Name: Honey Balsamic Roasted Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 lb. Brussels sprouts; 1/3 cup olive oil; 1 1/2 tsp. kosher salt, divided; Black pepper, to taste; 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. unsalted butter; Green onions, sliced; Lemon zest

If you’re looking for a side dish that’s bursting with flavor but surprisingly easy to make, this Honey Balsamic Roasted Brussels Sprouts Recipe should be at the top of your list. Imagine tender, crisp Brussels sprouts coated in a sticky, sweet-and-tangy honey balsamic glaze with just the right hit of spice—trust me, you’ll be hooked from the first bite!

A white plate holds one layer of roasted Brussels sprouts, some showing golden brown and slightly charred edges while others are darker and more crisp. The Brussels sprouts are decorated with thin slices of bright green scallions scattered on top, and a light sprinkle of finely grated yellow zest adds texture and color contrast. The vegetables have a shiny glaze, suggesting a drizzle of sauce or oil. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Balsamic Roasted Brussels Sprouts Recipe
Top Tip
How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Balsamic Roasted Brussels Sprouts Recipe

Why You'll Love This Recipe

I absolutely adore this dish and can't wait to share it with you. These Brussels sprouts come out perfectly caramelized, balancing sweetness and tang with a subtle spicy kick. Every time I make them, they disappear in no time!

Perfect Texture: Crispy edges with tender insides make every bite delightful.
Flavor Explosion: The honey balsamic glaze delivers a sweet and tangy punch with a hint of warmth from chili flakes.
Easy Prep: Minimal ingredients, straightforward steps, and ready in just 30 minutes.
Versatile Side: Pairs beautifully with salmon, chicken, shrimp, or stands out on its own.

Ingredients & Why They Work

When picking out your ingredients, fresh Brussels sprouts with tight, firm heads will give you the best results. The honey and balsamic vinegar create that irresistible glaze, while a touch of Dijon mustard and chili flakes lift the flavor to another level.

Flat lay of fresh halved Brussels sprouts with a few loose roasted leaves, a small white bowl of golden olive oil, a small white bowl of thick amber honey, a small white bowl of dark balsamic vinegar, a small white bowl holding a dollop of smooth pale Dijon mustard, two unpeeled garlic cloves alongside some finely minced garlic in a small white bowl, a small white bowl with bright red chili flakes, a small white bowl containing three small cubes of pale unsalted butter, a bunch of fresh green onions with vibrant green stalks, and a few strands of bright yellow lemon zest, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels sprouts: Look for bright green, firm sprouts without yellowing leaves for maximum freshness and caramelization.
Olive oil: Helps crisp the Brussels sprouts while keeping them tender inside.
Kosher salt: Essential for seasoning and drawing out the sprouts’ natural sweetness.
Black pepper: Adds subtle heat to balance the sweet glaze.
Honey: Provides natural sweetness and helps create that sticky, caramelized coating.
Balsamic vinegar: Brings a tangy richness that pairs beautifully with honey.
Dijon mustard: Adds a savory depth and slight sharpness to the sauce.
Garlic: Minced cloves give the sauce a robust, aromatic foundation.
Red pepper chili flakes: Introduce a gentle warmth that rounds out the flavor profile.
Unsalted butter: Enriches the sauce with a silky texture and mellow finish.
Green onions: Fresh garnish that adds color and mild oniony crunch.
Lemon zest: Brightens the dish with a pop of citrusy freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Honey Balsamic Roasted Brussels Sprouts Recipe is how easy it is to tweak and make it your own. Whether you want to dial up the heat, sneak in some extra veggies, or cater to different dietary needs, there’s a simple way to customize these sprouts to match your cravings.

Spicy Kick: Add more red pepper chili flakes or a dash of cayenne pepper to the honey balsamic sauce for a bolder heat. I love this when serving alongside milder mains—it really wakes up the palate!
Nutty Crunch: Toasted pecans or sliced almonds sprinkled on top after glazing add a delightful texture contrast. I often toss in some walnuts for an earthy note that complements the balsamic beautifully.
Vegan Swap: Replace the unsalted butter with coconut oil or a plant-based butter alternative. The sauce still thickens nicely and maintains that lovely glaze without losing flavor.
Seasonal Twist: Swap out lemon zest garnish for orange or grapefruit zest in winter months for a bright citrus twist. It’s like a little sunshine on your plate during cold days.
Herbaceous Flair: Stir in fresh herbs like thyme or rosemary just before serving. This adds an aromatic freshness that pairs wonderfully with the sweet and tangy glaze.

Step-by-Step: How I Make Honey Balsamic Roasted Brussels Sprouts Recipe

A white plate holds a dish of roasted Brussels sprouts, each piece cut in halves or smaller chunks showing a mix of green and brown crispy edges, glistening with a light sauce or oil. The Brussels sprouts have charred, dark brown spots, layered with tender green leaves and caramelized brown textures. A shiny silver fork is inserted into one Brussels sprout half near the front, showing the soft inside and crispy outside layers. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get That Oven Ready

First things first, preheat your oven to 425°F. For an extra crispy finish, set your baking sheet inside the oven as it heats. This preheating trick gives the Brussels sprouts a hot surface to hit, helping them caramelize beautifully and develop that irresistible crunchy edge we all love.

Step 2: Prepare Your Brussels Sprouts

Trim off the ends of each Brussels sprout and slice them in half right through the core. Don’t toss those loose outer leaves! They roast up into tiny, addictive chips that are perfect for snacking or garnish. Give everything a quick rinse and shake off excess water to ensure they roast rather than steam.

Step 3: Season and Oil Up

In a large bowl, drizzle ⅓ cup of olive oil over the halved Brussels sprouts. Sprinkle 1 teaspoon of kosher salt and some freshly cracked black pepper to taste. Toss everything until the sprouts are evenly coated—this helps them brown nicely without drying out.

Step 4: Arrange and Roast

Place the Brussels sprouts cut-side down on your preheated baking sheet(s). If you have a lot, don’t be shy about using two sheets. Overcrowding traps steam and prevents that crispy texture. Roast for about 20 minutes without flipping. You’ll know they’re ready when they’re tender and deeply golden brown on the bottom.

Step 5: Whip Up the Honey Balsamic Sauce

While your sprouts are roasting away, warm ⅓ cup honey in a small saucepan over medium-high heat until it starts to bubble, about 1-2 minutes. Immediately remove from heat and stir in ⅓ cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon red pepper chili flakes, and the remaining ½ teaspoon kosher salt. Then return the pan to medium-low heat.

Step 6: Finish Sauce with Butter and Thicken

Add 3 tablespoons of unsalted butter to the saucepan and stir as the sauce gently simmers. Keep it on medium-low and cook for about 5 minutes until the glaze thickens enough to coat a spoon. The butter gives the sauce a silky, rich finish that clings perfectly to those caramelized sprouts.

Step 7: Glaze and Garnish

Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently to coat every crisp, golden edge. Alternatively, serve the sauce on the side for dipping. Finally, sprinkle on sliced green onions and a bright dusting of fresh lemon zest to add freshness and color.

Step 8: Enjoy Immediately!

These sprouts are best enjoyed right off the pan while still warm and crispy. They make a fantastic side dish for salmon, chicken, shrimp, or stand out all on their own as a flavorful vegetarian treat.

Top Tip

These tips come straight from my own kitchen adventures with this Honey Balsamic Roasted Brussels Sprouts Recipe. They will help you get that perfect balance of crispness and glaze every time!

Preheat the Baking Sheet: I always warm my baking sheet in the oven before adding the Brussels sprouts. This quick step gives them an instant sizzle and really helps create that irresistible crispy bottom.
Don’t Overcrowd the Pan: It took me a few tries to realize that Brussels packed too tightly just steam instead of roast. Using two pans if needed ensures each sprout crisps up beautifully and browns evenly.
Roast Cut Side Down: This little trick locks in tenderness while maximizing caramelization right where it counts.
Add the Sauce Warm: Drizzling the honey balsamic glaze while it's warm makes sure every sprout is coated with that perfect shiny, sticky layer — it truly transforms the dish.

How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe

A white plate filled with a pile of fresh, green Brussels sprouts. Each Brussels sprout is tightly wrapped with shiny green leaves, and the pale yellowish stems are visible on top. In the background, slightly out of focus, there are two tall bottles, one with a label showing honey and the other with dark liquid, both set on a white marbled surface. The image is bright and clear, with a natural kitchen feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The bright green onions and fresh lemon zest aren’t just for looks—they add a refreshing pop that brightens the rich, caramelized flavors. For a twist, try toasted almonds or shaved Parmesan for extra texture and depth.

Side Dishes

This Honey Balsamic Roasted Brussels Sprouts Recipe pairs wonderfully with a variety of mains. It’s fantastic alongside roasted salmon, grilled chicken, or sautéed shrimp. For a vegetarian meal, serve them with quinoa or creamy polenta to round things out.

Make Ahead and Storage

Storing Leftovers

Leftover Brussels sprouts store nicely in an airtight container in the refrigerator for up to 3 days. This makes them an easy side to prepare in advance or enjoy as a quick snack.

Freezing

While you can freeze cooked Brussels sprouts, the texture may soften slightly upon thawing. For best results, freeze them unglazed and add the honey balsamic sauce fresh when reheating.

Reheating

To warm leftovers, gently reheat in a skillet over medium heat. This helps maintain crisp edges without making them soggy. Add any extra honey balsamic sauce just before serving for that fresh, glossy finish.

Frequently Asked Questions:

Can I make the honey balsamic sauce ahead of time?

Absolutely! You can prepare the honey balsamic sauce up to two days in advance and store it in the fridge. Just gently warm it up before drizzling over the roasted Brussels sprouts.

What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar, sherry vinegar or red wine vinegar make great substitutes. They offer a different but delicious tang that still complements the honey and mustard.

How do I get the Brussels sprouts crispy without burning?

The key is roasting at 425°F and making sure the Brussels sprouts are cut side down on a hot baking sheet. Also, avoid overcrowding the pan so they roast evenly rather than steam.

Can this recipe be made vegan?

Yes! Simply swap the unsalted butter for a vegan butter alternative or olive oil. The rest of the ingredients are already vegan-friendly.

Final Thoughts

Making this Honey Balsamic Roasted Brussels Sprouts Recipe has quickly become a favorite in my kitchen. The combination of sweet, tangy, and a hint of spice creates a side dish that feels special yet comes together effortlessly in just 30 minutes. I hope you enjoy it as much as I do—happy roasting!