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.
My family loved them!!
Wow the 5 star rating is well deserved! Just made this with dinner and it was delicious! Even my hubby who does not like brussel sprouts said they were not bad!
My go-to for Brussel sprouts!!! Love this recipe so much, they taste so good and it is so easy to make!!
Really, really good. Even my six year old had a second helping. Can’t wait to make them again!
I was out of honey, so substituted maple syrup. Also baked for 22minutes for just a bit more browning. Otherwise stuck close to recipe. Turned out soooo delicious. Thought I was making extra, but we didn’t have a scrap left.
Can you add an herb like thyme or rosemary to it? Can you make the sprouts the day before and put the sweet sauce on it the next day?
Sure, Bev, it’s fine to add some rosemary or thyme to these. You can make these a day ahead but they’re really best fresh out of the oven when they’re crispy. For a make-ahead recipe, you might consider this one.
These taste just like at a restaurant!!
So simple to come together! My husband already asked to have them again this week!
I used convection roast at 400, and after 20 minutes I sprinkled & tossed with the remaining olive oil and aged espresso balsamic vinegar (omitting the honey), throwing in some craisens and the loose leaves at that time. Delicious!
Ha! I did basically the same, minus the craisins. I have a wonderful, thick sweet organic, balsamic vinegar and found the honey to be too sweet with the sweet balsamic. I crumbled chèvre on ours…sooooo gooooood!
I love this recipe. I have been making it in my own home for a while, but I introduced it to my extended family at Thanksgiving and my husband’s family at Christmas and both sides were wowed! It is so simple, yet so good. This humble side dish easily becomes a star in its own right. One of my favorite side dishes I’ve found yet.
I never used to be a fan of brussel sprouts. But this recipe really changed my mind. Yummo!!!!
This recipe is the bomb! You can make restaurant quality brussel sprouts at home and it is so easy!