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.
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 post has been the most popular recipe on Kevin is Cooking for several years!
How to Make Roasted Brussel Sprouts
The veggies have perfectly caramelized edges, and they’re tender and sweet. Eating them with a balsamic glaze will convert any hater! 🙂
- first wash and trim the Brussel sprouts
- toss them in olive oil and some kosher salt and pepper
- lay the halved Brussels sprouts cut side down on a rimmed baking sheet
- roast at 425°F until crispy
- toss with honey and balsamic glaze (vinegar)
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.
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.
How to Clean and Cut Sprouts
- First, 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
Video: Making Balsamic Roasted Brussel Sprouts
This recipe is super simple, and roasting brussels sprouts takes just 20 minutes.
Want to see the process from start to finish? Just watch the video located in the recipe card at the bottom of this post!
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.
How to make a balsamic glaze / reduction
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! Nowadays you can pick up balsamic glaze in your local markets and Trader Joe’s.
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.
Tips for making roasted brussel sprouts
- 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.
- 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.
- 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.
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!
Roasted Brussel Sprouts FAQ
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.
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.
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.
- Add bacon! Yes, bacon does make everything taste better, especially if you add it to brussels sprouts gratin.
- Pan roasted brussel sprouts are crispy, browned and have a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.
- Sauteed cauliflower with brussel sprouts– This simple side dish proves that one veggie is delicious and two is not a crowd. A mint chimichurri sauce takes them over the top!
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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 August, 2022.
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Roasted Brussel Sprouts + How-To Video
Ingredients
- 1 1/2 lbs brussel sprouts (See Note 1)
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze)
- 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 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.
Notes
- If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.
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.
Nutrition
Have made these several times. Lots of compliments.
Excellent, so happy you enjoyed these Lin. 🙂
Delicious recipe!
Had to put them in the broiler for about six minutes there at the end to get the char I wanted, and cut oven time to 10 minutes as they were pretty small. All I had was a light golden honey balsamic which did end up a little too fruity, but nothing a little grated parm didn’t immediately fix! Will definitely make again, with regular balsamic this time.
Way to go Pia!
I just made these and am blown away by how delicious they are! Thank you for sharing this super easy, yet scrumptious recipe.😊
Another win! Yay! Thanks Anne. 🙂
Very good alternative to just roasted sprouts with oil salt and pepper, thanks!
So glad you enjoyed this one Jan!
I just made these in my convection oven and they came out perfect! I’m going to try making the Balsamic reduction next time when I have the time to. Thank you ! Never knew that Brussel Sprouts needed “room” to roast! I kinda wondered why they always came out mushy! Thanks!
Yes, if there are too many on the sheet and crowded they start to steam instead of getting crispy. Thanks Jeannemarie!
I love this. Putting the sprouts flat side down makes a huge difference.
So happy you enjoyed this one Lisa. Cheers!
I tried to print your recipe, but it won’t print. It just comes back to your full page regarding this recipe.
Not too sure what the issue could be, it works for me and someone else I just asked to test. I’ll email it in PDF format for you though!
Kevin, I’m unable to print your Roasted Brussel Sprouts recipe. I’m wondering if something is wrong with the link. I tested my printer and it’s working fine.
P.S. I’m dying to make this recipe. It looks incredible. I almost liked my computer screen!
I emailed it to you, did you receive?
I love roasted brussel sprouts! I got these yesterday and they are delicious! They are on the salty side but still pretty satisfying.
Thanks for giving these a try and letting me know Claudette.
These are awesome! I look at other ways to make brussel sprouts, but always end up making these, there that good!! Everyone I make them for love them and want the recipe. Thank you!
I agree with you Polly! I love these. 🙂 Thanks for following along and letting me know. Cheers!
A regular on my dinner rotation! For the honey portion, I’ve been using Mike’s Hot Honey, a nice subtle kick! Thank you for making this simple side dish even easier and tastier than ever!
Thanks! I love a good, spicy honey myself Christina. 🙂
Old farmer fella from Salinas taught us to clean artichokes and brussel sprouts and celery: First put a squirt or two of lemon juice into a pot of water. Drop your colander full of veggies into the pot and let soak for 5 or 10 minutes. This will disinfect down in between the leaves and stalks and any bugs will be chased up and out where you can see them. After the soak just wash and drain the veggies as usual. While you may not Need to do this for food from a supermarket, which are rinsed pretty well relatively,… Read more »
Thanks for the tips Steve!