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
  • Honey

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

5 from 2 votes Review Recipe

Roasted Brussels Sprouts {with Balsamic Vinegar and Honey}

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.

Servings: 5

Prep6 minutesCook20 minutesReady in: 26 minutes

Ingredients1 3/4 lbs. Brussels sprouts3 Tbsp olive oil1/2 tsp each salt and freshly ground black pepper2 Tbsp balsamic vinegar1 Tbsp honey

InstructionsPreheat 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.

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*

Fat 8g12%Saturated Fat 1g6%Sodium 274mg12%Potassium 624mg18%Carbohydrates 18g6%Fiber 6g25%Sugar 7g8%Protein 5g10% Vitamin A 1195IU24%Vitamin C 135mg164%Calcium 67mg7%Iron 2.3mg13% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: AmericanKeyword: Roasted Brussels Sprouts Author: Jaclyn

5 from 2 votes

Review Recipe

Nutrition Facts Roasted Brussels Sprouts {with Balsamic Vinegar and Honey}

	Amount Per Serving

Calories 160 Calories from Fat 72

% Daily Value*

Fat 8g12%Saturated Fat 1g6%Sodium 274mg12%Potassium 624mg18%Carbohydrates 18g6%Fiber 6g25%Sugar 7g8%Protein 5g10% Vitamin A 1195IU24%Vitamin C 135mg164%Calcium 67mg7%Iron 2.3mg13% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Roasted Brussels Sprouts {with Balsamic Vinegar and Honey}

	Amount Per Serving

Calories 160 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 274mg12%

Potassium 624mg18%

Carbohydrates 18g6%

Fiber 6g25%

Sugar 7g8%

Protein 5g10%

Vitamin A 1195IU24%

Vitamin C 135mg164%

Calcium 67mg7%

Iron 2.3mg13%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Side DishCuisine: AmericanKeyword: Roasted Brussels Sprouts

Author: Jaclyn