Name: Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*; 3 tablespoons extra virgin olive oil; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon balsamic vinegar; 1 teaspoon honey

Jump to Recipe

Roasted Brussels Sprouts with Balsamic Vinegar & Honey is the perfect example of how a few simple ingredients, when brought together in just the right way, can make you fall in love with vegetables all over again. Picture this: deeply caramelized sprouts with crispy edges, a sweet tangy glaze, and a flavor that’s both comforting and totally craveable. Whether you’re a longtime Brussels sprout fan or you’ve only recently started exploring their potential, this dish might just become your new go-to for quick weeknight dinners, cozy holidays, and everything in between.

Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe - Recipe Image

Ingredients You’ll Need

Every component of this dish is chosen with care to highlight the natural beauty of Brussels sprouts while creating layers of flavor and texture. These ingredients are straightforward but each plays an essential role in bringing out that gorgeous roasted flavor and mouthwatering glaze. Don’t skip or swap unnecessarily—the magic is in the balance!

Brussels sprouts: Fresh and halved, these little green beauties caramelize wonderfully in the oven.
Extra virgin olive oil: Adds richness and helps the sprouts crisp up beautifully when roasting.
Kosher salt: Enhances all the other flavors and ensures you get a proper savory pop in every bite.
Freshly ground black pepper: Gives the dish subtle heat and complexity, balancing the sweetness of the honey.
Balsamic vinegar: Infuses the finished sprouts with deep, tangy sweetness that’s irresistible.
Honey: A touch of honey rounds everything out with gentle sweetness and that gorgeous shine.

How to Make Roasted Brussels Sprouts with Balsamic Vinegar & Honey

Step 1: Preheat Your Oven and Prep the Baking Sheet

Start by cranking your oven up to 425°F, which is the perfect temperature for getting those Brussels sprouts irresistibly golden. Line a baking sheet with heavy-duty aluminum foil—this not only saves on cleanup, but also helps the sprouts roast more evenly and develop that dreamy caramelization on the edges.

Step 2: Toss Brussels Sprouts with Oil, Salt, and Pepper

Directly on the prepared baking sheet, scatter your halved Brussels sprouts and drizzle them with 2 tablespoons of olive oil, the kosher salt, and black pepper. Give everything a good toss so the sprouts are nicely coated, then spread them into an even layer, making sure cut sides are facing down where possible. This sets you up for those coveted crispy edges.

Step 3: Roast to Golden Perfection

Slide the baking sheet onto the middle rack and let the oven do its magic for about 20 minutes. Around halfway through, stir the sprouts or flip them over so they brown evenly. You’ll know they’re ready when they’re tender inside and gloriously golden with some crispy bits outside.

Step 4: Glaze with Balsamic and Honey

Right after you pull them from the oven, drizzle the remaining tablespoon of olive oil, the balsamic vinegar, and the honey over the hot sprouts. Toss everything together until the Brussels sprouts are glossy and fully coated—the heat will help the glaze soak in and become even more delicious. Give them a quick taste and adjust seasoning if you’d like, then get ready to serve!

How to Serve Roasted Brussels Sprouts with Balsamic Vinegar & Honey

Garnishes

For that extra flourish, you can sprinkle your Roasted Brussels Sprouts with Balsamic Vinegar & Honey with toasted pine nuts, grated parmesan, or even a handful of pomegranate seeds for a pop of color and a burst of freshness. A finishing touch of flaky sea salt takes these over the top.

Side Dishes

These Brussels sprouts are deliciously versatile. Pair them with simple roasted chicken, herby pork tenderloin, or even creamy risotto. They’re also fabulous alongside Thanksgiving turkey or a holiday beef roast—the sweet and tangy glaze complements rich mains beautifully.

Creative Ways to Present

Show off your Roasted Brussels Sprouts with Balsamic Vinegar & Honey by serving them in a rustic, shallow bowl drizzled with a bit of extra glaze. For parties, skewer individual sprouts onto toothpicks topped with a drop of honey-balsamic glaze for a crowd-pleasing appetizer. They’re also remarkable tossed with cooked farro, lentils, or even pasta for a hearty, healthy meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Roasted Brussels Sprouts with Balsamic Vinegar & Honey, don’t worry—they keep beautifully! Transfer leftovers to an airtight container and tuck them into the fridge. They’ll stay fresh for up to three days without losing that lovely glaze.

Freezing

While Brussels sprouts can technically be frozen after roasting, the texture does change a bit—expect them to soften and lose some crispness. If you must freeze, let them cool completely, spread them on a lined baking sheet to freeze individually, then transfer to a zip-top bag. They’ll keep for up to two months.

Reheating

To bring those sprouts back to life, spread them on a baking sheet and reheat in a 400°F oven for 8 to 10 minutes until warmed through and slightly crispy again. You can also reheat them in a skillet over medium heat, stirring occasionally, for a quick and delicious lunch.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for achieving those perfect crispy edges in Roasted Brussels Sprouts with Balsamic Vinegar & Honey. If frozen is all you have, make sure to thaw and thoroughly pat them dry before roasting—they won’t caramelize quite the same, but they’ll still taste fabulous.

Is there a good substitute for honey if I want to make this vegan?

Absolutely! You can swap the honey for pure maple syrup or agave nectar. Both bring a gorgeous sweetness that works wonderfully with the balsamic glaze in Roasted Brussels Sprouts with Balsamic Vinegar & Honey.

How do I keep the Brussels sprouts from becoming soggy?

Spread the sprouts in a single, uncrowded layer on the baking sheet, cut sides down. This allows hot air to circulate and promotes that quintessential crispiness. Avoid using too much oil, and resist the urge to over-stir during roasting.

Can I double the recipe for a crowd?

Yes! Roasted Brussels Sprouts with Balsamic Vinegar & Honey is easy to scale up. Just use two baking sheets and rotate them halfway through roasting to ensure even browning. Crowd-pleasing and simple!

What can I add for extra flavor?

Feel free to experiment! A sprinkle of chili flakes brings gentle heat. Toss in chopped garlic before roasting, or finish the dish with a squeeze of fresh lemon juice for brightness. Roasted Brussels Sprouts with Balsamic Vinegar & Honey is an ideal canvas for flavor creativity.

Final Thoughts

If you’re looking for a simple, irresistible, and downright addictive way to enjoy your veggies, Roasted Brussels Sprouts with Balsamic Vinegar & Honey is calling your name. Give it a try and let it become the new star of your dinner table—you might even convert a few sprout skeptics along the way!

Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe

★★★★★

4.7 from 29 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy the perfect side dish with these Roasted Brussels Sprouts with Balsamic Vinegar & Honey. The combination of savory Brussels sprouts, tangy balsamic vinegar, and sweet honey creates a harmonious blend of flavors that will elevate any meal.

Ingredients

Scale

Brussels Sprouts:

1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*

Seasoning:

3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Finishing Touch:

1 tablespoon balsamic vinegar
1 teaspoon honey

Instructions

Preheat the Oven: Preheat the oven to 425°F and position a rack in the middle. Line a baking sheet with foil.
Prepare Brussels Sprouts: On the baking sheet, toss Brussels sprouts with 2 tablespoons of oil, salt, and pepper. Roast for about 20 minutes, stirring halfway through.
Finish and Serve: Drizzle with remaining oil, balsamic vinegar, and honey. Toss to coat, adjust seasoning, and serve.
*If using large sprouts, quarter them for even cooking.