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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Been cooking with ‘only You’ for three years….can’t believe this is the first time trying these brussel Sprouts…..Amazing !!!
My husband loves brussels sprouts. He said these are the best he’s ever had. They were a huge success. Thank you for this recipe. It’s a keeper!
These brussel sprouts were an HUGE hit with my family! So very good. If you love brussel sprouts you must give these a try. Thank you for sharing your wonderful recipe!!
can frozen brussel sprouts be used instead of fresh? (I have a bag of frozen in the freezer and was looking for a dinner recipe for tonight)
Hi Maureen, Fresh Brussels sprouts are definitely best here. If you want to try frozen, I’d roast them directly from the freezer (they may just take a few extra minutes in the oven). I’d love to hear how they come out if you try it!
Absolutely delicious! I forgot to leave a review first time I made it 4 days ago but am making it again already so I should think that’d tell you something about how I feel about this recipe. I made no changes except to toss the oil and salt in a bowl with the sprouts at the beginning of the bake and omit the pepper. I am not a black pepper fan and that’s the only reason I omitted it.
Amazing recipe!! I made them in the air fryer, and they worked out great!! I cooked them with about 3 minutes to go, then I added half of the balsamic and honey to cook for the remaining time so they could get a bit caramelised too! Thanks so much!
P.S. You can also cook them in the same way and then add 1 tbsp of miso, 1 tbsp of honey and 2 tbsp of rice wine vinegar for delicious miso Brussels sprouts!!
Thanks for posting. I was hoping to find an air fryer adaptation here!!
Hi
( I have not tried the recipe, just FYI ) but, if I want to produce a caramelized effect, could I toss the sprouts in a bowl with all the ingredient first, and then roast ? ( you add the balsamic vinegar after…. ) thank you
Hi Ian, you could try it but my concern is that the honey will burn in the oven.
I followed the recipe for the most part, I did put the sprouts in a bowl and mix the balsamic vinegar, the honey and olive oil to coat instead of doing it on the baking sheet. The final results were delicious. I added a little shake of cajan seasonings onto the vegetables before serving and I believe that made the whole recipe “pop.” There was none left. Thanks Jenn Segalfor for a better than good idea for making Brussels Sprouts amazingly good.
I usually don’t leave reviews but I had to come back and leave one here bc these are the best brussels I’ve ever had!!!!!!!!
Delicious! But, I think there’s a mistake. We only got 3 servings not 6. Smiley Face Here
You were lucky for 3 servings, we only made the one serving. They disappeared so fast, you turned your head away and they were gone. Best I have ever had.