Introduction

Oh, Brussels sprouts! I know, I know. For some, the word “Brussels sprouts” might bring back memories of mushy, boiled greens from childhood. But let me tell you, my friends, we’re about to change ALL of that! This recipe for Roasted Brussels Sprouts with Balsamic Vinegar and Honey is a total game-changer. It’s so incredibly simple, yet the flavor is out of this world. You’ll be looking forward to making these little green gems again and again, I promise!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, perfect for a weeknight side dish.
Easy: Minimal prep and simple steps mean anyone can make these.
Giftable: While not exactly a gift you box up, they’re so popular, you’ll want to share the recipe (or maybe even a batch!).
Crowd-pleasing: Even the pickiest eaters will be asking for seconds. The sweet and tangy glaze is irresistible!

Ingredients

Gather ’round, kitchen crew! Here’s what you’ll need for this flavor-packed side dish:

1½ pounds Brussels sprouts: Look for firm, compact sprouts. We’ll be halving them, and it’s a good idea to trim those woody stems and peel off any loose, ragged outer leaves.
3 tablespoons extra virgin olive oil: This is our magic potion for getting those sprouts perfectly crispy.
¾ teaspoon kosher salt: Kosher salt has larger flakes, which are great for seasoning and ensuring even coverage.
½ teaspoon freshly ground black pepper: Freshly ground pepper just tastes so much better, don’t you think?
1 tablespoon balsamic vinegar: This is where that delightful tang comes from. A good quality balsamic makes a difference!
1 teaspoon honey: A touch of sweetness to balance the balsamic and help with that gorgeous caramelization.

How to Make It

Alright, let’s get cooking! This is so straightforward, you’ll be done before you know it.

Preheat your oven: Get that oven warmed up to 400°F (200°C). A nice hot oven is key for crispy sprouts!
Season the sprouts: Grab a large bowl. Pop in your halved Brussels sprouts. Drizzle them with the extra virgin olive oil, sprinkle with kosher salt and freshly ground black pepper. Give everything a good toss until each sprout is nicely coated. I like to use my hands for this – it ensures every nook and cranny gets some love!
Spread them out: Line a baking sheet with parchment paper (optional, but makes cleanup a breeze!). Spread your seasoned Brussels sprouts in a single layer on the baking sheet. This is super important – if they’re piled up, they’ll steam instead of roast, and we want those lovely crispy edges.
Roast away: Pop that baking sheet into your preheated oven. Roast for about 20-25 minutes. About halfway through, give them a little flip or a shake of the pan. You’re looking for them to be tender and get those nice, caramelized brown bits.
The Glaze Magic: In the last 5 minutes of roasting, carefully remove the baking sheet from the oven. Drizzle the balsamic vinegar and honey right over the sprouts.
Toss and Finish: Toss everything on the baking sheet to coat those sprouts in the delicious balsamic-honey glaze. Pop them back into the oven for those final 5 minutes. You want the glaze to thicken up just a bit, coating the sprouts beautifully.

Substitutions & Additions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No worries, you can totally play with this recipe!

Sweetener Swap: If you don’t have honey, maple syrup is a fantastic substitute and gives a slightly different, but equally delicious, flavor.
Vinegar Variations: While balsamic is classic, you could try a good quality red wine vinegar for a sharper, fruitier tang.
Spice it Up: For a little kick, add a pinch of red pepper flakes when you toss with the oil and seasonings.
Garlic Lover’s Dream: Toss in a clove or two of minced garlic with the sprouts in step 2 for an extra layer of flavor. Just make sure to keep an eye on it so it doesn’t burn!
Parmesan Perfection: After roasting, sprinkle with some grated Parmesan cheese. The salty, cheesy goodness is divine!

Tips for Success

Let’s make sure these turn out perfectly every time!

Don’t Crowd the Pan: I can’t stress this enough! A single layer is crucial for achieving those coveted crispy edges. If your baking sheet is too full, use two!
Trim Properly: Make sure to remove the tough, woody end of the stem. If the outer leaves are really beat up, just peel them off until you get to the fresh ones underneath.
Prep Ahead: You can wash and trim the Brussels sprouts a day in advance and store them in an airtight container in the refrigerator. This makes getting dinner on the table even faster!
Oven Hot, Sprouts Even: Ensure your oven is fully preheated. Consistent heat is key to roasting.

How to Store It

These roasted Brussels sprouts are best enjoyed fresh, right out of the oven. However, if you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I find a quick spin in the oven or toaster oven at around 350°F (175°C) brings back some of that lovely crispiness best. Microwaving can make them a bit soft.

FAQs

Q: Why are my Brussels sprouts not crispy?: A: This is usually because they’re too crowded on the baking sheet, or your oven wasn’t hot enough. Make sure they have plenty of space and your oven is preheated properly!
Q: Can I make these ahead of time?: A: You can trim and wash the sprouts ahead of time, but I highly recommend roasting and glazing them just before serving for the best texture and flavor.
Q: What if I don’t have a baking sheet?: A: A sturdy oven-safe casserole dish or a cast-iron skillet will also work, just make sure to spread the sprouts in a single layer as much as possible.

Roasted Brussels Sprouts with Balsamic & Honey

Incredibly simple yet flavorful roasted Brussels sprouts with a sweet and tangy balsamic-honey glaze, perfect for a weeknight side dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 4

Equipment

Baking Sheet Lining with parchment paper is optional but recommended for easy cleanup.
Large bowl
Oven
Parchment paper Optional

Ingredients

Main ingredients

1.5 pounds Brussels sprouts Firm, compact, trimmed woody stems, loose outer leaves peeled.
3 tablespoons extra virgin olive oil
0.75 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar Good quality.
1 teaspoon honey

Instructions

Preheat your oven to 400°F (200°C).
Grab a large bowl. Pop in your halved Brussels sprouts. Drizzle them with the extra virgin olive oil, sprinkle with kosher salt and freshly ground black pepper. Give everything a good toss until each sprout is nicely coated.
1.5 pounds Brussels sprouts
Line a baking sheet with parchment paper (optional, but makes cleanup a breeze!). Spread your seasoned Brussels sprouts in a single layer on the baking sheet.
1.5 pounds Brussels sprouts
Pop that baking sheet into your preheated oven. Roast for about 20-25 minutes. About halfway through, give them a little flip or a shake of the pan. You're looking for them to be tender and get those nice, caramelized brown bits.
In the last 5 minutes of roasting, carefully remove the baking sheet from the oven. Drizzle the balsamic vinegar and honey right over the sprouts.
1.5 pounds Brussels sprouts
Toss everything on the baking sheet to coat those sprouts in the delicious balsamic-honey glaze. Pop them back into the oven for those final 5 minutes. You want the glaze to thicken up just a bit, coating the sprouts beautifully.

Notes

For best results, do not crowd the pan and ensure the oven is fully preheated. Sprouts can be trimmed and washed a day in advance. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or toaster oven for best crispiness.