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.
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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
Ingredients
- 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
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 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.
Notes
- If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20.
So amazing!! Made these for dinner last night and plan on making them again tomorrow!! Can’t get enough, and told all my friends about your site!! Thanks for this new addition to my recipe book!!
This is so good!! I’m not a fan of brussel sprouts but I loves this dish. I added some minced garlic because I put garlic on anything. Thanks for sharing.
Oh my goodness these are lovely!! Same here, I knew I enjoy roasting for the sweetness and crispy leaves that fall off with some other variations at the end, but the honey and balsamic are a nice easy change and delicious!
Ya! So happy you enjoyed these Angela. 🙂
Made these last night – absolutely delicious! I roast veggies all the time but the balsamic and honey were a nice addition. So easy to prepare! Thanx Kevin!
Quick, easy and tasty! Thanks for coming back to let me know Lisa. 🙂
DELICIOUS! Yum. So good.
Thanks so much Amie!
DELISH! Yum. Yes.
Thank you for a great recipe! It is delicious! I substitute with coconut oil and it is great too!!!
So glad you enjoyed this one Trina. Thanks for coming back to let me know, too. 🙂
Kevinnnn! This recipe is amazing. I love snacking on them throughout the day, too. I may have gone a little overboard with making them four days in a row. But I just love Brussels sprouts. Thanks for sharing!
Thanks so much Katherine, appreciate it. 🙂
Kevin,,I am here to inform you i have bs for 40 years,until now..I have made them 11 different wayz actually,and i must say this recipe is the BOMB yummy
Bombdiggity! So glad you liked this one Chef!
Made these with dinner, they were delicious. I’m making them with tonight’s dinner too. Thank you so much. Family loves them!
These will convert any brussels sprouts haters! 🙂
Hi Kevin, this recipe is the best. My family does not like b-sprouts. They ezt them because I tell them to. We will eat them more often now. Absolutely love the honey.
Oh excellent! So happy you all enjoyed. 🙂
Had a glut from allotment. These are easily the tastiest way to cook em. Thanks!
So happy you enjoyed these Eloise!
Hi Kevin – can I substitute balsamic vinegar with apple cider vinegar? I have all ingredients except balsamic vinegar!
Thanks
You can use 1 tablespoon of the cider or red wine vinegar plus 1/2 teaspoon sugar to substitute for 1 tablespoon balsamic vinegar Elaine.
tried this recipe and it was delicious!! Thanks Kevin!
Excellent, thanks for letting me know Elaine!
Omh thank you sooo good
You are so welcome Detrice!
Hi Kevin! Your Brussels Sprouts recipe drew me in! I made them for a ladies retreat, and everyone loved them! I made them again last night for myself (because my family doesn’t eat veggies) and yum!! Love them! I am a big fan of Chef John of Food Wishes, and now I am a fan of yours! Printed out your Carne Avodada recipe today!! Can’t wait to try it. My hubby works from home, and he is looking for some variety in his lunches. He’s a meat and potatoes kinda guy, so it is challenging for me. I would love… Read more »
Excellent! So happy you enjoyed and shared these Dawn! Thanks for coming back to let me know, too. 🙂
Best Brussel sprouts I have ever had! Love this recipe!
Excellent! Thanks so much for taking the time to come back and let me know Kay. You’re the best. 🙂
Well this is embarrassing, I wasn’t paying complete attention and I added all the ingredients PRIOR to roasting!!!! Can I still have a successful outcome???🙄
Sorry for the late reply Carol. I’m sure they were delicious, right? Needless to say, roasting first then tossing in the honey balsamic keeps those Brussels sprouts crunchy!
Can you use brown sugar simple syrup in place of honey? I’m allergic
I see no reason why not Jacqui. I haven’t myself, so let me know how it turns out. 🙂
I can’t believe how good this recipe is! I’ve always disliked Brussel sprouts but they came in my vegetable co-op so I decided to try again to eat them. I was out of honey so I substituted dark Karo syrup that I had on hand. I was out of balsamic vinegar so I used malt vinegar. They worked fine and I loved it!
Thanks Roxanne. Hopefully you can get a hold of the honey and balsamic and try it and see which you prefer? Cheers! 🙂
Wow! Did not grow up on brussel sprouts so didnt know what to expect.i have changed my eating habits several years ago – going more plant based.i am so glad i found this recipe-absolutley delicious! Thank u for sharing! I am converted!!
Thanks so much for coming back to let me know Nancy. This one will convert any brussels sprouts hater, right?! 🙂
As a diabetic, I thank you for indicating the nutritional breakdown. Trying new foods and love these. As with most people, these are not our first go to veggie. But, like I’ve read from others… these are definitely on my go to list. THese are delish. Thanks so much for sharing it.
Excellent! Thanks so much Dianna. I had them myself just last night. Again. 😉
What an easy quick recipe. Sodelicious. Will definately make again and again. Love balsamic vinegar’s flavor. And these were so tasty and tender. Thank you for sharing this recipe it fits right in my diet.
So happy you found this and enjoyed it Dan. Thanks for taking the time to come back and let me know!
Even my picky 8 year olds dont complain with this. I’m making them again tonight.
Haha! Love to read that! Thanks Deepa. 🙂
Seriously just how?! How are Brussels sprouts suddenly delicious?!
Absolutely the best Brussels sprout recipe I’ve ever done.
Reading these types of comments always makes me smile. Thanks for making my day Ellie! 🙂
Wow! What a way to transform humble b-sprouts into a taste sensation. I added garlic powder and onion powder before roasting. A family favorite now.
Excellent, always love to read comments like this. Thanks JW. 🙂
Love, love, love this recipe! Tried it several months ago and won’t fix my Brussel Sprouts any other way! I have even left the honey out and they are still yummy. I meal prep a batch every week for lunch and supper and cross my fingers that my hubby doesn’t eat any! Ha! I have told everyone about your awesome recipe!
You’re the best, thanks so much Lisa! 🙂
Amazing recipe!! The whole family enjoyed it! Wouldn’t change a thing!
Excellent! So happy you enjoyed this Mar. Thanks for taking the time to come back and let me know. 🙂
I used to hate brussel sprouts. I’m now a convert!
So happy you enjoyed this Pam. Another sprouts convert. 🙂 Thanks for taking the time to come back and let me know.
can you substitute balsamic vinegar for any other kind of vinegar
Balsamic vinegar is sweet. Other vinegars – sour. I cant see the recipe working with other types of vinegar.
Agreed Frank.
If you so choose, but I have not tried it. My thoughts are that red wine or rice wine just wouldn’t be the same! If you do, please let me know. 🙂
This is the best Brussels sprouts recipe ever! I make it over and over again. I recently added broccoli and red onions. It’s delicious! Thanks for sharing this great recipe!
So happy you enjoyed this Keila. Thanks for taking the time to come back and let me know. Love your adds here. 🙂
Whats the nutrition info for this recipe?
Don’t know what happened to the nutritional info when you were looking but it’s there!
I am already a fan of Brussels sprouts but these were the best ever! My husband who doesn’t like them even ate them! I will be making this again!
Love it! Another convert! Thanks for letting me know Vanessa. 🙂
I loved these roasted Brussels!
I also added some left over bacon drippings I had from the morning Breakfast. Roasted for 40 min.
I lightly tossed them in the balsamic and honey
For just a second.
Love the bacon dripping tip! Thanks for letting me know Jacqueline. 🙂
Hi Kevin
Found your recipes yesterday. Made the Honey / Balsamic B/Sprouts last night (yeh, that’s how we spell it in Australia), both my wife and I loved them.
I’m currently marinating the (slow roasting) Onions for tomorrow.
Like all your special vegetable recipes. Do you have any where you add bacon to enhance the taste.
Great Website presentation.
Regards. Peter Black. Sydney, Australia.
Thanks and so happy you enjoyed these Peter. Those onions are another favorite of mine. Heck, bacon ALWAYS goes well with just about anything, right?! 🙂
Just type whatever you’re looking for in the search bar or head over to the Recipe Index button at the top of the page to take you to all the recipes.
These didn’t turn out all that great for me. The balsamic made the Brussels soggy after roasting. Seemed like 2 tbsps was too much for the amount of Brussels sprouts used. Also mine were certainly not roasted like anywhere near the finished product picture in 20 min. After maybe 40 minutes they were more brown. I think this has to do with them having been frozen Brussels that thawed and were already very “soggy” because of that. Guess I’d try again with fresh ones.
This recipe is written using fresh brussels sprouts. It does seem like the thawed, frozen ones definitely carry moisture and so I would roast those for 40 minutes as well. Fresh is how this recipe is set up. Thanks for coming back to let me know Krystyna.
I made these for Christmas dinner and they were amazingly so yummy! And I’ll be making them again, for a New Year’s dinner with friends!
Thanks for taking the time to come back and let me know Joanne. Happy New Year!
I made these today. It was perfect. My whole family loved them!
So happy to read this Shannon. Thanks for trusting my recipe on such a special occasion! 🙂
Hi Kevin
Would you recommend adding shredded parmigiana cheese on these when they are 1/2 way cooked in the oven?
Thanks
Suzana
Oh now that sounds good! Let me know how they turn out. I just always make them this way. Merry Christmas! 🙂
I’m trying these tonight, sound so yummmy and looks delish 🎄🍴
Thanks for your recipe!!!
Thanks Kathy, hope you enjoy as much as I do!
Planning to make these for Christmas. Over space is tight. Could I use shaved Brussel sprouts instead? Would you suggest the same timing? Thanks!
I’m not sure how using these cut in half or shaved would reduce any more space in the oven Kelsey, but sure it would work. I would just be careful to watch the time so they don’t burn, maybe start with half the time and see from there? Let me know and I’ll update the recipe card to reflect. 🙂
I can’t wait to try these tonight!! I think I might try it with carrots too! I let you know how they try run out!
Thanks so much Stacy, hope you enjoy these as much as I do! 🙂
We hated Brussel sprouts until now! What a delicious and easy recipe!
Thanks Danielle, appreciate you coming back to let me know!
I followed the recipe but instead added a balsamic honey reduction (much thicker) that I had previously made for a pizza recipe. Absolutely fabulous!
Isn’t the reduction great stuff? Love it, too! 🙂
Can’t wait to try tonight. We love Brussel sprouts and did roast once and they were not good. I think the sprouts were past their prime. But I knew another recipe would pop out to me to maybe redeem the roasting idea again. Stay tuned!
Then this is the one Molly. It’s so easy and so good. 🙂
always love your recipe! It’s easy to make.
Thanks Devin!
We love this Brussel Sprouts recipe! Made it again last night. I add 3-4 strips of crumbled bacon too!
Everything is better with bacon! 🙂
These are fantastic! I didn’t even roast them due to time constraints once I found the recipe. I sliced them as suggested, sauted them in olive oil with seasoning on the stove top, then stirred in the balsamic vinegar and honey and loved them like that! Can’t wait to buy more fresh Brussels sprouts! Thank you!!
So happy to read you enjoyed these Yvonne. Thanks for coming back to let me know. 🙂
Always love your recipe! It’s easy to make.
Thanks Robert. 🙂
Doing these for Christmas dinner. What would adding a few Craisens do/ before or after roasting?
I think it’s a great idea. I would add them when you toss with the balsamic and honey instead of roasting with the brussels sprouts. Thanks Rick!
Mine were delicious, they didn’t carmelize though. But, I am only in 5th grade and these were awesome.
Excellent and thanks for writing Sophia. I love it that you are in the kitchen cooking and you are in the 5th grade! Caramelization occurs in cooking when the foods natural sugars are browned through a sauté or when roasting. Chemicals such as diacetyl are released in the food, producing the characteristic caramel, nutty flavor. There is no actual caramel like sauce. I hope that clarifies it for you.
LOVE brussels sprouts so much and we often have them roasted and then finished with balsamic reduction. What a lovely side dish (though I’m pretty sure I could eat these and be quite happy) 🙂
One of my all time favs, too. Thanks Dawn. 🙂
Roasted is definitely the way to go Kevin! We grew up eating them boiled….ugh! Never going back to that! Love how easy and tasty these are!
Always a hit, thanks Mary Ann.