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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I toss all the ingredients at the beginning so that the honey caramelizes. ALWAYS delicious, thank you!
I, too, am not a fan of brussel sprouts, so I was surprised at how much I enjoyed this simple and delicious recipe. I use cheese in just about everything, and I initially tried this as part of my search for a tasty side dish to bring to a vegan potluck. Question: when I bring this to a friend’s house, am I correct that I can add all the ingredients at home first – I don’t have to add the vinegar and honey at the last minute after reheating? Thank you!
Hi Barbara, glad you liked these! If you are reheating these, I would wait to toss them with the remaining olive oil, balsamic and honey until right before serving.
Just a heads up, I don’t think vegans eat honey. 🙁
Esome Vegans don’t eat honey, not all.
I prepared this dish tonite with salmon. This is the first time i really enjoyed brussel sprouts. I added some dry cranberries and sliced almonds. I definitely will try this dish again!!!
Delicious!!
I make roasted sprouts often however, I have yet to try the balsamic, honey addition. THat being said, I won’t give this recipe a rating, but will give my advice. I try to find smaller sprouts as I think they turn out more tender and flavorful than the larger ones. If I can’t find small fresh ones, I use frozen…they work fine. Also, I don’t think the amount of cooking time for this recipe is long enough. I roast my sprouts to at least a golden brown. This will take close to an hour in a 400 degree oven. Once they are a nice brown (close to black in my case), they are SO GOOD!
It was a waste of time and effort. Followed instructions to the T. The Brussels sprouts were bland. Sauce was thin and seriously lacking flavor. 20 minutes wasn’t enough to roast the Brussels sprouts. It’s a shame because I really want to like this..but it wasn’t good at all.
Roast them closer to an hour so they are nice and brown. I use a 400 degree oven.
I’ve made these before,and loved them, as did everyone else.
My problem is I only have 30 min after taking turkey out to reheat side dishes and they’re all at 350 degrees. Could I do these and side dishes at 375?
Sure Judi, I think that’s fine.
I just looked at the nutrition information. Plants don’t make cholesterol so I am wondering where the 51mg of cholesterol comes from? It can’t come from the honey or balsamic either. Is there an ingredient missing?
So glad you asked Karen– that’s a typo! The dish contains zero cholesterol and 51 mg. of calcium. Thanks so much for pointing that out!
Not wild about this recipe, frankly. Roasted Brussels sprouts are always good if the Brussels sprouts are fresh, but this sauce is very thin and not particularly flavorful. Reducing a sauce to concentrate flavors takes a long time, but produces much better results. I wound up adding some port plus about twice as much balsamic vinegar and honey as called for in the recipe and it still wasn’t all that great.
Hi! I’ve tried so make this recipe, but the Brussel sprouts don’t turn out crispy (cut them in fourths). Any suggestions??
Hi SS, It may be that you’re cutting the sprouts too small, so they get cooked through before they have time to crisp. Depending upon the size of the Brussels sprouts, I would just cut them in half as opposed to quarters. Also, while the sprouts should be crispy right after you pull them out of the oven, once you coat them with the balsamic vinegar mixture, they will definitely lose most of their crispiness (but they’ll still taste delicious)!