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.
I forgot to add the honey at the end–in a rush to get dinner on the table. I fix roasted Brussels sprouts like this a lot. Easy and delicious.
I enjoyed this dish a lot! My boyfriend felt sauce was too vinegar bold but I enjoyed it!
Ok so these are a big winner in my house! I’ve made various versions of brussel sprouts over the years but the kids agreed these were the best. Love the crispness from the oven combined with the sweetness from the honey and flavor punch from the balsamic. Thanks Jenn!
I made this for my very picky brother-in-law. Brussel sprouts are one of the few vegerables he will eat. He loved it. Enough said!
Can this recipe be made in an instant pot, to hasten the cooking time?
I don’t recommend it, Orna – sorry!
I’m bringing these to a family potluck this weekend – would it be better to roast them at home and reheat in the oven for a few minutes, or just roast them at my relative’s house? Can’t wait to try the recipe, it looks delicious!
Hi Susanna, These are definitely best roasted right before serving, otherwise they lose their crispy texture.
I have found Brussels Sprouts to be great but I almost always prefer to prep them in a skillet. I start with a cold pan (either All-Clad or something similarly responsive) and put in some neutral grapeseed oil (or peanut or safflower) and some crushed garlic and then put the sprouts cut side down and then start the pan and let them char. Then flip as I go and finish with balsamic or pom molasses and honey. On occasion I’ll also toss in some pine nuts or pistachios before I glaze but this style is a bit different than a simple roast. I’ll try roasting them but figured you’d already tried cooking them in a pan but I found the trick was starting in a cold pan so they charred and picked up the flavors I was using. Lots easier to do it in the oven when you’ve got 17 different dishes and twenty people waiting to start the Seder, but it’s ideal for a Tuesday night meal 😉
BTW, great blog 😉
I never liked Brussels sprouts as a child. They looked and smelled funny. However, with the recent craze of roasting Brussels sprouts, I discovered how wonderful they can be. This recipe is simple and fabulous, even the picky eater in my house loves them!
These are so good my family asks for them! I always add about a tablespoon more balsamic than the recipe calls for but otherwise I follow the recipe. And if you’ve got Jenn’s most recent cookbook the brussel sprouts and shallots recipe in that is also a winner but I can’t review it here. Thanks for making such delicious recipes that my kids actually want to eat their veggies!
I love this recipe!! I made this for my in-laws and my father-in-Law who is usually very critical of food loved this. The first time I made it I followed the recipe. The second time I realized I didn’t have honey so I used maple syrup and it tasted just as yummy!
Oops…I don’t know what happened but I meant to have this five stars.