Roasted Brussels Sprouts
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Wondering how to make the best roasted Brussels sprouts? This foolproof recipe delivers perfectly caramelized, crispy Brussels sprouts every time—with a simple finishing touch that makes all the difference.
Roasting is the absolute best way to cook Brussels sprouts. It brings out their natural sweetness and creates irresistibly crispy, caramelized edges. As a finishing touch, I like to add a splash of balsamic vinegar and a drizzle of honey—it adds just enough sweet-tart contrast to make the flavors pop. These roasted Brussels sprouts are simple enough for busy weeknights yet elegant enough for holiday dinners. They pair well with all those special-occasion roasts, so 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.”
Looking for more easy roasted vegetable recipes? Try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
What You’ll Need To Make Crispy Roasted Brussels Sprouts
You’ll need Brussels sprouts, olive oil, kosher salt, black pepper, balsamic vinegar, and honey. When shopping for Brussels sprouts, look for firm, bright green heads with tightly packed leaves, and choose larger sprouts over smaller ones; while the little guys are slightly sweeter and more tender, they cook too quickly and won’t brown as nicely.
Step-by-Step Instructions
Step 1: Prep and season. Stem and halve the Brussels sprouts, quartering any very large ones. On a foil-lined baking sheet, toss them with a few tablespoons of oil, the salt, and the pepper.
Pro Tip: Cutting the sprouts into uniform, halved or quartered pieces is the trick to ensuring they all roast at the same rate. This prevents the smaller sprouts from burning while the larger sprouts are still tough and raw in the middle.
Step 2: Roast. Roast for about 20 minutes, or until the sprouts are tender and golden brown.
Pro Tip: For the best texture, roast the sprouts cut-side down on the baking sheet for the first portion of roasting. This direct contact with the hot foil creates a deep, caramelized exterior that mimics a pan sear without the extra effort.
Step 3: Glaze. Drizzle the roasted Brussels sprouts with the remaining oil, the balsamic vinegar, and honey, then toss to coat evenly.
Pro Tip: The reason for waiting until the sprouts are fully roasted before adding the honey and balsamic vinegar is that if you add these high-sugar ingredients at the beginning, they will likely burn before the sprouts are actually tender.
Step 4: Finish and serve. Taste and adjust the seasoning if necessary, then serve.
Pro Tip: These are wonderful as is, but if you want an extra layer of texture, toss in some toasted walnuts and dried cranberries right before serving. The crunch and tartness pair perfectly with the sweet and savory glaze.
What to Serve with Roasted Brussels Sprouts
Looking for a complete meal? 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 love cooking for family and friends during the holidays and I’m always looking for something a little different to add to my repertoire of standard recipes. There are just some things you can’t mess with, but you can add to, right? Since Jenn’s recipes have become my first go-to recipes I knew this was going to be good. It was better than good. I made it for Thanksgiving and was asked to be sure to include it for Christmas. I did add some dried cranberries when I made it at Christmas to give it a little holiday pizzazz. Excellent!
This recipe was super easy to make and turned out lovely. I’ve made brussel sprouts with balsamic before, but never thought about adding honey. These had all the balsamic flavor, but the honey really served to remove what I consider the “nasty” bite that balsamic lends on it’s own. Great recipe – wouldn’t change a thing.
I made this for thanksgiving and it was a great exciting alternative to my usual steamed Brussels sprouts. I might parboil them first next time, I like them a little softer. The flavors of the sauce were delicious and this was simple to assemble and roast while the turkey set and the gravy was being made.
Super easy and absolutely delicious recipe for brussels sprouts! Between my husband, 3 year old (!!) and me they were all gone! As always, recipe has been perfected by Jenn – I gifted your recipe book to both of my sisters .. it’s a mainstay for all three of us!
We made these the other night, along with Jenn’s delicious ground beef chili (https://summit-node.live/recipes/best-ground-beef-chili.html%3C/a%3E%29. In what world did I ever think that the sprouts would be so good my husband and I would both eat a massive plate of sprouts with a little 1/2 cup side of the chili. The cold leftovers were just as incredible, then made a sad salad amazing when I tossed them on top. Who freaking knew. Sprouts!
This is the only recipe I use when making Brussels sprouts. Everything taste better when roasting but the honey and balsamic takes it up a notch. Super yummy!
Hello! I am excited to try this recipe but it seems like a side dish and I am not sure what to cook for the main. Any recommendations?
Hi Morgan, I think this would go nicely with a variety of dishes – a couple that come to mind are these Pecan Crusted Chicken Tenders, https://summit-node.live/recipes/restaurant-style-pan-seared-salmon.html%3C/a%3E, or Parmesan Crusted Chicken. Hope that helps and that you enjoy whatever you make!
For the win! Used Flora balsamic glaze instead of the balsamic vinegar. AMAZING!
As someone who doesn’t like Brussels sprouts, at all, I have to say that these aren’t bad. My husband loves them and with this recipe, I can make them and eat a few.
I made this recipe for my family last night. It was fast, little work, and tasted great. This will be a regular dish in our home!