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 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.
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.
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!
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!
This is very similar to the recipe I usually follow! The sweet is JUST perfect with the brussels! So delicious! Yayy spring/summer!
I agree, thanks so much David. 🙂
I thought I was over brussels sprouts for the year until I saw some gorgeous ones at my market this morning. Sauteed some up with my lunch and they were fab! I usually add a drizzle of maple syrup to mine, but I’m loving the honey-balsamic combo you have going on here.
Thanks so much David, these are a house favorite for taste and how easy they are to make. Cheers!
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!
[…] on everything, this is DEFINITELY the one you want). For the brussels sprouts, I decided to try this recipe. And I must say, the flavors were delish. The consistency however needs some work! Who has tips for […]
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! 🙂
[…] of boiling them on the stovetop, roast Brussels sprouts in the oven. But don’t stop there; this recipe on Kevin Is Cooking calls for tossing the roasted sprouts with balsamic vinegar and honey. Not only have they […]
OMG!!! These are GREAT!!! Simple to do but soooo flavorful!! Thank you!!
Thanks Peggy, it’s a favorite of mine too! 🙂
[…] first is from a blog called Kevin's Cooking (life's too short to be bland) – Love […]
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!
[…] Honey Balsamic Roasted Brussel Sprouts […]
[…] Roasted Brussels Sprouts […]
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! 🙂
[…] Thanksgiving tradition for many tables is roasted brussel sprouts. This dish typically is about 70 calories per serving and a great healthy option. Fill half your […]
[…] wait! Where’s the greens? Ahhhhh…never fear, Honey Balsamic Roasted Brussels Sprouts are here!! I admit, I have never tried this recipe, but it comes with very high ratings (a plus) […]
[…] Honey Balsamic Roasted Brussel Sprouts by Kevin is Cooking […]
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!
[…] Get the recipe:Kevin Is Cooking […]
[…] Honey Balsamic Roasted Brussel Sprouts […]
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.
[…] keep it simple, try these honey roasted balsamic Brussels […]
[…] Step 3- When bringing any sort of produce into the house, it’s important to have a plan for them. Will I eat these for lunch? Is this for dinner Monday night?—you don’t want them to get lost in the “special” drawer or hidden by leftovers as the week ends. If it’s not something you can prep immediately, decide when and how you will prepare them and do it: if it’s brussel sprouts you brought home, pick a recipe and go for it. (This is one of my favs: https://keviniscooking.com/roasted-brussels-sprouts-balsamic-vinegar-honey/). […]
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! 🙂