Roasted Brussels Sprouts with Balsamic Vinegar & Honey

I’ve never been a big fan of brussels sprouts until I tried them roasted. I always had them steamed and they always tasted soggy.  But this recipe tosses them in a balsamic vinegar and honey mixture after roasting and added such an incredible dimension to them it seals to the deal for me. Brussels sprouts are yummy! Give this recipe a try.

What You’ll Need:

  • 1½ lbs brussels sprouts, trimmed & halved
  • 3 tbsp olive oil, separated
  • ¾ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey


  1. Preheat oven to 425°F.
  2. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
  3. Trim off the outer, dry leaves, cut the bottom off and slice sprouts in half.
  4. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  5. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
  6. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and ENJOY!