4.68 from 310 reviews

Honey Balsamic Brussels Sprouts

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roasted brussels sprouts on a white plate

You guys, I can’t stop thinking about these Honey Balsamic Brussels Sprouts.

Like. I haven’t been this excited about something in months.

Ok, fine. Maybe that’s a little white lie because I am utterly obsessed with my 7 month old daughter, but you get it.

Things I need you to know about these Brussels sprouts: the oven roasted magic creates the most ultimate flavor, they’re crispy and crunchy on the outside but perfectly tender and irresistible on the inside, and the finishing touch of lemon zest and green onions adds a bright and addictive finish!

This recipe will be sure to turn any Brussels sprouts skeptics into lovers, trust me!

fresh brussels sprouts cut in half in a bowl

Looking for other delicious side dishes? Check out my Sweet Potatoes with Hot Honey, Air Fryer Cauliflower with Tahini Honey Mustard, Honey Roasted Carrots, or Green Bean Casserole for more of my faves!

Ingredient Notes

You can scroll down to the recipe card for the full list of ingredients and measurements.

  • Brussels Sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season from late August through March and are high in vitamins A and C and are a good source of iron.
  • Olive oil: extra virgin olive oil is preferred but you can also use something like an avocado oil as well.
  • Honey: Since Brussels sprouts are more on the bitter side, the sweetness of honey is the perfect compliment to this side dish.
  • Balsamic: the balsamic vinegar and honey combination is going to convert all of the veggie haters into a serious obsession with this cruciferous veg!
  • Red Pepper Chili Flakes: a little shake of red pepper chili flakes helps to balance out the sweetness from the honey.
  • Dijon: It’s the tangy-sweet pairing for me! Dijon+Honey is a match made in heaven. You’ll see!
  • Other ingredients needed: salt, pepper, garlic, lemon zest, butter and green onions/scallions.
ingredients needed to make roasted brussels in small white bowls

Step by Step Directions:

Be sure to scroll down to the recipe card for the full recipe instructions.

step by step photos making roasted brussels
  1. Trim the ends of the Brussels sprouts and then cut in half. Place in a large mixing bowl.
  2. Toss Brussels sprouts with olive oil and season with a generous amount of salt and pepper.
  3. Arrange Brussels sprouts, cut side down, on a baking sheet and roast in oven for ~20 minutes or until Brussels sprouts are tender.
  4. Meanwhile make the honey balsamic sauce. Heat honey in a saucepan until it begins to bubble. Remove from heat and add in balsamic, chili flakes, Dijon, garlic, butter and a pinch more salt. Return to heat and cook until sauce thickens.
  5. Spoon glaze over roasted golden brown Brussels and toss to coat or serve sauce on the side. Garnish honey balsamic Brussels with lemon zest and green onions.
roasted brussels sprouts on a baking sheet

Expert Tips:

  • Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!
  • Don’t overcrowd the baking sheet. This recipe calls for 2 1/2 lbs. Brussels so if you need to use 2 baking sheets, feel free! If there are too many Brussels on a pan they can have a hard time crisping up perfectly.
  • When trimming the Brussels sprouts: peel off any loose leaves, trim the bottom, and cut in half. If larger, you can cut into quarters. Their tightly packed leaves will help them keep their shape even if you cut them.
  • Don’t flip them while they are roasting. I know, it’s hard to leave them alone! But this will help get the deep golden, roasted look.
  • If you’re not a fan of the honey balsamic sauce, use this same roasting method and use your favorite teriyaki sauce instead!
  • Make a little extra for meal prep!
roasted brussels sprouts on a white plate garnished with green onions and lemon zest

FAQ

Can I use frozen Brussels sprouts?

They won’t caramelize or get the nice golden brown look, so I wouldn’t recommend using frozen. Fresh Brussels sprouts are best in this recipe!

What temperature do you roast brussels sprouts at?

Brussels sprouts need to be roasted at a high oven temperature to achieve that perfect caramelization. I recommend 425°F.

How long should I roast Bruseels sprouts in the oven?

Check on them around 18 minutes. Flip over to see if it’s crisp and tender. We are looking for a golden caramelization look and want to avoid burnt or mushy brussels. Overall the cook time will depend on the size and density of the Brussels sprouts you purchased. I wouldn’t roast them any longer than 25 minutes.

Are you a brussels sprouts skeptic or lover?

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roasted brussels sprouts on a white plate
4.68 from 310 reviews

Honey Balsamic Brussels Sprouts

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 people
These Honey Balsamic Brussels Sprouts have the perfect golden caramelization, are both tender and crisp and served with an amazing honey balsamic sauce! These Brussels are so good you're going to be eating them right off the tray!

Ingredients

  • 2 1/2 lb. Brussels sprouts
  • 1/3 cup olive oil
  • 1 1/2 tsp. kosher salt, divided
  • 1/3 cup honey
  • 1/3 cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp. red pepper chili flakes
  • 3 Tbsp. butter, unsalted
  • garnish: green onions and lemon zest

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 425°F and set a baking sheet to the side.
  • Trim the ends of the Brussels sprouts and then cut in half. Remove any flimsy leaves if necessary. (I like roasting the leaves that go rogue, they are like addicting little chips after they get roasted!)
    2 1/2 lb. Brussels sprouts
  • Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.
    1/3 cup olive oil, 1 1/2 tsp. kosher salt, divided
  • Arrange Brussels sprouts, cut side down, on a baking sheet (use 2 baking sheets if needed if Brussels seem crowded). Roast in oven for ~20 minutes. They should be tender and deeply golden. Be sure not to flip Brussels while roasting.
  • Meanwhile make the honey balsamic sauce. Heat honey in a saucepan over medium-high heat until it honey begins to bubble, about 1-2 minutes.
    1/3 cup honey
  • Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining 1/2 tsp. salt.
    1/3 cup balsamic vinegar, 1 Tbsp. Dijon mustard, 2 cloves garlic, minced, 1 tsp. red pepper chili flakes
  • Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.
    3 Tbsp. butter, unsalted
  • Spoon glaze over roasted Brussels and toss to coat or serve sauce on the side. Garnish Brussels with lemon zest and green onions, if desired. Enjoy!
    garnish: green onions and lemon zest

Video

Notes

  • The sauce pairs well with most proteins. We love it with salmon, chicken and shrimp! Makes ~2/3 cup sauce so you can spoon it over whatever else you’d like, or just douse it all on the brussels sprouts!
  • Leftovers will keep in fridge for up to 3 days.
  • Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!
  • Don’t overcrowd the baking sheet. This recipe calls for 2 1/2 lbs. Brussels so if you need to use 2 baking sheets, feel free! If there are too many Brussels on a pan they can have a hard time crisping up perfectly.
  • Can swap the balsamic vinegar for sherry vinegar or red wine vinegar if preferred. 
  • Recipe adapted and inspired from: https://www.bonappetit.com/recipe/roasted-brussels-sprouts-with-warm-honey-glaze

Nutrition Information

Serving: 1serving, Calories: 313kcal (16%), Carbohydrates: 35g (12%), Protein: 7g (14%), Fat: 19g (29%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 16mg (5%), Sodium: 610mg (27%), Potassium: 770mg (22%), Fiber: 7g (29%), Sugar: 22g (24%), Vitamin A: 1612IU (32%), Vitamin C: 161mg (195%), Calcium: 90mg (9%), Iron: 3mg (17%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Kim

This was the BEST Brussels I’ve ever had! They cooked so perfectly. The texture was amazing, and I loved the sauce. But my favorite part was HOW EASY it was!!! Thanks so much!

Ruth Houghton

I absolutely love this recipe. I finished it off with fresh feta cheese sprinkled on top and baked for extra 2 minutes to perfection. Delicious. Thanks for sharing

Lucy

I NEVER leave reviews. These are the best damn sprouts I have ever put in my mouth. Bless the chefs mother who gave birth to them so they could create this recipe. I will never have sad boiled sprouts again. Mwah

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Wendy

The best Brussel sprout recipe!! The ingredients are perfect and the taste is delicious!

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Barb

Hands down the best – and ONLY Brussels sprouts recipe I will ever make again. So yummy!

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Jenieve

It’s a great recipe… I used a little bit less honey as I did not have quantity required by recipe and I also roasted some garlic (bruised the clove, did not mince) with the brussel sprouts… Thanks!

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Sheila

Can this recipe be used with other vegetables?

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Renee

It was easy and tastes great!

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Cherie

I made this into a vegetarian meal by serving it over vegetable-flecked couscous (grated carrot, scallion, bits of red and gold sweet peppers). I topped it with the recommended grated lemon and chopped scallion (picked straight from the garden), and I added toasted almond slices.

This sauce is one of the best glazes I’ve ever made. I mixed agave and honey. I’m going to try it with a few other vegetables.

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Amy Birch

Made these tonight. AMAZING!! We loved them. When I said, “I will most definitely make these again”, both kids quickly said “YES, please!”
Thanks for this delicious recipe!

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Cindy

This recipe is perfection! I made it tonight with Salmon and roasted potatoes. Going to delete all other pinned Brussel sprout Recipes. This will be the only one I will I’ll ever make.

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Mark

I’ve made this recipe twice now, I’d love to try it with the red pepper flakes but had to omit because of my kids aversion to spice at the moment. I’ve gotten many compliments from family about these Brussels! The last time I made them I added a slurry with one tablespoon of Corn starch to thicken the glaze, it worked perfectly!

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