and ingredients removes any of that. I give this one a Bee Gees’ rating, “Too Much Heaven.”
This recipe is a 10. I normally am not a fan of Brussel Sprouts, but this was incredibly delicious. I backed off the pepper, used course-grained Kosher salt which sticks a bit less, but added bacon-chipotle-sea-salt.
This recipe was excellent and came out perfect!
Trying to lower my cholesterol and found this recipe.. easy to make and so good! The balsamic vinegar and honey really made this perfect! This is now my go to recipe for brussel sprouts!
This was an easy and delicious way to make Brussel sprouts! This is going to be my default recipe!
I’ve made this recipe twice before on the holidays so I thought I would kick it up a notch and change the honey to maple syrup and add bacon pieces, it was so savory and delicious everyone enjoyed the new twist.
Wonderful addition – now permanent addition – to our Christmas holiday dinner. Thank you!!
This has been my go to Brussel sprouts recipe since 2015 when I first discovered!! ❤️ So simple and delish!! It is always a hit, I typically make Thanksgiving and/or Christmas dinner for family and it is request every time, even from kiddos. Fantastic recipe!! 😁🌲
Home Run!!!,loved it so much it’s making the Christmas table this year, will be in my heavy rotation. YUM
tasted like candy! Enjoyed making this. Thank you.
I like roasted Brussels Sprouts but loved this recipe. The balsamic vinegar and honey added that delicious flavor that is to die for. I included this recipe this year for my Christmas dinner. It was a hit. Thank you for sharing.
My wife has never liked brussels sprouts and when we have them, it is up to me to cook them. Tried this recipe which is pretty simple and straight forward. She liked them but I still will have to cook them in the future!!
This is my go to recipe for Brussel sprouts. The tangy sweetness of the Balsamic vinegar and honey are an amazing addition.
I substituted maple syrup for the honey, and maybe just a little more than the recipe stated, because is there anything maple syrup doesn’t make better? These were really delicious!
I very rarely comment on anything, idk if I’ve ever commented on a recipe. BUT this is my go to Brussels recipe now. I love it. The toddlers love it. It’s easy and the flavors can wow guests if I need.
Delish!! And Easy!! I used my very, almost said overly expensive Giuseppe Gusti balsamic. That stuff would make a dog biscuit world class. Loved the simple recipe..and gonna try it with Vermont maple syrup next time.
I loved this!! This was so easy to throw together. There were only a few simple ingredients needed for this recipe, which I already had on hand in the kitchen. The flavor was wonderful. I will be making this again and again. Thanks for sharing this recipe.
This was phenomenal!!! I’m going to fart so much tonight because I could not stop eating all of them!!!
OMG! You made me laugh my ass off. No pun intended!
This is my new favorite brussel sprout recipe!
This recipe sounds wonderful. Can I freeze and reheat?
Unfortunately, I don’t think this would freeze well — sorry!
Made this Saturday night; sprouts browned as advertised though I used parchment paper and ghee. Excellent way to prepare sprouts. Everyone enjoyed
sadly, not a hit at our house
Great, simple recipe, that took minimal time to prepare. Made this for Thanksgiving and it was a hit! Thanks for sharing.
This is not a helpful recipe. At what temperature should oven be? Amount of balsamic vinegar and Honey?????
Hi Eva, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
I don’t know what I did wrong, but I followed this recipe to a T and they came out so mushy and overdone 🙁
Do not recommend.
This was fabulous and I didn’t change a thing. I typically like brussel sprouts in small doses, but I could eat this entire sheet pan. The flavors are layered. You can taste each ingredient separately, so it’s a flavor bomb. Will use this recipe from now on. Thank you for sharing it with us!
😋
These sound amazing. Thinking ahead to Thanksgiving. Is there any way to make these ahead of time? Thanks
Hi Gail, They can be made ahead, but if you like them crispy, they are definitely best made right before serving.
I love this recipe weve been having it for a while now but im wondering could the roasting part of recipe be made the day before and then on the day put back in oven with the balsamic etc… would this then make them crispy and as close to if cooked on 1 go?
Hi Shilleen, They won’t be as crispy – sorry!
Made this last night and they were delicious!!
I don’t see oven temperature anywhere.
Hi Eileen, the oven temperature is 425°F/220°C. Enjoy!
Excellent 👍
Thank you! I’ve been scrolling looking for the temp.
Hi Jen,
Can I make these the day before serving?
Thank you!
Rebecca Peerless
Hi Rebecca, You can make them ahead but they won’t stay crispy like they are right out of the oven.
Thank you!
Can I use regular olive oil and balsamic vinaigrette dressing?
Hi Leana, that should be fine.
Excellent recipe, had it twice recently and it was great!
Excellent way to make sprouts. Sweet & savory, quick & easy.
Thanks!
What temperature should oven. Be set?
Hi Jen, the oven temp should be 425°F/220°C. 🙂
This is my favorite Brussels sprouts recipe!
I did make this recipe and I am back for a second time…to print it. The family loved it and have asked for it again, again, and again. thank you!
I disliked Brussels sprouts, intensely … until today! I also got a tip from a fellow shopper to par boil them for 30 seconds to a minute before roasting. These were so great, I’ll be enjoying them all autumn.
We never ate Brussel sprouts in our home because no one liked them . . . until this recipe! These Brussel sprouts are amazing. I leave a bowl on the counter and I just pop one in my mouth as the day goes on. A healthy and delicious snack and a wonderful side dish as well.