Roasted Brussels Sprouts with Balsamic and Honey

10.15.2018

Roasting Brussels Sprouts is hands down the best way to cook them! It gives them some depth and rich flavor and turns something basic into something perfectly delicious. Then when you add tangy balsamic vinegar and sweet honey to the mix it just takes things over the top!

Roasted Brussels Sprouts with Balsamic and Honey

Roasted Brussels Sprouts

It’s true that roasting Brussels sprouts is the best way to go because my kids have been asking for more of those “little lettuce balls” lately. I’m almost shocked because most kids don’t care for Brussels sprouts but this cooking method takes them to a whole new level making them almost something entirely different.

Once roasted they become nice and mellow, almost sweet, with a slightly rich and nutty toasted flavor. And I love the texture, nothing mushy and overly soft. They have a nice tender bite to them.

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And balsamic vinegar makes just about anything good right? It works wonders here for Brussels sprouts even just this small amount, a little goes a long way.

Roasted Brussels Sprouts with Balsamic and Honey ingredients needed shown here on a white marble surface

Ingredients for This Easy Recipe

The best part, you only need 4 basic ingredients for these little delicacies (+ S&P, but we don’t count that as an ingredient really right?):

  • Fresh Brussels Sprouts
  • Olive oil
  • Balsamic vinegar
  • Honey

Scroll below for printable recipe.

Photo of showing how to prep brussels sprouts before roasting

How to Roast Brussels Sprouts in the Oven

  • Preheat oven to 400 degrees.
  • Cut thin layer from bottom stem of the Brussels sprouts if lightly browned.
  • Keep very small Brussels sprouts whole, halve others. Remove loose leaves.
  • Place on a rimmed 18 by 13-inch baking sheet, toss with olive oil and season with salt and pepper.
  • Roast in preheated oven, tossing once halfway through, until golden brown and tender, about 20 – 25 minutes. For further browning you can broil just briefly, it should only take 1 minute or less.
  • In a small bowl whisk together balsamic vinegar with honey.
  • Pour roasted Brussels sprouts into a serving bowl, drizzle balsamic mixture over and toss. Serve warm.Brussels sprouts on a sheet pan coated with olive oil before roasting

Can I Use Frozen Brussels Sprouts?

Only use fresh Brussles sprouts here. Frozen won’t bake up with a great texture.

How Do You Choose Good Brussels Sprouts?

  • They should have a vivid green color, not a yellow shade (those are older).
  • They should be firm and tight not loose and flimsy.
  • Look for smaller sprouts, they have better flavor.
  • Those bought on the tall stalks are a great option but the loose version are just as good in my opinion so choose either/or.

Roasted Brussels Sprouts with Balsamic and Honey

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Roasted Brussels Sprouts with Balsamic Vinegar and Honey

5 from 1 vote

Roasting Brussels sprouts is the best way to cook them! It gives them a perfect browned, nutty flavor and a tender end result. And with the addition of tangy balsamic vinegar and sweet honey they're taken to a whole new level of delicious! Such an easy recipe you'll use again and again.

Course: Side Dish
Cuisine: American
Keyword: Roasted Brussels Sprouts
Prep Time: 6 minutes
Cook Time: 20 minutes
Total Time: 26 minutes
Servings: 5
Calories: 160 kcal
Author: Jaclyn

Ingredients

  • 1 3/4 lbs. Brussels sprouts
  • 3 Tbsp olive oil
  • 1/2 tsp each salt and freshly ground black pepper
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey

Instructions

  1. Preheat oven to 400 degrees. 

  2. Cut thin layer from bottom stem of the Brussels sprouts if lightly browned. 

  3. Keep very small Brussels sprouts whole, halve others. Remove stray leaves.

  4. Place on a rimmed 18 by 13-inch baking sheet, toss with olive oil and season with salt and pepper.

  5. Roast in preheated oven, tossing once halfway through, until golden brown and tender, about 20 - 25 minutes*.

  6. In a small bowl whisk together balsamic vinegar with honey.

  7. Pour roasted Brussels sprouts into a serving bowl, drizzle balsamic mixture over and toss. Serve warm.

Recipe Notes

*If after about 20 minutes they haven't browned much you can move the rack closer to broiler and broil just very briefly, about 20 - 60 seconds.

Nutrition Facts
Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Amount Per Serving
Calories 160 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 274mg 11%
Potassium 624mg 18%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 7g
Protein 5g 10%
Vitamin A 23.9%
Vitamin C 163.6%
Calcium 6.7%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

6 comments

  • Laura | Tutti Dolci: I love roasted brussels sprouts, these look incredible! October 26, 2018 at 5:17pm Reply

  • Marta: The best brussels sprouts I have eaten is very delicious. Thank you for sharing. 😊 October 18, 2018 at 8:10am Reply

    • Jaclyn: I’m so glad you liked them Marta! Thanks for your review! October 18, 2018 at 3:47pm Reply

  • Karen: Is there a particular reason you use “mild” olive oil vs. EVOO? I only buy EVOO. October 17, 2018 at 8:45pm Reply

    • Jaclyn: Mild olive oil has a lower smoke point so I almost always use it for cooking and baking, then with EVOO I usually drizzle on after cooking or use in things like dips, sauces, salad dressings and so forth. October 19, 2018 at 1:23am Reply

  • Jen F: Perfect timing! I just bought a couple pounds of brussels sprouts and planned to roast them tonight with some bacon. But now I’m excited to try this balsamic/honey combo to finish them off! October 16, 2018 at 9:41am Reply

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