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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Oven is busy with another dish, so I can’t safely raise the temp. Will I get same results (crispy etc ) on 325 oven for longer cook time?
Hi Karen, Unfortunately, they won’t brown at a low temp. Sorry!
OMG, how have I never come across you before?????? I made the brussel sprouts with balsamic and honey and my Mom was over and she doesn’t care for them and was turning her nose up and making comments as I cooking them. Served them up and she had 2 servings and not a one left! Seriously and amazingly delicious – thank you so much for the recipe. I’ve now lost most of the day lost on your website lol. Making the augratin potatoes tonight and the Fettucini Bolognese over the weekend. So excited! I love, love, love cooking and am so excited to have discovered you. You rock! Many thanks.
I eat a mostly plant based diet. I was searching for a good Brussels sprouts recipe and came across the roasted Brussels with balsamic and honey. It’s delicious! Yay for a veggie recipe that’s a hit!
I prepared these roasted Brussels sprouts with balsamic vinegar and honey for the first time to serve as a side dish with dinner. My husband is not a big fan of “little cabbages” as he so affectionately calls them. To hear him state that “These are awesome!” made me glad I chose your recipe. I know what I will prepare for the next family get together. Five (5) stars, two thumbs up and one (1) happy cook.
I am writing this review the evening I made this recipe. These came out perfect! I followed the recipe as stated. As soon as my husband ate one he said were good and not bitter! I am excited to have stumbled on your site while looking to try out another recipe for roasted brussels sprouts. I plan to use this as my go-to recipe! Thanks for your TESTED and PERFECTED RECIPES!
These are incredibly delicious, and impossible to eat just one. Everyone in my family loves them. I cook them in a toaster oven and have great results.
Made these last night- BIG hit, I love roasted Brussel Sprouts, and this is now my “go to” recipe! Thank You!
These look great. Can I use bottled Balsamic Vinaigrette dressing? That is the closest I have in stock. Thanks!
Sure Eliza, you could get away with that!
Sure, Eliza. That should work.
These look amazing! Do you have any suggestions for a main VEGAN dish to serve with them? I have houseguests coming soon and I’ve never cooked vegan before. Thanks!
Hi Debi, Two vegan recipes that come to mind are Pasta with Roasted Summer Vegetables (use EVOO instead of butter) although it’s not summer yet. 🙂 and Smoky Chickpea, Red Lentil, and Vegetable Soup. I’d also encourage you to scroll through my section of vegetarian recipes as with some minor tweaks, you can make many of them vegan. Hope that helps!
These are so good, that when I served them for Christmas dinner, even the sprout haters ate them all, without exception, I will never cook them another way!!!!
If I double the recipe, should I double the cooking time?
Joyce, The cook time will be the same. Enjoy!