Honey Balsamic Roasted Brussels Sprouts

Honey Balsamic Brussels Sprouts are a beloved side dish. Fresh Brussels sprouts are roasted until golden and finished with a sticky, sweet glaze of balsamic vinegar and honey. They’re perfect for holidays but work any time of year alongside roasted meats, poultry, or on their own—picky eaters often love them, too.

Brussels sprouts are one of my favorite vegetables to prepare. I usually toss them with olive oil, salt, and pepper and roast them until caramelized. Adding balsamic vinegar and honey transforms them—it’s an easy upgrade that brings bright acidity and sweet, sticky glaze.

These honey balsamic Brussels sprouts are often on our Thanksgiving table, paired with roasted turkey breast, mashed potatoes, and gravy. They also pair beautifully with garlic butter roasted chicken, grilled chicken thighs, pork chops with apples and cinnamon, or a reverse-seared ribeye.

Recipe Ingredients

Below are the main ingredients and a few helpful notes to ensure the best results.

• Brussels sprouts. Trim the stem ends and remove any tough or bruised outer leaves. Cut large sprouts in half (or quarter very large ones) so pieces are uniform and roast evenly.
• Honey. Local honey is lovely if you have it, but any quality honey will work.
• Balsamic vinegar. You don’t need an expensive bottle here—an aged or good-quality balsamic is fine.

See the recipe card below for exact ingredient quantities.

How to make it

Each step below matches the photos where indicated.

1. Preheat the oven to 450°F and place a rack in the middle position. Trim the ends from the Brussels sprouts and discard any tough outer leaves.
2. Cut larger sprouts in half; leave small ones whole.
3. Place the prepared sprouts in a large bowl and drizzle with 1/4 cup olive oil.
4. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper; toss to coat evenly.
5. Spread sprouts on a parchment-lined baking sheet, cut side down. Roast for 20–25 minutes, or until well charred. If any look dry before roasting, drizzle a little more oil over them.
6. While the sprouts roast, whisk together 1/4 cup balsamic vinegar and 2 tablespoons honey in the same bowl.
7. Transfer the hot roasted sprouts into the bowl with the balsamic-honey mixture and toss to coat; the cut sides will soak up the glaze.
8. Serve immediately. To make ahead, reheat in a 350°F oven until warm or serve at room temperature.

Top tips

• Crispy char: Roast cut-side down so the exposed surface gets beautifully browned.
• Size matters: Cut larger sprouts so they cook evenly and absorb more of the glaze.
• Buy loose when possible: Loose sprouts tend to be fresher than some prepackaged options, and you can select the best-looking ones.
• Optional additions: Add cooked bacon, shallow-fried shallots, shaved Parmesan, or crumbled feta for extra flavor and texture.

More great side dishes

If you enjoy simple, flavorful vegetable sides, try these (recipe names only):

• Balsamic portobello mushrooms – sautéed with balsamic and butter.
• Baked artichoke hearts with seasoned breadcrumbs – tastes like stuffed artichoke.
• Green beans with tomato sauce – classic Italian-style green beans.
• Roasted baby broccoli with breadcrumbs and pine nuts – a hearty broccolini upgrade.
• Italian broccoli – quickly sautéed with garlic and oil.

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