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.
Roasting the brussels sprouts really gives them a nutty flavor and besides being super healthy, they are tasty.
What is my secret to that makes them 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.
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!
- 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
- 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.
This was such a yummy dish at the restaurant I was hoping I’d find the recipe. the only difference was that the restaurant added toasted almonds to the dish. I loved the extra crunch!
Love that added almond touch! Thanks for taking the time to come back and let me know Bambi. 🙂
Wonderful! Did everything the recipe called for, except put the sprouts in a wire basket and cooked on the grill. Delicious!
I need to try one of those grill baskets! Thanks Tom. 🙂
I made these tonight and my husband and I really enjoyed them. I stayed true to your recipe. They were so delish!
Definitely a favorite around here! Thanks so much for coming back to let me know Becki. 🙂
Instead of using balsamic vinegar, we have gone crazy for balsamic vinegrette. So good!!
Thanks for coming back to let me know Erin! Cheers!
Just finished enjoying these Brussel sprouts for dinner and they were delicious! This will be a regular at our dinner table. Easy and healthy!
These always deliver and are so easy, right?! Cheers! 🙂
These. Are. Amazing.
I used black walnut balsamic vinegar from our local oil and vinegar shop, which worked great. Definitely make sure you use a good quality balsamic – not the junk they sell at the grocery store with other condiments. It makes all the difference!
Oh that sounds so good Amy! I agree, a good quality one is almost syrupy and the flavors amazing. Thanks for taking the time to let me know!
I am now a Brussels spouts addict thanks to recipes like this!!! First time I made them my husband and I were snacking on them before I added the vine and honey!! Delicious both ways! Thanks!!!
This one always makes a convert! Thanks so much for taking the time to come back and let me know Mary Jo!
These were amazing! Never thought I’d eat brussels sprouts until I had them at a wedding rehearsal dinner this weekend..had to try making them, and wow, surprise! New fave! I used a Tuscan herb olive oil and sea salt from grinder, and a chunky lemon pepper as subs…delicious
Fantastic! Thanks for coming back to let me know Michelle!
Incredibly Delicious and addictive. Everyone enjoyed very much. I sprinkled a bit of Parmesan on top after they were tossed with balsamic honey mixture
Will make again. Thank you
Thanks for taking the time to come back and let me know Stacey, love the Parm add, too! 🙂
Perfect! I don’t love Brussels sprouts and neither does my husband. But once I made these we both agreed to add it to our favorites! Thank you!
Yahoo! Another Brussels sprouts convert! Thanks for the feedback Rita! 🙂
OMG!!! These are GREAT!!! Simple to do but soooo flavorful!! Thank you!!
Thanks Peggy, it’s a favorite of mine too! 🙂
Hi, KEVIN
KEVIN these brussels look wonderful!
Trying to make these for Christmas dinner but all other dishes will be cooked at 375! Can I make these at 375, how much time do you think I’d need to add?
Hey Jack! I would go another 5+ minutes and check it there, maybe a little more. Just make sure to not burn them! You want these caramelized and golden brown. Have a great Christmas dinner. 🙂
I hate these little bitter cabbage wannabes, but this recipe made them tolerable. In fact I would even eat them again
Very cool, thanks so much for coming back to report!
I’m planning to make these for Thanksgiving dinner to take to my mother’s house. I would like to make them ahead of time so that I’m not in the way of her cooking. Can you make these ahead of time and reheat? Will they be as good?
Sure you could, but the crispness you get from that “straight from the oven roasting” will be lost. They are still pretty amazing. I eat them the next morning too!
If you’re making ahead of time and reheating at your mom’s house, I would toss them in the balsamic and honey at time of serving. Have a great Thanksgiving Gretchen. 🙂
Thank you for the information, Kevin! Happy Thanksgiving to you also.
I have never had any left for the next morning
Haha! I have had the same issue and I decided a double batch is always a good idea! Thanks Pam! 🙂
Would it work if you’ve used A balsamic glaze instead of the honey and vinegar?
Definitely, I do that often, although I love that honey flavor. Enjoy Kim!
Kevin! These are amazing!! Literally ate them as my dinner the other night. Thank you!
I’ve done the same thing Jackie! 🙂
These are absolutely amazing!! I liked them more than the main dish. Yum!!
Love to read comments like this! Thanks for stopping by to let me know Anna. 🙂
Kevin=heaven! I always liked brussel sprouts, but I love them like this!
Thanks so much Ruth! Cheers! 🙂
I’ve made these before with rave reviews. Even my 11 year old grandson asked mom yo make gem after. My question us how long I would have to roast them at 350? Im putting them in with my turkey tomorrow and it’s cooked at 350.
Love to read comments like this Renaye, thanks! My suggestion would be to maybe cook them a total of 30 minutes at that temperature and see if they are roasted and crispy, if not go a little longer.
I loved this recipe, of course I love Brussels sprouts.
Will I make it again, you bet I will, it was easy and very tasty.
I served this with Three Herb Chicken and Mushrooms recipe and it think it was a perfect match.
I am eager to try some of your other recipes.
Thanks,
gb
Probably my FAVORITE recipe right now!!! Never used to like brussel sprouts, but these. are. AMAZING!! Seriously, thank you for helping me love them!!
It’s a brussels sprouts converter, right? So good! Thanks Suzanne for the update. Cheers!
Hi Kevin! Do you put them back in the oven after you add the honey and balsamic?
No not at all. You roasted them and then toss them in the honey and balsamic and eat! You can if you like.
Delicious, used pink salt and olive oil spray, they came out perfect!
So happy you enjoyed these Kimmie and thanks for letting me know!
This recipes was DELICIOUS!
Thanks so much for coming back to let me know Emily! Really appreciate it. 🙂
Hi, I have a frozen bag of Brussels sprouts and I can’t wait to try this recipe. What changes I need to make if I’m using the frozen kind?
I would say allow them to completely thaw out and then follow the recipe as instructed. I have not used frozen before, so this is guess. Let me know and I’ll add that to the recipe notes. Thanks Anna!
Made these tonight and they were sooooo good!! Can’t wait to add them to my meals every week. Thank you for this recipe!!
So happy you enjoyed them as much as I do Alyssa. Thanks! 🙂
These are the best brussels sprouts I have ever had, Kevin! Including those tasty fried ones you can get at many restaurants. Thanks for sharing such a simple,perfect recipe. I like the loose leaves that get extra crispy and brown… wow!
Thanks so much Brenda! I love this recipes simplicity and BANG of flavor. Those loose leaves that get super crunchy are my favorite, too! 😉
I don’t have balsamic vinegar. Can I use balsamic glaze instead? How would you adjust for the substitution?
Oh yes, all the better Pamela! Hope this reaches you in time, too. 🙂
This was an absolute perfect side dish for my roasted pork shoulder! Wouldn’t change a thing. Thank you!
Heather, thanks for the great feedback and for letting me know. So glad you enjoyed this as much as I do!
This dish looks so appetizing! And it tastes even better!!!
Made this few times, everyone enjoyed. Once I had to adjust the recipe, one of my guests
was allergic to honey, so I used maple syrup instead, it added a little twist.
Thank you for the great recipe!
Thank you Melody, always appreciate reading comments like this and that it was a hit. This one converts any Brussels Sprouts hater. 🙂
This dish looks so appetizing! And it tastes even better!!!
Made this few times, everybody enjoyed! Once had to adjust a bit,
One of my guests was allergic to honey, so I put maple syrup instead,
It added a little twist. Thank you for the great recipe!!!
Hi Kevin! I want to make these brussels sprouts for my family of 16 for Easter. We are ALL fans of brussels sprouts! I am now trying to reduce the candida overgrowth in my body, and I’m told that all vinegars are unacceptable with the exception of apple cider vinegar. Please tell me that I can swap these vinegars for just an amazing flavor?! Need to know by this Saturday! Thank you, Deanna
Hi Deanna! I have never made these with any other vinegar so I can not say. I would suggest doing a mini trial test before to see if you like and then adjust? The flavor profile will definitely be different, please let me know!
Thank you! I am definitely anxious to make these!
You bet, don’t forget to let me know!
Kevin!
You’re killing us with this recipe! My hubby and I love brussels srpouts! We have several different ways to cook them. I came across this recipe – this is the recipe that introduced me/us to your blog a few weeks ago I just forgot. We made these and my hubby and I both were both were fighting over the left-overs the next day lol! This has been our go-to recipe for brussels sprouts for the past month (made several times in the past 4 weeks) and will probably be from now on! I love how it’s only a hint of sweetness from the honey. I’m sure as you know a good/high quality balsmaic vinegar is necessary for the best results. LOVE LOVE this recipe!! I’m looking forward to trying your Pan Roasted Brussels Sprouts with Ginger recipe! Big Leeks fan! Thanks Kevin!
What I love most about this one is the simplicity. Roasted with just the oil, S&P and THEN tossed with the honey and balsamic. Always a win! Thanks so much for the kind words Gwyn!
I have never liked brussel sprouts, just the smell makes me want to leave the house. I couldn’t deny their value as a great source of vitamins so I searched for a recipe that might make them tolerable to eat. Kevin’s recipe drew my attention because they looked crispy and he put honey in the title. So I made them for my husband and I, paired with steaks on the grill so that we wouldn’t starve if they were awful. After a couple of bites my husband said ‘these are the best brussel sprouts I’ve ever had’. I was too busy eating mine to comment. We ate every bite and I’ve made them several times since. Not only are they tolerable, they are delicious. Thank you Kevin!
Mitzi, you made my day with these kind words. I LOVE this and how easy it is too. Cheers!
My co-worker mentioned how much she and her family loved brussel sprouts. I’ve NEVER liked them but for some strange reason I had a strong desire to try cooking them. I wanted to add another vegetable to our diet, plus I heard they were healthy. I selected this recipe due to the basalmic vinegar & honey, (what’s not to like?), and the reviews. WOW! They were AMAZING! My husband was very reluctant. If I hadn’t been standing over him, he wouldn’t have tried them at all. He was so surprised how good they were! He absolutely loved them!
I’ve never written a review but I was compelled to do so after trying this recipe. Thank you Kevin!
Byra, you made my morning reading this. I so enjoy readers who give a recipe a try and report back their experiences. Especially good ones like this.
So glad we made your husband a Brussels Sprouts convert and you have a new recipe for the family!
We ate the whole thing 🙂 I was hoping to save some for The Hub, as I kept eating them out of the bowl while waiting for the rest of our dinner to finish…pure heavenly!!!
Thanks so much Gail, so happy you enjoyed them as much as I do! 😉
I tried it with my family and just didn’t get good response. They suggested I not make it again.
Sorry to read that Tab. Truth be told this is the most viewed, tried and commented on recipe on my site. So sorry it was not something that the family enjoyed. Hope you try something else. 🙂
These were amazing! I used raspberry balsamic vinegar. My new favorite side dish!
Ohhh, that raspberry balsamic sounds amazing with this! Thanks Carah. 🙂
Amazing!!! My husband and children didn’t like Brussels sprouts until I made them this way. THANK YOU for posting.
It’s one of my favorites too! So glad the family came on board and liked them Deidamia. 🙂
This is omg so tasty! I did increase the balsamic vinegar a bit. Make sure you use a good quality balsamic vinegar it does make a difference. Yeah it cost more but it’s absolutely worth it! My family devoured them. It’s a keeper. I see many more in our future. Thank you for a great recipe! YUM!
So happy you enjoyed this one Gwyn! Thanks for letting me know! 🙂
So yummy! My husband doesn’t share my love of Brussels Sprouts, so I added zucchini, red potatoes, and onions chopped to about the same size as my halved BS. Tossed everything but zucchini together and baked for about 30, stirred and added zucchini and baked an additional 15. (400 degrees in my convection oven)
Tossed it all with a double batch of the balsamic mixture and served. SO super yummy! Thanks for sharing 🙂
Now that sounds perfect! Thanks for letting me know Tammy! Now I’m hungry and I haven’t even finished my morning coffee!
Delicious. My parents actually enjoy brussel sprouts now – as long as I keep preparing them this way! Very pleased to have come upon your recipe – hope to explore more.
Thanks Christina, hope you explore more too! Lot’s of good stuff here. Glad you converted you’re parents, too. 😉
I never liked Brussels sprouts till i tried this recipe. I was easy and great tasting. Thanks Kevin.
Now that’s an endorsement! Thanks Joseph, it’s one of my favorites, too.
THIS RECIPE RUINED MY CHILDHOOD!! I grew up eating my brussel sprouts as a boiled soggy mess. I learned to enjoy them, and out of nostalgia I make them a couple times a year. Not remebering how long to boil them into oblivion I went to the internet. Stumbled upon this recipe. Figured, what the hell, I would give it a shot. Like most of the other reviewers claimed it was the first empty dish on the table. My picky 5 year old asked for thirds! I figured out my that my parents were doing it wrong my entire life. Now I have to question all the recipies I learned from them. Thanks a alot Kevin. (No seriously thanks Kevin)
Well I am so happy I could show you how they should have been served! I remember my grandmothers boiling vegetables until they were a soggy mess as well and it wasn’t until I worked in restaurants and learned a simple sauté, light steam or roasting can add so much. Enjoy Zeplinn! 🙂
Nadine,
Please take this down. I did not give permission for the full recipe to be shown and never would. If you would like to continue to use my photo with a link to my site that is fine. Other wise, please remove this from your site.
Kevin | Keviniscooking
Totally GREAT with my homemade Fig Balsamic Vinegar~!
Thanks so much!
(Do you need a HomeStay??)
Now that fig balsamic sounds excellent! Thanks for the feedback Jan. Have great day. 🙂
Gonna use this recipe tonight. I got a steal of a deal on Brussels sprouts and am always looking for recipes that use balsamic vinegar!
This is always a favorite and the best part is that it’s so darn easy. Enjoy Kevin!!
Made with my half bag of bsprouts. Loved it so much I ended up cooking the other half immediately! Heaven! P.S. Kids were going to kitchen to check – What smells good, Mom?
That’s awesome to hear Joanna! Love comments like this and that the kids enjoyed it as well. 🙂
OMG ! That brussel sprout recipe is THE BEST i’ve ever had !
Wow, that was yummy! Altered the recipe slightly using white balsamic orange blossom honey vinegar and next time I will try white balsamic Pear infused vinegar. By the way, I have added this recipe to my 1950’s food stained and tattered, 3×5 card, family hand-me-down, recipe box! That’s saying something considering room is at a premium as it’s been collect recipes for more than 60 years and recipes that pre-date my grandmother.
Wow you honor me Cindy. Thank you so much. Comments like this make me strive to continue to share even better recipes! Thanks again! 🙂
Hi Kevin
Found your website while looking for recipes for Brussel Sprouts. I just made these and they were delicious!! I’m a beginner cook and this was easy to do. Getting ready to check out the rest of the website for other recipes I can make.
Thanks so much!
So nice to make your virtual acquaintance Sandy! Thanks for stopping by and I look forward to your thoughts on the other recipes here. Cheers! 🙂
Hi Kevin I just want to say from me and my sister omg we love brussel sprouts this is amazing took are veg to a another level on so good we love your life
So glad you guys enjoyed them. It’s a house fav for sure. Cheers!
Can I use the frozen Brussels sprouts ?
I’ve never used them myself, but I don’t see why not. I would make sure they are golden brown and crispy before taking out of the oven though. So roasting time may vary, be watchful. Please let me know!
Hi. This looks amazing. Can I substitute honey wth maple syrup (only have maple syrup in the pantry at the moment)?
Hi there Jessica. I don’t see why not. I have not done that, but it does sound like it would be a great substitute. It’s the play of the vinegar and sweetness I love on the roasted vegetables. Cheers!
Oh my goodness! I’ve been roasting veggies for years, especially brussel sprouts, but the vinegar and honey take it to a whole new level! I added in some broccoli too, ands is amazing!!! This will be a go to in my kitchen!
Yahoo! So happy to read this Katie. It’s one of my all-time fav here on the site. 🙂
Do you think would go good with corn beef and little red potatoes and garlic
Oh my yes. Thanks for reminding me of corned beef, too. I think I might have to thaw the one in my freezer out! 🙂
Added bacon. Real good
Thanks Jay, bacon definitely makes everything better! 😉
Must try this recipe…it is beyond great! My family loves brussel sprouts this way. Thank you Kevin!
Not only is this easy, but so good Roberta. Thanks and enjoy!
Made these today for Christmas dinner specifically for my daughter. OMG what a hit!! EVERYONE LOVED them~even those who said they hated brussels sprouts~ and asked for the recipe. This will now be a must have at holiday dinners. THANK YOU!
This one always converts the Brussels sprouts haters, love it! So happy to read emails like this one, thanks for sharing Andi. Cheers to a fun and safe New Year!
Can you clean and prepare the sprouts several hours before roasting them? I’m doing the dish for Christmas dinner.
Yes, Virginia you can. Been in the kitchen all morning myself, just checked emails to respond. Hope I caught you in time!
Insanely good. Serving them up for Xmas Eve with a 4 bone/8 pound ribeye and scalloped potatoes. Kevin – you rock. Thanks for sharing and stop by if you are in the Chicagoland area.
Appreciate the kind words Joe, sounds like you’re going to be having one heck of a Xmas Eve dinner! Will be out here in San Diego, but thank you for the invite. 🙂
Kevin, this is so close to a recipe I’ve used for a couple of years. Only difference is I use agave nectar in place of the honey and use a rosemary infused balsamic vinegar. Both recipes are the BOMB. This Christmas, I’m roasting a 3 bone Prime Rib on my Traeger with a caramelized onion scalloped potatoes and these Brussel sprouts. It will be an epic meal.
Thanks Dan. I had to look up what a Traeger was as it’s new to me. Very cool! I hope everything turned out great for the big dinner, sure sounds like would. 🙂
Trying to make these for Christmas dinner but all other dishes will be cooked at 375! Can I make these at 375, how much time do you think I’d need to add???
Jen, thanks for trying the recipe, it’s a favorite. The high heat of 425°F helps with the roasting and caramelization. I’m not sure if the lower 325°F will do that, but I would cook at least 10 minutes longer then the recipe calls for and if not brown and crispy then maybe put it under the broiler while the others dishes are taken out? Just a thought. Keep an eye on them!
Looks like a great recipe. I’m going to cook this along with my rib roast for Christmas dinner.
Way to go Dwayne! A rib roast sounds right up my alley, too. Did I somehow not get invited? 😉 Happy Holidays to you and yours. 🙂
I made these in bulk for a fancy sit down Christmas Dinner Party for 30. I roasted them the day before and then tossed them with the honey and balsamic before I reheated them in chafing dishes. They were such a hit. Lots of requests for your recipe.
Love to read comments like this, thanks Michelle. What I love most about this one is how simple it is to make and delivers such great flavor. Converts many a Brussels sprouts hater. Thanks!
I made these for Thanksgiving and added pancetta, was amazing. Thank you!
No you’re talkin’ my kinda language Rachel… LOVE pancetta. Thanks for letting me know.
Smash hit at the dinner party. Holds well after roasting. Toss with the vinegar and honey before serving.
So happy to read this and that you enjoyed it Noris! Thanks for stopping by to let me know.
Decided at the last minute to look for a new recipe for brussel sprouts and discovered I didn’t have balsamic vinegar, so I used apple cider vinegar instead. Also added red pepper flakes for a little heat. Still turned out great! Love this recipe! Thanks!
So happy to hear that Angela, glad it worked out. 🙂
I’m making these today, I’m hoping to turn my hubby into a brussel sprouts lover with this recipe, wish me luck!
I must say it seems to happens a lot, have a wonderful Thanksgiving Michelle! 😉
When cutting the sprouts is it normal for a lot of the leaves to fall off? First time dealing with fresh sprouts. Can’t wait to follow recipe.
Hi there Michelle. Yes it is, remove any tough outer leaves, but there will be some inner leaves that drop off as you cut the stem base. I rather like them and add them, they roast and turn into chips! They are fantastic. Have a wonderful Thanksgiving. 🙂
This dish is excellent! I made it last year for Thanksgiving and for Christmas dinner and am making it again this year. Everyone loved it! Thank you for such an awesome recipe!
Thanks so much Teresa, you made my day! Have a wonderful Thanksgiving. 🙂
I made these last year for my large family gathering & everyone (including the children & teens) requested them this year & ‘and are making sure I make “ALOT”!
So glad to read this, thanks for letting me know and have a wonderful Thanksgiving Liz. 🙂
Instead of roasting in the oven I put them on the grill. I made a foil packet added 2 slices of bacon and omitted the olive oil and added 1/8 tsp garlic and sprinkled lightly with cayenne pepper. Then crumbled bacon into balsamic, honey mix.
I love your version with bacon and a kiss of heat with the cayenne! You’re my kind of cook! Have a wonderful Thanksgiving and thanks for stopping by Vickie. 🙂
Dress rehearsal on these tonight for Turkey Day — delicious! I added cayenne pepper before popping in the oven for a little kick. They’re perfect. Thanks!
Love your take with the kiss of heat Lucy, Nice! Thanks and have a wonderful Thanksgiving. 🙂
I love this!
I crushed up cashews to add a nutty flavor. 1/4 cup.
Everyone loved it!
That sounds fantastic Stacey. Thanks for sharing that tip!
How would you go about making them ahead of time and reheating? It’s my first Thanksgiving in our own house and I’m trying not to overwhelm myself.
Hi Becky, no need to be overwhelmed, cooking is supposed to be fun I say. My thoughts would be to make ahead and reheat under broiler to crisp up a bit (keep your eyes on them to not burn), THEN toss with honey balsamic so they are not soggy. Cheers to the new place and have a wonderful Thanksgiving dinner. 🙂
Love all the comments and so impressed that you respond so quickly, Kevin! I’m planning to make this on Thanksgiving as well. probably will add the bacon as well
Thanks so much Bev! I try to respond to all comments as soon as I can and am so happy you are giving this a go. The bacon add is next on my list, too. Have a wonderful Thanksgiving!
Can’t wait to add this recipe to my own personal list! So excited to make these with my Thanksgiving dinner this year! I like the idea of adding some bacon for extra kick. Would you recommend adding some raisins?
Both the bacon and the raisins sound like a great add Vanessa. Let me know how it turns out and Happy Thanksgiving to you and yours. 🙂
A friend of mine gave me like a branch of Brussel sprouts so I have enough for two families. Should I just double the ingredients to make this recipe?
Definitely, shouldn’t be a problem Cynthia. I was so surprised the first time I saw them on the branch. Enjoy!
Excellent recipe thank you. Made these for a church Thanksgiving dinner and everyone loved them. I added half-inch chunks of garlic with the sprouts for the whole cooking time and crumbled cooked bacon at the last 3 minutes of cooking. The saltiness of the bacon really blended well with the sweet and sour of the honey and balsamic. 425 for 20 minutes was on spot.
Thank YOU Sarah! Gotta love that bacon add, I’ll try that myself. 🙂
I am planning a Thanksgiving meal tomorrow and had purchased Brussels sprouts. I personally love them steamed but since I will have a lot if children over I thought this recipe looks perfect. I was wondering if I can use vegetable oil I stead of olive oil? I am out of olive oil.
Definitely you can use vegetable oil Linda. I just usually reach for the olive oil. Have a wonderful Thanksgiving dinner with family and thanks for stopping by. 🙂
Is it best to serve immediately or can I make them ahead and reheat? How about adding bacon?
Hi Lynda! I have done both, I prefer the fresh from the oven crispiness, but have have also made ahead and reheated with no issues. Love them both ways. As for that bacon addition, that sounds like a wonderful addition! I’d either make the bacon separate and crumble into the roasted Brussels Sprouts after roasting with the balsamic and honey or dice into small pieces and roast with vegetables. Let me know how it turns out!
Could I use frozen Brussels sprouts?
I don’t see why not Chandise. I never have, but would love to hear how it turns out. I would take the heat down to 400°F and roast for 30-40 minutes if not thawed out. Thanks for stopping by.
Hi Chandise! I just recently discovered the joys of roasting frozen vegetables so I thought I’d add my two cents. To get the crispiness you’ll definitely need to thaw them out. I usually get home from work, put them in some warm water for about 30 minutes and they are good to go. Also, you’ll want to get as much of the moisture out as you can. I use a tea towel and roll them up in it to soak up most of the moisture. They don’t have to be bone dry but it helps the crisp factor. I’ve done this with frozen brussel sprouts, cauliflower, and broccoli and they’ve all come out amazing!
Thanks so much for adding your two cents Erin, really. So glad to know this trick!
Do you put it back in the ove any after you toss with balsamic vinegar and honey?
No, not at all, after roasting in oven, toss with balsamic and honey and enjoy! 🙂
Was not a Brussel sprouts fan til I made these, Kevin – Yummmmm! Thanks for sharing!
Now that makes me smile Anne, so glad I could assist in that. I never used to either and decided to give them another try. So glad I did!
Best brussel sprouts recipe ever!!???????????????????????? My family loved it.
I love to read comments like this! Thanks for making my morning and letting me know Leslie! Aren’t they super easy, too? Love them. 🙂
Think this would turn out using agave syrup instead of honey? Or what else would be a good sub for a vegan? Roasted sprouts are one of my favorites but I’ve only eaten them roasted with a tad of oil and salt. Your combo sounds delicious.
I would think so Trish, yes. Yes on the agave, but you could also try using coconut nectar, maple syrup or even molasses comes to mind. Let me know how they turn out for you. Thanks Trish!
Turns out über yummy with agave syrup, have done that since the first try (leaving honey to the bees who need it more than we do) Tons of love from Brussels for your sprout recipe! (yes, the actual Brussels, Belgium) Thanks for being so creative in the kitchen and sharing with us!
Thank you Mel, so happy you’ve tailored it with the agave, fantastic!
These were amazing! My two picky eaters (3 years old and 7 years old) ate them right up! So happy to have found a healthy dish i dont have to fight with them to eat. Thank you!
You made my day, thanks so much for sharing that and letting me know Rachel. So glad to read the kids like them, too! 🙂
Kevin…this recipe is a “slam dunk” says Vanessa, my son’s girlfriend. I made it tonight to go with our grilled salmon. Perfection! Thanks!
Thanks so much Mindy, and Vanessa! It’s one of our favorites and perfect with grilled salmon. Thanks for stopping by.
Could I make these a little ahead of time and just keep warm in the oven? Thanks!
Hi Katie! I don’t see why not, although they would not be as crisp. I have had them as leftovers many a time when I make a large batch and they’re fine. Same idea basically.
Made these tonight and they were delicious!
So happy to read this! It’s a house favorite here, hope it becomes one for you, too! Pretty easy to make for such big flavor. 🙂
Making these tonight! Will stay in my recipe rotation!
You will not be disappointed, so good and so easy! Thanks for the update Nancy. Cheers!
I have made Brussels sprouts cut the same way, but fry some bacon in the pan and take it out leaving the grease in the pan place the brussel sprouts in the pan with about a cup of chicken broth let it simmer and place the bacon back in just before the brussel spouts are to tenderness you like. when they are done drizzle a bit of pancake syrup over them and serve , they are delish. hope you enjoy.
How can one go wrong with bacon, right? Pancake/maple syrup sounds fantastic as well. Will have to give this one a try, thanks Stacey.
These were so good! I used balsamic glaze because I didn’t have anymore balsamic vinegar and these are amazing! Some of the best brussel sprouts I’ve ever had! Will definitely make these again!
Thanks so much Veronica. I have a wonderful neighbor who is a flight attendant and often goes to Italy. She brings me back the most wonderful balsamic glaze from Rome. Heaven on these, just so good. So glad you stopped back to let me know. Have a great weekend.
Those sprouts look great…wish I had a bowl of those all to myself.
These are so easy to put together and the payoff is quite delicious, thanks Karen!
Yum! These are tasty and so easy to prepare. None of this side dish was left at dinner. The combination of balsamic vinegar and honey gave the sprouts a sweet and tangy flavor. Will make these again soon. This recipe is a keeper! 5 stars!
Reading comments like this one makes my day, thanks so much Vickie! Hope your enjoying this holiday weekend. 🙂
WOW I LOVE roasted brussels sprouts! The addition of the balsamic and honey makes it even better I’m sure!
Thanks Bethany, good stuff!
There is nothing like roasted Brussels Sprouts – it’s incredible how they transform. I honestly think having them roasted will turn even the most devout Brussels Sprouts hater. And love the sweet and tangy from the honey and vinegar – perfection in my book.
They certainly turned me Marissa. What’s great about this one is the brussels sprouts get roasted on their own first, then get tossed in the honey balsamic, so they are still crunchy yet wonderfully coated.
I love roasted brussel sprouts so much that there have been times when I ate my husband’s share too! Though he was happy as greens are not his favorite hehe! I am loving the honey and balsamic combo here. I have made them with balsamic but never tried with honey too! Need to try these!!
Thanks Ami. What’s great about this one is the brussels sprouts get roasted on their own first, then get tossed in the honey balsamic, so they are still crunchy yet wonderfully coated. 🙂
Roasted brussels sprouts are like culinary crack.. i could seriously devour pounds of them in one sitting! And I LOVE honey with balsamic!! But I’ve never had the three together! I know- say whaaaaa? Clearly I need to get on this immediately! These look beyond fabulous, Kevin! Can’t wait to gobble these up! Pinned! Cheers, buddy!
Thanks! You crack me up, I just love your energy Chey! These definitely are some tasty nibbles. 🙂
The earlier photos needed some TLC, so I did a little re-shoot with new lighting and re-posted this bad boy.
Hey Kevin! One of my favorite vegetables, especially roasted! And with honey and balsamic, OH MY! I also really enjoy roasted cauliflower and carrots! Although I could never give up meat, I sure do enjoy veggies! 🙂
Roasting just brings out the best in vegetables, an almost nutty flavor addition. Bacon is the only reason I couldn’t give up meat either, but some vegetable dishes and salads are great every now and then as a meal. Have a great day.
I made these tonight, and they were delicious. I love Brussels sprouts, and this makes them even more delicious! I love the flavor that roasting them brought out. Thanks for a great recipe!
Sorry for the late reply as I’ve been gone the last 2 weeks in India, but am back sifting emails and replying here. Thanks Tricia, you made my day. Thanks for commenting and letting me know! I love a tasty and EASY recipe, right? Cheers!
I notice in the pictures these look cut in half but its not mentioned in the prep. are they?
Hi Susan, yes they are sliced in half. I have made this countless times, both whole and sliced. It’s up to you, but I like the sliced better, more crunchy exterior. Thanks for stopping by and I’ve updated recipe to reflect. Have a great day.
Making them for V-day. Thanks.
Making this for thanksgiving and adding fresh rosemary 🙂
It’s a good one Jessi, enjoy your Thanksgiving!
Grew up with Brussel Sprouts several times a year. weird but I always liked the “odd” taste. Managed to get my wife into them even when i used to steam them but last year I tried roasting them with the hope that I might get the “kids” interested in them. I threw in some ideas from my German Mother’s bag of tricks for steamed or boiled Sprouts, on top of the Olive Oil bath with a bit of salt and pepper. Basically last time on my first attempt at “roasted” Sprouts using a similar recipe and prep, I added a few light “drops” of Maple Syrup as well as small “chunks” of real bacon bits ( the fake stuff isn’t too bad either in a pinch). Go easy on the maple syrup it’s a bit “richer” than the honey and you could always add some if your tastes require it.
So glad you tried these and thanks for the comment Alex. Roasting brings out a richness in them for sure. 🙂
Manny these tomorrow, what main dish pairs great with them? Any suggestions?
They go great with everything! I’m using grilling something though.
Thanks for a great recipe. So yummy and easy. My kind of dish. You are now my favorite Kevin. 😉
Now that’s the way I like to start the day! Thanks so much for the kind words Suzanne, have a great day. 🙂
I made these tonight. I always hated the “little” cabbages. The Brussels sprouts were fantastic. I will make this recipe often.
Fantastic Zandra! I had to give them another go as I grew up with them always OVER steamed and grey. This way takes them to another level and so tasty. Thanks for the comment and visiting the site! Have a great weekend. 🙂
Have printed out your recipe, Kevin, and hoping to try it soon! I am trying to eat more healthy! Thank you for this. Shag
My pleasure, so glad you stopped by!
I made these last night, the whole family loved them! So easy and they had great flavor!
So glad you guys enjoyed them Cindy. Easy can be GOOD, too!
They are in the oven, and smell great alredy! Thanks for the recipe
Thanks for trying them out Gabrielle, they’re definitely a house favorite!
Just curious if anyone has ever tried making this with Frozen Brussel sprouts? Do you think they should be thawed first?
That’s a great question Courtney. I have never used frozen, but would be interested to know how it turns out. I would thaw them out first myself so they cook evenly, depending on the size of the sprouts. Anyone else tried this with frozen?
My 3 young kids were fighting over who was going to eat the last serving. There were no leftovers!!!!!
Now thats great news to read, thanks for sharing Katie!
Absolutely perfect! Made these last night!
Fantastic Ellie, thanks for the feedback!
Saw the recipe, tried it, LOVED IT.
So glad you enjoyed it Chantelle. There’s lots of good stuff on here, hope you come back and take a look around.
I apologize if this question has been asked but I like to prep my meals ahead of time then pull them out as needed to finish off cooking. Are these freezer friendly? Maybe add the marinade then freeze…..defrost and then roast?????
Hi Andrea, I’ve only made these fresh at the time I need them. I’m sure you could roast the Brussels Sprouts and allow them to cool then freeze. But you would need heat them up again anyways after tossing them in the remaining tablespoon olive oil, balsamic vinegar and honey. So I would just make them fresh for when you need them. If you do make them ahead of time and freeze, please let me know how they turn out. Thanks for visiting my cooking site.
Delicious!!! Will make this way all the time!
Thanks Jodi, so glad you enjoyed them.
Just tried these from Pinterest post! Great and enjoyed them without the honey. they were sweet enough. great simple recipe and healthy. Thanks
Thanks for trying them out and visiting the site James.
We’ve recently discovered the deliciousness of Brussels sprouts, done right. I’ve got to say, these that you have prepared in this post clearly all into that category; I love the caramelized balsamic vinegar on them and can only imagine how great these taste.
Thanks Dan! As simple as they are, they are the most viewed post I have had in 2 years, which proves simple can be good!
What a great way to serve these veggies!!! Just love the combo of balsamic and honey!!
Thanks Evelyn – it works. Everytime 🙂
OK, these are all mine, where are your’s? 🙂
I made a batch the other night and added a little pinch of red pepper flakes to kick it up a bit. Perfecto!
Kevin these brussels look wonderful! I love how the honey and balsamic give them the caramelized color. Yum.
Thanks Kecia, just a toss in olive oil with a little salt and pepper, roast in the oven then toss in the balsamic and honey to feast!
Oh… My… Gosh! I was actually sad when these were all gone lol!
I made another batch.
So glad you enjoyed these Tabitha, thanks for the kind words. Isn’t it great when something so simple can be so good?
Fantastic…great marriage of flavors! Thank you!
Thank you Allison, so glad you enjoyed them. Happy New Year and there will be plenty more recipes in 2015! Thanks for visiting the site.
These sound magnificent! I’m going to give them a shot for Thanksgiving tomorrow. It’ll be a nice green addition to an otherwise starchy meal. I think I may add a spot of bacon crumbles, too. Surely I’ll let you know how they turn out!
So excited to hear how it turns out and thanks for stopping by and your kind words. The addition of bacon sounds perfection, nice touch!
These sound great – how far in advance can they be prepared? Thank you!
Thanks for stopping by Janette. I guess you could easily cut, season and oil them, keep them refrigerated until ready to roast. I have only made them and served immediately. Let me know how they turn out and have a great Thanksgiving!
Love this recipe…..delish even my hubby loves it!!
Thanks for the kind words Celyn, glad the two of you enjoyed it. There are plenty other fantastic recipes so please come back and take a look around. Happy Holidays!
Thank you for the recipe. I’m looking forward to trying them. I’m confused though. Is one of the teaspoons of honey included in the first tossing? You don’t mention the honey. You mention honey in the second tossing but with immediate serving. How do they get carmelized if they don’t go back in the oven? I’m new at this so sorry if it’s a stupid question. Thanks
Hi Jan, thanks for stopping by and there is never a stupid question! The brussels sprouts’ natural sugars assist in the caramelization while roasting in the olive oil. After they are roasted I then toss them in the balsamic vinegar and honey mixture. Enjoy!