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Roasted Brussels Sprouts with Honey and Balsamic Vinegar

Why You’ll Love This Recipe

Roasted Brussels Sprouts with Honey and Balsamic Vinegar offer a perfect balance of savory, sweet, and tangy flavors. The high-heat roasting brings out their natural nuttiness and crisp edges, while the honey and balsamic glaze adds a rich, caramelized finish. This easy side dish complements everything from holiday meals to weeknight dinners and turns even the most skeptical eaters into Brussels sprouts fans.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts
olive oil
salt
black pepper
balsamic vinegar
honey

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Trim the ends of the Brussels sprouts and slice them in half lengthwise.

Place them in a large bowl and toss with olive oil, salt, and black pepper until evenly coated.

Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer.

Roast for 20-25 minutes, or until the edges are crispy and the centers are tender.

While the sprouts are roasting, mix the honey and balsamic vinegar in a small bowl.

Once the Brussels sprouts are out of the oven, drizzle the honey-balsamic mixture over them while still hot and toss to coat.

Serve immediately for best flavor and texture.

Servings and timing

This recipe serves 4 as a side dish.
Preparation time: 10 minutes
Roasting time: 20-25 minutes
Total time: 30-35 minutes

Variations

Add a sprinkle of red pepper flakes for a spicy kick.
Top with crumbled goat cheese or feta for a creamy contrast.
Mix in chopped toasted nuts like pecans or walnuts for added crunch.
Swap honey for maple syrup for a different sweet note.
Toss in dried cranberries for a festive touch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the oven at 350°F (175°C) for 8-10 minutes to restore crispiness, or microwave for 1-2 minutes if you’re short on time.
Avoid freezing, as the texture may become mushy when thawed.

FAQs

Can I use frozen Brussels sprouts?
Yes, but fresh sprouts will roast better and get crispier. If using frozen, thaw and pat dry thoroughly before roasting.

Why are my Brussels sprouts soggy?
Overcrowding the pan or using too much oil can lead to steaming rather than roasting. Make sure they’re in a single layer.

Can I prepare them ahead of time?
You can trim and halve the Brussels sprouts in advance and store them in the fridge. Roast just before serving.

What kind of balsamic vinegar should I use?
Use a good-quality aged balsamic for the best flavor. Avoid thin or overly acidic ones.

Can I double the recipe?
Yes, just use two baking sheets to avoid overcrowding.

Do I have to halve the Brussels sprouts?
Halving helps them cook evenly and gives more surface area to crisp. Whole sprouts will take longer to roast.

What oil is best for roasting?
Olive oil is classic, but avocado oil also works well for its high smoke point.

Is this dish vegan?
Not with honey—swap in maple syrup to make it vegan-friendly.

Are roasted Brussels sprouts healthy?
Yes, they’re rich in fiber, vitamins C and K, and antioxidants.

What main dishes go well with this side?
They pair beautifully with roasted meats, grilled fish, or vegetarian mains like quinoa or risotto.

Conclusion

Roasted Brussels Sprouts with Honey and Balsamic Vinegar bring bold flavor and texture to your table with minimal effort. This crowd-pleasing side dish is simple enough for weeknights and elegant enough for special occasions. Once you try this irresistible sweet and tangy twist, it just might become your go-to way of enjoying Brussels sprouts.

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