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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Jenn, These brussel sprouts were great. Didn’t know how they’d go over with the family, but they were gone. Great recipe for a healthy side dish — Thanks.
I’ll toss in toasted pine nuts ot pecans at end (can find at Trader Joes or toast yourself). Maybe test a good meyer lemon olive oil to give it another twist. Could be really yumm(l)y.
WOW!!! best I’ve ever had and I made them myself! Unbelievable recipe. I did deviate on the amounts of honey and balsamic but the bitter sweet was just perfect. OMG people you have to make this!
I have a recipe that only uses olive oil, pine nuts, garlic cloves, fresh or dried rosemary and just a pinch of salt, given to me by a workout website I follow. I am all about eating healthy and this recipe is simple and the best I’ve tasted so far! I am not a huge fan of brussels sprouts but eating clean is all about experimenting with new recipes so I gave them a try. Will have to try this one and tweak it a bit, but def. will try as well!
I adde a tablespoon of fresh thyme. yum. !!
I make this dish at least once a week, and at every family holiday. If I don’t have honey, I substitute brown sugar. I eat the leftovers cold for lunch the next day!
This is the vegetable recipe I would make for myself and eat for dinner! No worries, trying those carrots this week!
The roasted Brussels sprouts were absolutely perfection. We make them all the time. My kids eat them like candy.
I didn’t add any honey to my recipe, but I think these turned out great. I had a bear of a time getting the outer shells to stop falling off and therefore charred a few of those, but otherwise they were delicious.
I’m not sure I created a total convert in my husband, but nonetheless, he ate them and seemed content.
I don’t think it really needs the honey, so I’ll continue to leave it out. I quite like the bitterness of the balsamic and even added a bit of white balsamic. I served this with pasta.
My husband and I are huge fans of brussel sprouts, but we’d not had them roasted before. I followed this recipe and they were AMAZING! We were so excited to find a new way to enjoy them! Thanks so much! 🙂