Roasted Brussels Sprouts with Balsamic & Honey

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Honey Balsamic Roasted Brussels Sprouts are crispy, caramelized, and coated in a sweet and tangy balsamic 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!
Roasted brussels sprouts with balsamic and honey in a serving dish with a a few brussels sprouts leaves in the foreground and a small bowl of honey in the background.

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!

A four-grid image showing a close-up view of roasted Brussels sprouts coated in balsamic and honey, a picture of all the ingredients to make this roasted vegetable, the brussels sprouts lined up on a baking tray and a serving dish full of the Brussels sprouts. The image has text overlay that says, Balsamic Honey Roasted Brussels Sprouts.

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.

A white, rectangular serving dish full of balsamic Brussels sprouts that have been roasted and have crispy caramelized bits on them. There is a serving spoon in the dish.

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
An overhead photo showing all the ingredients needed to make oven-roasted Brussels sprouts. There are five small bowls filled with balsamic vinegar, honey, salt, pepper and olive oil. There is also a pile of uncut Brussels sprouts on a wood cutting board.

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.

Roasted Brussels sprouts with balsamic and honey glaze in a serving dish with a spoon. The dish is sitting on a wood cutting board and there are a few loose brussels sprouts leaves scattered around.

How to Make Honey Balsamic Brussels Sprouts

  1. Preheat the oven to 425°F.
  2. 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.)
  3. Toss with olive oil, salt, and pepper in a large bowl until evenly coated.
  4. Spread on a baking sheet in a single layer, cut side down for maximum crispiness.
  5. 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.
  6. 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.)
  7. Drizzle the glaze over the roasted Brussels sprouts in a bowl and toss to coat.
  8. 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.

A mixture of balsamic vinegar and honey being poured onto roasted Brussels sprouts in a glass bowl which is sitting on a green and white striped potholder.
Pour balsamic honey mixture over roasted brussels sprouts.

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.
A close-up view of oven-roasted Brussels sprouts showing the caramelization that happens during roasting and the honey balsamic glaze dripping on the sprouts.

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 in a serving dish with a a few brussels sprouts leaves in the foreground and a small bowl of honey in the background.

Roasted Brussels Sprouts with Balsamic and Honey

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  1. Preheat the oven to 425°F.
  2. 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.)
  3. Toss with olive oil, salt, and pepper in a large bowl until evenly coated.
  4. Spread on a baking sheet lined in foil in a single layer, cut side down for maximum crispiness.
  5. 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.
  6. 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.)
  7. Drizzle the balsamic glaze over the roasted Brussels sprouts in a bowl and toss to coat.
  8. 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.

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