Roasted Brussels Sprouts
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can I serve them cold>
Hi Mary, I think these are best eaten right out of the oven, but a number of readers have commented that they’ve eaten them cold and have enjoyed them! 🙂
Jenn,
Do you think it would hinder the taste too much if I subbed erythritol for the honey? I’m on a low carb diet and honey is not my friend lol.
Hi Audrey, I wish I could help but I don’t have any experience with erythritol so I can’t say how it would impact the recipe. I’m sorry!
These stole the show at dinner. Absolutely perfect.
Made this with the intention of serving it as a side dish, and accidentally ate the entire bowl 🤭 Delicious!
My family rated this dish a five star! Thank you!
Loved these brussels! Our entire family (all ages) loved the contrast of the sweet of the honey with the balsamic vinegar. Even our 18 month old ate some! Still need to figure out how to get that crisp that I love about restaurant brussels, but these are fabulous.
This is now my favorite way to prepare Brussel Sprouts.
I’ve used balsamic before but never with honey.
Who knew the hint of honey would transform the usual Balsamic Roasted Brussel Sprouts recipes?
For those who mentioned the sauce being thin should try a decent real Modena Balsamic, not the fake sweet watery junk from the Grocery Store labled “Balsamic”.
Real Balsamic is much thicker and aged in wood.
This sounds like an awesome recipe! I have frozen brussels sprouts, should I let them defrost before cooking or can I take them straight out of the freezer and toss them right then?
Thanks!
Hi Sarah, I think fresh Brussels sprouts are best here, but you can use frozen if that’s all you have. Yes, I would just follow the recipe as written. Please LMK how it turns out with frozen Brussels! 🙂
What are the measurements for 4lbs of Brussel sprouts.. I’m making them now…
Hi Madelyn, I’d just multiply all the ingredients by 2.5. It’s not exact (proportionally) but close enough that it will work well. enjoy!
Can I reheat in microwave, if taking to a dinner?
Thank you!
You can, Fran – they just won’t be crispy like they are when they come out of the oven.
Have to bring a few sides to dinner at a friends. OK, so I made these but the problem is, I have to run out for more sprouts. My husband and I ate so many by dipping them in the BV-H sauce – right out of the oven, that I now do not have enough for dinner. WOW! What a treat these are. Would definitely be a great appetizer also, with the sauce as a dip. Fast, easy but mostly DELICIOUS!
lol
What is BV-H sauce and where do I purchase it? Thank you
Hi Sue, I think she’s just referring to the Balsamic Vinegar and Honey sauce. 🙂
hi, once removed and tossed with vin and honey-could I place back into oven for a few minutes to get and keep a crisp to them? happy thanksgiving!
Sure, Kelsey – that’s fine.
hi, need to make these ahead and bring to thanksgiving dinner. Can they be reheated in the microwave when i get there?
Yes, it can be heated in the microwave – it won’t be crispy that way, but will still be tasty.
Hi Jenn,
I’m serving these to a plant-based crowd – would I be ok to use maple syrup instead of honey, or do you think the flavours would be off?
Thanks,
Julie
Sure, that’s fine, Julie. Enjoy!