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, chopped; Lemon zest

If you love that perfect sweet-and-tangy bite, then this Honey Balsamic Roasted Brussels Sprouts Recipe is about to become your new favorite side dish. They’re irresistibly caramelized with just the right amount of crispness and a luscious honey balsamic glaze that’ll have you sneaking servings right off the tray.

A white plate holds a single layer of roasted Brussels sprouts, all halved and browned with crispy, dark caramel edges and tender green inner leaves. Bright green sliced scallions are scattered on top, adding a fresh touch. Light yellow zest is sprinkled over the dish, giving it a textured look. The plate sits 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 can’t get enough of how these Brussels sprouts balance caramelized edges with a tender-crisp interior — the honey balsamic sauce ties everything together beautifully. Whenever I make them, they disappear fast, and guests always ask for the recipe!

Perfect Texture: Roasted to golden, tender-crisp perfection with no sogginess in sight.
Flavor Explosion: The honey balsamic glaze blends sweet, tangy, garlicky, and a touch of heat for complex flavor.
Quick & Easy: Ready in just 30 minutes, perfect for weeknight dinners or special occasions.
Versatile Side: Pairs wonderfully with proteins like salmon, chicken, or shrimp, or stands strong on its own as an appetizer.

Ingredients & Why They Work

Choosing fresh, firm Brussels sprouts and quality pantry staples will really make this recipe sing. I always recommend trimming the sprouts carefully and heating the baking sheet before roasting to get those irresistibly crispy edges.

Flat lay of fresh halved Brussels sprouts with vibrant green leaves, two whole uncracked garlic cloves, a bright lemon with fresh yellow zest strands, a small white ceramic bowl filled with glossy golden honey, a small white bowl holding dark, rich balsamic vinegar, a small white bowl of smooth pale Dijon mustard, a small white bowl of clear golden olive oil, a small heap of red chili flakes, a few fresh green onions with vibrant stalks, and a chunk of unsalted creamy butter 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 small to medium heads with tight, vibrant green leaves for the best roast and flavor.
Olive oil: Adds a silky base for roasting and helps the sprouts caramelize.
Kosher salt: Enhances flavor; using it in two parts seasons both the sprouts and the sauce perfectly.
Honey: Provides a natural sweetness that balances out the tangy balsamic vinegar.
Balsamic vinegar: Offers rich acidity and depth that complements the sprouts’ earthiness.
Dijon mustard: Adds a subtle tang and helps emulsify the sauce for a silky finish.
Garlic: Fresh minced garlic amps up the savory notes.
Red pepper chili flakes: A gentle kick to brighten and contrast the sweet glaze.
Unsalted butter: Adds richness and helps thicken the honey balsamic sauce into a glossy glaze.
Green onions: Freshly chopped for a pop of color and mild sharpness as garnish.
Lemon zest: Provides a bright, citrusy lift to finish the dish.

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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

The wonderful thing about this Honey Balsamic Roasted Brussels Sprouts Recipe is how versatile it is. Feel free to tweak the flavor profile or add your favorite ingredients to make it truly your own!

Spicy Kick: I love adding an extra pinch of red pepper chili flakes or even a dash of smoked paprika for some smoky heat. It brightens the glaze and complements the natural earthiness of the Brussels sprouts perfectly.
Nutty Crunch: Toasted pecans or walnuts sprinkled on top add a delightful crunch and nutty contrast that pairs beautifully with the sweet and tangy honey balsamic sauce.
Herbaceous Boost: Fresh thyme or rosemary stirred in just before roasting adds an herbal aroma that elevates the dish to something really special.
Vinegar Switch-Up: If you’re not a balsamic fan, try substituting with sherry vinegar or red wine vinegar for a different but still delicious tanginess.
Loose Leaf Chips: Don’t toss those loose leaves you trim off—roast them separately with a little olive oil and salt for addictive little Brussels sprout chips.

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

The image shows a close-up of a grilled Brussels sprout held by a silver fork. The Brussels sprout is golden brown and slightly charred with visible layers of softened green leaves and a glossy, glazed surface. The background contains more Brussels sprouts with similar browning and hints of green leaves spread around on a white plate. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat for Crispy Perfection

First things first, preheat your oven to 425 degrees Fahrenheit. Place your baking sheet inside the oven as it heats – this little trick ensures the sheet is really hot when you add the Brussels sprouts, giving them that coveted crispy, golden bottom. While the oven heats, you’ll be getting your Brussels prepped, so this timing is perfect.

Step 2: Prep the Brussels Sprouts

Trim the ends off each Brussels sprout and slice them in half. Take a moment to remove any loose or floppy outer leaves – those can be roasted on their own later for a crispy snack. The halved sprouts will roast evenly and caramelize beautifully.

Step 3: Toss With Olive Oil and Seasoning

In a large bowl, toss the halved Brussels sprouts with ⅓ cup olive oil, 1 teaspoon of kosher salt, and freshly ground black pepper to taste. Make sure each sprout is lightly and evenly coated so they roast up tender yet crisp.

Step 4: Roast Them Cut Side Down

Carefully remove your preheated baking sheet from the oven and spread the Brussels sprouts out cut side down. Avoid overcrowding—if you have a lot, use two sheets to give them room to crisp up evenly. Roast for 20 minutes, no flipping! You'll know they're ready when they’re tender and deeply golden on the cut side.

Step 5: Make the Honey Balsamic Sauce

While the sprouts roast, bring ⅓ cup honey to a gentle bubble in a small saucepan over medium-high heat. This only takes about 1 to 2 minutes. Quickly remove from heat, then stir in ⅓ cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, red pepper chili flakes, and the remaining ½ teaspoon kosher salt. This combination creates a beautifully balanced glaze with sweetness, tang, and a touch of heat.

Step 6: Thicken That Glaze

Return the saucepan to medium-low heat and add 3 tablespoons unsalted butter. Stir it in and cook the sauce gently for about 5 minutes until it thickens and becomes glossy. This luscious glaze is what makes these roasted Brussels sprouts truly irresistible.

Step 7: Glaze and Garnish

Spoon the warm honey balsamic sauce over your perfectly roasted Brussels sprouts and toss gently to coat. You can also serve the sauce on the side for dipping if you prefer. Finally, garnish with freshly chopped green onions and lemon zest for a fresh, bright finish that cuts through the richness beautifully.

Top Tip

These tips come straight from my kitchen adventures with the Honey Balsamic Roasted Brussels Sprouts Recipe. They’ll help you get that perfect caramelization and balance of flavors every time.

Preheat That Baking Sheet: I can’t stress enough how warming up your baking sheet before adding the sprouts transforms their texture. It gives the sprouts a golden, crispy bottom that is absolutely addictive.
Avoid Overcrowding: Early on, I tried roasting all the sprouts on a single pan — big mistake. Crowded sprouts steam instead of crisp. Spreading them out on two pans ensures they get that perfect roasted crunch.
Glaze While Warm: Tossing the sprouts in the honey balsamic glaze right after roasting lets the sauce cling beautifully, melding sweetness, tang, and a hint of heat just right.
Don’t Flip the Sprouts: Resist the urge to turn them midway. Letting the cut side roast undisturbed is key to that deep, caramelized flavor and tender-crisp bite.

How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe

A white plate full of bright green Brussels sprouts piled high, each sprout round with tightly closed leaves and light beige cut stems facing outward, sitting on a white marbled surface. In the blurred background, there are two bottles: one bottle has an orange label with

Garnishes

Fresh green onions and lemon zest add a lovely pop of color and brightness, making each bite feel fresh and vibrant. You can also sprinkle some toasted nuts like pecans or walnuts for added texture, or a bit of crumbled feta if you want a creamy, tangy contrast.

Side Dishes

This dish is fabulous alongside pan-seared salmon or roasted chicken, as the honey balsamic glaze pairs beautifully with both. It also complements simpler sides like creamy mashed potatoes or a fluffy quinoa salad for a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. They keep their flavor well but are best enjoyed within that window for optimal texture and taste.

Freezing

While you can freeze the roasted sprouts, the texture may become a bit softer once thawed. If you do freeze them, place sprouts flat on a tray first to freeze individually, then transfer to a freezer-safe bag for up to 1 month.

Reheating

For the best texture when reheating, spread the sprouts on a baking sheet and warm them in a 400°F oven for about 8–10 minutes. This helps revive their crispy edges. Warm up the honey balsamic sauce separately and drizzle over before serving.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best here since they roast up crisp and tender. Frozen sprouts tend to release more moisture and may not crisp as well, but if you’re short on time, thaw and dry them thoroughly before roasting.

Is there a substitute for honey in the glaze?

You can use maple syrup or agave nectar as alternatives to honey. They’ll provide a similar sweetness and work well with the balsamic vinegar, though the flavor profile will shift slightly.

Can I make the honey balsamic sauce ahead of time?

Yes! You can prepare the sauce up to 2 days in advance and store it in the refrigerator. Gently reheat it on low before glazing the roasted Brussels sprouts.

How spicy is the sauce with the red chili flakes?

The red pepper chili flakes add a subtle warmth and mild kick that balances the sweetness nicely. If you prefer less heat, you can reduce or omit the chili flakes altogether.

Final Thoughts

This Honey Balsamic Roasted Brussels Sprouts Recipe is one of those dishes that keeps winning over skeptics and veggie lovers alike. It strikes the perfect balance of sweet, tangy, spicy, and savory in each tender-crisp bite. Once you nail that caramelization and drizzle on the luscious glaze, you’ll see why these sprouts become a quick favorite at any table. I hope this recipe brings you just as much joy and comfort as it has for me—happy roasting!