This recipe for Honey Balsamic Brussels Sprouts has been a weeknight staple in my kitchen for years. I first landed on this combination during a crowded holiday season when I needed a side that could please a table of picky eaters and seasoned vegetables skeptics alike. The result was surprising: humble sprouts transformed into bite-sized morsels with crisped edges, a tender heart, and a shiny glaze that balances sweet honey with bright balsamic acidity. Every time I serve them, people reach for second helpings before the main course is even finished.

I remember the first time I roasted two pounds of sprouts for a family dinner and overcooked nothing — they came out perfectly charred on the cut side, soft and caramelized inside. That evening confirmed that a high oven, generous oil, and timing are the keys. Little tweaks, like trimming just the outer leaves and using a thin layer of oil, make a big difference in texture. These sprouts feel special enough for holiday tables yet are quick enough for busy weeknights, which is why I keep this recipe pinned on the fridge.

Ingredients

• Brussels sprouts (2 pounds): Look for firm, compact heads without blemishes. Medium-small sprouts roast more evenly than large ones; if the heads are very large, quarter them rather than halving. I often buy fresh from the farmers market or use the organic bagged variety for consistency.
• Olive oil (1/4 cup): Use a good-quality extra-virgin olive oil such as Colavita or California Olive Ranch for flavor and a high smoke point. The oil creates the crisp, caramelized exterior when roasted at high heat.
• Kosher salt (1 1/2 teaspoons) and black pepper (1/4 teaspoon): Coarse kosher salt seasons the interior as the sprouts roast; fresh-ground black pepper adds just a hint of warmth.
• Balsamic vinegar (1/4 cup): Use a standard aged balsamic for balanced sweetness and acidity. Reserva-style balsamics will be sweeter and darker and can change the glaze texture.
• Honey (2 tablespoons): Choose a mild-flavored honey for clarity in the glaze; clover or orange blossom work well. Honey lends a glossy finish and a sweet counterpoint to the tangy vinegar.

Instructions

Preheat and prepare: Preheat the oven to 450°F and position the oven rack in the middle. High heat is crucial — it creates the Maillard reaction that browns the cut edges without over-softening the center. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. Trim and halve: Trim the stem ends of the 2 pounds of sprouts, remove any ragged outer leaves, and cut each sprout in half through the stem. Smaller halves roast faster and achieve more surface area for charring. If any are very uneven, quarter the largest so everything finishes at the same time. Toss with oil and season: In a large mixing bowl, toss the halved sprouts with 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper until well coated. The oil should evenly slick the surfaces without pooling. If you prefer less oil, reduce to 3 tablespoons; you may get slightly less browning. Arrange cut-side down: Spread the sprouts in a single layer, cut side down, on the prepared baking sheet—crowding them causes steaming instead of roasting. Use two sheets if needed to avoid overlap. The direct contact with the sheet is what gives you that attractive char. Roast until charred: Roast in the preheated oven for 20–25 minutes, checking at 18 minutes. You're looking for deep golden-brown to dark brown edges on the cut side and a tender interior. If some edges are darkening too quickly, rotate the pan once. Whisk glaze and toss: While the sprouts roast, whisk together 1/4 cup balsamic vinegar and 2 tablespoons honey in the same large bowl. When the sprouts are done, immediately transfer them back into the bowl and toss gently but thoroughly so the hot sprouts take on the glossy glaze. Serve immediately for the best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat on a rimmed baking sheet at 400°F for 6–8 minutes until edges re-crisp; alternatively, reheat in a hot skillet with a teaspoon of oil over medium-high heat for 3–4 minutes. If you plan to freeze, cool completely before bagging; freeze in a single layer on a tray and transfer to a freezer-safe bag. Reheat from frozen under the broiler for 3–5 minutes, watching closely to prevent burning.

Ingredient Substitutions

If you don’t have balsamic, use red wine vinegar combined with 1 teaspoon maple syrup for sweetness. Swap honey for maple syrup or agave to make a vegan-friendly finish (note: some vegetarians still avoid honey). Use avocado oil in place of olive oil for a higher smoke point and neutral flavor. If sprouts are large, quartering them gives the same caramelization without undercooking the center.

Serving Suggestions

Serve these alongside roast chicken, pork tenderloin, or grilled salmon. They’re also excellent tossed into a warm grain bowl with farro, toasted almonds, and crumbled goat cheese. Garnish with flaky sea salt and a few fresh parsley leaves or shaved Parmesan for a richer finish. For a holiday spread, arrange them in a shallow bowl and sprinkle toasted hazelnuts for contrast.

Cultural Background

Brussels sprouts have been cultivated in Northern Europe for centuries and were popularized in Belgian cuisine. Roasting as a preparation brings out their natural sugars and is a relatively modern technique that gained popularity as home ovens and high-heat roasting became more common. The combination of sweet and tangy glazes, like honey and balsamic, draws on the classic flavor principle of balancing acidity and sweetness to complement the sprouts’ inherent bitterness.

Seasonal Adaptations

In winter, add chopped chestnuts or a drizzle of browned butter for richness. In spring or fall, toss in halved grapes before finishing for a burst of freshness. For a smoky summer twist, finish briefly on a hot grill instead of the oven, and use a lighter vinegar like sherry or white wine vinegar for a brighter finish.

Meal Prep Tips

For weeknight meal prep, roast a double batch and store in portioned containers. Keep the honey-balsamic mixture separate and toss with the reheated sprouts just before serving to restore shine and a fresh flavor. Label containers with the date and reheat only what you plan to eat to retain the best texture.

These Honey Balsamic Brussels Sprouts are proof that small techniques yield big results. Whether you’re feeding a crowd or making a simple family dinner, these deliver texture, flavor, and a little shine that makes vegetables feel celebratory. Give them a try and tweak the glaze to suit your sweetness preference — it’s one of those small recipes that becomes a personal favorite quickly.