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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JUST IN CASE YOU DID WHAT I DID :
I was in a rush and didn’t read the recipe all the way thru so I put ALL of the ingredients on the brussels sprouts in the pan before roasting (honey, balsamic, all oil).
I bet they were even better than putting that mix on after roasting because it all kind of caramelized. I did watch them and stir mid way thru cooking. I also grabbed a balsamic glaze that I had bought at Costco instead of plain Balsamic. YUM! I ate all the leftovers after dinner.
Did anyone steam the sprouts 1st?
I have always hated brussel sprouts, until NOW. This recipe is not only easy, but so tasty! This was my first time making brussel sprouts, so I was a little worried when sone of the leaves started to turn black while roasting. But with the honey balsamic glaze, those crispy guys were my absolute favorite part! Thank you for sharing!
Thank you so much! First time for me to be able to roast Brussel sprouts and it came out very good.
Hello Jenn,
Thank you for another crackin’ recipe. While I do love the bitterness of Brussel sprouts, frisee, etc., the roasting and ingredients removes any of that. I give this one a Bee Gees’ rating, “Too Much Heaven.”
This recipe is a 10. I normally am not a fan of Brussel Sprouts, but this was incredibly delicious. I backed off the pepper, used course-grained Kosher salt which sticks a bit less, but added bacon-chipotle-sea-salt.
This recipe was excellent and came out perfect!
Trying to lower my cholesterol and found this recipe.. easy to make and so good! The balsamic vinegar and honey really made this perfect! This is now my go to recipe for brussel sprouts!
This was an easy and delicious way to make Brussel sprouts! This is going to be my default recipe!
I’ve made this recipe twice before on the holidays so I thought I would kick it up a notch and change the honey to maple syrup and add bacon pieces, it was so savory and delicious everyone enjoyed the new twist.
Wonderful addition – now permanent addition – to our Christmas holiday dinner. Thank you!!