Name: Honey Balsamic Roasted Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 lb. Brussels sprouts; 1/3 cup olive oil; 1 1/2 tsp. kosher salt, divided; Black pepper, to taste; 1/3 cup honey; 1/3 cup balsamic vinegar; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; 1 tsp. red pepper chili flakes; 3 Tbsp. unsalted butter; Green onions, chopped; Lemon zest

If you’re on the hunt for a side dish that’s bursting with flavor and has just the right balance of sweet and tangy, this Honey Balsamic Roasted Brussels Sprouts Recipe is going to be your new go-to. Tender yet crisp, these Brussels sprouts are kissed with a luscious honey balsamic glaze you won’t be able to resist.

A white plate holds one layer of roasted Brussels sprouts, some showing golden brown and slightly charred edges while others are darker and more crisp. The Brussels sprouts are decorated with thin slices of bright green scallions scattered on top, and a light sprinkle of finely grated yellow zest adds texture and color contrast. The vegetables have a shiny glaze, suggesting a drizzle of sauce or oil. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Balsamic Roasted Brussels Sprouts Recipe
Top Tip
How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Balsamic Roasted Brussels Sprouts Recipe

Why You'll Love This Recipe

I’ve made these Honey Balsamic Brussels Sprouts more times than I can count because they reliably steal the show at any dinner table. Whether you’re looking for a quick weeknight side or something special for guests, these sprouts pack a punch in every bite.

Perfectly caramelized: Roasting at 425°F ensures the sprouts get golden and crispy without losing their tender center.
Simple yet flavorful: A honey and balsamic vinegar glaze with garlic, Dijon, and chili flakes creates a sweet, tangy, and slightly spicy coating.
Easy to make: Just 30 minutes from start to finish with minimal hands-on time, perfect for busy kitchens.
Versatile side dish: It pairs beautifully with salmon, chicken, shrimp, or even as a vegetarian star on your table.

Ingredients & Why They Work

Before we jump in, grabbing fresh, firm Brussels sprouts is key—they should be bright green with tight leaves. The honey and balsamic vinegar form the heart of our glaze, balancing sweetness with acidity, while Dijon mustard and garlic punch things up with savory depth.

Flat lay of fresh halved Brussels sprouts with a few loose roasted leaves, a small white bowl of golden olive oil, a small white bowl of thick amber honey, a small white bowl of dark balsamic vinegar, a small white bowl holding a dollop of smooth pale Dijon mustard, two unpeeled garlic cloves alongside some finely minced garlic in a small white bowl, a small white bowl with bright red chili flakes, a small white bowl containing three small cubes of pale unsalted butter, a bunch of fresh green onions with vibrant green stalks, and a few strands of bright yellow lemon zest, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels sprouts: Fresh and firm gives the best caramelization and texture after roasting.
Olive oil: Helps the sprouts crisp up beautifully in the oven.
Kosher salt: Seasoning is split to layer flavor throughout the cooking process.
Black pepper: Adds a gentle bite to contrast the sweet glaze.
Honey: Provides a luscious sweetness that caramelizes and complements the balsamic.
Balsamic vinegar: Brings tang and depth to brighten the dish.
Dijon mustard: Adds a gentle, savory zing to balance the sweetness.
Garlic: Offers aromatic warmth to the sauce.
Red pepper chili flakes: Just a hint of heat to make things interesting.
Unsalted butter: Enriches and rounds out the honey balsamic glaze.
Green onions: Fresh garnish that adds color and a mild onion bite.
Lemon zest: A bright finishing touch to lift the flavors right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Honey Balsamic Roasted Brussels Sprouts Recipe is how easy it is to customize to suit your tastes or the season. Feel free to tweak the glaze or add your favorite ingredients to make it uniquely yours!

Spicy Kick: I love adding a bit more red pepper chili flakes or even a dash of cayenne if I want that extra heat to contrast with the sweet honey glaze.
Nutty Twist: Toasted walnuts or pecans sprinkled on top add a lovely crunch and a toasty flavor that pairs beautifully with the balsamic.
Seasonal Swap: For a fall-inspired variation, toss in some roasted butternut squash cubes or dried cranberries before serving to add warm, complementary flavors.
Herbaceous Flair: Fresh herbs like thyme or rosemary stirred into the honey balsamic sauce bring fresh, aromatic notes that make this side dish pop.
Vegan Version: Swap the unsalted butter with a plant-based alternative or coconut oil to keep it vegan without compromising richness.

Step-by-Step: How I Make Honey Balsamic Roasted Brussels Sprouts Recipe

A white plate holds a dish of roasted Brussels sprouts, each piece cut in halves or smaller chunks showing a mix of green and brown crispy edges, glistening with a light sauce or oil. The Brussels sprouts have charred, dark brown spots, layered with tender green leaves and caramelized brown textures. A shiny silver fork is inserted into one Brussels sprout half near the front, showing the soft inside and crispy outside layers. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat for Perfect Crispiness

Start by preheating your oven to 425°F. If you want those Brussels sprouts extra crispy, pop your baking sheet in while the oven heats up. The hot surface gives that beautiful, caramelized sear when the sprouts land on it—always a game-changer!

Step 2: Trim and Halve Your Brussels Sprouts

Trim the tough ends off each Brussels sprout and cut them in half lengthwise. If any loose, flimsy leaves fall off, save those—they’ll roast up into addictively crispy chips. This step is quick but crucial for even cooking and maximum caramelization.

Step 3: Oil and Season for Flavor

Toss the halved Brussels sprouts in a large bowl with ⅓ cup of olive oil, 1 teaspoon of kosher salt, and a pinch of black pepper. Make sure each piece is lightly coated — this helps them roast evenly and develop that golden crust we're aiming for.

Step 4: Roast Until Tender and Golden

Arrange the Brussels sprouts cut side down on your preheated baking sheet(s). If they’re crowded, split them between two sheets — overcrowding steams rather than roasts. Pop them in the oven for about 20 minutes without flipping. You’ll know they’re done when they’re tender inside and gloriously deep golden brown on the flat side.

Step 5: Whip Up the Honey Balsamic Sauce

While the sprouts roast, start your sauce by heating ⅓ cup honey in a small saucepan over medium-high heat. Watch for it to bubble—should take about 1–2 minutes. Remove it from heat and whisk in ⅓ cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon chili flakes, and the remaining ½ teaspoon kosher salt. This combo balances sweetness, tang, and a little heat perfectly.

Step 6: Thicken the Glaze with Butter

Return the pan to medium-low heat and add 3 tablespoons of unsalted butter. Let it melt and cook gently for about 5 minutes until the sauce thickens slightly into a luscious glaze. Keep an eye on it and stir occasionally so it doesn’t stick or burn.

Step 7: Glaze and Garnish

Once your Brussels sprouts are roasting-perfect and the sauce is glossy and thickened, spoon the honey balsamic glaze over the sprouts and gently toss to coat everything evenly. If you prefer, serve the sauce on the side so everyone can drizzle to their liking. Finish by sprinkling chopped green onions and a sprinkle of bright lemon zest for that fresh zing just before serving.

Top Tip

These tips have made all the difference in perfecting the Honey Balsamic Roasted Brussels Sprouts Recipe — from achieving that ideal caramelized crispness to balancing the sauce’s sweet and tangy flavors.

Preheat the Baking Sheet: One game-changer for me was preheating the baking sheet while prepping the Brussels sprouts. This ensures a sizzling hot surface that really crisps up the cut sides beautifully.
Don’t Overcrowd the Pan: >I learned that stuffing too many Brussels sprouts onto one sheet leads to steaming instead of roasting. Using two sheets when needed helps them get evenly golden and crunchy.
Sauce Timing Matters: Heating the honey just until it bubbles before adding the other ingredients helps develop a nice caramel flavor. Cooking the sauce for about 5 minutes with the butter thickens it perfectly without overwhelming the sprouts.
Skip the Flipping: >Though it’s tempting to turn them over, roasting the Brussels sprouts cut side down without flipping lets them develop that delicious deep golden crust.

How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe

A white plate filled with a pile of fresh, green Brussels sprouts. Each Brussels sprout is tightly wrapped with shiny green leaves, and the pale yellowish stems are visible on top. In the background, slightly out of focus, there are two tall bottles, one with a label showing honey and the other with dark liquid, both set on a white marbled surface. The image is bright and clear, with a natural kitchen feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a fresh pop of color and flavor, I love topping these Brussels sprouts with chopped green onions and a sprinkle of bright lemon zest. The zingy lemon zest cuts through the richness of the honey balsamic sauce, while the green onions add a lovely mild crunch.

Side Dishes

This Honey Balsamic Roasted Brussels Sprouts Recipe pairs beautifully alongside roasted or grilled salmon, lemon herb chicken, or garlic shrimp. It’s also a fantastic vegetarian side for cozy fall dinners served with grain bowls or creamy polenta.

Make Ahead and Storage

Storing Leftovers

Leftover Brussels sprouts keep well in an airtight container in the refrigerator for up to 3 days. Be sure to give them a gentle toss in the fridge to redistribute any glaze that may have settled.

Freezing

While you can freeze roasted Brussels sprouts, the texture might soften after thawing. If you do freeze, spread cooled Brussels sprouts on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month. Reheat carefully to retain as much crispness as possible.

Reheating

The best way to reheat is in a preheated 375°F oven for 8–10 minutes. This will help revive their crisp edges. Microwaving can make them soggy, so if you’re in a hurry, a quick sauté in a hot skillet works well too.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used, but fresh ones yield better texture and flavor. If using frozen, thaw and pat them dry before tossing with oil and seasoning to help achieve some crispness.

What can I substitute for balsamic vinegar?

You can substitute balsamic vinegar with sherry vinegar or red wine vinegar if you prefer. Each offers a slightly different tang but still complements the honey glaze beautifully.

How do I make the sprouts extra crispy?

Preheating the baking sheet and not overcrowding it helps a lot. Also, roasting the Brussels sprouts cut side down without flipping ensures maximum caramelization and crispiness.

Can I prepare the honey balsamic sauce ahead of time?

Yes! You can make the sauce in advance and store it in the refrigerator for up to 3 days. Reheat gently over low heat before drizzling over the roasted Brussels sprouts.

Final Thoughts

I hope this Honey Balsamic Roasted Brussels Sprouts Recipe brings a little magic to your table. It’s such a simple dish, yet the perfect blend of sweet, tangy, and spicy makes it addictively good. Whether it’s a busy weeknight or a holiday gathering, this side dish is always a winner in my kitchen. Happy roasting!