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Balsamic Honey Roasted Brussels Sprouts Recipe

Balsamic Honey Roasted Brussels Sprouts

Crisp, caramelized Brussels sprouts are roasted until tender and finished with a tangy balsamic-honey glaze. This simple dinner side serves four and comes together in about 35–40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons Extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Glaze
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Honey
Optional Additions
  • 1 clove Small garlic clove, minced
  • 1/4 teaspoon Red pepper flakes
  • 2 tablespoons Grated Parmesan or crumbled goat cheese
  • 2 tablespoons Toasted chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment if desired.
  2. Trim the stem ends from the Brussels sprouts, remove loose outer leaves, and halve them. Quarter very large sprouts so all pieces are similar in size.
  3. Toss the sprouts with olive oil, kosher salt, and freshly ground black pepper. Arrange them cut-side down in a single layer, leaving space between pieces.
  4. Roast for 20–25 minutes, turning once if needed, until the cut sides are deeply browned and the centers are tender.
  5. Whisk the balsamic vinegar and honey together. Drizzle the mixture over the roasted sprouts and toss gently to coat.
  6. Return the pan to the oven for 2–3 minutes, or serve immediately. Finish with any optional Parmesan, goat cheese, toasted nuts, garlic, or red pepper flakes.

Notes

Avoid overcrowding the baking sheet so the sprouts roast instead of steam. Add the honey-balsamic mixture after roasting or during the final 2–3 minutes to protect the honey from scorching. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a hot oven or air fryer.