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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Hi Jenn – love your recipes. I need to cook these at 375F to accommodate other food that I wil be making. Would you cook them for about 30 minutes at that temperature?
Hi Allison, I think that should work, although they might not get quite as brown. Enjoy!
Do you have a recipe how to roast a pre-stuffed turkey breast in the oven? I have been told 375 degrees at 20 mins per lb but that seems a very high heat and might dry it out.
Hi Vi, are you referring to a bone-in or boneless turkey breast? If boneless, you may want to give this recipe a try.
Very tasty method. Good mix of the sweet balsamic. I used this as a base and also did variations with a dash of soy sauce or maple-cooked bacon. I am one for saltiness with my brussels sprouts. But the sweet acidity of this is a delicious start.
I double this recipe every time I fix it as my son insists that he has to have some home with him. Our favorite recipe.
I’m not a fan of Brussels sprouts mostly because of the smell they make when cooking them. I saw Jenn’s recipe and since everything else I’ve made of hers has been incredible I decided to try it. To my surprise they were amazing. I even got my husband to try them. I will definitely be making these again.
I LOVE brussels sprouts, so had no doubts that I would enjoy this recipe. But when I brought a double recipe to our block party, and came back around to check on the dish, was delighted to find it empty🤗.
Only modification- I added a half teaspoon of red pepper flakes for a little zing🌶.
I also made the same recipe with broccoli florets- my husband said it was the best broccoli dish I’ve made. Thanks, Jen, for another winner!!
With the broccoli, did you change the cooking time or method ?
Made this recipe about 4 times now. Love it and dinner guests love it too. This is my go-to recipe for a Brussel Sprouts side dish.
This is the first time I ate Brussels sprouts and I needed a recipe. I just tried this recipe and I absolutely love Brussels sprouts.
Great and easy recipe! Cooking at correct temperature is key. This recipe is easily adaptable. I added some red pepper flakes and a splash of apple cider vinegar to give it a kick. You could easily add a squeeze of lemon or orange or add grated Parmesan. Thanks for sharing your recipe.
This was the best. My neighbor said she hates Brussels sprouts, I begged her to taste mine. She is hooked. She calls them her mini cabbages. Best taste ever and you are right, it is so easy to make.
Very tasty. I told my sister about this website and she served these sprouts on Thanksgiving. I’m making these tonight to go with ham.