Balsamic Glazed Roasted Brussel Sprouts
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.
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! 🙂
Table of Contents
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.
- 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.
- 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.
- 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 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.
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.
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.
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!
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.
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.
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.
- 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!
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.
Balsamic Glazed Roasted Brussel Sprouts
Ingredients
- 1 1/2 lbs brussel sprouts (See Note 1)
- 3 tbsp olive oil
- 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 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
- If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.
Nutrition
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.
Dress rehearsal on these tonight for Turkey Day — delicious! I added cayenne pepper before popping in the oven for a little kick. They’re perfect. Thanks!
Love your take with the kiss of heat Lucy, Nice! Thanks and have a wonderful Thanksgiving. 🙂
I love this!
I crushed up cashews to add a nutty flavor. 1/4 cup.
Everyone loved it!
That sounds fantastic Stacey. Thanks for sharing that tip!
How would you go about making them ahead of time and reheating? It’s my first Thanksgiving in our own house and I’m trying not to overwhelm myself.
Hi Becky, no need to be overwhelmed, cooking is supposed to be fun I say. My thoughts would be to make ahead and reheat under broiler to crisp up a bit (keep your eyes on them to not burn), THEN toss with honey balsamic so they are not soggy. Cheers to the new place and have a wonderful Thanksgiving dinner. 🙂
Love all the comments and so impressed that you respond so quickly, Kevin! I’m planning to make this on Thanksgiving as well. probably will add the bacon as well
Thanks so much Bev! I try to respond to all comments as soon as I can and am so happy you are giving this a go. The bacon add is next on my list, too. Have a wonderful Thanksgiving!
Can’t wait to add this recipe to my own personal list! So excited to make these with my Thanksgiving dinner this year! I like the idea of adding some bacon for extra kick. Would you recommend adding some raisins?
Both the bacon and the raisins sound like a great add Vanessa. Let me know how it turns out and Happy Thanksgiving to you and yours. 🙂
A friend of mine gave me like a branch of Brussel sprouts so I have enough for two families. Should I just double the ingredients to make this recipe?
Definitely, shouldn’t be a problem Cynthia. I was so surprised the first time I saw them on the branch. Enjoy!
Excellent recipe thank you. Made these for a church Thanksgiving dinner and everyone loved them. I added half-inch chunks of garlic with the sprouts for the whole cooking time and crumbled cooked bacon at the last 3 minutes of cooking. The saltiness of the bacon really blended well with the sweet and sour of the honey and balsamic. 425 for 20 minutes was on spot.
Thank YOU Sarah! Gotta love that bacon add, I’ll try that myself. 🙂
I am planning a Thanksgiving meal tomorrow and had purchased Brussels sprouts. I personally love them steamed but since I will have a lot if children over I thought this recipe looks perfect. I was wondering if I can use vegetable oil I stead of olive oil? I am out of olive oil.
Definitely you can use vegetable oil Linda. I just usually reach for the olive oil. Have a wonderful Thanksgiving dinner with family and thanks for stopping by. 🙂
Is it best to serve immediately or can I make them ahead and reheat? How about adding bacon?
Hi Lynda! I have done both, I prefer the fresh from the oven crispiness, but have have also made ahead and reheated with no issues. Love them both ways. As for that bacon addition, that sounds like a wonderful addition! I’d either make the bacon separate and crumble into the roasted Brussels Sprouts after roasting with the balsamic and honey or dice into small pieces and roast with vegetables. Let me know how it turns out!
Could I use frozen Brussels sprouts?
I don’t see why not Chandise. I never have, but would love to hear how it turns out. I would take the heat down to 400°F and roast for 30-40 minutes if not thawed out. Thanks for stopping by.
Hi Chandise! I just recently discovered the joys of roasting frozen vegetables so I thought I’d add my two cents. To get the crispiness you’ll definitely need to thaw them out. I usually get home from work, put them in some warm water for about 30 minutes and they are good to go. Also, you’ll want to get as much of the moisture out as you can. I use a tea towel and roll them up in it to soak up most of the moisture. They don’t have to be bone dry but it helps the crisp factor. I’ve done this with frozen brussel sprouts, cauliflower, and broccoli and they’ve all come out amazing!
Thanks so much for adding your two cents Erin, really. So glad to know this trick!
Do you put it back in the ove any after you toss with balsamic vinegar and honey?
No, not at all, after roasting in oven, toss with balsamic and honey and enjoy! 🙂