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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How do you feel about blanching in advance and then roasting when ready to eat? I would like to use this recipe as a side dish for Thanksgiving but would like to reduce the time.
Hi Molly, I don’t recommend blanching the Brussels sprouts – they won’t get crispy. But I do think you could roast the sprouts ahead and then reheat and add the honey and balsamic before serving.
Looks like a delicious recipe! Would they turn out well if I roast them at 375 degrees? I’d like to put them in the oven along with something else that I need to roast at that temp. Thanks!
It will work to roast them at 375; they’ll just take longer to cook. Once you remove the other item from the oven, you may want to stick the pan under the broiler for a minute just to give them that nice crisp exterior. Hope that helps!
Hi Jenn I’m wondering is this 1 1/2 lbs after trimming them and removing outer leaves or before? Thank you so much
Hi Melissa, the 1.5 pounds is what the Brussels Sprouts should weigh prior to trimming. 🙂
A great recipe. The taste of the sweet and sour was just the right combination.
These were amazing. Perfectly sauced, unlike in some restaurants where the sprouts are drowning in sauce. Also it’s so easy. Will make this again and again!
Hi Jenn. Canadian Thanksgiving will be here in another week & I am planning on making these. Do you think I could make these earlier in the day & reheat? If so how would you recommend reheating? Thanks for your expert help as always!
Hi Dana, Yes, that will work. Just reheat them in a 350-degree oven when you’re ready to serve them (and wait to toss them with the remaining olive oil, balsamic, and honey until right before serving).
Thankyou!
I’ve had Brussels sprouts before and it was “take ‘‘em or leave ‘em”, they were okay. I tried this recipe and LOVED them. I was out of balsamic vinegar and used balsamic fig glaze instead. Yum!!
Wow! Delicious! 🥰
Thank you very much! This simple to make…and super tasty.
I love this recipe and so does my family and any guests I make it for. Most folks that say they don’t like Brussel sprouts, like this version.
The only better way to make brussel sprouts that I have found is this one… I ate these at a tapas restaurant in Portland, then searched it out online… So good, but not as good for you as Jenn’s. I usually make this for special occasions because it’s more of a rich dish.
The other thing about this sherry, bacon, cream sauce, is that it’s great as a base for a shrimp/chicken over pasta, with minor variations… Like a little lemon for shrimp, or some fresh basil for chicken.
If you have a few minutes free, try this recipe, you will love it.
https://www.allrecipes.com/recipe/216028/brussels-sprouts-in-a-sherry-bacon-cream-sauce/?utm_source