Balsamic Glazed Roasted Brussel Sprouts

5 from 243 votes

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Roasted Brussel sprouts are easy to prepare and loved by everyone, even veggie haters! Roasted in olive oil until crispy, these then get tossed in a honey balsamic glaze for the BEST side dish ever. Make this easy side dish recipe for any weeknight dinner or the holiday table.

white serving dish with roasted vegetables

I was never a big fan of Brussels sprouts. That is, until I oven roasted them. After that first taste of sweet caramelized goodness, I couldn’t get enough. I wanted to use them in every way possible, so I created recipes for Brussels sprouts gratin and chicken with brussels sprouts and mustard sauce.

Then I decided to try them with a glaze of balsamic vinegar and honey. WOW! The balsamic glaze gives the veggie a sweetness that you have to taste to believe.

Balsamic Brussel sprouts are now my all-time favorite, and apparently they are YOUR favorite, too. This has been the most popular recipe on Kevin is Cooking for over 9 years and counting!

The veggies have perfectly caramelized edges, and they’re tender and sweet. Eating them with a balsamic glaze will convert any hater! 🙂

cooking brussel sprouts on foil lined baking sheet

Tip From Kevin

How to pick good Brussel sprouts

Before you can roast Brussels sprouts, you need to shop for them, and choosing the best specimens is key to their flavor. Look for the following:

  • Smaller in size = sweeter flavor
  • Tightly compacted, bright green leaves – Skip over any with leaves that are yellow, brown, black, or bruised.
  • Similar in size – I don’t expect that many of us have the extra time to pick through the entire bin, but try to choose sprouts that are similar in size. This way, they’re more likely to cook evenly.

Ingredient Notes and Substitutions

  • Brussels Sprouts – Be sure to trim and cut your sprouts in half lengthwise for this recipe.
  • Olive Oil – If you don’t have olive oil on hand, avocado oil is fine.
  • Kosher Salt – Large-grained, flaky salt is recommended in green bean salad to allow the pops of saltiness to stand out best and allow the other flavors to shine. 
  • Black Pepper – Compliments the dish with a dash of sharp flavor and subtle heat. 
  • Balsamic Vinegar – Robust and complex, balsamic vinegar is tangy sweet with hints of fruit, chocolate, molasses, and smoke. 
  • Honey – Honey enriches glazes, offering a sweet depth, caramelization, and a glossy finish, enhancing both flavor and visual appeal.
man's hands tossing fresh brussels sprouts into white bowl

How to Make Roasted Brussel Sprouts

  1. Clean and Cut Sprouts. Place them into a colander and rinse with water to remove any dirt or debris. Remove and discard any dead or browned outer leaves. Using a sharp paring knife, trim off the bottom (the discolored portion). Cut each Brussel sprout lengthwise.
  2. Bake at 425°F. on the center oven rack. Some people say to roast vegetables, the oven needs to be scorching hot. That’s true, to a point. High heat is what caramelizes the sugars in the veggies, but if the heat is too high, the olive oil will burn. Also, before you turn on the oven, move one of your oven racks to the center position. That’s the best place for baking/roasting anything in the oven.
  3. Give the sprouts some space on the pan. Overcrowding veggies on the pan causes them to steam cook, and that’s not what you’re looking for with this recipe. If you need to use two sheet pans, go for it.
  4. Place Brussel sprouts cut side down on the pan. I realize that you may not have the time (or patience) to do this step, and it’s okay if you don’t. I’ll just say that placing the flat sides against the pan traps the heat inside the sprouts, allowing the insides to become soft while the high heat caramelizes the outsides.

Tip From Kevin

Best Time to Buy

Brussels sprouts are available all year, but for the best flavor, buy them during their peak season, late fall to early winter. They actually prefer cooler temps, which is why you should also store them in the fridge as soon as you get home from the store.

Roasting almost any veggie gives it a nutty flavor, and oven roasting softens them. When you do this to Brussel sprouts, them become so tender, they practically melt in your mouth.

honey balsamic roasted brussel sprouts

Tip From Kevin

How to make an easy balsamic glaze/reduction

Nowadays you can pick up balsamic glaze in your local markets and Trader Joe’s.

If you want to make it yourself only one ingredient is needed to make a balsamic glaze (also known as a balsamic reduction) – it’s balsamic vinegar! As the vinegar cooks over low heat, it reduces and thickens into a syrup. It couldn’t be simpler!

That being said, I prefer to simply drizzle of combination of balsamic glaze and honey over my roasted brussel sprouts.

Thought there was more to it? Nope, not at all. Sometimes the simplest or easiest can be the best.

balsamic honey roasted Brussels sprouts in white serving dish

This, my friends, is roasted Brussels sprouts heaven.

I think the key to why my recipe got so successful was due to the fact that the Brussel sprouts were roasted first, THEN tossed in the vinegar and honey after, thus veggies were still crispy, but had a wonderful glaze all over, too!

platter of oven roasted vegetables

Frequently Asked Questions

How long does it take to roast Brussel sprouts at 425°F?

When your oven is completely preheated, it typically takes 20 minutes of cook time for the perfectly caramelized, roasted Brussel sprouts. The time can vary depending on the size of the sprouts and how deeply caramelized you want them. You’ll know they’re done cooking when you can easily pierce them with the tines of a fork.

How do you store and reheat roasted vegetables?

Truthfully, roasted veggies are always best when eaten the day they’re made. If you have leftovers, store them in an airtight container in the fridge for up to 5 days.
To reheat, place them on a sheet pan and either reheat at 375°F. until heated through, or if they’re small enough, reheat under the broiler for a few minutes.

Can you reheat roasted Brussels sprouts? 

The best way to reheat roasted Brussels sprouts is in the oven. Add any leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350°F for 5 minutes or so, until heated through.

balsamic brussel sprouts in white serving dish

Share this recipe on Pinterest!

Love this recipe? Share it with the world on Pinterest.

Other brussel sprouts recipes

Roasting may be your favorite way to prepare them, but there are plenty of other ways to cook brussels sprouts. Find another favorite by trying these recipes, too.

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This post, originally published on Kevin Is Cooking July 23, 2014, was updated with new content, photos and/or video in December, 2023.

close up shot: roasted brussel sprouts covered in balsamic glaze

Balsamic Glazed Roasted Brussel Sprouts

5 from 243 votes
Roasted Brussel sprouts are easy to prepare and loved by everyone, even veggie haters! Make this simple side dish recipe for the holidays.
Servings: 4
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat oven to 425°F.
  • Line a rimmed 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 olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  • Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
  • Place roasted brussel sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.



  1. If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.


Calories: 184kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 670mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 71mg | Iron: 2.5mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: side dishes
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
roasted brussel sprouts with glaze


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Why didn’t you use the recipe above where it says roast [as one should] with the halved side down? Also you didn’t keep space in between them -aka too crowded in the picture/video too when you said they need space as many sites do so they get crispy not stay too moist. Not nit picking just paying close attention lol trying to print out a good recipe simple like this for my 2 friends who loved mine when cooked liked yours almost to a T but I didn’t use balsamic honey glaze which I’m making today for T-Giving!
    I’ll be reducing mine in a recipe I found.
    Lastly.. I was wondering why you didn’t remove some of the tough base [the core] as well? just wondering why? But thanks very much I’m printing yours out for 2 people who never cook this should be easy for them 🙂 and adding to it what I have read above the core and keeping space in between them. Happy Thanksgiving. Marianne

  2. 5 stars
    Kevin, I tried this last night for our Canadian Thanksgiving dinner along with prime rib and we loved the flavors!!! Amazing. This is a definite keeper. Thank you!!

    1. 5 stars
      Hi Kevin!
      Does the pan matter? I used a pretty standard cookie sheet, thr kind that suddenly warps when it heats up. That was a red flag. My sprouts burned. I have a more heavy-duty pan I can try. I read somewhere NOT to line they pan so they carmelize better… Maybe that’s where I went wrong. Can I use a silpat mat and expect it to carmelize? They were chewy. I love when I make them in a pan, but would love the freedom I get when putting them in the oven and walking away. Any suggestions?

      1. The foiled lined rimmed baking tray as noted in recipe card should do the trick just fine Stacey.

  3. 5 stars
    I adore roasted brussel sprouts. I don’t put anything on them once they are roasted. I tried your recipe & LOVE the flavors.
    Thank you for sharing this easy recipe.

    1. Not quite sure what the issue is, but do you have a ad blocker for your browser? Maybe that is the reason for the print dialogue box not appearing?

      1. The print function doesn’t allow to print the recipie for me either. No ad blocker; just is not working. It just reopens the entire website in a new tab.