These Honey Balsamic Roasted Brussels Sprouts are not only beyond easy to prepare, but I guarantee they will be gone in no time so make plenty! These will become your new healthy addiction.
I was never a big fan of brussels sprouts until I tried them roasted. I always had them steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. But roasted? These brussels sprouts are so good!
Some may think of them as mini cabbages, they look like them, but it is a compact and flavorful vegetable that when caramelized is irresistible and you will be popping these in your mouth – one after another.
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Roasting the brussels sprouts really gives them a nutty flavor and besides being super healthy, they are tasty.
What’s my secret that makes these Roasted Brussels Sprouts so good?
I toss these little beauties in a honey and balsamic vinegar mixture after roasting for an incredible dimension in flavor. It sealed the deal for me.
It’s a great side dish or main dish for a meal. The balsamic vinegar makes it tangy, and the honey gives them some sweetness. When tossed with the roasted, caramelized brussels sprouts – heaven.
How to Make Roasted Brussels Sprouts
First let’s preheat your oven to 425°F. Line a baking sheet with aluminum foil or use a silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice lengthwise.
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place the roasted brussels sprouts back in a bowl, or keep on the tray, because then you’re going to toss these in a fantastic combination of flavors. Add the remaining tablespoon of olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
That’s it! All under 30 minutes, too. Thought there was more to it? Nope, not at all. Sometimes the simplest or easiest can be so good.
If you are a Brussels Sprouts lover try my Pan Roasted Brussels Sprouts and Leeks with Ginger, Pan Roasted Cauliflower and Brussels Sprouts with Chimichurri, Chicken with Brussels Sprouts and Mustard Sauce, Corned Beef Potato Gratin with Brussels Sprouts. Enjoy!
This recipe first appeared on Kevin Is Cooking July 2014 and has been updated with new photos and video.
Honey Balsamic Roasted Brussels Sprouts
Ingredients
- 1 1/2 lbs brussels sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
LOVE brussels sprouts so much and we often have them roasted and then finished with balsamic reduction. What a lovely side dish (though I’m pretty sure I could eat these and be quite happy) 🙂
One of my all time favs, too. Thanks Dawn. 🙂
Roasted is definitely the way to go Kevin! We grew up eating them boiled….ugh! Never going back to that! Love how easy and tasty these are!
Always a hit, thanks Mary Ann.
Just found this site and I can say it starts with 100. The ability to jump directly to recipe is a wonderful tool.
I get so tired of food sites that you have to scroll and scroll just to get to the recipe. Nothing personal but I really don’t give a damn on how your husband, kids, friends or your gun club loved a particular dish.
So happy you found the site!
Absolutely delicious!
Yay! Thanks Luna. 🙂
I used to hate Brussel sprouts,but now I love them. Going out to buy some more to roast. Yum!
I just love the simplicity and textures of this one. Made me a convert, too!
This recipe is now a staple in my household. Thank you so much!
Excellent, thanks for letting me know Jaclyn. It’s one of mine as well. 🙂
Oh man! That hint of sweetness and balsamic vinegar put these over the top! I am vegan so I did use brown rice syrup! (would have used agave but I was out!) Thanks for sharing this recipe! Scrumptious!
So happy you enjoyed this Allura. If asked, I now know about the brow rice syrup substitution idea. Cheers! 🙂
Soooooooo gooooood!!!’ I added carrots, too. 😜
Excellent! So happy you enjoyed these. Thanks fr taking the time to come back and let me know Heddie! 🙂
OMG – Hella good!
So glad you enjoyed this one Dee. 🙂
Just made these Brussels sprouts, easy and amazing!
Yay! Thanks for taking the time to come back ad let me know Christine. 🙂
Can you make it in the morning for dinner? Maybe quick warm up before serving?
Definitely Sammy, it just won’t be crispy as if straight from the oven. Still super good. 🙂
I am making this today! I was going to try adding red onion. Would you recommend or do you think it will change the outcome of the taste?
I say go for it as it’s sweeter than a white onion. I’d slice it thin, but it’s up to you. Let me know and Happy Thanksgiving!
I used Balsamic glaze and drizzled it over top. So tasty!
Yes! I love to use that as well. Have a wonderful Thanksgiving Peggy!
Kevin, can frozen brussels be used ?
Yes, thaw them out first!
Also: I keep wondering what would happen if u cooked the BS with the balsamic and honey already mixed in… just curious! Thanks! 🙂
I do it this way so they stay crispy as with your thought to add and roast with, they do not. Up to you. Enjoy the holidays Nicole. 🙂
Hey Kevin! Looks amazing and I am making tonight to bring to Thanksgiving dinner out of town tomorrow. What do u think about adding some garlic cloves to the recipe?
I think it’s a great idea. I LOVE roasted garlic cloves ad they get creamy sweet roasted. Great idea Nicole!
This recipe was awesome. So Yummy & delicious. Thank you!
Have you ever just drizzled the balsamic honey on lightly rather than toss? I’d still like to have the clean flavor of the Brussels here an there, but with a pop of the dressing in some bites. Or would this be a bad idea?
I say go for it and enjoy it. The main thing is to roast the brussels sprouts with the oil, salt and pepper first so they are crispy!
These were fantastic! Even my vegetable-suspicious family liked them. One tip I found in another recipe was to preheat the cooking sheet. The sprouts got extra crispy. Yum!
o happy to read this Stephen, thanks for coming back to let me know!
Wondering if I could substitute pure maple syrup for the honey to make them vegan??
Definitely. I have done this and love the flavor Janie.
Hi Kevin – if I wanted to do a double batch, would you recommend doing one after the other? Or do you think I’d be alright to double everything in one round?
I would do it all on a large baking sheet or two. Keep them separated with room around so they don’t steam BUT get crispy. Enjoy Kim!
Loved this! You can’t go wrong with classic, simple olive oil, salt and pepper, but sometimes I want something just a little bit sweet. This was perfect.
Excellent! So happy you enjoyed these Michelle! Appreciate you taking the time to come back and let me know.
Id like to make these for Thanksgiving but worried about space in oven. Could I preroast and then warm up and toss with the mixture right before serving? Or other ideas?
Most definitely Gretchen. They won’t have the same “fresh from the oven” crispiness, but just like leftovers, are fantastic nonetheless.
This recipe was awesome. I made it without the balsamic syrup – I couldn’t find it
Great Dot. Thanks so much for taking the time to come back and let me know!
This recipe was awesome. I made it without the balsamic syrup – I couldn’t find it in Jewel Store.
Balsamic vinegar
Not good. Balsamic and honey add nothing, I’m sorry to say. Oil and salt and pepper are enough. I like brussels sprouts a lot and this recipe does not do them well.
Wow, you’re a first! This is one of the highest viewed and commented on recipes on the site. With 350,000 views a month it seems like people think otherwise. I sure do, too. Sorry you didn’t like it, everybody’s tastes are different.
You’re right there Kevin. Some people like Cilantro. I think it tastes like %*#€£. Keep posting Kevin. You’re the best.
Really appreciate the kind words Bill. Cheers!
Excellent!
Thanks Sharon, it’s a keeper, right? 🙂
My husband said these were the first brussel sprouts he’s liked! Winner!
Another convert, YAY! 🙂 Thanks for taking the time to come back and let me know. 🙂
I love roasted Brussels and love to try different recipes so I can’t wait to try this out. Quick question, does it matter if the sprouts are facing up or down to make them as crispy as possible? I’ve also heard if you place the oven tray at the lowest point in the oven they will crisp up without having to cook them too long (so they stay tender but not mushy). Thoughts?
I don’t flip them all up or down really, but feel free Andrea. I have not heard the lower oven part, but please let me know! Thanks for taking the time to come back and let me know. 🙂
Wonderful recipe
Thanks so much Reg! 🙂
I used this recipe as inspiration for a meal. Fire toasted flatbread pizza smeared with a little olive oil topped with roasted brussel sproats, bacon blue cheese and drizzled with the honey balsamic sauce. Delicious.
Man that sounds good! I think I’d throw some walnuts on top and call it delish. 🙂
DELICIOUS!!!!!! I have never really liked brussel sprouts but my husband loves them. I have fixed them many different ways using recipes hoping to find one that I would like. After preparing them with your ” Balsamic/Honey” recipe and eating one I was pleasantly surprised at how delicious they were. This recipe is a keeper. I have looked at some of your other recipes and am going to try them. I have a feeling they too will be DELICIOUS. THAK YOU KEVIN.
Gerri, thanks for making me smile. Love reading comments like this one! 🙂
I used a thick Balsamic (made from real grape must) which is more sweet, tangy, and complex than supermarket-grade Balsamic, and it was outstanding. I’m passing this recipe along to others.
Thanks so much Mitch! Appreciate it. 🙂
This was SO Good!!! Like my favorite sprouts from my favorite restaurant back home! Deliciousness!
Excellent, thanks for taking the time to come back and let me know April. 🙂
Brussels Sprouts ARE cabbages. They are the same species. They are also the same species as kale, broccoli, and cauliflower! Lookitup.
Yep they sure are, thanks Grayson.
I made this! Only change was bacon fat instead of olive oil. They were better than fries! It was hard to stop eating them. Best fresh, but still good days after.
Mmmmmm bacon fat, great idea! Love it Carol. 🙂
What is your opinion about adding some candies pecans? Thoughts?
I’d toss those at the end prior to serving myself James. Keep a little crunch. 🙂
I used to hate brussel sprouts!! Made this tonight and it was fabulous! Great flavor, not over seasoned!
Excellent! Thanks for stopping back to let me know Denise!
I don’t always like BS, but these are great. Tonight I am not fully cooking them but will then add the honey concoction and put them back in the oven for the final few minutes. I suspect they will be delicious.
Yet another brussels sprouts convert! So happy you enjoyed these Dina! 🙂
I LOVE roasted Brussel sprouts and THESE ARE THE BEST…thanks, Man!
Love it! Thanks so much Freda!
Super good! My wife and I love this recipe, the only deviation we make is after coating putting the sprouts back in the oven for a few minutes to allow
The sauce to carmalize and really stick!
Excellent, thanks for letting me know Dan. These really are amazing and SO EASY!
This recipe is the best! It’s the only way I eat my brussels sprouts now. So yummy. Thank you! 🙂
So happy you enjoy these as much as I do! Thanks Thalia 🙂
WoW!! I’m just one more believer that brussels done this way is delicious. Thanks Kevin for your recipe. Mary
Yay! Another Brussels sprouts convert! 🙂 Thanks for taking the time to come back and let me know Mary. Cheers!
Perfect! Just in time for my sprouts from the garden.
Isn’t it amazing how those grow? When I first saw them I was amazed.
Glad you’re going to try this recipe Jenn, let me know what you think. It’s a site and house favorite! 🙂
Always had sprouts just steamed Did not impress. Now I know how to make them the right way. Thank you
Yeah! Another convert! Super easy to make, too… right?! 🙂
It was a great recipe. My husband loved it. I did not like brussels sprouts but I loved this recipe.
Always makes my day to read comments like this. Thanks for letting me know Karen.
This was a GREAT recipe. Thanks for sharing. It was incredibly easy to make and they came out wonderfully. I have always HATED brussell sprouts, but, not anymore. Thank you!!!
Always enjoy reading comments like this. Another brussel sprout convert! Thanks Dennis. 🙂
Oh my. These are great. Will be making these again.
Thanks Shannon, love these, too. Thanks too for taking the time to come back and let me know! 🙂
Hi thanks for this. I see you need to salt, pepper and oil them, but then you say we need to roast them until caramelized. Did we miss a step here? Are we supposed to add some honey prior to roasting?
Nope you didn’t miss a thing James. Simple toss the brussels sprouts with oil, salt and pepper. Roast them, THEN remove from oven and toss with the honey and balsamic. It’s all there in the instructions. Enjoy!
I also read the recipe and was confused. Do you mean to brown them because they would need a sugar to carmelize?
Simply toss with oil, S&P and roast. They brown and caramelize naturally with their own sugars.
THEN place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Super easy!
Brussels sprouts are new to me, I didn’t know what to expect. I thought they were very tasty with a nice mix of tangy and sweet. My husband loved them! Easy and good, I love those kind of recipes!
Fantastic! Thanks so much for taking the time to come back and let me know Kathy!