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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These alone are great, but they’re fabulous to throw in salads or even top a pizza with! I make a double batch and use them throughout the week.
Brussels Sprouts are one of my favorite vegetables. My mother-in-law hates them so I’m not allowed to bring them to Thanksgiving dinner which breaks my heart! I always make my own sprouts to treat myself when we return home from the festivities. It’s not a proper holiday without Brussels Sprouts. I will definitely add your version to my recipe box.
I am a huge fan of Brussels Sprouts and love to try new ways of preparation. I have used this recipe and the results were delicious! As a twist, I left the sprouts on the stalk (just trimming the ones on the bottom off so the stalk would lie flat on my pan) and roasted. Easy and delicious, too!
Made this with dinner and it was fantastic! It was just a perfect balance of everything. Crispy, sweet, and tangy. My husband gobbled it up!
This is my go-to recipe for brussels sprouts! I couldn’t stand them before, and now all 5 of my kids eat them, even the 5 year old! If that isn’t a ringing endorsement of a recipe, I don’t know what is!
This recipe inspired me to try brussels sprouts. It was quick and easy
Just finished making this! Thanks for rekindling my love of brussel sprouts 🙂
Very nice! Turned out very well! I love that they are roasted and healthy! What could be better! My kids actually will eat brussels so I guess I am kind of lucky there as they like just about all veggies. 🙂
I made this last night for Thanksgiving, and my friend who claimed she hated Brussels sprouts LOVED it! I think the honey and balsamic vinegar really enhanced the flavor. Our guests took all the Brussels sprouts leftover, so I’m dying to make some more. When I tasted them for the first time, my eyes lit up because they were the best Brussels sprouts I’ve ever had. This recipe is definitely a keeper. Thanks!!
Do you think these will be affected at all by warming them up in a crockpot at a potluck dinner?