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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This was great! Thank you!
I made these at Thanksgiving and my family gobbled them right up! Simple but fabulolus! Followed the recipe exactly.
Hello Jenn,
I love your recipes and your presentation, well: I love your website! I grew up in Switzerland where we almost always serve prepared chestnuts mixed in with veggies.
I’m hanging on to this tradition, still; when I saw your appetizing Brussels sprout picture, I knew I had to share this recipe idea with you. And you may tell everyone about it! Especially those who are otherwise not particularly fond of Brussels sprouts will make an exception.
Perfect!
Omg this is the worst recipe I have ever made. I love brussel sprouts, balsamic vinegar, and who doesn’t love honey, but these ingredients do not go together well at all!!! Just roast the brussel sprouts with some olive oil or butter with salt, pepper, garlic, and parmesan. This was so nasty!!! Never again.
I had the same experience
Takes the humble brussel sprout to a whole new level. I love them any way they’re put in front of me, but this is probably my favorite. Thanks for posting!
These turned out well. I really liked that the Brussel sprouts cooked perfectly and there were no burned outer leaves. The only thing I would change is on my end. I used a dark honey from Greece. I think next time I will use a lighter honey. Thanks!
I made these for one of our Thanksgiving sides and everyone loved them. Roasted them while the turkey was resting. They are easy to make and not overly sauced. Just perfect!
My coworker mentioned this is the way he makes his Brussels sprouts, so being a fairly recent convert to this vegetable, I had to try. This is my preferred way to make these and agree with the commenter that this recipe makes these not overly sauced, which is good for not having soggy sprouts when you bring them to someone’s house! I have eaten them a day or two afterwards and still enjoyable. Great recipe!
I need to adjust for a larger serving than the default 6 servings, how do I do this?
Hi Twee, there’s no function to scale recipes on the blog, so depending on how many you want to serve, you’ll just need to increase the ingredient amount accordingly. Math isn’t my strong suit, but if you need help, I’m happy to try!
Thank you, I’ll adjust accordingly then. I’m looking forward to trying this recipe!
Great base recipe. I added dried rosemary because it needed a little something. Now it’s perfect!