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.
MY LATEST VIDEOS
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 fresh 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
- 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.
I used to hate brussel sprouts. I’m now a convert!
can you substitute balsamic vinegar for any other kind of vinegar
Balsamic vinegar is sweet. Other vinegars – sour. I cant see the recipe working with other types of vinegar.
This is the best Brussels sprouts recipe ever! I make it over and over again. I recently added broccoli and red onions. It’s delicious! Thanks for sharing this great recipe!
Whats the nutrition info for this recipe?
Don’t know what happened to the nutritional info when you were looking but it’s there!
I am already a fan of Brussels sprouts but these were the best ever! My husband who doesn’t like them even ate them! I will be making this again!
Love it! Another convert! Thanks for letting me know Vanessa. 🙂
I loved these roasted Brussels!
I also added some left over bacon drippings I had from the morning Breakfast. Roasted for 40 min.
I lightly tossed them in the balsamic and honey
For just a second.
Love the bacon dripping tip! Thanks for letting me know Jacqueline. 🙂
Hi Kevin
Found your recipes yesterday. Made the Honey / Balsamic B/Sprouts last night (yeh, that’s how we spell it in Australia), both my wife and I loved them.
I’m currently marinating the (slow roasting) Onions for tomorrow.
Like all your special vegetable recipes. Do you have any where you add bacon to enhance the taste.
Great Website presentation.
Regards. Peter Black. Sydney, Australia.
Thanks and so happy you enjoyed these Peter. Those onions are another favorite of mine. Heck, bacon ALWAYS goes well with just about anything, right?! 🙂
Just type whatever you’re looking for in the search bar or head over to the Recipe Index button at the top of the page to take you to all the recipes.
These didn’t turn out all that great for me. The balsamic made the Brussels soggy after roasting. Seemed like 2 tbsps was too much for the amount of Brussels sprouts used. Also mine were certainly not roasted like anywhere near the finished product picture in 20 min. After maybe 40 minutes they were more brown. I think this has to do with them having been frozen Brussels that thawed and were already very “soggy” because of that. Guess I’d try again with fresh ones.
This recipe is written using fresh brussels sprouts. It does seem like the thawed, frozen ones definitely carry moisture and so I would roast those for 40 minutes as well. Fresh is how this recipe is set up. Thanks for coming back to let me know Krystyna.
I made these for Christmas dinner and they were amazingly so yummy! And I’ll be making them again, for a New Year’s dinner with friends!
Thanks for taking the time to come back and let me know Joanne. Happy New Year!
I made these today. It was perfect. My whole family loved them!
So happy to read this Shannon. Thanks for trusting my recipe on such a special occasion! 🙂
Hi Kevin
Would you recommend adding shredded parmigiana cheese on these when they are 1/2 way cooked in the oven?
Thanks
Suzana
Oh now that sounds good! Let me know how they turn out. I just always make them this way. Merry Christmas! 🙂
I’m trying these tonight, sound so yummmy and looks delish 🎄🍴
Thanks for your recipe!!!
Thanks Kathy, hope you enjoy as much as I do!
Planning to make these for Christmas. Over space is tight. Could I use shaved Brussel sprouts instead? Would you suggest the same timing? Thanks!
I’m not sure how using these cut in half or shaved would reduce any more space in the oven Kelsey, but sure it would work. I would just be careful to watch the time so they don’t burn, maybe start with half the time and see from there? Let me know and I’ll update the recipe card to reflect. 🙂
I can’t wait to try these tonight!! I think I might try it with carrots too! I let you know how they try run out!
Thanks so much Stacy, hope you enjoy these as much as I do! 🙂
We hated Brussel sprouts until now! What a delicious and easy recipe!
Thanks Danielle, appreciate you coming back to let me know!
I followed the recipe but instead added a balsamic honey reduction (much thicker) that I had previously made for a pizza recipe. Absolutely fabulous!
Isn’t the reduction great stuff? Love it, too! 🙂
Can’t wait to try tonight. We love Brussel sprouts and did roast once and they were not good. I think the sprouts were past their prime. But I knew another recipe would pop out to me to maybe redeem the roasting idea again. Stay tuned!
Then this is the one Molly. It’s so easy and so good. 🙂
always love your recipe! It’s easy to make.
Thanks Devin!
We love this Brussel Sprouts recipe! Made it again last night. I add 3-4 strips of crumbled bacon too!
Everything is better with bacon! 🙂
These are fantastic! I didn’t even roast them due to time constraints once I found the recipe. I sliced them as suggested, sauted them in olive oil with seasoning on the stove top, then stirred in the balsamic vinegar and honey and loved them like that! Can’t wait to buy more fresh Brussels sprouts! Thank you!!
So happy to read you enjoyed these Yvonne. Thanks for coming back to let me know. 🙂
Always love your recipe! It’s easy to make.
Thanks Robert. 🙂
Doing these for Christmas dinner. What would adding a few Craisens do/ before or after roasting?
I think it’s a great idea. I would add them when you toss with the balsamic and honey instead of roasting with the brussels sprouts. Thanks Rick!
Mine were delicious, they didn’t carmelize though. But, I am only in 5th grade and these were awesome.
Excellent and thanks for writing Sophia. I love it that you are in the kitchen cooking and you are in the 5th grade! Caramelization occurs in cooking when the foods natural sugars are browned through a sauté or when roasting. Chemicals such as diacetyl are released in the food, producing the characteristic caramel, nutty flavor. There is no actual caramel like sauce. I hope that clarifies it for you.
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. 🙂