Roasted Brussel sprouts are not just incredibly easy to prepare, but also, this is one of the most popular holiday side dish recipes on this website! With a sweet balsamic glaze covering the sprouts, this dish is known to convert veggie haters. It will become your new healthy addiction!
Oven Roasted Brussel Sprouts
I was never a big fan of Brussel sprouts. That is, until I oven roasted them. Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. But roasted Brussel sprouts with balsamic glaze are so good! Plus, they have healthy nutrients and are a low carb veggie.
Are Brussel sprouts cabbage?
Some people think this veggie is a mini cabbage. Although they look like they could be, they are not. However, Brussel sprouts and cabbage are both from the same family – cruciferous vegetables. Other veggies in the family include broccoli, kale, cauliflower, and bok choy. It is a compact and flavorful vegetable that when caramelized, is irresistible. You will be popping these in your mouth – one after another.
How to Cut a Brussel Sprout
- First rinse any debris off of them
- Remove any dead or browned outer leaves
- Using a sharp paring knife trim the end off that is discolored
- Cut the brussel sprout lengthwise
How to Roast Brussel Sprouts
Roasting Brussel sprouts gives them a nutty flavor and softens them so they practically melt in your mouth. Follow along and I will show you how to roast Brussel sprouts!
- Preheat the oven. First, preheat your oven to 425°F. Line a baking sheet with aluminum foil, or use a silicone baking mat.
- Clean the sprouts. Trim off the outer, dry leaves. Then, cut the bottom off of each one and slice them lengthwise.
- Coat– In a large bowl, toss Brussel sprouts with olive oil, kosher salt and freshly cracked black pepper. Toss with a spoon to thoroughly coat them.
- Bake-Transfer the veggies to baking sheet. Arrange in a single layer and roast until they caramelize and become tender, about 20 minutes.
- Add balsamic glaze. Place the roasted Brussel sprouts back into a bowl, or keep them on the sheet pan. The next step is to toss them in a fantastic combination of flavors. Add remaining olive oil, balsamic vinegar, and honey, then toss to coat evenly. Taste and if necessary, season with kosher salt.
That’s it! The entire side dish is ready in under 30 minutes.
Thought there was more to it? Nope, not at all. Sometimes the simplest or easiest can be the best.
What’s makes these so good?
I toss these little beauties in a honey and balsamic vinegar glaze after roasting. It adds an incredible dimension to the flavor and seals the deal for me.
The roasted Brussel sprouts are tender and sweet. Eating them with a sweet balsamic glaze will convert any hater! 🙂
It’s a great side dish or main dish for a meal. The balsamic vinegar makes them tangy, and the honey gives them sweetness. They pair well with ham, turkey, beef, and chicken. Enjoy!
Other ways to enjoy Brussel sprouts:
- Pan Roasted Brussel Sprouts and Leeks with Ginger
- Pan Roasted Cauliflower and Brussel Sprouts with Chimichurri
- Chicken with Brussel Sprouts and Mustard Sauce
- Corned Beef Potato Gratin with Brussel Sprouts.
This recipe first appeared on Kevin Is Cooking July 2014 and has been updated with new photos and video.
Watch how to make this Brussel Sprouts Recipe below!
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Roasted Brussel Sprouts with Balsamic Glaze
Ingredients
- 1 1/2 lbs brussel sprouts (See Note 1)
- 3 tbsp olive oil separated
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze - thicker!)
- 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 brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place 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, 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.
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!
Hello Kevin, Thank you, so much for this recipe. I love Brussel sprouts but never tried to make them. When I saw your recipe tonight I had to try it. I made cauliflower with it and it was great. I will be making this again.
I am glad you gave them a try! Great thinking adding the cauliflower! I’ll have to try that!
I am trying to join your newsletter however the app/website you use is giving me an error each time I attempt to join. This is my first time finding one of your videos. This is the first time I am making brussel sprouts and your video is by far the best I’ve found for explaining how to handle these. Thank you so much for what you do! These were a hit with my husband and I!!!
So glad you found me and enjoyed the recipe Ashley. Not sure what was happening with the Sign Up, but I added you to the list so you should see emails soon!
Love that this recipe is so simple. Few ingredients, but lots of flavor. Not a lot of processing. My tip is I start with flat side down for 10-minutes (holds moisture longer, doesn’t dry out too fast) then flip to finish for 10-minutes on convex side. I never thought I would ever like brussel sprouts. Now I’m a fan.
Thanks for the tips! I am glad you enjoyed them!
Roasted Brussel sprouts was great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe
Excellent, so glad everyone enjoyed them Elliott. Cheers!
One of my all time favorites, too! Thanks for coming back to let me know Elliott.
Can I use just regular salt and pepper,
Also can I add raisins and walnuts
Sure! And great addition! Let me know how that turns out!
Hi Kevin,
I had washed and split Brussels Sprouts and did a quick look for a recipe.
I saw your recipe and made them for dinner. My husband who is picky loved them! He said it like eating dessert.
I doubled the glaze ingredients then simmered the balsamic vinegar then added the honey to make the glaze. A must keep and share recipe! Thanks and God bless you and yours.
Sincerely,
Barb
I am so glad that you gave them a try! Thank you for sharing this!
Wow,it looks delicious.I really love homemade dishes. Thank you for sharing. I will try to make this pickles for my family. I believe my family will like this very much. Love so much.
I hope you do enjoy it! We enjoy it at our house!
Wow, your recipe is so amazing. I have never known this recipe. Thank for sharing. I will share this recipe for my friends and my family. I think they love it too.
Thank you Brooklyn! Also, thank you for sharing!