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 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!