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 made these for dinner tonight on the side of a grilled pork loin sandwich. This is one of my new favorite Brussels sprouts recipes! Thanks so much!
I’m going to preface this by saying I typically love Jenn’s recipes. There are a ton of delicious ones on the site. However, I followed this one to a T and found the sprouts bitter and unpleasant. The balsamic and honey didn’t add anything positive to the eating experience.
Not giving up on Brussels sprouts though! Will try a diff recipe on the site another time 🙂
I agree with your comment I ended up throwing mine away. They tasted gross…..
Most delicious Brussels sprouts I have ever made! After slicing to uniform size I did steam them over boiling potatoes until soft but not mushy. I don’t like hard sprouts. I roasted with oil and salt and pepper. For timing with chicken and smashed potatoes I removed sprouts for about 20 min. I drizzled balsamic vinegar and honey before putting in oven a second time. Worked perfectly. Loved them. Thank you!!
Jenn – Many items on our holiday menu are favourites from your collection. Your Hummus, Crispy Roasted Potatoes, Roasted Carrots with Thyme, Roasted Brussels Sprouts with Balsamic Vinegar and Honey, Lemon Pudding Cakes, and Molten Chocolate Cakes.
I have three questions:
1) Can I remove the refrigerated molten chocolate cakes from the fridge more than 30 minutes before baking, perhaps 45 minutes to an hour, or would that destroy the cake construction?
2) Can I prep the three veggies in advance with the olive oil, salt, pepper, and herbs? Or will they get soggy? If they won’t get soggy, how far in advance can I prep them? Hours or the night before?
3) The veggies all roast at the same oven temperature. Do you suggest using two ovens, or would they cook evenly in one oven? If I can make them all in one oven, I could keep the second oven to keep other things warm as they are ready.
Thank you for your responses and all your amazing recipes and hints. Happy Holidays!
Hi Lori, answers below:
1. Yep, it’s okay to have the chocolate cakes sit out for up to an hour.
2. It’s fine to prep the veggies ahead; I’d stick with a few hours.
3. In the perfect world, I’d say to use both ovens to roast three trays of vegetables, but you can get away with one. You may want to rotate the pans halfway through roasting time to promote even cooking. Also, because the oven will be more crowded, they may take a few minutes longer to be fully cooked.
Hope everything comes out well and you have a wonderful holiday!
These wee perfection.
Oh my gosh! So delicious and simple.
What is the best tasting balsamic vinegar? I always get one that I don’t like the way it taste!!
Hi Brenda, Lucini and Colavita are both good.
I’ll be making this recipe for the second time, it was that good. This time I will be roasting the brussels sprouts first and re-heating them when the guests arrive. Should I add the balsamic vinegar, etc. before re-heating or after?
Hi Linda, Glad you liked them! I’d add the balsamic vinegar and honey after reheating them.
Best brussel sprouts I have ever eaten. They melted in my mouth. I plan to take them to our Thanksgiving day pitch-in next year.
Made it for Christmas, did not like it. They didn’t get crunchy for me, I think maybe because of the aluminum foil (I don’t normally use when roasting vegetables) and too much oil. 🤷♀️
I made these for Thanksgiving and some of my guests had 3 or 4 servings! These were simple to make and absolutely wonderful. I am usually not a Brussel Sprouts lover, but this recipe made them truly delicious.
I have never been disappointed with any of your recipes.
Added to my Thanksgiving dinner and enjoyed by all!! So simple, but delicious!
Thanks Jenn!