Published: · Modified: by Anna 43 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe Rate this Recipe
Honey Balsamic Roasted Brussels Sprouts- 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.
HONEY BALSAMIC ROASTED BRUSSELS SPROUTS
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 flavoris 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!
Honey Balsamic Roasted Brussels Sprouts Ingredients:
- Brussels sprouts
- olive oil
- salt and pepper
- honey
- balsamic vinegar
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
Tools do you need to make this recipe:
- large baking sheet pan
- a sheet of parchment paper
- small bowl
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Honey Balsamic Roasted Brussels Sprouts
Author: Anna
Perfectly oven-roasted sprouts tossed with sweet and tangy honey balsamic combo just before serving. Make with fresh or frozen Brussels sprouts.
4.96 from 24 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 183 kcal
Ingredients
- 1.5 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.
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.
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.
Notes
You can use frozen Brussels sprouts (even the baby kind), just make sure to thaw them out and pat with a paper towel to absorb any moisture.
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 670mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 71mg | Iron: 2.5mg
Tried this recipe?Leave a comment with rating below!
More Side Dish Recipes
- Leftover Stuffing Muffins
- How to Freeze Rice
- How to Cook Rice on the Stove
- Easy Smashed Potatoes
Reader Interactions
Comments
Dian says
Love this recipe I call it Brussels sprouts candyReply
Anna says
That's a perfect name! Thank you for making my recipe, Dian!
Reply
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)Reply
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!!!Reply
Leslie says
If I’m using frozen sprouts and wand to bake them do I defrost them first?
Reply
Nancy says
do not defrost but roast them frozen... takes a little longer though
Reply
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?
Reply
Anna says
Hi James! Thank you for the question. You can lay them cut side down and flip halfway through. I hope this helps!
Reply
LM says
How many does this serve?
Reply
Anna says
This recipe will make enough servings for 4 people.
Reply
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!Reply
Anna says
Hi Sunshine! I suggest adding the balsamic before serving. Hope this helps!
Reply
Jenna says
I’ve been trying to get myself to like Brussel sprouts, these have converted me😍Reply
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.Reply
Gretchen says
This recipe was awesome. I made it without the balsamic syrup though.Reply
Andrea says
My husband said these were the first brussel sprouts he’s liked! Thank You!Reply
Anna@CrunchyCreamySweet says
Yay! That's fantastic, Andrea!
Reply
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!Reply
wendy says
yes cut in half before you put it in the oven to bake
Reply
Did you make this recipe? Let me know!
« Older Comments
