Name: Honey Balsamic Roasted Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 lb. Brussels sprouts; 1/3 cup olive oil; 1 1/2 tsp. kosher salt, divided; Black pepper, to taste; 1/3 cup honey; 1/3 cup balsamic vinegar; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; 1 tsp. red pepper chili flakes; 3 Tbsp. unsalted butter; Green onions, chopped; Lemon zest

If you’re anything like me, you’ll fall head over heels for this Honey Balsamic Roasted Brussels Sprouts Recipe. Imagine crisp-tender sprouts coated in a luscious, tangy-sweet glaze that’s bursting with flavor—trust me, it’s a game changer!

A white plate holds a single layer of roasted Brussels sprouts, all halved and browned with crispy, dark caramel edges and tender green inner leaves. Bright green sliced scallions are scattered on top, adding a fresh touch. Light yellow zest is sprinkled over the dish, giving it a textured look. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Balsamic Roasted Brussels Sprouts Recipe
Top Tip
How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Balsamic Roasted Brussels Sprouts Recipe

Why You'll Love This Recipe

I can’t get enough of these roasted Brussels sprouts—every time I make them, they disappear in no time. The honey balsamic glaze brings just the right balance of sweet and tangy, and the little kick from chili flakes keeps things interesting.

Perfectly caramelized: Roasting at high heat locks in flavor and creates that gorgeous golden crust you’ll crave.
Savory and sweet: The honey and balsamic vinegar team up beautifully to elevate the humble Brussels sprout.
Simple ingredients: You probably have everything you need already, making this a super approachable side dish.
Versatile garnish: Fresh green onions and lemon zest brighten up the dish, adding freshness and color.

Ingredients & Why They Work

Shopping for this recipe is easy because you only need simple, quality ingredients that truly shine. Look for fresh Brussels sprouts that are firm and green, and don’t skip the fresh garlic—it really lifts the whole dish.

Flat lay of fresh halved Brussels sprouts with vibrant green leaves, two whole uncracked garlic cloves, a bright lemon with fresh yellow zest strands, a small white ceramic bowl filled with glossy golden honey, a small white bowl holding dark, rich balsamic vinegar, a small white bowl of smooth pale Dijon mustard, a small white bowl of clear golden olive oil, a small heap of red chili flakes, a few fresh green onions with vibrant stalks, and a chunk of unsalted creamy butter placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels sprouts: Fresh and firm sprouts roast beautifully, crisping on the outside while staying tender inside.
Olive oil: Helps achieve that irresistible golden crust during roasting.
Kosher salt: Enhances all the natural flavors, used in two stages for balance.
Black pepper: Adds subtle heat and depth.
Honey: Brings sweetness that caramelizes and complements the tang of vinegar.
Balsamic vinegar: Provides rich acidity with a slight sweetness for the glaze.
Dijon mustard: Adds a mild tang and depth to the sauce.
Garlic: Fresh garlic infuses the sauce with savory aroma and flavor.
Red pepper chili flakes: Deliver just the right amount of subtle heat.
Unsalted butter: Rounds out the glaze with creamy richness.
Green onions: Fresh, bright garnish that adds a pop of color and flavor.
Lemon zest: Lifts the dish with refreshing citrus notes.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Honey Balsamic Roasted Brussels Sprouts Recipe is just how adaptable it is. Whether you like things spicy, extra tangy, or a bit nutty, there’s room to make this side dish your own—and still keep it utterly delicious.

Spicy Kick: I once added a pinch more red pepper chili flakes right before serving for an extra punch. It livens up the dish without overpowering the honey’s sweetness—perfect if you love a little heat!
Nutty Twist: Toasted pecans or walnuts tossed in at the end add a lovely crunch and depth. I often do this when I want a bit more texture and a cozy fall vibe.
Seasonal Swaps: Swap out green onions for crispy shallots or sprinkle some toasted sesame seeds for an Asian-inspired flair. You really can’t go wrong experimenting here.
Dairy-Free Option: To keep it vegan or dairy-free, simply replace the butter with a good quality olive oil or coconut oil. The sauce still gets wonderfully glossy and flavorful.

Step-by-Step: How I Make Honey Balsamic Roasted Brussels Sprouts Recipe

The image shows a close-up of a grilled Brussels sprout held by a silver fork. The Brussels sprout is golden brown and slightly charred with visible layers of softened green leaves and a glossy, glazed surface. The background contains more Brussels sprouts with similar browning and hints of green leaves spread around on a white plate. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven and Pan Ready

Preheat the oven to 425°F—this high temperature is key to getting those sprouts perfectly caramelized and crispy. For an extra crisp finish, place your baking sheet inside the oven as it warms up. When it’s piping hot, the Brussels sprouts will sizzle the second they hit the pan, locking in flavor and crispness.

Step 2: Prep Your Brussels Sprouts

Trim the tough ends off each Brussels sprout, then slice them in half lengthwise. If you find any loose or flimsy leaves, don’t throw them away! Roast these separately—they turn into addicting little chips that add a delightful crunch to the dish.

Step 3: Oil, Salt, and Pepper Time

Toss the halved Brussels sprouts in a large bowl with ⅓ cup olive oil, 1 teaspoon kosher salt, and a good grind of black pepper. Make sure they’re all evenly coated—this step is what helps them roast beautifully and develop that deep golden color.

Step 4: Roast to Golden Perfection

Arrange the Brussels sprouts cut side down on the hot baking sheet. Don’t overcrowd the pan—use two sheets if needed—to ensure they roast evenly and crisp up nicely. Roast for about 20 minutes without flipping. When done, the sprouts should be tender inside with a gorgeous deep golden crust on the cut side.

Step 5: Whip Up the Honey Balsamic Sauce

While the sprouts roast, gently heat ⅓ cup honey in a saucepan over medium-high heat until it starts to bubble—this takes about 1-2 minutes and intensifies the honey’s flavor. Remove from heat and stir in ⅓ cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 cloves minced garlic, 1 teaspoon red pepper chili flakes, and the remaining ½ teaspoon kosher salt.

Step 6: Simmer and Thicken the Sauce

Return the pan to medium-low heat and add 3 tablespoons of unsalted butter. Cook for about 5 minutes, stirring occasionally, until the sauce thickens into a luscious glaze. You’ll know it's ready when it coats the back of a spoon beautifully.

Step 7: Glaze, Garnish, and Serve

Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently to coat each piece evenly. Alternatively, serve the sauce on the side for dipping. Finish with fresh chopped green onions and a sprinkle of bright lemon zest for a pop of color and freshness. Serve immediately and enjoy every bite!

Top Tip

These tips come straight from my kitchen to yours—to help you get those perfectly golden, tender yet crispy Honey Balsamic Roasted Brussels Sprouts every single time!

Preheat the Baking Sheet: Placing your baking sheet in the oven as it preheats creates an instant hot surface that really locks in crispiness on the cut sides of the sprouts.
Don't Overcrowd the Pan: I learned the hard way that packing too many Brussels sprouts onto one sheet steams them instead of roasting them. Give each sprout space to crisp up beautifully.
Sauce Timing: Make your honey balsamic sauce while the sprouts roast to ensure you can glaze them warm and fresh—this layering of heat helps intensify the flavors.
Save Those Loose Leaves: Instead of tossing away loose leaves from trimming, roast them separately for addictively crunchy chips that add a nice texture contrast.

How to Serve Honey Balsamic Roasted Brussels Sprouts Recipe

A white plate full of bright green Brussels sprouts piled high, each sprout round with tightly closed leaves and light beige cut stems facing outward, sitting on a white marbled surface. In the blurred background, there are two bottles: one bottle has an orange label with

Garnishes

Fresh green onions add a sharp, vibrant touch that contrasts beautifully with the sweetness of the honey glaze. Lemon zest brings a zesty brightness that cuts through the richness, making each bite pop. Feel free to sprinkle on some toasted nuts like pecans or walnuts for extra crunch.

Side Dishes

This Honey Balsamic Roasted Brussels Sprouts Recipe pairs wonderfully with a variety of mains. Try them alongside honey-glazed salmon, roasted chicken, or sautéed shrimp to complement the tangy and sweet flavors. They also make a delightful addition to a hearty grain bowl or holiday spread.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brussels sprouts and honey balsamic sauce together in an airtight container in the refrigerator. They’ll keep their deliciousness for up to 3 days—perfect for quick meals later in the week.

Freezing

While I recommend enjoying this recipe fresh for the best texture, you can freeze the roasted Brussels sprouts and sauce separately. Place them in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To bring your leftovers back to life, reheat the Brussels sprouts in a 375°F oven for about 10 minutes to regain crispness. Warm the honey balsamic sauce gently in a saucepan over low heat and drizzle over the sprouts before serving.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts roast best for that crispy texture and caramelization. Frozen sprouts tend to be softer and might release more moisture, which can prevent crispiness. If using frozen, be sure to pat them dry thoroughly before roasting.

Is there a substitute for honey in the sauce?

Absolutely! You can substitute honey with maple syrup or agave nectar for a similar natural sweetness that pairs beautifully with the balsamic vinegar.

How spicy is this dish with the chili flakes?

The red pepper chili flakes add just a gentle kick to balance the sweetness and tang. If you prefer it milder, you can reduce or omit the chili flakes without sacrificing flavor.

Can I make this recipe vegan?

Yes! Simply replace the unsalted butter with a vegan butter or olive oil to keep the glaze rich without dairy.

Final Thoughts

I hope this Honey Balsamic Roasted Brussels Sprouts Recipe becomes one of your go-to sides whenever you want something that's easy, flavorful, and truly crowd-pleasing. The combination of sweet, tangy, and slightly spicy notes with that perfect roast makes these sprouts impossible to resist. Happy roasting and enjoy every bite!