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!
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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.
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.
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!
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!
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.
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.
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.
Honey and balsamic roasted Brussels sprouts
Utensils
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
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 combine1½ lbs Brussels sprouts, 3 tbsp Olive oil, 2 tbsp Balsamic vinegar, 2 tsp Honey, ½ tsp Salt, ½ tsp Black pepper
- 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
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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