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Overhead plate of balsamic Brussels sprouts
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Balsamic Brussels Sprouts Recipe

Roasted Brussels sprouts with golden cut faces and a light balsamic-honey finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 side servings
Calories: 151
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.5 pounds fresh Brussels sprouts 680 g after trimming; halved lengthwise
  • 2 tablespoons olive oil 27 g
  • 0.5 teaspoon fine salt 3 g
  • 0.25 teaspoon black pepper 0.6 g
  • 2 tablespoons balsamic vinegar 30 ml; 32 g; not thick glaze
  • 2 teaspoons honey 14 g

Equipment

  • 1 Large rimmed sheet pan
  • 1 Mixing bowl
  • 1 Knife and cutting board
  • 1 Wide serving platter

Method
 

  1. Heat oven to 425°F (220°C). Wash and dry sprouts thoroughly. Trim dry stem ends and remove damaged leaves. Halve lengthwise through the stems; quarter unusually large sprouts for similar thickness.
  2. Toss sprouts with olive oil, salt and pepper. Spread in one layer on a large rimmed sheet pan with cut faces down and space between pieces. Use a second pan if crowded.
  3. Roast 25–30 minutes, turning once around halfway, until browned and fork-tender through the bases. Check loose leaves early and remove them if they brown before the halves finish.
  4. Whisk balsamic vinegar and honey in a serving bowl. Add hot roasted sprouts and toss gently to coat. Transfer to a wide platter and serve promptly as four side portions.
  5. Refrigerate leftovers in a shallow container within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat to 165°F. Do not serve this honey-containing recipe to children under 12 months.

Video

Notes

Nutrition is estimated per one-fourth of the recipe and includes all dressing. Fiber total is omitted because the balsamic reference does not report it. Use ordinary balsamic vinegar, not concentrated glaze. Honey is unsuitable for children under 12 months. Video credit: Kevin Is Cooking demonstrates roasting sprouts and finishing them with balsamic vinegar and honey. This version uses two rather than three tablespoons of oil, measured fine salt, less pepper and a longer tenderness-guided roasting range.