Honey Balsamic Brussels Sprouts

Name: Honey Balsamic Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.0
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tbsp olive oil, like Filippo Berio; 2 tbsp honey; 1 tbsp balsamic vinegar; Salt to taste, I prefer Diamond Crystal kosher salt; Black pepper to taste

Highlighted under: Balanced Eating Ideas

I'm not usually the biggest fan of Brussels sprouts, but this recipe changed my mind. The combination of honey and balsamic vinegar really brings out their natural sweetness, and honestly, my partner couldn't stop raving about them. I love that they can be a side or a main event. You can even toss them on a salad or enjoy them solo. They're surprisingly easy to make; if I can do it, anyone can!

Created by

The Meals By Sophia Team

Last updated on 2026-06-04T10:18:19.936Z

One time, I tried roasting Brussels sprouts with just a sprinkle of salt, thinking that would be enough. Spoiler alert: they turned out bland and kind of sad, not to mention a bit burnt from a little too much time in the oven. Since that day, I learned the importance of balancing flavors, and this honey balsamic glaze is just what they needed to become irresistibly tasty.

Now, whenever I make them, I always keep some extra honey nearby. If I feel like they need a little more sweetness, I drizzle a little on before serving. It’s a simple tweak that can really elevate the dish. My best friend even asks for seconds every time I make these, which is pretty much a win in my book!

What to Know Before Making Honey Balsamic Brussels Sprouts

I have to say, Brussels sprouts have never been my go-to vegetable, but this recipe has changed my mind. The sweetness from the honey pairs so nicely with the balsamic vinegar, making these little green veggies surprisingly enjoyable. It’s like a warm hug, especially when you get that nice bit of caramelization happening at the edges.

One thing to keep in mind while making these is that the quality of your balsamic vinegar really matters. If you have a good one, the flavor will really show through, making a simple dish feel a bit more special. And while the olive oil is key, I’ve also swapped in melted butter for extra richness when I’m feeling indulgent. Sometimes, I make a bigger batch to enjoy leftovers, as they taste just as good cold on a salad.

Ingredients

For the Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil, like Filippo Berio
2 tbsp honey
1 tbsp balsamic vinegar
Salt to taste, I prefer Diamond Crystal kosher salt
Black pepper to taste

Instructions

Preheat the Oven

Start by preheating your oven to 400°F (200°C). This way, your Brussels sprouts will get that nice golden brown color as they roast.

Prepare the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with the olive oil, honey, balsamic vinegar, and a good pinch of salt and pepper. Make sure every sprout is coated well, or some will end up unevenly cooked.

Roast Them

Spread the Brussels sprouts out on a baking sheet. You want them to have some space, so they roast instead of steam. Roast for about 20 minutes, shaking the pan halfway through to ensure even cooking. You'll know they're done when they're tender and have nice caramelized edges.

Serve

When they’re out of the oven, give them a taste. Add a little more salt or a drizzle of honey if you want it sweeter. Serve warm as a side or toss them on your favorite salad.

Scaling Honey Balsamic Brussels Sprouts for a Crowd

If you want to make this dish for a larger gathering, it’s pretty straightforward. Just multiply the ingredients accordingly. You can easily use up to 3 pounds of Brussels sprouts without any issue. Just make sure to keep an eye on them in the oven, as larger amounts may need a few extra minutes to get that nice roasted quality.

When making a big batch, I usually split the sprouts between two baking sheets. Spreading them out means they’ll roast evenly instead of steaming together. If you find yourself short on time, feel free to prep them ahead of time; just keep the sprouts in the fridge and toss them with the dressing right before roasting. This way, they’re really fresh and vibrant when it’s time to serve.

Questions About Recipes

→ Can I use frozen Brussels sprouts?

Honestly, I skip this half the time. Fresh Brussels sprouts really make a difference in taste and texture, but if you’re in a pinch, frozen can work. Just be cautious about excess moisture.

→ How do I know when they're perfectly cooked?

You’ll want them to be fork-tender. If they start to get a little caramelized on the edges, that’s a good sign. Just keep an eye on them towards the end of roasting!

→ What can I serve these with?

They make a great side for roasted chicken or pork tenderloin. I’ve even thrown them onto pizzas and pasta, and it's been a hit every time.

→ Can I add other veggies to this?

Sure thing! Carrots or sweet potatoes can be a fantastic addition. Just adjust your cooking time based on what you add, since some veggies take longer than others.

→ Is there a way to make this vegan?

Absolutely, just replace honey with maple syrup. It gives a different but pleasingly sweet taste that works really well here.