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 forgot to add the honey at the end–in a rush to get dinner on the table. I fix roasted Brussels sprouts like this a lot. Easy and delicious.
I enjoyed this dish a lot! My boyfriend felt sauce was too vinegar bold but I enjoyed it!
Ok so these are a big winner in my house! I’ve made various versions of brussel sprouts over the years but the kids agreed these were the best. Love the crispness from the oven combined with the sweetness from the honey and flavor punch from the balsamic. Thanks Jenn!
I made this for my very picky brother-in-law. Brussel sprouts are one of the few vegerables he will eat. He loved it. Enough said!
Can this recipe be made in an instant pot, to hasten the cooking time?
I don’t recommend it, Orna – sorry!
I’m bringing these to a family potluck this weekend – would it be better to roast them at home and reheat in the oven for a few minutes, or just roast them at my relative’s house? Can’t wait to try the recipe, it looks delicious!
Hi Susanna, These are definitely best roasted right before serving, otherwise they lose their crispy texture.
I have found Brussels Sprouts to be great but I almost always prefer to prep them in a skillet. I start with a cold pan (either All-Clad or something similarly responsive) and put in some neutral grapeseed oil (or peanut or safflower) and some crushed garlic and then put the sprouts cut side down and then start the pan and let them char. Then flip as I go and finish with balsamic or pom molasses and honey. On occasion I’ll also toss in some pine nuts or pistachios before I glaze but this style is a bit different than a simple roast. I’ll try roasting them but figured you’d already tried cooking them in a pan but I found the trick was starting in a cold pan so they charred and picked up the flavors I was using. Lots easier to do it in the oven when you’ve got 17 different dishes and twenty people waiting to start the Seder, but it’s ideal for a Tuesday night meal 😉
BTW, great blog 😉
I never liked Brussels sprouts as a child. They looked and smelled funny. However, with the recent craze of roasting Brussels sprouts, I discovered how wonderful they can be. This recipe is simple and fabulous, even the picky eater in my house loves them!
These are so good my family asks for them! I always add about a tablespoon more balsamic than the recipe calls for but otherwise I follow the recipe. And if you’ve got Jenn’s most recent cookbook the brussel sprouts and shallots recipe in that is also a winner but I can’t review it here. Thanks for making such delicious recipes that my kids actually want to eat their veggies!
I love this recipe!! I made this for my in-laws and my father-in-Law who is usually very critical of food loved this. The first time I made it I followed the recipe. The second time I realized I didn’t have honey so I used maple syrup and it tasted just as yummy!
Oops…I don’t know what happened but I meant to have this five stars.