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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Can I serve them cold>
Hi Mary, I think these are best eaten right out of the oven, but a number of readers have commented that they’ve eaten them cold and have enjoyed them! 🙂
Jenn,
Do you think it would hinder the taste too much if I subbed erythritol for the honey? I’m on a low carb diet and honey is not my friend lol.
Hi Audrey, I wish I could help but I don’t have any experience with erythritol so I can’t say how it would impact the recipe. I’m sorry!
These stole the show at dinner. Absolutely perfect.
Made this with the intention of serving it as a side dish, and accidentally ate the entire bowl 🤭 Delicious!
My family rated this dish a five star! Thank you!
Loved these brussels! Our entire family (all ages) loved the contrast of the sweet of the honey with the balsamic vinegar. Even our 18 month old ate some! Still need to figure out how to get that crisp that I love about restaurant brussels, but these are fabulous.
This is now my favorite way to prepare Brussel Sprouts.
I’ve used balsamic before but never with honey.
Who knew the hint of honey would transform the usual Balsamic Roasted Brussel Sprouts recipes?
For those who mentioned the sauce being thin should try a decent real Modena Balsamic, not the fake sweet watery junk from the Grocery Store labled “Balsamic”.
Real Balsamic is much thicker and aged in wood.
This sounds like an awesome recipe! I have frozen brussels sprouts, should I let them defrost before cooking or can I take them straight out of the freezer and toss them right then?
Thanks!
Hi Sarah, I think fresh Brussels sprouts are best here, but you can use frozen if that’s all you have. Yes, I would just follow the recipe as written. Please LMK how it turns out with frozen Brussels! 🙂
What are the measurements for 4lbs of Brussel sprouts.. I’m making them now…
Hi Madelyn, I’d just multiply all the ingredients by 2.5. It’s not exact (proportionally) but close enough that it will work well. enjoy!
Can I reheat in microwave, if taking to a dinner?
Thank you!
You can, Fran – they just won’t be crispy like they are when they come out of the oven.
Have to bring a few sides to dinner at a friends. OK, so I made these but the problem is, I have to run out for more sprouts. My husband and I ate so many by dipping them in the BV-H sauce – right out of the oven, that I now do not have enough for dinner. WOW! What a treat these are. Would definitely be a great appetizer also, with the sauce as a dip. Fast, easy but mostly DELICIOUS!
lol
What is BV-H sauce and where do I purchase it? Thank you
Hi Sue, I think she’s just referring to the Balsamic Vinegar and Honey sauce. 🙂
hi, once removed and tossed with vin and honey-could I place back into oven for a few minutes to get and keep a crisp to them? happy thanksgiving!
Sure, Kelsey – that’s fine.
hi, need to make these ahead and bring to thanksgiving dinner. Can they be reheated in the microwave when i get there?
Yes, it can be heated in the microwave – it won’t be crispy that way, but will still be tasty.
Hi Jenn,
I’m serving these to a plant-based crowd – would I be ok to use maple syrup instead of honey, or do you think the flavours would be off?
Thanks,
Julie
Sure, that’s fine, Julie. Enjoy!