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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I toss all the ingredients at the beginning so that the honey caramelizes. ALWAYS delicious, thank you!
I, too, am not a fan of brussel sprouts, so I was surprised at how much I enjoyed this simple and delicious recipe. I use cheese in just about everything, and I initially tried this as part of my search for a tasty side dish to bring to a vegan potluck. Question: when I bring this to a friend’s house, am I correct that I can add all the ingredients at home first – I don’t have to add the vinegar and honey at the last minute after reheating? Thank you!
Hi Barbara, glad you liked these! If you are reheating these, I would wait to toss them with the remaining olive oil, balsamic and honey until right before serving.
Just a heads up, I don’t think vegans eat honey. 🙁
Esome Vegans don’t eat honey, not all.
I prepared this dish tonite with salmon. This is the first time i really enjoyed brussel sprouts. I added some dry cranberries and sliced almonds. I definitely will try this dish again!!!
Delicious!!
I make roasted sprouts often however, I have yet to try the balsamic, honey addition. THat being said, I won’t give this recipe a rating, but will give my advice. I try to find smaller sprouts as I think they turn out more tender and flavorful than the larger ones. If I can’t find small fresh ones, I use frozen…they work fine. Also, I don’t think the amount of cooking time for this recipe is long enough. I roast my sprouts to at least a golden brown. This will take close to an hour in a 400 degree oven. Once they are a nice brown (close to black in my case), they are SO GOOD!
It was a waste of time and effort. Followed instructions to the T. The Brussels sprouts were bland. Sauce was thin and seriously lacking flavor. 20 minutes wasn’t enough to roast the Brussels sprouts. It’s a shame because I really want to like this..but it wasn’t good at all.
Roast them closer to an hour so they are nice and brown. I use a 400 degree oven.
I’ve made these before,and loved them, as did everyone else.
My problem is I only have 30 min after taking turkey out to reheat side dishes and they’re all at 350 degrees. Could I do these and side dishes at 375?
Sure Judi, I think that’s fine.
I just looked at the nutrition information. Plants don’t make cholesterol so I am wondering where the 51mg of cholesterol comes from? It can’t come from the honey or balsamic either. Is there an ingredient missing?
So glad you asked Karen– that’s a typo! The dish contains zero cholesterol and 51 mg. of calcium. Thanks so much for pointing that out!
Not wild about this recipe, frankly. Roasted Brussels sprouts are always good if the Brussels sprouts are fresh, but this sauce is very thin and not particularly flavorful. Reducing a sauce to concentrate flavors takes a long time, but produces much better results. I wound up adding some port plus about twice as much balsamic vinegar and honey as called for in the recipe and it still wasn’t all that great.
Hi! I’ve tried so make this recipe, but the Brussel sprouts don’t turn out crispy (cut them in fourths). Any suggestions??
Hi SS, It may be that you’re cutting the sprouts too small, so they get cooked through before they have time to crisp. Depending upon the size of the Brussels sprouts, I would just cut them in half as opposed to quarters. Also, while the sprouts should be crispy right after you pull them out of the oven, once you coat them with the balsamic vinegar mixture, they will definitely lose most of their crispiness (but they’ll still taste delicious)!