Hey y’all! Looking for a side dish that’s crispy, caramelized, and absolutely bursting with flavor? Roasted Brussels Sprouts with Balsamic Vinegar and Honey are the perfect combo of savory and sweet, making them the star of any weeknight dinner or holiday feast. With only a handful of ingredients and a quick roast in the oven, these sprouts come out golden, tender, and glazed in a tangy-sweet dressing that’ll have you craving more. Let’s get cooking!
Why You’ll Love This Roasted Brussels Sprouts with Balsamic Vinegar and Honey Recipe
- The crispy, caramelized edges and sweet-tangy glaze are totally crave-worthy.
- It’s super easy—just toss, roast, and drizzle!
- This recipe turns even Brussels sprouts skeptics into fans.
- It’s a wholesome vegetarian side that pairs well with almost any main dish.
- Perfect for weeknights, holidays, or potlucks—versatile for any occasion!
Ingredients for Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- 1 1/2 lbs (680g) Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp honey
- Optional: 1/4 tsp crushed red pepper flakes, for heat
Directions: Roasted Brussels Sprouts with Balsamic Vinegar and Honey Made Easy
Step 1: Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the woody ends of the Brussels sprouts and slice them in half lengthwise. Pat dry to ensure crispiness.
Step 2: Season and Arrange
Place the sprouts on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and black pepper. Toss well to coat evenly and make sure the cut side is facing down for the best caramelization.
Step 3: Roast to Perfection
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
Step 4: Glaze and Finish
Whisk together the balsamic vinegar and honey in a small bowl. When the sprouts are done, drizzle the balsamic-honey mixture over them while hot. Toss to coat, then sprinkle with red pepper flakes if you like a little heat.
Step 5: Serve
Serve immediately while hot for the crispiest texture and most vibrant flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Notes for the Best Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- For extra crispiness, be sure the Brussels sprouts are completely dry before oiling and roasting (see more roasting tips).
- Don’t overcrowd the baking sheet—give the sprouts space to brown, not steam!
- Try using real aged balsamic vinegar for a deeper, richer glaze flavor (learn about balsamic vinegar grades).
Variations: Delicious Twists on Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- Maple Mustard: Swap honey for maple syrup and add 1 tsp Dijon mustard for a tangy twist.
- Bacon Boost: Toss in cooked, crumbled bacon before serving for added smoky crunch.
- Herbaceous: Sprinkle chopped fresh thyme or rosemary before roasting for an herby aroma.
Required Equipment
- Baking sheet or roasting pan
- Mixing bowls
- Chef’s knife and cutting board
- Measuring spoons
- Whisk or fork
Storage Instructions for Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a 400°F (205°C) oven for 5-8 minutes to recover crispiness. Avoid microwaving if you want to keep them crispy.
Serving Recommendations and Pairings for Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- Best served hot as a side with roasted chicken, pork tenderloin, or grilled salmon.
- Can also be tossed into grain bowls or enjoyed as a topping on homemade pizza.
- Pair with mashed potatoes or wild rice for a cozy vegetarian meal.
Pro Tips for Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- Don’t skip the tossing halfway through roasting—this ensures all sides get deliciously crispy (see expert roasting advice).
- For uniform cooking, try to cut your sprouts all about the same size.
- Let the baking sheet preheat in the oven for a minute before adding Brussels sprouts for even browning.
FAQ: Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- Can I make this recipe vegan? Yes—just replace the honey with maple syrup or agave nectar for an equally delicious glaze.
- Can I use frozen Brussels sprouts? You can, but fresh sprouts roast up crispier; thaw frozen ones and dry thoroughly before roasting for best results.
- How do I keep Brussels sprouts from being bitter? Roasting at high heat caramelizes natural sugars and reduces any bitterness—don’t skip the preheated oven!
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, and minced garlic until evenly coated.
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3Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down.
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4Roast in the preheated oven for 20-25 minutes, until Brussels sprouts are golden and tender, stirring once halfway through.
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5Remove from the oven and immediately drizzle with balsamic vinegar and honey. Toss to coat evenly.
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6Sprinkle with red pepper flakes if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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