These perfectly Roasted Brussels Sprouts are the ideal side for any meal. After roasting, they're tossed in a sweet and tangy mixture of balsamic vinegar and honey that takes them over the top. The best part? You just need a handful of simple ingredients and a hot oven for tender, caramelized, and crispy brussel sprouts any time.
Brussel Sprouts are one of the best fall vegetables! These little green orbs look like miniature cabbages but are a lot easier to prepare. They really shine after roasting, which adds a crispy texture to the outside while making the inside soft and tender. The secret is to add a little acid (in the form of balsamic vinegar) and a bit of honey. The vinegar adds a rich, savory, tangy flavor, which gets rid of any cabbage funkiness, while the honey enhances the natural sweetness of the sprouts. This is hands down the best way to serve these greens, and it doesn't get much easier than this!
Why You'll Love These Roasted Brussels Sprouts
- So easy to make. I love roasting vegetables because it is the quickest and simplest way to make vegetables. For this recipe, it takes just a few moments of effort to get the sprouts on the pan. It will take longer to preheat the oven! Then, just let the oven do the rest of the work while you relax and kick your feet up!
- Incredibly flavorful. The roasting process concentrates the flavors of the sprouts and adds a wonderful contrast of textures. Brussels sprouts are a particularly good contender for roasting because roasting enhances the flavour tenfold and the roasting process creates an amazing balance between caramelized on the outside yet soft and tender on the inside. However, this recipe takes everything over the top by tossing the freshly roasted sprouts in balsamic vinegar with honey. You won't believe sprouts could taste this good!
- Perfect for fall and winter. Brussels sprouts are a seasonal crop typically available during the fall and winter. This recipe is ideal for serving with your favorite roast chicken, Thanksgiving turkey, or Christmas prime rib, and will be a hit as part of your holiday table.
Ingredient Notes
To make these delicious roasted Brussels Sprouts, you will need the following ingredients (full measurements in recipe card below):
- brussels sprouts - trim down the base of the sprout, remove any browning outer leaves, and cut them in half lengthwise.
- olive oil - use regular extra virgin olive oil. This oil will give the outside of the sprouts a crispy texture, so don't skip it.
- salt and pepper - it's so important to season your sprouts well to keep them from tasting bland.
- balsamic vinegar - this rich vinegar has an incredible depth of flavor that complements the earthy flavor of the sprouts so well.
- honey - a little honey highlights the sweetness of the vinegar and the sprouts. It really balances the whole dish.
You will also need a baking sheet, parchment paper, large bowl, cutting board and knife, and serving spoon.
How to Make the Best Roasted Brussels Sprouts
- Combine. In a large mixing bowl, add the brussels sprouts, olive oil, salt and pepper. Toss to combine.
- Bake. Line a large baking sheet with parchment paper. Spread brussels sprouts evenly on the prepared pan, arranging most of the brussels sprouts with the flat side facing down. Place tray in oven and roast in a 400F preheated oven for 20-30 minutes, until crisp on the outside and tender inside, with slight charring on the edges.
- Toss. Once cooked, place cooked brussels sprouts back into a large mixing bowl and add balsamic vinegar and honey. Toss to combine and serve warm.
Recipe Variations
- Spicy roasted Brussels sprouts. If you prefer spicy flavors, add some red pepper flakes or use hot honey.
- Add lemon. Instead of the rich, complex flavor of balsamic, add a squeeze of fresh lemon juice and some lemon zest.
- Sprinkle with cheese. Toss your freshly roasted sprouts in shredded parmesan cheese for a salty, cheesy flavor.
- Air fryer roasted brussels sprouts. Ditch the oven and make air fryer brussels sprouts instead using the same simple seasonings we use here.
How to Serve
These Roasted Brussels Sprouts are delicious served with some of my favorite seasonal recipes including:
- Garlic Mashed Potatoes with Sour Cream
- Roast Stuffed Chicken
- Herb Roasted Sweet Potatoes
- Easy Make-Ahead Cranberry Sauce
- Caramelized Onion and Herbed Goat Cheese Flatbread
- Sautéed Garlic Green Beans
For more recipe inspiration, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Cut consistently. Since whole sprouts come in a variety of sizes, it's a good idea to cut each one to the same size. Smaller sprouts can be left whole, while larger ones should be sliced in half.
- Start with the flat side down. If you start with the flat sides down on the sheet pan, they'll get a chance to caramelize nicely while the outside crisps up. Feel free to stir once halfway through baking.
- Use high heat. If your oven is not fully preheated, your sprouts will become soggy instead of crispy.
- Don't crowd the pan. It's important to spread the sprouts in an even layer. They need space around them to properly roast and caramelize.
Storing and Freezing Instructions
How to Store
Store leftover roasted Brussels sprouts in an airtight container in the fridge for 3-4 days.
How to Reheat
To reheat, either microwave for 1-2 minutes, toast the sprouts in a hot skillet or bake them in a small dish at 350 degrees F until fully warmed.
How to Freeze
Allow cooked sprouts to cool to room temperature, then store them in a freezer-safe container. Freeze for 2-3 months. Thaw in the fridge before reheating.
FAQ
There are a few ways to make sure your sprouts come out crispy every time instead of soggy. First, use a sheet pan. The short sides will allow the moisture to evaporate quickly. Make sure your oven is completely preheated; don't rush ahead. It's also key to add enough oil. The sprouts need a thin layer of oil, which will fry up in the hot oven. It's also a good practice to spread the sprouts into an even layer with a little space around them so any moisture can evaporate right away.
Not at all. Although blanching can help cook the insides of the sprouts and make it easier to roast at a high temperature without burning the edges, it's a fussy extra step that isn't needed. Just follow good roasting techniques for perfectly crispy yet tender sprouts every time.
Yes. The firm ends of the sprouts should be trimmed down. They are edible, but they will take a while to soften, and they are often dried out anyway. It's a good practice to trim off the ends and remove any browning leaves before cooking your sprouts. Give them a good soak, too, to remove any dirt or bugs.
More Brussels Sprouts Recipes
- 15 Best Brussels Sprouts Recipes
- Brussels Sprouts with Cranberries
- Cheesy Brussels Sprouts Bake
- Sautéed Brussels Sprouts
- Maple Roasted Brussels Sprouts and Butternut Squash
- Parmesan Crusted Brussels Sprouts
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
