Honey Balsamic Roasted Brussels Sprouts

By Jess

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Think back to your childhood for a second. What was the one vegetable that you always dreaded eating? For most people, Brussels sprouts are the first things that come to mind. For me personally, I had never even tried them until this past year – which was good, because I had no preconceived notions of how they would be (other than the old rumor that they were a miserable vegetable that must be avoided).

Honey Balsamic Brussels Sprouts- you need to try this recipe!

brussels sprouts

cut up brussels sprouts

How wrong all you children were! The problem with Brussels sprouts is that most people just aren’t making them right. I will admit, they’re not the most exciting vegetable on their own. But throw in some spices, honey, and balsamic vinegar and I’ll bet you’ll have all the kids eating them.

I know this to be true because once I had finished baking them, a very skeptical sister of mine took one bite, said “these are actually pretty awesome”, and proceeded to eat more than ¾ of the bowl. Take that, boring childhood greens!

putting the sprouts in the oven

Brussels sprouts are packed full of tons of great nutrients. One serving provides more than 100% of your daily value of vitamins K and C, and they are also chock full of antioxidants, fiber, and protein.

Honey Balsamic Brussels Sprouts- you need to try this recipe!


  • Ingredients
    • ½ lb Brussels sprouts
    • 1 tbsp olive oil
    • 3 tbsp balsamic vinegar
    • 1 tbsp honey
    • 1 tsp garlic powder
    • 1 tsp cayenne pepper
    • sea salt & black pepper, to taste


  1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil and spray with non-stick cooking spray or spread with a light layer of olive oil.
  2. Halve the Brussels sprouts. Place in a mixing bowl and add in the olive oil, balsamic vinegar, honey, and spices. Toss with hands until fully coated.
  3. Pour Brussels sprouts onto baking sheet in one layer.
  4. Bake for 20 minutes, or until golden brown.
  5. Serve and enjoy! I like to sprinkle another bit of sea salt on them before eating.


Serving Size




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Ask a Question 

  1. This was a great recipe. I wanted to make Brussels sprouts in a pinch, but didn’t have bacon on hand, which I love with Brussels, so I came across this one. We doubled the recipe, since we were taking it to a pot luck. We had recently been gifted some cinnamon/pear balsamic vinegar, and I knew it’d pair well with the other ingredients, and it did! I wasn’t ready for the spice in these, we should have halved it, or left it out completely, but it was still good. It just had a little too much kick for me. I think parchment paper or no tinfoil at all may work better, since upon retrieving them from the oven, the foil was sticking to the pan because of all the balsamic juices. So, I may do that next time. Also, since I had some small Brussels and some large, I cut the small in half, and cut the large into thirds. So, I should have checked them at 15 minutes, I think they may have been done close to 15-18 min. Thanks for sharing!!

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