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’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
- 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
- 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.
- If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20.