Roasted Brussel Sprouts with Balsamic Vinegar & Honey

Roasted Brussel Sprouts with Balsamic Vinegar & Honey

Fast and easy to make these brussel sprouts are roasted in a high temperature oven until golden brown and crisp, then tossed with a touch of balsamic vinegar and honey.
Total Time30 mins
Servings: 6
Author: Jennifer Segal


  • lbs. Brussels sprouts halved, stems and ragged outer leaves removed. *
  • 3 tbsp. extra-virgin olive oil
  • ¾ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • * If they are very large cut into quarters. They should all be the same size to ensure even cooking.


  • Preheat oven to 425 degrees.
  • Line a baking sheet with parchment paper. In a large bowl, toss brussel sprouts with 2 tablespoons extra-virgin olive oil, kosher salt and pepper. Transfer the brussel sprouts to a baking sheet and roast. Stir occasionally to ensure even browning. Bake until tender and caramelized, about 20 minutes.
  • Place brussel sprouts back in the bowl. Add remaining tablespoon of olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.


Adapted from Once Upon a Chef