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If you’re looking for an incredibly simple yet show-stopping side dish, these Roasted Brussels Sprouts with Balsamic Vinegar and Honey are about to become your new favorite. With just six ingredients and 20 minutes in the oven, you’ll transform humble Brussels sprouts into caramelized, crispy perfection. The sweet-tangy glaze of balsamic and honey creates an irresistible flavor combination that even Brussels sprouts skeptics will love.
This recipe is perfect for busy weeknights, holiday gatherings, or meal prep sessions. It’s naturally gluten-free, vegetarian, and fits beautifully into Mediterranean and Whole 30 eating patterns. Let’s dive into how to make these delicious roasted Brussels sprouts!
Table of Contents
Why You’ll Love This Recipe
Roasted Brussels sprouts have become a restaurant favorite for good reason when prepared correctly, they’re crispy on the outside, tender on the inside, and packed with flavor. Here’s why this recipe stands out:
- Quick and easy: Just 5 minutes prep time and 20 minutes in the oven
- Minimal ingredients: Only six simple ingredients you probably have on hand
- Perfectly balanced: The balsamic vinegar adds tanginess while honey brings subtle sweetness
- Versatile: Pairs beautifully with chicken, beef, fish, or grain bowls
- Healthy: Packed with vitamins C and K, fiber, and antioxidants
- Crowd-pleaser: Even picky eaters tend to love these caramelized sprouts
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
| Brussels sprouts | 1½ pounds | Fresh, halved, stems removed |
| Extra virgin olive oil | 3 tablespoons | Divided |
| Kosher salt | ¾ teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground preferred |
| Balsamic vinegar | 1 tablespoon | Good quality recommended |
| Honey | 1 teaspoon | Pure honey works best |
Ingredient Notes
Brussels Sprouts: Look for firm, bright green sprouts with tightly packed leaves. Avoid any that are yellowing or have loose leaves. Fresh sprouts roast better and have superior flavor.
Olive Oil: Use extra virgin olive oil for the best flavor. It has a higher smoke point than regular olive oil and adds a fruity, rich taste to the vegetables.
Balsamic Vinegar: Quality matters here. A good balsamic vinegar will be thick, syrupy, and have a complex sweet-tart flavor. Don’t use the cheapest option it makes a difference.
Honey: Pure, raw honey adds the best flavor, but any honey will work. For a vegan version, substitute with maple syrup or agave nectar.
Equipment You’ll Need
- Baking sheets – Heavy-duty sheet pan for even roasting
- Chef’s knife – For halving the Brussels sprouts
- Cutting board – Sturdy surface for prep work
- Measuring cups and spoons – For accurate measurements
- Mixing bowls – Optional, for tossing if preferred
- Aluminum foil – For easy cleanup
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 425°F and position a rack in the middle. Line your baking sheet with heavy-duty aluminum foil. This high temperature is crucial for achieving crispy, caramelized edges.
Step 2: Prep the Brussels Sprouts
Using a sharp chef’s knife on your cutting board, trim the stem end of each Brussels sprout and remove any ragged or yellowed outer leaves. Cut each sprout in half lengthwise. For very large sprouts (bigger than a golf ball), cut them into quarters to ensure even cooking.
Step 3: Season and Toss
Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with the kosher salt and freshly ground black pepper. Toss everything together with your hands or a spatula until the sprouts are evenly coated. Arrange them in a single layer with the cut sides facing down this is key for maximum caramelization.
Step 4: Roast Until Golden
Place the baking sheet in the preheated oven and roast for 10 minutes. Remove the pan, give the sprouts a good stir to ensure even browning, then return to the oven for another 10 minutes. They’re done when they’re tender when pierced with a fork and have beautiful golden-brown, crispy edges.
Step 5: Add the Glaze
Remove the roasted Brussels sprouts from the oven. Immediately drizzle with the remaining tablespoon of olive oil, the balsamic vinegar, and honey. Toss everything together while the sprouts are still hot this helps the glaze coat evenly and creates a glossy finish. Taste and add more salt or pepper if needed.
Step 6: Serve
Transfer to a serving dish and serve immediately while hot and crispy. The c
Pro Tips for Perfect Roasted Brussels Sprouts
- Don’t overcrowd the pan: Give the sprouts space to breathe. Overcrowding creates steam instead of crispy roasting. Use two baking sheets if necessary.
- Cut sides down: Always place the cut side of the Brussels sprouts face-down on the pan. This maximizes surface contact and creates those delicious caramelized spots.
- Uniform sizing: Cut the sprouts to similar sizes so they cook at the same rate. Quarter any extra-large ones.
- High heat is essential: The 425°F temperature is crucial for caramelization. Don’t reduce it or you’ll end up with steamed sprouts instead of roasted ones.
- Add glaze at the end: Wait until after roasting to add the balsamic and honey. Adding them before roasting can cause burning.
- Use fresh sprouts: Fresh Brussels sprouts roast better than older ones. Look for tight, compact heads without yellowing.
Variations and Add-Ins
Bacon Brussels Sprouts: Add crispy bacon bits after roasting for a savory twist. Cook bacon in a frying pan, crumble, and sprinkle over the finished dish.
Parmesan Brussels Sprouts: Grate fresh Parmesan cheese over the hot sprouts right before serving for a nutty, salty addition.
Garlic Brussels Sprouts: Add 3-4 minced garlic cloves (use a garlic press) during the last 5 minutes of roasting to prevent burning.
Spicy Brussels Sprouts: Toss with red pepper flakes or drizzle with sriracha after roasting for a kick.
Nutty Brussels Sprouts: Sprinkle toasted pecans, walnuts, or almonds over the finished dish for added crunch and richness.
Maple Balsamic: Replace honey with maple syrup for a deeper, more complex sweetness.
Storage and Reheating
Refrigerator: Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
Freezer: While possible, freezing is not recommended as the texture becomes mushy when thawed.
Reheating: For best results, reheat in a 400°F oven for 5-7 minutes to restore crispiness. You can also reheat in an air fryer at 375°F for 3-4 minutes. Avoid microwaving as it makes them soggy.
Serving Suggestions
These Roasted Brussels Sprouts with Balsamic and Honey pair beautifully with:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Baked salmon or cod
- Quinoa or grain bowls
- Thanksgiving and holiday dinners
- Meal prep containers with protein and grains
Nutritional Benefits
Brussels sprouts are nutritional powerhouses packed with:
- Vitamin C: Supports immune function and skin health
- Vitamin K: Essential for bone health and blood clotting
- Fiber: Promotes digestive health and keeps you full
- Antioxidants: Help fight inflammation and oxidative stress
- Low calories: Only about 38 calories per cup raw
The olive oil provides healthy monounsaturated fats, while the minimal honey adds just a touch of natural sweetness without excessive sugar.
Frequently Asked Questions
How do I prevent Brussels sprouts from being bitter?
Remove the ragged outer leaves and don’t overcook them. Roasting at high heat caramelizes the natural sugars, reducing bitterness. The honey and balsamic also balance any bitter notes.
Can I prep Brussels sprouts ahead of time?
Yes! Trim, halve, and store them in an airtight container in the refrigerator for up to 2 days before roasting. Toss with oil and seasonings right before cooking.
Why are my Brussels sprouts mushy?
They’re either overcooked or the pan was overcrowded, causing them to steam instead of roast. Make sure they’re in a single layer with space between them.
Can I use frozen Brussels sprouts?
Fresh is always best for roasting. Frozen sprouts contain more moisture and won’t get as crispy. If you must use frozen, thaw completely and pat very dry with paper towels before roasting.
What’s the best way to cut Brussels sprouts?
Use a sharp chef’s knife to trim the stem end, then cut lengthwise through the stem. This helps them hold together during roasting.
Can I make these in an air fryer?
Absolutely! Toss prepared Brussels sprouts with oil, salt, and pepper, then cook in the air fryer at 375°F for 15-18 minutes, shaking the basket halfway through. Add the balsamic and honey glaze after cooking.
How do I know when they’re done?
Brussels sprouts are done when they’re tender when pierced with a fork and have golden-brown, caramelized edges. They should be cooked through but not mushy.
Can I double this recipe?
Yes, but use two baking sheets to avoid overcrowding. You may need to rotate the pans halfway through for even cooking.
Final Thoughts
These Roasted Brussels Sprouts with Balsamic Vinegar and Honey prove that simple ingredients can create extraordinary results. The combination of crispy caramelization, tangy balsamic, and sweet honey creates a flavor profile that’s restaurant-worthy yet achievable on any weeknight. Whether you’re serving them for a special occasion or adding them to your weekly meal prep routine, these Brussels sprouts are guaranteed to impress.
The best part? Once you master this basic roasting technique, you can apply it to countless other vegetables. Try it with broccoli, cauliflower, carrots, or green beans using the same method.
Ready to transform your Brussels sprouts game? Gather your ingredients and give this recipe a try tonight!
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