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
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.
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.
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
Scroll below for printable recipe.
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.
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.
More Recipes You Might Like
- Pear Bacon and Brussels Sprout Salad with Gorgonzola
- One Pan Autumn Chicken Dinner (with Brussels Sprouts)
- Sauteed Brussels Sprouts with Bacon and Onions
Follow Cooking Classy
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.
- 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
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 stray 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*.
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.
*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.