Roasted Brussels Sprouts with Balsamic Vinegar and Honey
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Loved this recipe!! This went great as a side with a roasted chicken and salad. My husband reheated some leftovers in the oven on 425 and they heated up ok too! Definitely will make this again.
Hi Jenn!
Could I cook the brussel sprouts on the grill instead of the oven? Thanks! I LOVE all of your recipes and your book!
Glad you like the recipes, Nader!! Yes, with a grill pan, I think you could cook these on the grill. Hope you enjoy!
I’ve made this several times, and it is really so yummy! It made me a Brussels sprouts convert! Thanks for sharing the recipe!
Also, it is ok to marinate the sprouts in olive oil, salt and pepper? I hope it will not affect the crispiness after it comes out of the oven. Thank you. 🙂
It’s not really necessary to marinate the Brussels sprouts, but I don’t think it will hurt!
Hello there, I am going to try this recipe this evening…question, a tsp of honey doesn’t seem like much, are you sure that is enough or would it hurt to add more? Thank you very much. 🙂
Hi Celeste, I would encourage you to stick with the 1 tsp. of honey as the recipe is written to achieve a nice balance of tastes between the balsamic vinegar and the honey. That said, if you like a sweeter finish, feel free to add more to taste. Hope you enjoy!
The brussels sprouts were crispy when taken out of the oven, but the moment I added the balsamic glaze, it was no longer crispy. How can I avoid this from happening again?
HI Jane, you’re right – once you coat the Brussels sprouts with the balsamic vinegar mixture, they definitely lose their crispiness. To avoid that, you can try serving the sauce on the side for dipping. Hope that helps!
We had these for dinner tonight with your baked salmon with honey mustard Panko crust (and boiled potatoes). The flavors were utterly delicious and the receipes complimented each other perfectly. So glad we found your website.
Can these be made the day before and then reheated?
This is a great recipe. I made it for a family dinner and received so many compliments (and an empty bowl) I made it again for Christmas. Same result.
This recipe is awesome