It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

Crispy roasted Brussels sprouts don’t need any embellishment; they are delicious as is. But I like to add a splash of balsamic vinegar and a drizzle of honey before serving to balance the bitterness of the sprouts and bring the flavors alive. Make extra — these are as addictive as french fries!

What You’ll Need

When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller Brussels sprouts are a bit sweeter and more tender, they cook too quickly and won’t brown as nicely.

How To Make Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Begin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Directly on a foil-lined baking sheet, toss the halved Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts; toss to coat evenly.

Taste and adjust seasoning, if necessary, then serve.

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