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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Whole family loved – including tween girls & older teenage boys. (Confession: Was running late getting Brussel sprouts started, so after halving, I microwaved them for 4 minutes -until just hot- to speed up roasting so chicken & veggies would be done at same time.) Proceeded with directions as written. ABSOLUTELY WONDERFUL! Will make again many times. Thank you for sharing. Blessings!
Excellent! I love simple ingredients that taste amazing together. I would have never thought of this combo. Hubby and I ate most of them before the rest of dinner was ready! (Which included your skillet turkey burgers and white bean ragout!)
I love sprouts and this recipe is now a go to. Very simple and VERY tasty. I could eat the whole tray myself. Thank you Jenn
Absolutely delicious like all of your recipes.
Thank you!
Awesome….the best ever!
I never liked boiled sprouts, but after eating them roasted with balsamic as an appetizer at a restaurant, I googled for how to make them at home. Super easy, and I’ve made these a dozen times already. I don’t really measure, and I use Chachere’s creole seasoning instead of salt/pepper. It’s the roasted leaves that give them a much better flavor than boiling, but I do need to watch them after around 15 minutes to prevent burning, especially if I have smaller sprouts.
They burnt on the outside. We were so disappointed! I went back to read the recipe to see if I missed covering them so that they wouldn’t burn. I only did 15 minutes in the oven! My husband thought they were dry which they were. The vinegar and honey were good idea. We will not do this again at this temperature or in the oven.
temperature of oven please
The oven should be set to 425°F. Enjoy!
What the heck did I do wrong? These came out terrible for some reason
Hi Mel, Happy to help troubleshoot — when you say they came out terribly, was it the taste or texture?
I’ve used your recipes for a while now. It’s a go to site when I search a recipe because I know it will be great!
💗
Yum! I sautéed some pancetta and then added a shallot. After they were browned, I added them at the end with the olive oil, honey, and vinegar. Dee-lish!! Thanks!!