Roasted Brussels Sprouts
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High heat, just the right seasoning, and a drizzle of balsamic vinegar and honey take this roasted Brussels sprouts recipe up a notch.
Roasting is the absolute best way to cook Brussels sprouts. The high heat brings out their natural sweetness and creates deeply browned, caramelized edges. They’re delicious simply roasted with olive oil, salt, and pepper, but I like to finish them off with a drizzle of balsamic vinegar and honey—it adds just enough sweet-tart contrast to make the flavors pop. This roasted Brussels sprouts recipe is simple enough for weeknight dinners, but since Brussels sprouts pair so well with special-occasion roasts, they’re right at home on the Thanksgiving, Christmas, or Easter table.
“Best Brussels sprouts ever! My son and I ate the whole batch in one sitting.”
What You’ll Need To Make Crispy Roasted Brussels Sprouts
- Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. I prefer larger sprouts for roasting because they have time to develop deep caramelization before becoming overly soft. Cut them into similarly sized pieces so they cook evenly.
- Olive oil: Helps the sprouts brown and crisp in the oven; a little more is added after roasting as part of the finish.
- Balsamic vinegar & honey: This sweet-tangy combination balances the sprouts’ earthy flavor. Add it after roasting so the sugars don’t scorch in the hot oven.
- Salt & pepper: Season the sprouts before roasting and adjust to taste at the end.
- Jump to the printable recipe for precise measurements
How To Make Roasted Brussels Sprouts
Trim and halve the Brussels sprouts, quartering any very large ones so the pieces are roughly the same size. Toss with olive oil, salt, and pepper, then spread them out on the baking sheet—crowding traps steam and works against browning.
Roast and glaze: Slide the pan into the oven and roast until the sprouts are tender inside and deeply golden brown outside. While the sprouts are still hot, toss them with the remaining olive oil, balsamic vinegar, and honey. Adding the glaze after roasting gives you the sweet-tangy finish without risking burnt honey or balsamic. Taste and adjust the seasoning, then serve right away.
Variation: For a festive holiday version, toss the finished Brussels sprouts with toasted walnuts or pecans and dried cranberries.
What to Serve with Roasted Brussels Sprouts
Serve these roasted Brussels sprouts with my roast chicken and creamy mashed potatoes. They’re also delicious alongside beef tenderloin, glazed pork tenderloin, or Thanskgiving turkey for holiday dinners.
More Brussels Sprouts REcipes You’ll Love
Video Tutorial
Roasted Brussels Sprouts
Ingredients
- 1½ lb Brussels sprouts, halved, stems and ragged outer leaves removed (see note)
- 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 the oven to 425°F (220°C) 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.
Notes
Nutrition Information
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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Can you make these ahead and then warm up before serving?
Hi Lorraine, You can but they won’t be as crisp as they are right out of the oven.
I need to make 4 pounds. I’m afraid if I increase ingredients there will be too much salt. Please advise. Thanks.
Sunny, while it may sound like a lot of salt, you will have more brussels sprouts to toss it with. You can certainly just salt them to taste though.
Taking these to a dinner party and wonder if keeping them warm in a crock pot will work. I’ll wait to do the final ingredients toss until people are ready to go through the buffet line.
Yes Mary Beth, I think you could do that, but they won’t be crispy like they are right out of the oven!
Love, Love Love these Brussels sprouts….absolutley addicting! And so easy to make.
Review: Simple and delicious! This recipe
elevates those bitter little things to candy status!
I had a great experience with homegrown Brussels sprouts when I was much younger. They were very mild and tender, and I couldn’t get enough. I’ve been looking to duplicate that taste ever since. This dish came closest, probably since I used fresh, not frozen, sprouts. The balsamic addition made it far more interesting to my more mature palate., too. But my final conclusion is that fully mature, large Brussels sprouts are just too intense for my taste. If I should come across some teeny tiny sprouts in the future, I’ll use this recipe.
Hello- I had a recipe I was going to use that called for balsamic, lemon juice, s&p, garlic powder and part reggiano. But your recipe sounds better- I like the idea of cutting the tartness of the balsamic with honey. Do you think you could add a little parm reggiano to this or would it not work with the honey? Thanks so much (I can’t use bacon as one of my guests is a vegetarian.) and happy Thanksgiving!
Yes, it will work well. Enjoy!
I selected this recipe because I had some great roasted brussels sprouts at a restaurant recently. Made this yesterday and loved them!
I bought brussels sprouts on the stalk – cut them off, halved them, bigger ones I quartered. I roasted a bit longer than the recipe called for and the balsamic/honey glaze lent the right amount of tang and sweetness. I got a lot of compliments and will make it again.
Recipe sounds great. I am having 34 for Thanks giving. Can I make this the day before?
Hi Vivian, Yes but they won’t be as crisp as they are right out of the oven.
So good, so super easy! I added onion and chopped garlic. I served it a friends giving last year also and it was one of the first dishes to go and everyone raved about it. Perfect because it’s something almost every one can eat as well. A sure hit.