I used to be firmly in the “Brussels sprouts are fine, I guess” camp, and that was about it. They showed up at holidays, got nudged around the plate, and were politely eaten last.

Then I started roasting them properly, and everything changed. High heat, enough oil, real browning — suddenly they weren’t a chore, they were the thing people kept reaching for.

This version, with balsamic vinegar and honey, is the one I come back to most. It’s simple, unfussy, and somehow always feels like a little upgrade without trying too hard.

The balance is what makes it work. The sprouts get crisp and nutty, the vinegar adds a sharp pop, and the honey smooths everything out just enough.

I’ve made these for weeknight dinners, casual dinners with friends, and big holiday tables. They disappear every single time, which still surprises me a little.

What I love most is that this recipe doesn’t ask you to overthink anything. A few ingredients, one pan, and a hot oven do most of the work.

There’s also something comforting about how reliable it is. Even when I’m distracted or rushing, these still come out good.

If you’ve ever felt lukewarm about Brussels sprouts, this is the version that might change your mind. It’s not trying to hide the vegetable — it just lets it shine.

Ingredients Needed for the Recipe

• Brussels sprouts – the star of the dish, roasted until tender inside and crisp on the edges.
• Extra virgin olive oil – helps the sprouts brown evenly and adds a rich, savory base.
• Kosher salt – brings out the natural flavor and balances the sweetness later.
• Freshly ground black pepper – adds gentle warmth and a little bite.
• Balsamic vinegar – provides acidity and depth that cuts through the roasted flavors.
• Honey – softens the vinegar’s sharpness and balances the sprouts’ bitterness.

The ingredient list is short, but every item matters here. There’s nothing extra or decorative, just things that earn their place.

Quality counts, especially with the balsamic and olive oil. You don’t need anything fancy, but you do want flavors you actually like.

How to make Roasted Brussels Sprouts with Balsamic Vinegar and Honey?

Step 1 – Prep the Brussels Sprouts

Start by trimming the stem ends and peeling away any outer leaves that look tired or loose. Then cut each sprout in half lengthwise.

If some are much larger than others, cut those into quarters. Keeping everything roughly the same size makes a big difference once they hit the oven.

Step 2 – Preheat and Prepare the Pan

Heat your oven until it’s good and hot, and line a baking sheet with foil. This helps with cleanup and encourages better browning.

Set the rack in the middle so the sprouts roast evenly without burning too fast on the bottom.

Step 3 – Toss with Oil and Seasoning

Spread the Brussels sprouts directly on the baking sheet and drizzle with most of the olive oil. Sprinkle over the salt and pepper.

Use your hands or a spatula to toss everything until the sprouts are well coated and spread out in a single layer.

Step 4 – Roast Until Golden

Slide the pan into the oven and let the sprouts roast, stirring once halfway through. They should soften inside and turn deeply golden on the cut sides.

You’re looking for crisp edges and a tender center, not pale or steamed vegetables.

Step 5 – Add Balsamic and Honey

Once the sprouts are roasted, drizzle the remaining olive oil, balsamic vinegar, and honey over the hot pan. Toss gently to coat everything.

The heat helps the glaze spread evenly and cling to the sprouts without getting sticky.

Step 6 – Taste and Serve

Give one a quick taste and adjust seasoning if needed. A pinch more salt can really bring everything together.

Serve them warm, straight from the pan or transferred to a serving bowl.

Why This Flavor Combination Works

Brussels sprouts have a natural bitterness that some people love and others struggle with. Roasting mellows that bitterness and adds sweetness through caramelization.

The balsamic vinegar sharpens everything back up, keeping the dish from feeling flat. It adds depth without overpowering the vegetable.

Honey comes in quietly at the end. It doesn’t make the sprouts sweet, it just rounds out the edges.

This push and pull is what keeps you reaching for another bite. Nothing dominates, and nothing feels missing.

Tips

• Use a hot oven so the sprouts roast instead of steaming.
• Don’t crowd the pan, or they’ll turn soft instead of crisp.
• Cut the sprouts evenly to ensure consistent cooking.
• Add the balsamic and honey after roasting to prevent burning.
• Taste before serving and adjust salt if needed.

Choosing the Best Brussels Sprouts

Look for sprouts that are firm, bright green, and tightly packed. Loose leaves or yellowing are signs they’re past their prime.

Larger Brussels sprouts tend to roast better than tiny ones. They take a little longer, which allows more browning and deeper flavor.

If you buy them on the stalk, even better. They’re often fresher and keep well in the fridge.

Fresh sprouts make a noticeable difference here, especially with such a simple preparation.

Simple Variations to Try

Sometimes I add a small handful of chopped nuts right at the end. Pecans or walnuts add crunch without stealing the spotlight.

A sprinkle of grated Parmesan over the hot sprouts is another easy twist. It melts slightly and adds a savory finish.

If you like heat, a pinch of red pepper flakes wakes everything up. Just a little goes a long way.

These tweaks are optional, not necessary. The base recipe stands on its own.

Serving Ideas

These Brussels sprouts fit easily into almost any meal. They’re just as happy next to roast chicken as they are beside a grain bowl.

I often serve them during the holidays because they hold their own among richer dishes. They add freshness without feeling plain.

They’re also great at room temperature, which makes them useful for potlucks and buffets.

Leftovers, if you have any, rarely last long.

Storing and Reheating

Store leftover Brussels sprouts in an airtight container in the refrigerator. They keep well for a couple of days.

To reheat, spread them on a baking sheet and warm them in the oven. This helps bring back some of the crisp edges.

The microwave works in a pinch, but the texture will be softer.

I usually find myself snacking on them cold, straight from the fridge.