I’ll be honest—I never ate Brussels sprouts until I was well into my 50s. They always had a bad rap, and I assumed they were just something you had to tolerate rather than enjoy. But I was wrong.
These Honey Balsamic Brussels Sprouts are roasted to crispy perfection, with a sweet and tangy glaze that takes them from simple side dish to the star of the plate.
I’m a big fan of roasted vegetables. Give me some olive oil, salt, and pepper, and I’ll happily let the flavor of the veggie shine.
But Brussels sprouts can be a little bitter, so they need a little extra love. That’s where a one-two punch of balsamic vinegar and honey comes in.
The high heat gives them those crispy, golden edges, while the honey and balsamic create the perfect balance of sweet and tangy.
It’s a simple side dish that works for a busy weeknight or a holiday spread. And if you think you don’t like Brussels sprouts, trust me—this recipe is worth a try!
If you’re a fan of roasted veggies like I am, you might also love my Parmesan Roasted Carrots—they’re another simple but flavorful way to make vegetables shine!
Why These Honey Balsamic Brussels Sprouts Are a Must-Try
Crispy & Caramelized – Oven-roasted at high heat, these Brussels sprouts develop beautifully crispy edges while staying tender inside. I love how the roasting process brings out their natural flavor.
Sweet & Tangy Glaze – The honey balsamic combo is a game-changer. The vinegar adds a little zing, while the honey balances it with just the right touch of sweetness.
Simple & Quick – Just six ingredients and 30 minutes from start to finish. Whether you need an easy weeknight side or something impressive for a dinner party, this recipe is a no-fuss way to elevate your meal.
Looking for another flavorful vegetable side dish? My Sautéed Garlic Green Beans with Almonds are a great option!
Roasted Brussels Sprouts with Balsamic & Honey
Ingredients Needed
- Brussels sprouts
- Balsamic vinegar
- Honey
- Olive oil
- Salt
- Black pepper
Brussels sprouts – Choose firm, bright green sprouts with tightly packed leaves. Try to get them about the same size for even cooking—larger ones are better because smaller sprouts may cook too fast and become overdone before the others are ready.
Balsamic vinegar – Adds depth and tanginess. A good-quality balsamic makes a difference, but any kind will work.
Honey – Balances the acidity of the balsamic vinegar and helps mellow any bitterness in the Brussels sprouts. Maple syrup can work as a substitute.
Olive oil – My go-to for roasting vegetables, making homemade vinaigrettes, and really any recipe that calls for oil. It helps the Brussels sprouts roast evenly and crisp up perfectly.
Salt – Brings out the natural flavors.
Black pepper – Adds just the right amount of warmth and depth.
How to Make Honey Balsamic Brussels Sprouts
- Preheat the oven to 425°F.
- Prepare the Brussels sprouts by removing any loose or yellowing leaves. Then, trim the stems and cut them in half the long way. For very large sprouts, cut them into quarters to ensure even cooking. (You want the cut pieces to be similar sizes.)
- Toss with olive oil, salt, and pepper in a large bowl until evenly coated.
- Spread on a baking sheet in a single layer, cut side down for maximum crispiness.
- Roast for 15-20 minutes, resisting the urge to flip them. Letting them sit undisturbed allows the undersides to develop deep, golden-brown crispy bits.
- Mix the glaze by combining balsamic vinegar and honey in a small bowl. You don’t need to cook it, but if you want it slightly thickened, then cook in a saucepan over low heat for a few minutes. (You can make extra to serve on the side, if desired.)
- Drizzle the glaze over the roasted Brussels sprouts in a bowl and toss to coat.
- Serve immediately. You can also serve some of the glaze on the side for extra dipping.
Cutting the Brussels Sprouts
I like to trim the ends first, and just let any loose leaves fall off.
Seasoning the Brussels Sprouts
You can oil and season the Brussels sprouts in a bowl or directly on a foil-lined baking tray.
Roasting the Brussels Sprouts
Use a large tray so the sprouts aren’t crowded.
Adding Balsamic & Honey to Brussels Sprouts
Serve with extra balsamic and honey on the side if desired.
Pro Tips for Perfect Roasted Brussels Sprouts
- Preheat the baking sheet – I love doing this for all my roasted veggies! Placing the Brussels sprouts on a hot sheet pan helps them start crisping up immediately.
- Don’t overcrowd the pan – Give the sprouts some space! If they’re too close together, they’ll steam instead of roast, and you won’t get those crispy edges.
- Use foil, not parchment – Foil helps with better caramelization and makes cleanup a breeze.
- Skip frozen Brussels sprouts – They contain too much moisture, which prevents them from crisping up properly. Fresh is the way to go!
- Cut evenly for consistent cooking – Keeping the sprouts similar in size ensures they all roast at the same rate.
Holiday Prep Tips for Brussels Sprouts
Roasted Brussels sprouts make a fantastic addition to any holiday dinner. They’re a fall and winter vegetable, in season from August to March, with their peak from October through December. You know what that means—Thanksgiving and Christmas dinner!
If you’re planning to serve these for a holiday meal, here are some tips to make things easier when there’s already a lot going on in the kitchen:
- Prep ahead – Trim and cut the Brussels sprouts in advance, store them in an airtight container in the fridge, and they’ll be ready to go when you need them.
- Make the glaze early – The balsamic honey glaze can be made ahead of time and stored in the fridge. Just warm it up before drizzling over the roasted sprouts.
- Pre-mix the seasoning – Combine the olive oil, salt, and pepper in a small container so all you have to do is toss the sprouts before roasting.
While roasted Brussels sprouts are best eaten fresh, these simple steps will help you save time and minimize stress when preparing your holiday feast.
More Easy Vegetable Side Dishes
Roasted Brussels Sprouts with Balsamic and Honey
Honey Balsamic Roasted Brussels Sprouts are crispy, caramelized, and coated in a sweet and tangy balsamic honey glaze. This easy oven-roasted vegetable side dish is simple to make and full of flavor. Even if you think Brussels sprouts aren’t for you, this recipe might just change your mind!
Ingredients
- 1 1/2 pounds Brussels sprouts
- 2-3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 425°F.
- Prepare the Brussels sprouts by removing any loose or yellowing leaves. Then, trim the stems and cut them in half the long way. For very large sprouts, cut them into quarters to ensure even cooking. (You want the cut pieces to be similar sizes.)
- Toss with olive oil, salt, and pepper in a large bowl until evenly coated.
- Spread on a baking sheet lined in foil in a single layer, cut side down for maximum crispiness.
- Roast for 15-20 minutes, resisting the urge to flip them. Letting them sit undisturbed allows the undersides to develop deep, golden-brown crispy bits.
- Mix the glaze by combining balsamic vinegar and honey in a small bowl. You don't need to cook it, but if you want it slightly thickened, then cook in a saucepan over low heat for a few minutes. (You can make extra to serve on the side, if desired.)
- Drizzle the balsamic glaze over the roasted Brussels sprouts in a bowl and toss to coat.
- Serve immediately. You can also serve some of the glaze on the side for extra dipping.
Notes
Roasted vegetables shrink in size, so take that into consideration when cooking for a larger crowd.
- Preheat the baking sheet – I love doing this for all my roasted veggies! Placing the Brussels sprouts on a hot sheet pan helps them start crisping up immediately.
- Don't overcrowd the pan – Give the sprouts some space! If they're too close together, they'll steam instead of roast, and you won’t get those crispy edges.
- Use foil, not parchment – Foil helps with better caramelization and makes cleanup a breeze.
- Skip frozen Brussels sprouts – They contain too much moisture, which prevents them from crisping up properly. Fresh is the way to go!
- Cut evenly for consistent cooking – Keeping the sprouts similar in size ensures they all roast at the same rate.