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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This was great! Thank you!
I made these at Thanksgiving and my family gobbled them right up! Simple but fabulolus! Followed the recipe exactly.
Hello Jenn,
I love your recipes and your presentation, well: I love your website! I grew up in Switzerland where we almost always serve prepared chestnuts mixed in with veggies.
I’m hanging on to this tradition, still; when I saw your appetizing Brussels sprout picture, I knew I had to share this recipe idea with you. And you may tell everyone about it! Especially those who are otherwise not particularly fond of Brussels sprouts will make an exception.
Perfect!
Omg this is the worst recipe I have ever made. I love brussel sprouts, balsamic vinegar, and who doesn’t love honey, but these ingredients do not go together well at all!!! Just roast the brussel sprouts with some olive oil or butter with salt, pepper, garlic, and parmesan. This was so nasty!!! Never again.
I had the same experience
Takes the humble brussel sprout to a whole new level. I love them any way they’re put in front of me, but this is probably my favorite. Thanks for posting!
These turned out well. I really liked that the Brussel sprouts cooked perfectly and there were no burned outer leaves. The only thing I would change is on my end. I used a dark honey from Greece. I think next time I will use a lighter honey. Thanks!
I made these for one of our Thanksgiving sides and everyone loved them. Roasted them while the turkey was resting. They are easy to make and not overly sauced. Just perfect!
My coworker mentioned this is the way he makes his Brussels sprouts, so being a fairly recent convert to this vegetable, I had to try. This is my preferred way to make these and agree with the commenter that this recipe makes these not overly sauced, which is good for not having soggy sprouts when you bring them to someone’s house! I have eaten them a day or two afterwards and still enjoyable. Great recipe!
I need to adjust for a larger serving than the default 6 servings, how do I do this?
Hi Twee, there’s no function to scale recipes on the blog, so depending on how many you want to serve, you’ll just need to increase the ingredient amount accordingly. Math isn’t my strong suit, but if you need help, I’m happy to try!
Thank you, I’ll adjust accordingly then. I’m looking forward to trying this recipe!
Great base recipe. I added dried rosemary because it needed a little something. Now it’s perfect!