Roasted Brussels Sprouts with Balsamic Vinegar and Honey
This post may contain affiliate links. Read my full disclosure policy.
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.
Table of Contents
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
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I just finished making these, they are so delicious. I tried making Brussels sprouts before and they were really bitter. I can’t stop eating them!
I made this for Thanksgiving. It was very easy to make and did not require a lot of time to prepare. People who don’t eat brussel sprouts even liked it.
Excellent recipe…it is truly a keeper. Added a clove of garlic to my preparation. Thanks!
Won’t make these again , they come out too woody. I’ll stick with the steamed version they are much better.
These were perfection! I am not a vegetable person in general, but these were the best!!
Love this recipe! Very tasty. One of my favorite brussels sprouts recipes.
I first had this as an appetizer at a restaurant in VA. I was surprised at how good they were…so,…I looked up how to make them here on this site…..Yummy…even my husband loved them…next time, I’ll buy more now that I know how to make them, and the sauce was delicious..Yummy!
Never liked brussel sprouts. Got a request from a teenager to make roasted brussel sprouts for her special dinner – found this recipe and it was a hit – I’ve made it several times in the past 2 months. The foil lining assists in getting the veggies nice and caramelized (forgot it once and they didn’t cook vas well).
I’m planning on giving this a try to bring to someone’s house. It will need to be cooked at least 5 hours in advance. I might have time to reheat for 10 minutes. How would you suggest I modify the recipe?
Thanks so much!
Hi Loren, I’d go ahead and roast the brussels sprouts ahead of time but wait to toss them with the remaining olive oil, balsamic and honey until right before serving.
Brussels Sprouts, not a familiar dish at home. This recipe was the main reason I came across your site. And I’m so glad I found your awesome recipes…. it was a hit with the family at dinner… Thanks