These Brussels Sprouts with Honey and Balsamic Vinegar are crispy, caramelized, and coated in a delicious honey-balsamic glaze. They’re the perfect balance of sweet, tangy, and savory—an easy side dish that pairs well with just about anything!
If you're a fan of roasted veggies, try our Longhorn Steakhouse Brussels Sprouts or Buttery Sauteed Green Beans with Garlic next.
😍Why You’ll Love It
A little secret: Brussels sprouts have a bad reputation, but when roasted, they transform into something completely different—crispy on the outside, tender inside, and bursting with flavor from balsamic, honey, and garlic.
This recipe is incredibly easy, yet it delivers restaurant-quality flavor with minimal effort. It's also great for meal prep, naturally gluten-free, and perfect for holidays or everyday dinners. Plus, that caramelized glaze? Absolutely irresistible.
👨🍳Helpful Tips
- Cut side down = crispier edges. Arranging the Brussels sprouts with the cut side down ensures maximum caramelization.
- Use a microplane for the garlic. This helps it blend seamlessly into the glaze.
- Roasting time may vary. Keep an eye on them around the 20-minute mark—we want deep golden edges, not burnt ones!
✅What You’ll Need
- Brussels sprouts – Trimmed, halved, and ready to roast.
- Olive oil – Helps achieve a crispy, golden-brown texture. Avocado oil or melted butter work well as substitutes.
- Smoked paprika – Adds a touch of smokiness. Regular paprika, chili powder, or a pinch of cumin can be used instead.
- Balsamic vinegar – Red wine vinegar can work in a pinch.
- Honey – Balances the acidity. Maple syrup or agave nectar are great alternatives.
- Garlic – Freshly grated for bold flavor. Use garlic powder if fresh garlic isn’t available.
🔪How to Make Brussels Sprouts with Honey and Balsamic Vinegar
This is a quick step-by-step overview. Full ingredients & instructions are in the recipe card below!
Toss Brussels sprouts with olive oil, salt, black pepper, and smoked paprika, then arrange cut side down on the baking sheet.
Roast for 18-20 minutes until crispy and golden.
Meanwhile, simmer honey, balsamic vinegar, and grated garlic for 3 minutes until slightly thickened.
Toss roasted Brussels sprouts with the warm glaze and serve immediately.
🔪Substitutions and variations
- Swap honey for maple syrup for a slightly different sweetness.
- Add red pepper flakes if you like a little heat.
- Toss in toasted almonds or walnuts for extra crunch.
- Love cheese? A sprinkle of Parmesan or feta on top is amazing.
🍽️What to Serve with Roasted Brussels Sprouts
These are the perfect side dish for almost any meal! Serve them with Lemon Garlic Roast Chicken, Stove Top Stuffing Meatloaf, or even on top of a grain bowl. They’re also fantastic alongside Garlic Mashed Potatoes or creamy polenta.
🗄️Leftovers and storage
These Brussels sprouts are best fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F (190°C) or in the air fryer for a few minutes to bring back the crispiness.
Wouldn’t recommend freezing them, as they’ll get soggy.
Roasted Brussels Sprouts with Honey and Balsamic Vinegar
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 grated garlic cloves using a microplane
Instructions
- Preheat the oven to 450°F (232°C) and place the rack in the middle. Line a baking sheet with parchment paper.
- In a large bowl, toss 1 pound Brussels sprouts with 2 tablespoons olive oil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon smoked paprika, until well coated. Arrange them on the prepared baking sheet cut side down for maximum caramelization.
- Roast for 18-20 minutes, or until they are crispy on the edges and golden brown.
- While the Brussels sprouts are roasting, make the balsamic glaze. In a small saucepan over medium heat, combine 2 tablespoons honey, ¼ cup balsamic vinegar, and 2 grated garlic cloves.
- Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it cook for about 3 minutes, allowing the flavors to meld and the sauce to slightly thicken. Keep an eye on it, as it may bubble up quickly when stirred.
- Remove from heat and set aside. The glaze will continue to thicken as it cools.
- Once the Brussels sprouts are done roasting, transfer them to a large bowl and toss with the warm balsamic glaze until evenly coated. Serve immediately and enjoy!
Notes
Nutrition
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Emily says
These Brussels sprouts turned out amazing! The honey and balsamic glaze gave them the perfect balance of sweet and tangy, and they were crispy on the edges just how I like them. Even my husband, who swears he doesn’t like Brussels sprouts, went back for seconds!
Tatiana says
So happy to hear that, Emily! The crispy edges and that sweet-tangy combo really make them irresistible. Love that your husband is now a Brussels sprouts fan! Thanks for trying the recipe. 😊
Mark says
Absolutely delicious! I followed the recipe exactly, and they came out caramelized and flavorful. I used maple syrup instead of honey because that’s what I had, and it worked perfectly. This will be a regular side dish at my house!
Tatiana says
That’s awesome, Mark! Maple syrup is a great swap—it adds a nice depth of flavor. So glad this one is going into your regular rotation! Thanks for sharing your feedback.
Jessica says
I was skeptical because I’ve never loved Brussels sprouts, but WOW—this recipe changed my mind! The balsamic and honey glaze made them so flavorful, and roasting them gave them the best texture. Will definitely make again!
Tatiana says
Yay, Jessica! Love hearing that this recipe turned you into a Brussels sprouts fan. Roasting really makes all the difference! Thanks for giving it a shot and sharing your review. 😊
Mark says
I never thought I’d love Brussels sprouts this much! The honey and balsamic glaze gave them the perfect balance of sweet and tangy, and they crisped up beautifully in the oven. Even my picky eaters went back for seconds!
Tatiana says
Mark, that’s amazing! Brussels sprouts have a way of surprising people, don’t they? So glad your family enjoyed them!
David says
I was never a huge Brussels sprouts fan, but this recipe completely changed my mind! The honey and balsamic glaze adds the perfect balance of sweetness and tang. Even my picky kids ate them!
Tatiana says
That’s a big win, David! Converting Brussels sprouts skeptics one recipe at a time! So glad even the kids enjoyed them. Thanks for sharing!
Carlos says
Never thought I’d say this, but I actually crave Brussels sprouts now! The honey and balsamic combo gave them the perfect balance of sweetness and tang.
Tatiana says
Love that, Carlos! Roasting really brings out the best in Brussels sprouts. So happy you enjoyed them!
Daniel says
I never thought I’d be obsessed with Brussels sprouts, but here we are! The honey and balsamic glaze gives them the perfect balance of sweet and tangy. Even my kids ate them!
Tatiana says
Daniel, that’s a huge win if the kids liked them! So happy you gave Brussels sprouts a chance and loved them!