These honey balsamic roasted brussel sprouts are crispy, caramelized, and coated in a sweet and tangy glaze—an easy, crowd-pleasing side dish.
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Pin ItIf you’re a brussel sprouts lover, also try these oven-roasted brussel sprouts (with garlic and parmesan) and these brussel sprouts with bacon and maple syrup.
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How to Make Honey Balsamic Roasted Brussel Sprouts
- Prep the Brussels Sprouts. Preheat the oven to 425°F and line a baking sheet. Rinse, trim, and halve the Brussels sprouts.
- Season and Coat. Toss Brussels sprouts with olive oil and salt until well coated, then spread them in a single layer.
- Roast and Glaze. Roast for 25–30 minutes, flipping halfway through. While roasting, simmer honey, balsamic vinegar, Dijon mustard, garlic, chili flakes, butter, and salt in a saucepan until smooth. Toss the roasted sprouts with the glaze and serve warm.
(You may also like: Roasted Green Beans)
Storage and Freezing Instructions
To Make-Ahead: Prep the Brussels sprouts and toss with olive oil and salt up to 1 day in advance. Store in the fridge. You can also make the balsamic glaze up to 3 days ahead and refrigerate.
To Store: Store leftover honey balsamic roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
Honey Balsamic Roasted Brussel Sprouts
Ingredients
- 2 ½ pounds Brussels sprouts
- 1/3 cup olive oil
- 1 1/2 tsp salt, divided
- 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 butter, unsalted
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Rinse the Brussels sprouts, trim the stem ends, and remove any discolored or tough outer leaves. Slice them in half lengthwise.
- Place the Brussels sprouts on the baking sheet. Drizzle with olive oil and sprinkle with about 1 teaspoon of salt. Toss to coat evenly and spread them out in a single layer, cut side down.
- Roast for 25–30 minutes, flipping them halfway through, until golden and crispy on the edges.
- While they roast, prepare the glaze.
- In a small saucepan over medium heat, combine honey, balsamic vinegar, Dijon mustard, minced garlic, chili flakes, butter, and the remaining salt.
- Stir until the butter melts and the mixture is smooth and slightly thickened, about 3–5 minutes.
- Once the Brussels sprouts are done, transfer them to a large bowl and pour the warm glaze over them.
- Toss gently to coat.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
