These honey balsamic Brussels sprouts are roasted with olive oil and kosher salt, then tossed in a tangy honey balsamic sauce. Perfect for a busy weeknight, but nice enough for a holiday dinner!
I’m not sure what’s going on with me, but the older I get, the more I crave veggies. It’s unsettling, to be honest. 😂
But, here I am, sharing a recipe for these sweet, tangy, and ,dare I say, irresistible Honey Balsamic Brussels Sprouts!
I mean, they’re Brussels sprouts. Tiny little brain shaped cabbage like veggies and I’m calling them irresistible? Someone call the police.
It’s just…these are good. Roasting veggies really changes the flavor and texture, which is kind of needed when it comes to Brussels sprouts, if you ask me. And the sauce that we toss them in is sweet and tangy and adds the perfect pop of flavor.
My Bacon Wrapped Brussels Sprouts have been wildly popular for a couple of years now, so I’m hoping you guys love these, too!
Table of Contents
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Brussels Sprouts – I’d stick with using fresh, not frozen, sprouts for this recipe. Frozen won’t roast as nicely.
Honey – I like to use local honey when I can get it, but any brand should work. We’ve linked our favorite store bought brand on Amazon.
Dijon Mustard – Just a touch helps balance the sauce.
Balsamic Vinegar – Balsamic vinegar has a nice balance of sweet and sour and it really adds big flavors to these Brussels sprouts.
Olive Oil & Kosher Salt – You’ll drizzle some olive oil on the Brussels sprouts and sprinkle on some kosher salt before roasting them!
What We Love About This Recipe:
- Brussels sprouts make for a good, healthy side dish for lots of meals! They go great with our Sheet Pan Chicken and Potatoes or our Air Fryer Whole Chicken.
- Roasting the sprouts makes them much more flavorful than the steamed kind, and of course the sauce helps add lots of flavor too!
- These are easy enough for a weeknight, but tasty enough for a holiday dinner.
How to Cook Brussels Sprouts:
Prepare: To get started you’ll place a large rimmed baking sheet in the oven and begin preheating to 425. Letting the baking sheet heat up with the oven helps get nice golden brown roasted sprouts! Add your sprouts to the pan and toss with olive oil and salt.
(Those photos show parchment paper – it’s actually better not to use it for the best roasty/crispy edges!)
Roast: Pop the hot baking sheet in the oven and roast the Brussels sprouts for 18 to 20 minutes or until they’re golden brown around the edges.
For best results, don’t stir the sprouts while they are cooking. The heated baking sheet and hot oven will roast them perfectly without any stirring!
Sauce: While you are roasting the Brussels sprouts, stir together the honey, balsamic vinegar, and Dijon mustard.
Toss: Add the hot Brussels sprouts to the bowl of sauce and give them a stir to coat.
Serve these up with the protein of your choice on a busy night or at your next dinner party! Either way, these are simple, flavorful, and always a big hit!
You can keep roasted Brussels sprouts in the fridge for about 5 days in an airtight container. Reheat in the oven, microwave, or air fryer.
It should take about 18 to 20 minutes at 425 degrees. Continue baking to reach your desired level of tenderness.
We always prefer fresh vegetables, but you may use frozen if that’s all you have available. They will likely take a bit longer to roast and won’t have the same texture.
It’s simple! Just cut off any stems you see and remove any brown or yellow leaves. You’ll also be cutting these in half before roasting, which helps to cook them and reduces some of the bitter flavor in the center.
When you roast them without the sauce they make a great low carb side dish, but the honey balsamic sauce is not low carb.
More Veggie Favorites:
- Roasted Sweet Potatoes
- Broccoli Cheese Casserole
- Vegetable Salad
- Green Bean Casserole with Bacon
- Broccoli Mac and Cheese
Honey Balsamic Brussels Sprouts
- 1 ½ pounds fresh Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1 teaspoon dijon
- Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven while it preheats.
- Trim the ends off the Brussels sprouts and cut in half. Drizzle with the oil and sprinkle with the salt.
- Arrange the Brussels sprouts onto the hot baking sheet in a single layer.
- Roast for 18-20 minutes or until golden brown around the edges and as tender as you'd like. Do not stir for the best results.
- While Brussels sprouts are cooking, whisk together the honey, balsamic vinegar, and dijon in a large bowl.
- Add the roasted Brussels sprouts to the bowl with the sauce and toss to coat.
- Serve hot.