Balsamic Glazed Roasted Brussel Sprouts

5 from 243 votes

This post may contain affiliate links. Please read my disclosure policy.

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.

white serving dish with roasted vegetables


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 has been the most popular recipe on Kevin is Cooking for over 9 years and counting!

The veggies have perfectly caramelized edges, and they’re tender and sweet. Eating them with a balsamic glaze will convert any hater! 🙂

cooking brussel sprouts on foil lined baking sheet

Tip From Kevin

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.

Ingredient Notes and Substitutions

  • Brussels Sprouts – Be sure to trim and cut your sprouts in half lengthwise for this recipe.
  • Olive Oil – If you don’t have olive oil on hand, avocado oil is fine.
  • Kosher Salt – Large-grained, flaky salt is recommended in green bean salad to allow the pops of saltiness to stand out best and allow the other flavors to shine. 
  • Black Pepper – Compliments the dish with a dash of sharp flavor and subtle heat. 
  • Balsamic Vinegar – Robust and complex, balsamic vinegar is tangy sweet with hints of fruit, chocolate, molasses, and smoke. 
  • Honey – Honey enriches glazes, offering a sweet depth, caramelization, and a glossy finish, enhancing both flavor and visual appeal.
man's hands tossing fresh brussels sprouts into white bowl

How to Make Roasted Brussel Sprouts

  1. Clean and Cut Sprouts. 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.
  2. 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.
  3. 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.
  4. 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.

Tip From Kevin

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.

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.

honey balsamic roasted brussel sprouts

Tip From Kevin

How to make an easy balsamic glaze/reduction

Nowadays you can pick up balsamic glaze in your local markets and Trader Joe’s.

If you want to make it yourself 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!

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.

balsamic honey roasted Brussels sprouts in white serving dish

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!

platter of oven roasted vegetables

Frequently Asked Questions

How long does it take to roast Brussel sprouts at 425°F?

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.

How do you store and reheat roasted vegetables?

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.

Can you reheat roasted Brussels sprouts? 

The best way to reheat roasted Brussels sprouts is in the oven. Add any leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350°F for 5 minutes or so, until heated through.

balsamic brussel sprouts in white serving dish

Share this recipe on Pinterest!

Love this recipe? Share it with the world on Pinterest.

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.

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

This post, originally published on Kevin Is Cooking July 23, 2014, was updated with new content, photos and/or video in December, 2023.

close up shot: roasted brussel sprouts covered in balsamic glaze

Balsamic Glazed Roasted Brussel Sprouts

5 from 243 votes
Roasted Brussel sprouts are easy to prepare and loved by everyone, even veggie haters! Make this simple side dish recipe for the holidays.
Servings: 4
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

Instructions 

  • Preheat oven to 425°F.
  • Line a rimmed 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.

Video

Notes

  1. If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.

Nutrition

Calories: 184kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 670mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 71mg | Iron: 2.5mg

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.

Course: side dishes
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
roasted brussel sprouts with glaze

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

666 Comments

  1. 5 stars
    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.

  2. 5 stars
    I just made these and am blown away by how delicious they are! Thank you for sharing this super easy, yet scrumptious recipe.😊

  3. 5 stars
    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!

    1. Yes, if there are too many on the sheet and crowded they start to steam instead of getting crispy. Thanks Jeannemarie!

  4. I tried to print your recipe, but it won’t print. It just comes back to your full page regarding this recipe.

    1. 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!

  5. 5 stars
    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!

  6. 5 stars
    I love roasted brussel sprouts! I got these yesterday and they are delicious! They are on the salty side but still pretty satisfying.

  7. 5 stars
    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!