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Splash of Taste – Vegetarian Recipes

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Home / Vegetarian

Balsamic roasted Brussels sprouts

Published April 13, 2022 | Updated October 27, 2022 | By Mandy & Jane

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Deliciously crispy, honey and balsamic roasted Brussels sprouts are crispy on the outside but beautifully soft on the inside! We’ve been making Brussels sprouts this way for years and our whole family raves over them – our advice? Make a double portion!

Cooked balsamic roasted Brussels sprouts.

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Why you’ll love this easy Brussels sprouts recipe

  • With only 6 ingredients, crispy Brussels sprouts with balsamic vinegar are quick and easy to prepare.
  • They are the perfect side dish for a Sunday dinner, Easter dinner, Thanksgiving dinner, or Christmas dinner.
  • They are 100% vegetarian.

Sprouts needn’t be boring, once you’ve tried our roasted balsamic Brussels sprouts, you’ll never eat them plain again!

Ingredients you’ll need to make this recipe

You’ll need all the ingredients in the photograph below.

Ingredients needed, balsamic vinegar, olive oil, honey, Brussel sprouts, salt and pepper.

How to make honey balsamic roasted Brussels sprouts with step-by-step instructions

It’s easy to make our roasted balsamic Brussels sprouts if you follow our simple instructions.

Full measurements along with a printable recipe sheet are available in our recipe card below.

First, preheat your oven to 425F/220C.

Peel and trim the ends of your Brussels sprouts, then cut larger ones in half.

Place them in a large bowl and add olive oil, balsamic vinegar, honey, salt, and pepper, and mix thoroughly to combine.

Brussels sprouts in a bowl tossed in honey and balsamic vinegar.
Place the sprouts in a bowl and toss with olive oil, balsamic vinegar, honey, salt, and pepper.
Brussels sprouts on a baking sheet.
Place the sprouts on a baking sheet in a single layer.
Roasted Brussels sprouts on a baking sheet.
Roast for 20 minutes.

On a prepared baking sheet spread the sprouts in a single layer and roast for approximately 20 minutes, until they have darkened, and you’ll notice that the edges have become caramelized.

Test to ensure that they are cooked through and serve immediately.

Enjoy your crispy Brussels sprouts!

Recipe notes and expert tips

  • Large sprouts?
    You may want to want to roast halved Brussels sprouts to ensure they cook through.
  • Frozen Brussels sprouts
    If you’re using frozen, then add an additional 5 – 10 minutes.
  • Storage
    Store any leftovers in an airtight container for up to 3 days, simply reheat them when you’re ready to eat them or eat them cold.

How to choose the best Brussels sprouts

The best, freshest Brussels sprouts will have bright green heads, they’ll be firm to the touch, and they’ll be pretty heavy considering their size.

Brussels sprouts that are past their best will have yellowing leaves, they’ll be soft to the touch, and they’ll be lighter.

Always buy the freshest Brussels sprouts possible.

Can I roast frozen Brussels sprouts?

Yes, you can roast frozen Brussels sprouts, but you’ll never get the same crispness that fresh Brussels sprouts have.

Which balsamic vinegar is best to use?

Good balsamic vinegar will be labeled Modena or Tradizionale di Reggio Emilia.

These varieties are both made in Italy and will have the best flavor.

It may come as a surprise that a good bottle of balsamic vinegar can cost hundreds of dollars, but we’re not suggesting you spend this on putting on your Brussels sprouts!

A baking tray with roasted Brussels sprouts and a serving spoon.

Do I cook the Brussels sprouts with balsamic vinegar or put it on once cooked?

For this recipe, we’ve cooked the sprouts with balsamic vinegar.

The sprouts will blacken, but they don’t burn.

If you prefer, you can cook them and then drizzle balsamic glaze on after cooking.

What do I serve roasted Brussels sprouts with?

Balsamic and honey Brussels sprouts go with so many different things!

Try them as a side dish for a nut roast, lentil loaf, or mushroom wellington.

Serve them alongside roasted parsnips, mashed potato, honey roasted carrots, carrot and rutabaga mash, or roasted cauliflower.

We even have them as a snack and eat leftover Brussels sprouts cold, straight from the fridge!

Honey roasted Brussels sprouts on a serving dish.

Play with the flavors

We always encourage you to play with the flavors, the best way is to cook them our way and tweak the recipe the next time.

Try adding maple syrup instead of honey, a squeeze of lemon juice, or add a sprinkling of Parmesan cheese once they are cooked, or you could scatter feta cheese over them.

Dijon mustard, minced garlic, or garlic powder, if you like vegetarian bacon, you could add bacon to the mix.

You do YOU, add what you love!

How do I store them?

Our Brussels sprouts store well, they keep for up to 3 days when stored in an airtight container.

A plate of balsamic roasted Brussel sprouts and a serving spoon.

More easy side dish recipes for you to try

If you like our balsamic oven-roasted brussels sprouts, then why not try these vegetable recipes? Roasted parsnips, roasted cauliflower, honey roasted carrots, roasted potatoes, or air fryer brussels sprouts.

Honey roasted parsnips freshly made.

Roast parsnips recipe

A dish of delicious roasted cauliflower with rosemary and pine nuts.

Roasted cauliflower recipe

Homemade oven roasted carrots ready to eat.

Honey Roasted Carrots

Oven roasted potatoes ready to eat.

Oven-roasted potatoes

Close up of air fryer Brussels sprouts.

Air fryer Brussels sprouts

We hope you enjoy making and eating our balsamic roasted Brussels sprouts recipe and would love to hear how you got on with making them.

Please leave a comment below or feel free to ask any questions you may have.

Roasted Brussels Sprouts.
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Honey and balsamic roasted Brussels sprouts

Sprouts needn't be boring, once you've tried our roasted balsamic Brussels sprouts, you'll never eat them plain again! Perfectly crispy, honey and balsamic roasted Brussels sprouts are so crispy on the outside but deliciously soft on the inside! Just make sure you make a double portion!
This post contains affiliate links if you purchase through those links, I earn a small commission. Thank you for supporting a small business!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Calories186
Course: Side Dish
Cuisine: Worldwide
Author: Mandy Applegate | Splash of Taste
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Utensils

Mixing bowl set.
1 Large mixing bowl
Baking sheet
1 Baking sheet

Ingredients

  • 1½ lbs Brussels sprouts trimmed with outer leaves removed, if large cut in half
  • 3 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 2 tsp Honey use runny honey
  • ½ tsp Salt
  • ½ tsp Black pepper
US Customary – Metric

Instructions

  • First, preheat your oven to 425F/220C
  • Peel and trim the ends of your Brussel sprouts, then cut larger ones in half. Place them in a large bowl and add olive oil, balsamic vinegar, honey, salt, and pepper, and mix thoroughly to combine
    1½ lbs Brussels sprouts, 3 tbsp Olive oil, 2 tbsp Balsamic vinegar, 2 tsp Honey, ½ tsp Salt, ½ tsp Black pepper
    Process shots; photo one adding sprouts into bowl and mixing with ingredients, photo two, adding to a baking tray in a single layer, photo three cooked.
  • On a prepared baking sheet spread the sprouts in a single layer and roast for approximately 20 minutes, until they have darkened and you’ll notice that the edges have become caramelized. Test to ensure that they are cooked through and serve immediately. Enjoy your crispy Brussels sprouts!

Notes

  • Large sprouts?
    You may want to want to roast halved Brussels sprouts to ensure they cook through
  • Storage
    Store any leftovers in an airtight container for up to 3 days, simply reheat when you’re ready to eat them or eat them cold

Nutrition

Calories: 186kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 340mg | Potassium: 676mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1284IU | Vitamin C: 145mg | Calcium: 75mg | Iron: 3mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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