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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Whole family loved – including tween girls & older teenage boys. (Confession: Was running late getting Brussel sprouts started, so after halving, I microwaved them for 4 minutes -until just hot- to speed up roasting so chicken & veggies would be done at same time.) Proceeded with directions as written. ABSOLUTELY WONDERFUL! Will make again many times. Thank you for sharing. Blessings!
Excellent! I love simple ingredients that taste amazing together. I would have never thought of this combo. Hubby and I ate most of them before the rest of dinner was ready! (Which included your skillet turkey burgers and white bean ragout!)
I love sprouts and this recipe is now a go to. Very simple and VERY tasty. I could eat the whole tray myself. Thank you Jenn
Absolutely delicious like all of your recipes.
Thank you!
Awesome….the best ever!
I never liked boiled sprouts, but after eating them roasted with balsamic as an appetizer at a restaurant, I googled for how to make them at home. Super easy, and I’ve made these a dozen times already. I don’t really measure, and I use Chachere’s creole seasoning instead of salt/pepper. It’s the roasted leaves that give them a much better flavor than boiling, but I do need to watch them after around 15 minutes to prevent burning, especially if I have smaller sprouts.
They burnt on the outside. We were so disappointed! I went back to read the recipe to see if I missed covering them so that they wouldn’t burn. I only did 15 minutes in the oven! My husband thought they were dry which they were. The vinegar and honey were good idea. We will not do this again at this temperature or in the oven.
temperature of oven please
The oven should be set to 425°F. Enjoy!
What the heck did I do wrong? These came out terrible for some reason
Hi Mel, Happy to help troubleshoot — when you say they came out terribly, was it the taste or texture?
I’ve used your recipes for a while now. It’s a go to site when I search a recipe because I know it will be great!
💗
Yum! I sautéed some pancetta and then added a shallot. After they were browned, I added them at the end with the olive oil, honey, and vinegar. Dee-lish!! Thanks!!