Balsamic Brussel Sprouts

These roasted Brussels sprouts with balsamic honey glaze are crispy on the outside, tender inside, and packed with sweet-savory flavor. High-heat roasting creates those golden, caramelized edges before a simple balsamic vinegar and honey drizzle takes them over the top.

Balsamic Brussel Sprouts

Balsamic Brussel sprouts are one of my favorite fall and winter vegetables to enjoy throughout the holiday season. My Thanksgiving table is not complete without them!

These sprouts are topped in a sweet and tangy vinaigrette for a super flavorful side that takes minutes to make. Even the Brussels haters will love these!

If you are a sprout lover too, be sure to check out my Roasted Brussels Sprouts with Bacon and Roasted Butternut Squash and Brussel Sprouts.

Ingredients

• Brussel sprouts: These little green veggies have a delightful crunch and a slightly nutty flavor, making them a tasty addition to any meal. Trim Brussel sprouts and make sure you remove the outer leaves.
• Oil: I use extra virgin olive oil for this recipe, but regular olive oil will work well too.
• Kosher salt and pepper: For seasoning.
• Balsamic vinegar: To add a tangy flavor to the sprouts. This balsamic glaze works so well with other roasted veggies too.
• Honey: The sweetness of the honey balances out the acidity of the vinegar making these sprouts incredibly addictive!
• Optional Add-ins: You can add crumbled feta cheese, toasted pecans, or craisins. Absolutely optional, but they all add a wonderful texture to this vegetable side dish.

How To Make Balsamic Brussel Sprouts

1. Preheat the oven to 425 F and line a baking sheet with parchment paper or aluminum foil.
2. Add cut Brussel sprouts to the sheet pan and drizzle with olive oil, season with salt, black pepper and toss to coat.
3. Turn sprouts cut side down and roast brussel sprouts at 425 F stirring halfway through, for about 15 minutes – 17 minutes, until tender and golden brown.
4. Mix the balsamic honey vinaigrette in a small bowl. Just before serving, drizzle the vinaigrette over the roasted Brussel sprouts and toss to coat evenly. Taste and adjust seasoning if necessary.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

• Make sure you have good quality balsamic vinegar. It adds a lot of flavor and you want one that tastes really great.
• Add the honey balsamic vinaigrette after roasting the Brussel sprouts, otherwise, the sprouts will be soggy and won’t crisp up in the oven.
• For extra-crispy sprouts, run them through a salad spinner or dry them off really good with paper towels before roasting.
• Don’t overcrowd your baking sheet, the sprouts should be in a single layer. If they are overcrowded, they will steam rather than roast and you won’t get those crispy edges.
• Place the sprouts cut side down to get nice crispy edges.
• Roast at a high temperature to get the desired crispy outer leaves.
• Stir the sprouts halfway through cooking so that they cook evenly all the way around.

Can you make them vegan?

You can easily make these oven roasted Brussel sprouts with balsamic honey vinaigrette vegan by substituting the honey for maple syrup. They are also naturally gluten-free and low in saturated fat.

What do you serve them with?

These balsamic Brussel sprouts are perfect for your Thanksgiving and holiday meals, but also quick and easy enough to make for a weeknight meal. You can serve with any kind of protein. Here are a few suggestions to get you started.

• Chicken – Serve these balsamic Brussels sprouts with Oven Baked Chicken, Chicken Milanese, Chicken Francese, or Chicken Cacciatore.
• Steak – This recipe would also be a delicious side alongside Sous Vide Steak.
• Seafood – Try it with Shrimp Scampi, Honey Sriracha Salmon, Shrimp Skewers, or Maple Mustard Salmon.

Can you make them ahead of time?

These roasted Brussel sprouts with balsamic glaze are best served as soon as they are made, but you can prep the dish ahead of time. You can peel and cut the sprouts the night before and keep them covered in the fridge until you are ready to cook them. You can also make the balsamic honey vinaigrette ahead of time and store it covered in the refrigerator overnight.

Leftovers can be kept in the fridge for 2 to 3 days and reheated in the oven at 350F for 5 to 10 minutes.

More Vegetable Side Dishes

If you loved these balsamic glazed Brussel spouts, I am sure you will also love these side dishes:

• Roasted Honey Glazed Carrots (Paleo)
• Baked Sweet Potato Slices
• Roasted Root Vegetables
• Roasted Broccoli and Cauliflower
• Red Cabbage Slaw
• Green Beans with Bacon

If you enjoyed this Balsamic Brussel Sprouts recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Balsamic Brussel Sprouts

Crispy roasted Brussels sprouts with balsamic honey glaze—golden, caramelized, and finished with a sweet-savory drizzle. Easy, gluten-free side dish. Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients  

• 1.5 lbs Brussel sprouts, outter leaves removed and cut in half
• 2 Tablespoon extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Balsamic honey vinaigrette:

• 2 Tablespoon balsamic vinegar
• 1 Tablespoon olive oil
• 2 teaspoon honey

Instructions 

• Preheat the oven to 425 F and line a baking sheet with parchment paper or aluminum foil.
• Add cut Brussel sprouts to the baking sheet and drizzle with olive oil, season with salt, black pepper and toss to coat.
• Turn sprouts cut side down and roast brussel sprouts at 425 F stirring halfway through, for about 15 minutes – 17 minutes, until tender and golden brown.
• Mix the balsamic honey vinaigrette in a small bowl. Just before serving, drizzle the vinaigrette over the roasted Brussel sprouts and toss to coat evenly. Taste and adjust seasoning if necessary.

Video

Notes

• Make sure you have good quality balsamic vinegar. It adds a lot of flavor and you want one that tastes really great.
• Add the honey balsamic vinaigrette after roasting the Brussel sprouts, otherwise, the sprouts will be soggy and won’t crisp up in the oven.
• Don’t overcrowd your baking sheet, the sprouts should be in a single layer. If they are overcrowded, they will steam rather than roast and you won’t get those crispy edges.
• Place the sprouts cut side down to get nice crispy edges.
• Roast at a high temperature to get the desired crispy outer leaves.
• Stir the sprouts halfway through cooking so that they cook evenly all the way around.

Nutrition

• Calories: 184 kcal
• Carbohydrates: 20 g
• Protein: 6 g
• Fat: 11 g
• Saturated Fat: 2 g
• Sodium: 626 mg
• Potassium: 671 mg
• Fiber: 7 g
• Sugar: 8 g
• Vitamin A: 1283 IU
• Vitamin C: 145 mg
• Calcium: 71 mg
• Iron: 2 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.