These Roasted Brussels Sprouts get tossed with honey and balsamic vinegar, and are not only beyond easy to prepare, but I guarantee they will be your new favorite Brussels sprouts recipe! These have been know to convert any hater and will be your new healthy addiction!
Honey Balsamic Roasted Brussels Sprouts
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! and will become your new healthy addiction.
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.
Roasting the Brussels sprouts really gives them a nutty flavor and besides being super healthy, they are tasty.
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.
What’s my secret that makes these 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.
The roasted vegetables are still crispy crunchy and coated in sweet honey and tangy balsamic. Will convert any hater! 🙂
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. Enjoy!
This recipe first appeared on Kevin Is Cooking July 2014 and has been updated with new photos and video.
Watch how to make this below!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

Honey Balsamic Roasted Brussels Sprouts
Ingredients
- 1 1/2 lbs 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 (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 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.
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. 🙂