Honey Balsamic Brussel Sprouts

Ingredients

• Brussel Sprouts – Look for firm, bright green sprouts that are similar in size so they roast evenly. Fresh works best for that crispy, caramelized edge.
• Olive Oil – Any neutral or olive oil works, but pick one that handles high heat well since these roast at 425°F — avocado oil is a good swap.
• Salt – We used kosher salt. If using table salt, cut the amount in half since it’s more concentrated.
• Black Pepper – Freshly cracked gives the best flavor, but pre-ground works fine too.
• Garlic, minced – Fresh garlic gives the best flavor, but 2 teaspoons of jarred minced garlic works in a pinch.
• Balsamic Vinegar – Delicious addition. In a pinch, red wine vinegar or apple cider vinegar with a pinch of brown sugar will work too, though the flavor will be a little less rich.
• Honey – Balances the natural bitterness of the sprouts with a hint of sweetness. Maple syrup is a great swap if you want to try the Maple Balsamic variation.

What This Recipe Costs

This recipe comes out to about $5.88 total, or just $0.74 per serving — and there’s a good chance you already have most of what you need. Brussels sprouts are the only real grocery run; the olive oil, balsamic vinegar, honey, garlic, salt, and pepper are pantry staples most kitchens already have on hand. That means you can put a side dish on the table that tastes like it came from a restaurant, without the restaurant price tag.

See how we calculate recipe costs.

How to Make Honey Balsamic Brussel Sprouts

Step 1 – Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2 – Remove the stem and outer leaves from the Brussel sprouts and cut them in half.

Step 3 – Spread the Brussel sprouts into a single layer on the baking sheet.

Step 4 – Drizzle the olive oil on top and season with the salt, pepper and garlic. Gently toss the Brussel sprouts to coat them evenly with the oil and seasoning mixture. Roast for 10 minutes.

Step 5 – Combine the balsamic vinegar and honey in a bowl. Drizzle this mixture over the Brussel sprouts and gently toss them to coat them evenly with this mixture.

Step 6 – Return to the oven and bake for 10-15 more minutes until tender and browned. Place under the broiler for 1-2 minutes for that extra crunch.

Step 7 – Remove from the oven, let cool slightly and then they’re ready to serve and enjoy!

Recipe Tips

• Prepare Brussel Sprouts – If any Brussel sprouts are larger, cut them into smaller sprouts. You want the Brussel sprouts to all be approximately the same size so that they all cook evenly.
• Don’t Overcrowd – Place the brussels sprouts on the baking pan in a single layer which helps to maximum crispiness.
• Baking Sheet Pans – To help with cleanup, make sure to line the pans with parchment paper.
• Winning Over Picky Eaters – The honey balsamic glaze mellows out the bitterness Brussels sprouts are known for, so this is a great recipe to start with if your kids (or you!) haven’t been sold on them before. Cutting the sprouts smaller and roasting them extra crispy helps too — the crunchy, caramelized edges taste more like a snack than a vegetable.
• Feeding a Crowd or Just a Few – This recipe scales up or down easily. Use the serving slider above the ingredient list to adjust the amounts, and just remember: more sprouts means more pan space, so use two baking sheets if you’re doubling it.
• Coat Evenly – Toss the Brussels sprouts well so every piece is lightly coated in oil before roasting. If the pan looks dry after tossing, add another teaspoon of olive oil so they crisp evenly

Variations Ideas

• Spicy Honey Brussels Sprouts – Add a dash of sriracha or red pepper flakes.
• Cheesy Version – Toss with Parmesan Cheese or feta before serving.
• Maple Balsamic – Swap honey for pure maple syrup.
• Holiday Side Dish – Sprinkle with dried cranberries and toasted pecans.

Common Mistakes to Avoid

Soggy instead of crispy – This almost always means the pan was overcrowded. Brussels sprouts release moisture as they cook, and if they’re piled on top of each other that moisture has nowhere to go, so they steam instead of roast. Give them room in a single layer, and use two pans if needed.

Glaze burns instead of caramelizes – Honey burns fast under high heat. Keep an eye on the broiler step — 1-2 minutes is usually enough, and ovens vary, so check at the 1-minute mark the first time you make this.

Bitter taste – Brussels sprouts that are overcooked or very large can turn bitter. Cut larger sprouts into quarters instead of halves so they cook through at the same rate as the smaller ones.

Serving Recommendations

These Honey Balsamic Brussels Sprouts make a delicious side dish for any occasion.

Stretch the Meal – Pair these with a pot of rice or a batch of dinner rolls to round out the plate without adding much to your grocery bill. Brussels sprouts are naturally filling, so a smaller portion of meat goes further when you serve them alongside.

• Alice Springs Chicken
• Blackened Salmon
• Skillet Pork Chops
• Crockpot Spiral Ham