Balsamic Brussel Sprouts
Updated Oct 13, 2026
Balsamic Brussels sprouts roasted in the oven on a sheet pan with browned leaves and a yummy glaze. Just toss, spread out, and bake.
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I’m mostly after sticky, browned edges when I make balsamic Brussel sprouts. I like a little honey with the balsamic, but I still want to taste the vinegar. And since Brussel sprouts have some natural sweetness of their own once they’re roasted, I don’t do a lot. If you grew up eating boiled Brussel sprouts and weren’t a fan, I promise roasting brussel sprouts gives them a completely different flavor and texture, and these roasted balsamic Brussel sprouts will change your mind.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I had to babysit these a little more than my regular roasted sprouts because of the honey and balsamic. I wanted them browned, but I let some go too far and the honey and balsamic burned. A little brown, good. That far, bitter. Stirring halfway through helps, but I still had to keep checking towards the end. This isn’t a recipe that I could just leave until the timer went off.
Happy Cooking!
– Yumna
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Balsamic Brussel Sprouts Ingredients
- Brussel sprouts: Choose firm sprouts with tightly closed leaves. Smaller Brussel sprouts are more tender and sweet than the larger ones! I don’t recommend using frozen Brussel sprouts, because they won’t crisp up in quite the same way. Trim the stem ends and halve them lengthwise, cutting any especially large ones into quarters, so they cook evenly. Read more of my tips on how to cut Brussel sprouts.
- Balsamic vinegar: I recommend regular balsamic vinegar rather than bottled balsamic glaze. Glaze is already reduced and often sweetened, so it can burn more easily at this oven temperature. If that’s all you have, keep a close eye on it.
- Oil and honey: Use an everyday cooking olive oil, not extra-virgin olive oil. I love the taste of honey in this recipe, but you can swap in maple or date syrup to make it vegan. If your honey is too thick to drizzle, warm it briefly before adding it.
- Garlic and seasoning: You’ll also need minced garlic, salt, and black pepper.
How to Make Balsamic Brussel Sprouts
These step-by-step photos walk you through how to make roasted Balsamic Brussel Sprouts. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Balsamic Brussel Sprouts recipe below
1. Combine balsamic and seasoning
Place the trimmed, halved sprouts on a foil-lined baking sheet. Drizzle with olive oil, balsamic vinegar, and honey, then add the garlic, salt, and pepper.
2. Toss to coat everything together
Use your hands to work the oil and seasonings through the sprouts, including any loose leaves.
3. Spread into one layer
Arrange the sprouts across the pan with space between them. If they’re piled up or tightly packed, divide them between two baking sheets.
4. Roast the sprouts
Bake until the outsides are browned and the centers are tender enough to pierce with a fork. Stir halfway through cooking so the sprouts roast more evenly.
Full Balsamic Brussel Sprouts Recipe
Balsamic Brussel Sprouts Recipe
Ingredients
- 2 pounds brussel sprouts ends trimmed, halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 450˚F. Line a large baking sheet with aluminum foil.
- Place the Brussel sprouts directly on the prepared baking sheet. Add olive oil, balsamic, honey, garlic, salt, and pepper, and toss with your hands until well combined.
- Spread the Brussel sprouts into an even layer. Bake for 25 minutes, stirring the sprouts halfway through cooking time, or until golden brown on the outside and tender on the inside.
- Remove from the oven and serve warm.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Parmesan. Sprinkle ¼ cup freshly grated Parmesan over the warm sprouts after roasting.
- Lemon zest: Sprinkle 1 teaspoon lemon zest over the sprouts after roasting. Use just the yellow part of the peel to avoid bitterness.
- Toasted nuts. Toss in ¼ cup chopped toasted walnuts or toasted pecans just before serving so they keep their crunch.
Recipe Tips
- Dry them after washing. Pat the sprouts dry before adding the oil and vinegar. Extra water on the leaves makes browning harder.
- Flip your sprouts when you stir them. This way, they’ll get a nice sear on both sides. You don’t have to flip every single sprout on the pan, but try to get most of them as you stir.
- Keep the leaves! Cook the leaves that come off of your sprouts while trimming. They’ll get extra crisp and caramelized in the oven.
Serving Ideas
- Pair with a protein. I love serving these balsamic Brussel sprouts as a side with my herb-crusted prime rib, pan-seared steak, or sheet pan salmon.
- Eat with mac and cheese. My kids love eating this veggie side with butternut squash mac and cheese, classic homemade mac and cheese, or mac and cottage cheese.
- Build a warm bowl. The balsamic flavor in these Brussel sprouts tastes great with my farro grain bowl, chicken and quinoa bowl, or roasted vegetable quinoa bowl.
Troubleshooting
The pan may be crowded, or the sprouts may have been wet when you added the seasonings. Spread them out on another baking sheet if needed, and make sure the oven is fully preheated before roasting.
Small garlic pieces and honey can scorch where they collect on exposed parts of the pan. Toss thoroughly to distribute them, stir halfway through roasting, and check early if your oven tends to run hot.
Comments
Would that also work with frozen Brussel sprouts? How much longer would they have to stay in the oven?
I would recommend only using fresh Brussels Sprouts, I think frozen would get too mushy.
Made these tonight and they turned out perfect! A perfect balance of slightly sweet and savory!
Yay, so glad to hear!
Can I add bacon to this or would that be too much?
I don’t personally eat pork products, but I’m sure it would complement the recipe nicely!