Roasted Brussels sprouts are not just incredibly easy to prepare, but also, this is one of the most popular holiday side dish recipes on this website! With a sweet balsamic glaze covering the sprouts, this dish is known to convert veggie haters. It will become your new healthy addiction!
Oven Roasted Brussels Sprouts
I was never a big fan of Brussels sprouts. That is, until I oven roasted them. Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. But roasted Brussels sprouts with balsamic glaze are so good! Plus, they have healthy nutrients and are a low carb veggie.
Are Brussels sprouts cabbage?
Some people think this veggie is a mini cabbage. Although they look like they could be, they are not. However, Brussels sprouts and cabbage are both from the same family – cruciferous vegetables. Other veggies in the family include broccoli, kale, cauliflower, and bok choy. It is a compact and flavorful vegetable that when caramelized, is irresistible. You will be popping these in your mouth – one after another.
How to Roast Brussels Sprouts
Roasting Brussels sprouts gives them a nutty flavor and softens them so they practically melt in your mouth. Follow along and I will show you how to roast Brussels sprouts!
- Preheat the oven. First, preheat your oven to 425°F. Line a baking sheet with aluminum foil, or use a silicone baking mat.
- Clean the sprouts. Trim off the outer, dry leaves. Then, cut the bottom off of each one and slice them lengthwise.
- Coat– In a large bowl, toss Brussels sprouts with olive oil, kosher salt and freshly cracked black pepper. Toss with a spoon to thoroughly coat them.
- Bake-Transfer the veggies to baking sheet. Arrange in a single layer and roast until they caramelize and become tender, about 20 minutes.
- Add balsamic glaze. Place the roasted Brussels sprouts back into a bowl, or keep them on the sheet pan. The next step is to toss them in a fantastic combination of flavors. Add remaining olive oil, balsamic vinegar, and honey, then toss to coat evenly. Taste and if necessary, season with kosher salt.
That’s it! The entire side dish is ready in under 30 minutes.
Thought there was more to it? Nope, not at all. Sometimes the simplest or easiest can be the best.
What’s makes these so good?
I toss these little beauties in a honey and balsamic vinegar glaze after roasting. It adds an incredible dimension to the flavor and seals the deal for me.
The roasted Brussels sprouts are tender and sweet. Eating them with a sweet balsamic glaze will convert any hater! 🙂
It’s a great side dish or main dish for a meal. The balsamic vinegar makes them tangy, and the honey gives them sweetness. They pair well with ham, turkey, beef, and chicken. Enjoy!
Other ways to enjoy Brussels sprouts:
- 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.
This recipe first appeared on Kevin Is Cooking July 2014 and has been updated with new photos and video.
Watch how to make this below!
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Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
- 1 1/2 lbs brussels sprouts (See Note 1)
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze - thicker!)
- 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.
Notes
- If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20, or until they are golden brown and crispy.
Amazbalz! These Brussels sprouts are insanely good. Such a simply preparation. Kevin- I am a fan! This is my first Kevin recipe and it is a huge hit.
Thank you so much! I am so glad you enjoyed them!
Count me in as a lover not a hater Kevin! These pack a punch a flavor I’m sure! Can’t wait to try!
Second time a made this I only had jalapeno honey. Added great flavor. Puts a little zest into the dish. I cook this a couple times per month.
That honey sounds amazing! Glad you enjoyed it!
Fantastic easy recipe, thanks Kevin, love it
Fantastic, so glad you enjoyed it!
We love this recipe at my house! I want to make it for a dinner party where most of the guests are vegan. Would maple syrup be a suitable replacement for the honey or do you think it would add an odd flavor? Thanks in advance!
I’d definitely try the maple syrup then Lauren!
This roasted brussel sprouts recipe is the best thing ever! I can’t stop making them and eating them all up just like a snack. Thanks so much
I know right! They are so good! We make them often at home! Thank you for checking them out! Happy Holidays!
Can I roast them with the balsamic and honey on them or do I need to wait until just before serving to add that?
These are best roasted first then tossed with the balsamic and honey.
Followed your recipe as is – except I got busy and almost forgot about them so they were a little overdone. Still amazing! In my staples now.
We make them often! Give them another go! 🙂 Thanks for stopping by!
Can these be made a day in advance and reheated?
Certainly. They just will not be as crispy as fresh from the oven, especially if tossed with the balsamic and honey.
Really yummy but I cooked too long it didn’t have a
1.5 lbs of Brussels sprouts. I will make again, just cut cooking time.