Honey Balsamic Roasted Brussels Sprouts are perfectly oven-roasted sprouts tossed with sweet and tangy honey balsamic combo just before serving. Make with fresh or frozen Brussels sprouts for a quick and easy side dish idea that's bursting with flavor!
These Honey Balsamic Roasted Brussels Sprouts are a great side dish to chicken, turkey, pork or beef.
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Why you'll love this recipe
Fragrant and perfectly roasted vegetables, tossed with sweet and tangy dressing (that's made with only 2 ingredients) is one of the easiest side dishes you will make. The flavor is quite unique as you combine the roasted, caramelized flavor of the veggies with honey and balsamic vinegar. The warm veggies will soak up the dressing and quickly become your favorite side dish recipe.
You can use frozen or fresh sprouts and only adjust the roasting time. And while you devour these delicious sprouts, check out another of my irresistible roasted Brussels sprouts recipes: Garlic Parmesan Brussels Sprouts. It's a huge hit with so many of our readers!
Ingredients:
- Brussels sprouts
- olive oil
- salt and pepper
- honey
- balsamic vinegar
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How to make Honey Balsamic Roasted Brussels Sprouts?
- If you are using fresh Brussels sprouts, trim the ends. Slice all sprouts in half. Arrange on a parchment paper-lined baking sheet. Season with salt and pepper. Drizzle with olive oil.
- Roast Brussels sprouts in the oven until you can see browned roasted edges.
- In a small bowl, whisk together honey and balsamic vinegar. Pour over roasted sprouts and toss to coat.
- Serve right away.
Fresh of frozen Brussels sprouts?
You can use what you have on hand. The difference between frozen (and thawed before cooking) Brussels sprouts and fresh ones is the texture after roasting. Frozen Brussels sprouts will remain soft inside while fresh ones have a tendency to dry out. Both can have a crispy roasted outer layer. Both are equally delicious!
More Roasted Vegetable recipes:
- Garlic Parmesan Roasted Broccoli
- Garlic Parmesan Roasted Baby Carrots
- Baked Artichoke Hearts
- Easy Oven-Roasted Potatoes
- Best Ever Roasted Asparagus
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Honey Balsamic Roasted Brussels Sprouts
Ingredients
- 1 ½ lbs fresh or frozen Brussels sprouts see note
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.1 ½ lbs fresh or frozen Brussels sprouts
- Arrange Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Roast Brussels sprouts for 18 to 20 minutes or until you see browned caramelized edges. Remove from oven.
- In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.2 tablespoons balsamic vinegar, 2 teaspoons honey
Smith R. says
I've never made brussels like this before. It looks great.
Jola says
For me, the perfect combination with a fried egg. Amazing how good it is
Christopher says
An absolute hit for the preparation of Brussels sprouts. A very positive surprise.
Przyprawione sercem says
A wonderful combination of flavors. Brussels sprouts you dream about
Dian says
Love this recipe I call it Brussels sprouts candy
Anna says
That's a perfect name! Thank you for making my recipe, Dian!
Nona says
Great recipe! I made a mistake, however... I took my nice crispy sprouts and drenched them in the balsamic honey mixture. They tasted great - but were very soggy. Be sure to use JUST A DRIZZLE! PS - next time I make this, I will reduce the balsamic honey to a glaze before I use it. (just simmer over a low heat until the mixture thickens up - I like mine very thick, so the drizzle is a dense string)
Francine Jeffress says
I never really cared too much for brussel sprouts until I found this recipe also I cook them until they're roasted in the air fryer. Absolutely delicious!!!
Leslie says
If I’m using frozen sprouts and wand to bake them do I defrost them first?
Nancy says
do not defrost but roast them frozen... takes a little longer though
JAMES ERWIN says
Look fantastic. I'm one of those people that like them just plain with butter, so this will be delight to try, can't wait. Only question is , do you lay them flat side down or up during roasting?
Anna says
Hi James! Thank you for the question. You can lay them cut side down and flip halfway through. I hope this helps!
LM says
How many does this serve?
Anna says
This recipe will make enough servings for 4 people.
Sunshine says
I want to make these for Thanksgiving but I am not hosting so they will not be served immediately after cooking. Would you suggest preparing the balsamic and just tossing before serving? Or do you think it will be ok if I fully prepare and serve about an hour after cooking?
Thank you!
Anna says
Hi Sunshine! I suggest adding the balsamic before serving. Hope this helps!
Jenna says
I’ve been trying to get myself to like Brussel sprouts, these have converted me😍
Stephen says
These were fantastic! Even my vegetable-suspicious family liked them. One tip I found in another recipe was to preheat the cooking sheet.
Gretchen says
This recipe was awesome. I made it without the balsamic syrup though.
Andrea says
My husband said these were the first brussel sprouts he’s liked! Thank You!
Anna@CrunchyCreamySweet says
Yay! That's fantastic, Andrea!
Lizette says
Hi, are the Brussels sprouts supposed to be cut in half before cooking? I didn’t see that step in the directions but they appear that way in the photo, so just wanted to verify.
Thanks!
wendy says
yes cut in half before you put it in the oven to bake