Roasted brussel sprouts are easy to prepare and loved by everyone, even veggie haters! Make this simple side dish recipe for the holidays.
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!
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! 🙂
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) – 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 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 flat 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 last updated with new content on Oct 2, 2021.
Roasted Brussel Sprouts + How-To Video
Ingredients
- 1 1/2 lbs brussel sprouts (See Note 1)
- 3 tbsp olive oil divided
- 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 2 tablespoons of 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 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 sprouts, thaw and shake off excess water. Roast for 40 minutes instead of 20, 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
Can this dish be frozen after cooking?
Absolutely, Kelly! Freezing cooked brussel sprouts does require a little bit of effort, because you’ll need to put the roasted brussel sprouts on a cooling rack and be sure they are completely cool before transferring them to a container or freezer bag. I think to prevent from becoming mushy, it’s best to thaw them before reheating in the oven. 375-400°F for 20 minutes should make them nice and crispy again. Just be sure to space them out on the sheet pan so they have space to roast rather than steam.
Love this recipe!
Kevin, I want to make these for Thanksgiving. I will have to make them before the turkey and then reheat at 350 with other side. Do you recommend roasting veggies – no glaze, then reheat at 350 for 5-10 min and then add the glaze? Thank you!
Hi Lindsay,
Yes, what you suggested is exactly what I would have recommended. However, I think reheating at 375°F helps to re-crisp the brussel sprouts a bit more.
Are the calories you listed for a serving or for the whole batch?
The calories is per serving, all numbers should be in the recipe card Angela. Enjoy!
Kevin, this recipe is awesome! Even people that don’t think they like brussel sprouts LOVE these. It’s my go-to recipe.
Thanks so much for letting me know Joan. It is one of my all time favorites too! 🙂
Hey Kevin! What type of honey do you recommend using? There are so many options.
That would depend on what you prefer, mine is an orange blossom honey. I tried a lavender variety once, but didn’t care for that one!
Made this recipe 2x now and I’m so in love with brussel sprouts! Simple yet fabulous!
Thanks for your comment and rating, Maria. Sometimes the simplest seasonings are the best, and this is the perfect example!
I was out of honey so I substituted with sweet chili sauce. WOW GOOD!
So glad you enjoyed this one. Love the substitution idea, too!
This is one of those amazing dishes that you just have to make every couple of weeks … so delicious!! I have passed this recipe along to so many folks … truly addictive!
Thanks so much for coming back to let me know and for sharing it Lorrie! 🙂
I cannot STOP eating these! So delicious! Thank you for the recipe!
They are so addicting right! Thank you for trying the recipe!
This is delicious! Never was a fan of brussel sprouts, but this dish converted me. I have been using this recipe for the last year or so. A favorite!
Thank you for sharing this Lorilee! I am glad you enjoyed it that much!
My wife and I have loved these many times… and prior to having, we both hated Brussel sprouts. I doubt I’ll ever eat brussel sprouts any other way. Thanks!
Another convert, yahoo!
These were really good. I am not a Brussel sprout lover normally, but my boyfriend wanted to make some tonight and I found this recipe. I would make these again they were tasty!
Thanks so much for taking the time to write and let me know Kaitlin!