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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Hello, after searching a recipe for Brussel Sprouts, I took a chance to try yours because it sounded interesting with honey and balsamic vinegar. Although I baked them at 400 degrees because I was afraid they might get burnt, but they turned out unbelievably good. Just want to say thank you for the excellent recipe.
Hi Jen. I’ve made so many of your recipes and loved every one! Making the Brussel sprouts tonight but need to cook them at 400 as I’ll have something else in the oven. Do you think this will work? How much extra cooking time?
Glad you like the recipes! Sure, you can cook these at 400 degrees. I’d give them an extra 5 minutes or so. Enjoy!
I don’t have a roast option in my oven. Would I broil or bake and @ what temp?
Hi Cristina, Sorry for any confusion — although they’re called “roasted” Brussels sprouts, that just indicates that they’re baked (and the oven temp is 425°F). Hope that clarifies and that you enjoy!
Absolutely the best side and pairs with just about any entrée!
Until I tried this recipe, brussels sprouts were my least favorite vegetable. And I love vegetables, but I usually find them bitter, and tasteless. I have tried so many roasted vegetable ideas that I was looking for something new, and I figured maybe it was time to try a new vegetable! Well….. I am so glad I tried this recipe. I love the honey and balsamic vinegar combination, so much flavor, over the roasted brussels sprouts, the char taste is even more enhanced! This is on my Thanksgiving side-dish list! Thank you for sharing, Jenn!
So simple and delicious! Made them as a side to some sage brown butter gnocchi and they worked really well together. Would definitely make again.
Awesome! Will never prepare brussels sprouts any other way.
Yummo! Super easy and very tasty. I have pan fried previously (with success) but its messier. I used this recipe – and because I needed them cooked quickly (last minute meal), I microwaved them for 3 minutes which shortened the cooking time enormously. They still turned out beautiful looking, and very tasty.
Will definitely be using this method again……and again, no doubt. 🙂
How much oil, balsamic vinegar and honey do you use? It says save one tablespoon of oil.
Hi Linda, You’ll need 1 tablespoon of balsamic vinegar and 1 teaspoon of honey. Hope you enjoy! 🙂
Super simple recipe with amazing flavors! I added some fresh garlic and onions with a tad more honey, YUM! Thank you!
Hi Jenn! I’ve made ~10 of your recipes from the site and every one has been a hit! I just ordered and received your cookbook and can’t wait to work my way through it as well. I wanted to thank you for including recipes like this one that are super simple to prepare but taste amazing (in addition to your wonderful recipes that are a bit more involved :-)). They’re so rewarding and make me feel accomplished in the kitchen and excited to cook. I know this may sound extreme, but the little bit of cooking I’ve done so far using your recipes has helped me actually look forward to being in the kitchen, which is saying a lot for me! Just wanted to let you know as a small token of my appreciation.
Hi S, Thanks for your note and nice words about the recipes — so glad you enjoy them (and thank you for your support with the cookbook) – I appreciate you taking the time to let me know! 🙂
There’s no better side dish than this one. Goes with everything! Thanks!!