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.
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.
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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.
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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Oven is busy with another dish, so I can’t safely raise the temp. Will I get same results (crispy etc ) on 325 oven for longer cook time?
Hi Karen, Unfortunately, they won’t brown at a low temp. Sorry!
OMG, how have I never come across you before?????? I made the brussel sprouts with balsamic and honey and my Mom was over and she doesn’t care for them and was turning her nose up and making comments as I cooking them. Served them up and she had 2 servings and not a one left! Seriously and amazingly delicious – thank you so much for the recipe. I’ve now lost most of the day lost on your website lol. Making the augratin potatoes tonight and the Fettucini Bolognese over the weekend. So excited! I love, love, love cooking and am so excited to have discovered you. You rock! Many thanks.
I eat a mostly plant based diet. I was searching for a good Brussels sprouts recipe and came across the roasted Brussels with balsamic and honey. It’s delicious! Yay for a veggie recipe that’s a hit!
I prepared these roasted Brussels sprouts with balsamic vinegar and honey for the first time to serve as a side dish with dinner. My husband is not a big fan of “little cabbages” as he so affectionately calls them. To hear him state that “These are awesome!” made me glad I chose your recipe. I know what I will prepare for the next family get together. Five (5) stars, two thumbs up and one (1) happy cook.
I am writing this review the evening I made this recipe. These came out perfect! I followed the recipe as stated. As soon as my husband ate one he said were good and not bitter! I am excited to have stumbled on your site while looking to try out another recipe for roasted brussels sprouts. I plan to use this as my go-to recipe! Thanks for your TESTED and PERFECTED RECIPES!
These are incredibly delicious, and impossible to eat just one. Everyone in my family loves them. I cook them in a toaster oven and have great results.
Made these last night- BIG hit, I love roasted Brussel Sprouts, and this is now my “go to” recipe! Thank You!
These look great. Can I use bottled Balsamic Vinaigrette dressing? That is the closest I have in stock. Thanks!
Sure Eliza, you could get away with that!
Sure, Eliza. That should work.
These look amazing! Do you have any suggestions for a main VEGAN dish to serve with them? I have houseguests coming soon and I’ve never cooked vegan before. Thanks!
Hi Debi, Two vegan recipes that come to mind are Pasta with Roasted Summer Vegetables (use EVOO instead of butter) although it’s not summer yet. 🙂 and Smoky Chickpea, Red Lentil, and Vegetable Soup. I’d also encourage you to scroll through my section of vegetarian recipes as with some minor tweaks, you can make many of them vegan. Hope that helps!
These are so good, that when I served them for Christmas dinner, even the sprout haters ate them all, without exception, I will never cook them another way!!!!
If I double the recipe, should I double the cooking time?
Joyce, The cook time will be the same. Enjoy!