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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Just did these for my dad’s birthday….and they disappeared in no time. I doubled the recipe as there were 10 of us, but I should have done more. I can’t imagine it feeding 12 as per the recipe. I also cooked on convection and a lot longer than 20 minutes (they were still hard at this point). These will be one of my regular recipes from now on!
can you make these ahead of time and just reheat?
Yes Nelia, 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).
Delicious!!! Easy to make and we loved it.
Love ALL of your recipes!!! These Brussels sprouts are amazing! This is the fifth recipe that I’ve tried and they have all been the best! Thank you so much!!
Great recipe. Love the honey!
My name Elizabeth love i was searching for a Brussel sprout recipe. I found this one and OMG it’s delicious I can’t wait to tell Billy Hooks how good it is. His wife brought me a bag of them. I roasted the whole bag. I can’t stop eating them I added roasted garlic and onions delish?
I’ve tried several brussel sprout recipes and this is by far the best! YUMMY
Can I make these a day ahead and reheat?
Hi Patricia, you can make them a day ahead– they just won’t be as crispy, but still tasty.
Hi! I am planning on making this dish for tonight’s Seder. There are going to be 30 people so am making a huge amount. I plan on roasting them in a large disposable roasting pan. Should I stir the sprouts half-way through cooking or are they fine left alone? Also, I am guessing cooking time remains the same, yes?
Thank you!
Hi Lori, I would stir them to ensure even cooking. And yes, the roasting time would remain the same. Hope everyone enjoys!
Divine! I should mention that I didn’t follow the recipe exactly-I subbed maple syrup for the honey, and added crumbled pre-cooked bacon. Kids devoured this. So easy, so good, this is going to be made again. Thanks for another great recipe!