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’ve been on the hunt for a side dish that’s as vibrant in flavor as it is simple to make, you’ve got to try this Honey Balsamic Roasted Brussels Sprouts Recipe. Sweet, tangy, and just a touch spicy, these little gems turn into irresistible bites every time.

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 can’t tell you how many times I’ve made this honey balsamic roasted Brussels sprouts dish when I want something that’s both impressive and straightforward. The balance of flavors keeps folks coming back for more, and honestly, it’s one of those recipes that feels special but doesn’t require hours in the kitchen.

Perfect Caramelization: Roasting at a high temperature gives the sprouts that golden, crispy edge while keeping them tender inside.
Flavor-Packed Sauce: The honey balsamic glaze combines sweetness, tang, garlic, and chili flakes for a zesty kick.
Easy Prep: With just a handful of pantry staples, you can whip up this side in under 30 minutes.
Versatile Accompaniment: Pairs beautifully with everything from chicken to salmon or even as a tasty snack on its own.

Ingredients & Why They Work

Before you head to the store, a quick tip: choose fresh, firm Brussels sprouts—they roast better and caramelize beautifully. The sauce ingredients are just as easy to find, and they come together to create that signature sweet and tangy glaze you’ll love.

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: Look for medium-sized, vibrant green sprouts—these roast evenly and develop the best caramelization.
Olive Oil: Helps the sprouts crisp up in the oven while adding a subtle fruity layer.
Kosher Salt: Essential for seasoning and bringing out all the natural flavors.
Black Pepper: Adds a touch of warmth and balances the sweetness.
Honey: Provides natural sweetness that caramelizes perfectly during roasting and sauce-making.
Balsamic Vinegar: Its rich acidity balances the honey and deepens the flavor profile.
Dijon Mustard: Adds a subtle tang and complexity to the sauce.
Garlic: Fresh minced garlic infuses the sauce with a savory backbone.
Red Pepper Chili Flakes: A hint of heat to round out the sweetness and tang.
Unsalted Butter: Enriches the sauce with a silky finish and helps it thicken nicely.
Green Onions: Fresh garnish offering a mild onion crunch for contrast.
Lemon Zest: Brightens the dish with a fresh, citrusy aroma that lifts all the flavors.

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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

The wonderful thing about this Honey Balsamic Roasted Brussels Sprouts Recipe is how easy it is to personalize. Whether you prefer a little more heat or some extra crunch, these variations help you make the dish your own.

Spicy Kick: If you love a fiery bite, I recommend doubling the red pepper chili flakes or adding a dash of cayenne pepper. It gives the Brussels sprouts a thrilling warmth that pairs beautifully with the honey’s sweetness.
Nutty Toast: Toasted pecans or walnuts scattered on top add a lovely crunch and an earthy depth. I like to toss them in just before serving for that fresh texture contrast.
Vinegar Swap: Don’t have balsamic vinegar on hand? I’ve swapped in sherry vinegar or red wine vinegar with great results—each imparts its own unique tang and brightness to the glaze.
Vegan Version: Simply replace the unsalted butter with vegan butter or coconut oil. The sauce thickens just as nicely, keeping all the flavor without the dairy.
Seasonal Flair: In fall or winter, adding a sprinkle of toasted pumpkin seeds or pomegranate arils brings a festive touch that’s both pretty and delicious.

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: Get Your Oven and Baking Sheet Ready

Start by preheating your oven to a hot 425 degrees Fahrenheit. While the oven warms up, place your baking sheet inside—this little trick creates a super hot surface that helps your Brussels sprouts get perfectly crispy on the outside. It’s a game changer for texture!

Step 2: Trim and Halve Your Brussels Sprouts

Grab about 2 ½ pounds of Brussels sprouts. Trim off the stem ends, then slice each sprout in half lengthwise. Take a moment to pick off any flimsy outer leaves — these little leaves can be roasted separately and turn into addictive crunchy chips. Trust me, they’re a fun little bonus snack.

Step 3: Toss in Olive Oil, Salt, and Pepper

In a large bowl, drizzle the sprouts with ⅓ cup olive oil, sprinkle 1 teaspoon kosher salt, and add freshly ground black pepper to taste. Toss everything together until the sprouts are evenly coated—that olive oil will help them caramelize beautifully in the oven.

Step 4: Roast Those Sprouts Cut Side Down

Carefully arrange the Brussels sprouts cut side down on the preheated baking sheet. Don’t crowd them! If your Brussels sprouts seem too packed, use a second sheet pan so they roast evenly and get that lovely golden color. Pop them in the oven and roast for about 20 minutes—no flipping needed. Look for tender sprouts with a deep golden color along the cut edges.

Step 5: Whip Up the Honey Balsamic Sauce

While the Brussels roast, warm ⅓ cup honey in a small saucepan over medium-high heat. Watch for the honey to begin bubbling gently, about 1 to 2 minutes. Remove the pan from heat then stir in ⅓ cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon red pepper chili flakes, and the remaining ½ teaspoon kosher salt. This mixture melds sweet, tangy, and spicy notes into one harmonious glaze.

Step 6: Finish the Sauce with Butter and Simmer

Return the saucepan to medium-low heat and add 3 tablespoons unsalted butter. Let the sauce cook for about 5 minutes, stirring occasionally. You’ll notice it thickens slightly and becomes wonderfully glossy—this is the perfect consistency to coat your Brussels sprouts beautifully.

Step 7: Glaze and Garnish

Once your Brussels sprouts come out of the oven, transfer them to a serving bowl. Drizzle the warm honey balsamic glaze over the top and gently toss to coat every little piece in that gorgeous sauce. For a fresh, bright finish, sprinkle chopped green onions and a little lemon zest over everything. Serve immediately and enjoy!

Top Tip

Getting perfectly crispy yet tender Honey Balsamic Roasted Brussels Sprouts is easier than you think when you keep these key tips in mind. They’ll help you nail the texture and flavor every time!

Preheat the Baking Sheet: I’ve found that placing the baking sheet in the oven while it preheats to 425°F creates a super hot surface that sautés the sprouts instantly and locks in crispness.
Don’t Crowd the Pan: Early on, I overcrowded one pan and ended up with soggy Brussels sprouts. Using two pans if needed gives them breathing room to caramelize beautifully.
Cut Side Down Roasting: Roasting them cut side down on the baking sheet ensures even caramelization and gorgeous golden color without needing to mess with flipping.
Adjust the Chili Flakes: If you like just a hint of spice, use less than 1 teaspoon of chili flakes. I’ve learned it’s easier to add more after cooking than to tone down too much heat.

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

To brighten the plate and add fresh texture, sprinkle chopped green onions over the glazed Brussels sprouts along with a little lemon zest. These garnishes add a pleasant zing and a lovely pop of color that complements the sweet and tangy sauce perfectly.

Side Dishes

This Honey Balsamic Roasted Brussels Sprouts Recipe pairs wonderfully with a variety of mains. Try serving them alongside roasted salmon, grilled chicken breast, or buttery shrimp to round out a meal full of flavor and balance. They also work beautifully as a vibrant side with mashed potatoes or quinoa for a vegetarian-friendly option.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Balsamic Roasted Brussels Sprouts keep well in an airtight container in the refrigerator for up to 3 days. This makes them a perfect make-ahead side for busy weeknights or meal prep.

Freezing

While these sprouts are best fresh to maintain their crisp texture, you can freeze leftovers by placing them in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To bring back the fresh-roasted texture, reheat Brussels sprouts in a preheated oven at 375°F for about 8-10 minutes until warmed through and crispy again. Avoid the microwave if you can, as it can make them soggy.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting to achieve a crisp exterior and tender interior. Frozen Brussels sprouts tend to release more water and may become soggy. If you only have frozen, thaw and dry them thoroughly before roasting, but expect a different texture.

Is there a substitute for honey in the honey balsamic sauce?

Yes! You can use maple syrup or agave nectar as vegan-friendly substitutes. They’ll provide similar sweetness and work well with the balsamic glaze.

How spicy is the finished dish?

The recipe includes 1 teaspoon of red pepper chili flakes, giving it a gentle warmth without overwhelming heat. You can adjust the amount to taste or omit it for a milder version.

Can I make the honey balsamic sauce ahead of time?

Absolutely! You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Reheat gently over low heat with a bit of butter to bring back its luscious texture before glazing the Brussels sprouts.

Final Thoughts

This Honey Balsamic Roasted Brussels Sprouts Recipe has become a favorite in my kitchen for good reason — it brings together a perfect balance of sweetness, tang, heat, and texture that makes eating your veggies truly joyful. Whether you’re serving it as a show-stopping side or a tasty snack, these roasted sprouts always deliver a comforting, crave-worthy experience. Give these tips and tricks a try, and I’m sure they’ll become a regular star on your table too!