
This roasted Brussels sprouts recipe transforms the often-misunderstood vegetable into a caramelized, sweet-savory side dish that even veggie skeptics will devour. The balsamic honey glaze adds the perfect finishing touch to the crispy, golden edges.
I discovered this preparation method after years of Brussels sprouts disappointment, and it converted my entire family from sprout skeptics to enthusiasts. My daughter who claimed to hate all green vegetables now requests these weekly.
Ingredients
- Brussels Sprouts: 1.5 pounds Choose firm, bright green sprouts with tightly packed leaves for the freshest flavor
- Salt: 1 teaspoon Kosher salt works best as the larger crystals help draw out moisture
- Black Pepper: 1 teaspoon Freshly ground provides more aromatic oils than pre ground
- Oil: 3 tablespoons High heat options like avocado or olive oil create perfect browning
- Balsamic Vinegar: 1 tablespoon Look for a thick aged variety for the richest flavor
- Honey: 1 teaspoon Raw honey adds complexity but regular works beautifully too
- Sesame Seeds: 1 teaspoon Toasting enhances the nutty flavor that complements the sprouts
Step-by-Step Instructions
- Prepare the Brussels Sprouts:
- Wash sprouts thoroughly under cold water. Pat completely dry with paper towels or a clean kitchen towel as moisture prevents browning. Trim any browned stem ends and remove any discolored outer leaves. Slice each sprout in half lengthwise through the stem end which maximizes the flat surface area for caramelization.
- Season the Brussels Sprouts:
- Place halved sprouts in a large mixing bowl. Drizzle with oil and sprinkle with salt and pepper. Toss thoroughly using your hands to ensure each piece is evenly coated. This step is crucial for consistent browning so take your time making sure the oil reaches all surfaces.
- Arrange for Roasting:
- Line a baking sheet with aluminum foil for easy cleanup. Place Brussels sprouts cut side down in a single layer with some space between pieces. Overcrowding causes steaming instead of roasting which prevents caramelization. Use two pans if needed for proper spacing.
- Roast to Perfection:
- Place in preheated 425°F oven for 20 minutes total. Turn sprouts every 5 minutes to ensure even browning on all sides. Look for deeply golden edges with tender interiors. The outer leaves that fall off will become extra crispy like chips.
- Finish with Glaze:
- Remove from oven and let cool for 5 minutes. Transfer to a serving bowl and drizzle with balsamic vinegar and honey while still warm. Toss gently to coat evenly allowing the heat to help the glaze distribute. Sprinkle with toasted sesame seeds just before serving for maximum flavor and texture.

Brussels sprouts hold a special place in my holiday tradition. My grandmother always overcooked them until discovering this roasting method in her eighties. At 92 she still insists on making these for our family gatherings claiming the balsamic vinegar is her secret weapon for converting vegetable haters.
Storage and Reheating
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. For best results when reheating avoid the microwave which makes them soggy. Instead place them on a baking sheet in a 350°F oven for 5 minutes until heated through. The sprouts will retain most of their texture though they wont be quite as crispy as when freshly made.

Perfect Pairings
These roasted Brussels sprouts complement roasted meats beautifully especially chicken and pork. The caramelized flavor and slight sweetness from the balsamic honey glaze balance rich main dishes. For a complete meal serve alongside mashed potatoes or wild rice and a protein of your choice. They also make an excellent addition to grain bowls or can be tossed with pasta and parmesan for a quick vegetable forward dinner.
Seasonal Variations
Brussels sprouts are at their peak flavor during fall and winter months when cooler temperatures actually improve their taste by converting starches to sugars. Fall harvest sprouts tend to be sweeter and more tender. During spring and summer try this same technique with vegetables in season such as asparagus carrots or cauliflower adjusting cooking times accordingly. The balsamic honey finish works wonderfully across many roasted vegetables.
Frequently Asked Questions
- → How do I know when Brussels sprouts are properly roasted?
Brussels sprouts are properly roasted when they develop a deep golden brown color on the outside with crispy edges, while remaining tender inside. The outer leaves may become slightly charred, which adds flavor. You should be able to easily pierce them with a fork.
- → Should I wash Brussels sprouts before roasting?
Yes, always wash Brussels sprouts before roasting. Remove any yellow or spotted outer leaves, then rinse them under cold water to remove any dirt. Be sure to pat them completely dry before roasting, as excess moisture will prevent them from getting crispy.
- → Can I make these Brussels sprouts ahead of time?
You can roast the Brussels sprouts up to a day ahead and reheat them in a 350°F oven for 5-10 minutes until warmed through. However, for best results, add the balsamic-honey glaze and sesame seeds just before serving to maintain the best flavor and texture.
- → What can I serve with these roasted Brussels sprouts?
These Brussels sprouts pair wonderfully with roasted meats like chicken, turkey, or pork. They also complement grain dishes such as quinoa or wild rice. For a complete vegetarian meal, serve alongside roasted sweet potatoes and a protein like tofu or chickpeas.
- → Can I substitute the balsamic vinegar with something else?
If you don't have balsamic vinegar, you can substitute with red wine vinegar or apple cider vinegar mixed with a touch of maple syrup or brown sugar to replicate the sweet-tart flavor profile. Lemon juice with honey can also work as an alternative flavor direction.
- → Why are my roasted Brussels sprouts mushy instead of crispy?
Mushy Brussels sprouts typically result from overcrowding on the baking sheet. Make sure to arrange them in a single layer with space between each piece. Other causes include not drying them thoroughly after washing, using too much oil, or roasting at too low a temperature. The hot 425°F oven is key to achieving crispiness.