Roasted Brussels Sprouts with Balsamic Vinegar & Honey (2024)

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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. In addition to Brussels sprouts, broccoli, cauliflower, carrots, and even green beans are all excellent candidates for roasting.

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.

Video Tutorial

Recipe
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Roasted Brussels Sprouts with Balsamic Vinegar & Honey

By Jenn Segal

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.

Servings: 6

Total Time: 30 Minutes

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

Per serving (6 servings)
Calories: 116
Fat: 7g
Saturated fat: 1g
Carbohydrates: 12g
Sugar: 4g
Fiber: 4g
Protein: 4g
Sodium: 321mg
Cholesterol: 0

Nutritional Data Disclaimer

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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Comments

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.
- — Linda on January 1, 2024
- Reply
Wonderful addition – now permanent addition – to our Christmas holiday dinner. Thank you!!
- — Deb Corsi on December 26, 2023
- Reply
This has been my go to Brussel sprouts recipe since 2015 when I first discovered!! ❤️ So simple and delish!! It is always a hit, I typically make Thanksgiving and/or Christmas dinner for family and it is request every time, even from kiddos. Fantastic recipe!! 😁🌲
See Also
The Benefits of Eating Brussels Sprouts (and How to Make Them Taste Good)13 Ways to Make Brussels Sprouts More Delicious Than Ever How to Cook Brussels Sprouts So They're Actually Delicious How to store, clean and steam Brussels sprouts
- — Claudia on December 25, 2023
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Home Run!!!,loved it so much it’s making the Christmas table this year, will be in my heavy rotation. YUM
- — james on December 25, 2023
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tasted like candy! Enjoyed making this. Thank you.
- — Tanya on December 24, 2023
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I like roasted Brussels Sprouts but loved this recipe. The balsamic vinegar and honey added that delicious flavor that is to die for. I included this recipe this year for my Christmas dinner. It was a hit. Thank you for sharing.
- — Hazel Bagwell on December 23, 2023
- Reply
My wife has never liked brussels sprouts and when we have them, it is up to me to cook them. Tried this recipe which is pretty simple and straight forward. She liked them but I still will have to cook them in the future!!
- — Charles A. Gaputis on December 21, 2023
- Reply
This is my go to recipe for Brussel sprouts. The tangy sweetness of the Balsamic vinegar and honey are an amazing addition.
- — Heidi on December 21, 2023
- Reply
I substituted maple syrup for the honey, and maybe just a little more than the recipe stated, because is there anything maple syrup doesn’t make better? These were really delicious!
- — Nancy Gold on December 21, 2023
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I very rarely comment on anything, idk if I’ve ever commented on a recipe. BUT this is my go to Brussels recipe now. I love it. The toddlers love it. It’s easy and the flavors can wow guests if I need.
- — Sydney on December 17, 2023
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Delish!! And Easy!! I used my very, almost said overly expensive Giuseppe Gusti balsamic. That stuff would make a dog biscuit world class. Loved the simple recipe..and gonna try it with Vermont maple syrup next time.
- — PJoji on December 14, 2023
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I loved this!! This was so easy to throw together. There were only a few simple ingredients needed for this recipe, which I already had on hand in the kitchen. The flavor was wonderful. I will be making this again and again. Thanks for sharing this recipe.
- — Glory on December 12, 2023
- Reply
This was phenomenal!!! I’m going to fart so much tonight because I could not stop eating all of them!!!
- — Odalis on December 7, 2023
- Reply
- OMG! You made me laugh my ass off. No pun intended!
  — Jackie Cree on December 14, 2023
  Reply
This is my new favorite brussel sprout recipe!
- — Carolyn H. on December 5, 2023
- Reply
This recipe sounds wonderful. Can I freeze and reheat?
- — lana on December 3, 2023
- Reply
- Unfortunately, I don’t think this would freeze well — sorry!
  — Jenn on December 4, 2023
  Reply
  
  See Also
  Clean Sprouting Every Time
Made this Saturday night; sprouts browned as advertised though I used parchment paper and ghee. Excellent way to prepare sprouts. Everyone enjoyed
- — Todd on November 27, 2023
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sadly, not a hit at our house
- — Michele on November 23, 2023
- Reply
Great, simple recipe, that took minimal time to prepare. Made this for Thanksgiving and it was a hit! Thanks for sharing.
- — Babs on November 23, 2023
- Reply
This is not a helpful recipe. At what temperature should oven be? Amount of balsamic vinegar and Honey?????
- — Eva Klein on November 23, 2023
- Reply
- Hi Eva, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
  — Jenn on November 24, 2023
  Reply
This was fabulous and I didn’t change a thing. I typically like brussel sprouts in small doses, but I could eat this entire sheet pan. The flavors are layered. You can taste each ingredient separately, so it’s a flavor bomb. Will use this recipe from now on. Thank you for sharing it with us!
- — Kelly on November 14, 2023
- Reply
😋
- — Ray (Skip) Kmitch on November 5, 2023
- Reply
These sound amazing. Thinking ahead to Thanksgiving. Is there any way to make these ahead of time? Thanks
- — Gail Samuelson on November 5, 2023
- Reply
- Hi Gail, They can be made ahead, but if you like them crispy, they are definitely best made right before serving.
  — Jenn on November 6, 2023
  Reply
  - I love this recipe weve been having it for a while now but im wondering could the roasting part of recipe be made the day before and then on the day put back in oven with the balsamic etc… would this then make them crispy and as close to if cooked on 1 go?
    — Shilleen Dwyer on December 24, 2023
    Reply
    - Hi Shilleen, They won’t be as crispy – sorry!
      — Jenn on December 24, 2023
      Reply
Made this last night and they were delicious!!
- — Sofia on November 3, 2023
- Reply
- I don’t see oven temperature anywhere.
  — Eileen on November 19, 2023
  Reply
  - Hi Eileen, the oven temperature is 425°F/220°C. Enjoy!
    — Jenn on November 20, 2023
    Reply
Hi Jen,
Can I make these the day before serving?
Thank you!
Rebecca Peerless
- — Rebecca Peerless on November 2, 2023
- Reply
- Hi Rebecca, You can make them ahead but they won’t stay crispy like they are right out of the oven.
  — Jenn on November 3, 2023
  Reply
  - Thank you!
    — Rebecca Peerless on November 4, 2023
    Reply
Can I use regular olive oil and balsamic vinaigrette dressing?
- — Leana on October 30, 2023
- Reply
- Hi Leana, that should be fine.
  — Jenn on October 31, 2023
  Reply
Excellent recipe, had it twice recently and it was great!
- — Dominick on October 23, 2023
- Reply
Excellent way to make sprouts. Sweet & savory, quick & easy.
Thanks!
- — Karen on October 20, 2023
- Reply
What temperature should oven. Be set?
- — Jen on October 9, 2023
- Reply
- Hi Jen, the oven temp should be 425°F/220°C. 🙂
  — Jenn on October 9, 2023
  Reply
This is my favorite Brussels sprouts recipe!
- — Jill on October 4, 2023
- Reply
I did make this recipe and I am back for a second time…to print it. The family loved it and have asked for it again, again, and again. thank you!
- — Carmen Torruella-Quander on October 4, 2023
- Reply
I disliked Brussels sprouts, intensely … until today! I also got a tip from a fellow shopper to par boil them for 30 seconds to a minute before roasting. These were so great, I’ll be enjoying them all autumn.
- — Lynn on October 2, 2023
- Reply
We never ate Brussel sprouts in our home because no one liked them . . . until this recipe! These Brussel sprouts are amazing. I leave a bowl on the counter and I just pop one in my mouth as the day goes on. A healthy and delicious snack and a wonderful side dish as well.
- — Franca on October 2, 2023
- Reply

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