These roasted Brussels sprouts turned me from a sprout skeptic into the gal who makes them for every holiday. The whole trick is a hot pan. Cut-side down at 450°F, they get crackly, charred edges in about 20 minutes. Then a warm, buttery honey balsamic glaze goes right over the top.
⭐️⭐️⭐️⭐️⭐️ Maureen said, “These have to be the best way I have ever made Brussels sprouts. The flavor is out of this world. I made them 3 times this past week!”
At a glance
- 10 minutes of prep and on the table in about 30 minutes.
- Crispy edges from a preheated pan on the bottom rack. Air fryer directions too!
- A caramelized honey balsamic glaze you can make a day ahead.
- Serves 4. Naturally gluten-free and vegetarian.
How I Turned Into a Roasted Brussels Sprouts Lover
Growing up, I never liked Brussels sprouts. They were always bitter and not that enjoyable, so I quietly pushed them to the edge of my plate. Everything changed the first time I ordered those crispy charred sprouts at a restaurant. I learned that you absolutely can make Brussels sprouts into a delicious side, and I went home determined to recreate them.
Turns out it wasn’t just me. In the 1990s, Dutch plant breeders identified the compounds that made Brussels sprouts so bitter and bred varieties with less of them. Add high-heat roasting, which browns the cut sides and brings out their natural sweetness and nutty flavor, and you’ve got a whole new vegetable!
This recipe has been on repeat at our holiday table for years. After countless dinners in my Colorado kitchen, I landed on balsamic vinegar for deeper flavor, a bright hit of lemon zest to finish, and just enough red pepper flakes to keep things interesting!
The Secret to Crispy Roasted Brussels Sprouts
Want to know the secret? Well keep reading!
Just kidding, I will tell you! The secret to extra crispy roasted brussels sprouts is preheating the sheet pan in a hot oven, the cold brussels hit that hot pan and immediately get a crisp and char going!
Three small rules make the trick work every time:
- Bottom rack. The pan sits closest to the heat source, so the cut sides char deeply.
- Bare pan. Skip parchment, foil, and silicone mats. They insulate the sprouts from the hot metal.
- Give them space. One and a half pounds fits on a half sheet pan in a single layer. If you double the recipe, use two pans.
Why You’ll Love These Roasted Brussels Sprouts
- Crispy, charred edges. The hot pan does the work. No bacon, no deep fryer.
- A real glaze. Most recipes stir raw honey into vinegar. I cook the honey to amber first, then whisk in balsamic and butter. It’s glossy and a little toasty.
- Sprout skeptics, welcome! Sweet, tangy, a little heat, and fresh lemon. Readers who swore they didn’t like Brussels sprouts keep telling me these changed their minds. Same here.
- Holiday ready, weeknight easy. An easy side dish in about 30 minutes, so it works for any weeknight dinner. You can even make the glaze a day ahead.
- Fits most diets. Naturally gluten-free and vegetarian, with an easy dairy-free swap. And Brussels sprouts themselves are low in calories and high in fiber, which everyone seems to be talking about these days!
Roasted Brussels Sprouts Recipe Ingredients
- Brussels sprouts: Look for firm, bright green sprouts with tightly closed leaves, and try to grab ones about the same size so they finish together. Yellowing or squishy? Leave those on the shelf.
- Extra-virgin olive oil: Helps them brown and crisp. It coats every nook so the sprouts brown instead of drying out.
- Kosher salt and fresh ground black pepper: Split between the sprouts and the glaze. If you’re using fine sea salt, go a little lighter. It’s saltier by the spoonful.
- Honey: Adds a touch of sweetness to balance the tangy balsamic. I love a local raw honey, and darker honeys bring a deeper, almost caramel flavor.
- Balsamic vinegar: A good everyday bottle is perfect. Save the fancy aged stuff for drizzling, since this gets cooked down anyway.
- Crushed red pepper flakes: Optional. Add them to taste, since a pinch keeps the sweetness in check.
- Unsalted butter: Gives the glaze its silky shine. Salted butter works too, just cut the glaze salt in half.
- Lemon zest: A bit of fresh zest right before serving makes all the flavors pop. Please don’t skip it! No zester? A squeeze of fresh lemon juice works too.
Get the full recipe in the recipe card below.
How to Make Roasted Brussels Sprouts
Step 1: Preheat the Pan
Slide an oven rack to the lowest spot, place a rimmed large baking sheet on it, and preheat to 450°F. Let that pan get good and hot, at least 10 minutes.
Step 2: Prep the Sprouts
Rinse and dry them really well (water is crispy’s worst enemy!). Trim off the dry stem end, peel away any yellow outer leaves, and cut each sprout in half from top to stem so the leaves stay hugged together. Quarter any jumbo ones.
Toss the halves in a big bowl with olive oil, ½ teaspoon salt, and a few good cranks of pepper until every sprout is glistening.
Step 3: Roast Cut-Side Down
Carefully pull out that hot pan and, using tongs, line the sprouts up face-down. Listen for the sizzle, that’s the sound of crispy happening! Roast 15 minutes for little ones, up to 20 to 25 minutes for big guys, until deeply golden brown, a few are charred, and a fork slides right in. No stirring needed, so go make the glaze!
Step 4: Make the Glaze
While the sprouts roast, warm the honey in a small saucepan over medium heat until it starts to bubble. Turn the heat down a notch and keep stirring. In a few minutes it’ll get foamy (totally normal!) and turn into a darker, amber color.
Pull the pan off the heat and pour in the balsamic and red pepper flakes. Whisk until smooth, slide it back over medium heat, then whisk in the butter and the remaining ½ teaspoon salt. A few more minutes of whisking and you’ll have a glossy, slightly thickened glaze. It thickens more as it cools, so don’t overdo it.
Step 5: Serve
Toss the roasted sprouts in a large bowl, drizzle with the warm glaze, and toss until glossy. Pile onto a platter or hot cast-iron skillet, then finish with fresh lemon zest.
How to Make Brussels Sprouts in the Air Fryer
When I first shared this recipe, hardly anyone owned an air fryer. Now I use mine all the time, and these come out every bit as crispy as my oven-roasted Brussels sprouts. However; it really only works for small batches, you can easily drop this recipe down to ½ or even ¼ by using the servings slider on the recipe card below.
- Preheat the air fryer to 400°F.
- Trim and halve the sprouts. Quarter any big ones.
- Toss them with the olive oil, salt, and pepper, and spread them in the basket in a single layer. Work in batches if your basket is small.
- Cook about 15 minutes, shaking the basket halfway, until browned and crispy.
- Make the glaze while they cook, then toss and finish with lemon zest.
How to Cut Brussels Sprouts
What does it mean to “trim” Brussels sprouts?
- Slice off the woody end and remove any loose leaves.
- Once trimmed, halve the Brussels sprouts from top to bottom, leaving the stem in place to help hold the leaves together. Toss into a bowl.
Can You Reheat Brussels Sprouts?
You sure can, though nothing beats them fresh out of the oven. My party trick for a crowd: roast them a few minutes shy of done, then give them a quick 3- to 5-minute blast in a hot 450°F pan right before dinner. If they’re already glazed, hop down to To Reheat below.
What to Serve with Roasted Brussels Sprouts
These honey-glazed Brussels sprouts are the perfect side dish for just about anything. Here’s what I serve them with most:
- For Thanksgiving and the holidays: Instant Pot Turkey Breast + Gravy, Glazed Spiral Ham, Cola and Bourbon Glazed Ham, or Red Wine Braised Short Ribs.
- For busy weeknights: Maple Dijon Pork Tenderloin, Honey Garlic Glazed Salmon, an Instant Pot Whole Chicken, or my family’s go-to Meatloaf.
- To round out the spread: Roasted Garlic Mashed Potatoes, Corn Casserole, and Roasted Root Veggies. Planning the whole menu? Browse all my Holiday Side Dishes.
- As a party nibble: Pile them on a board with toothpicks and watch them vanish before the main course even hits the table.
- In a grain bowl: Toss leftovers with farro or wild rice, crumbled goat cheese, and toasted pecans. Hello, lunch!
How to Store Roasted Brussels Sprouts
To Prep Ahead
Save time by prepping your Brussels sprouts ahead of time! Trim and halve the sprouts up to 1 day ahead, then store them in an airtight container in the refrigerator until you’re ready to roast. This makes your mealtime prep so much easier.
To Store
Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for 3 to 4 days. They’re just as delicious the next day with the right reheating method!
To Reheat
My favorite way to reheat roasted Brussels sprouts is the air fryer. Set it to 360°F for 3 to 4 minutes, or until they’re as crispy as you like. No air fryer? Spread them on a baking sheet and warm them at 350°F for about 5 minutes. The microwave works in a rush, 30 seconds to 1 minute, but they’ll be softer.
To Freeze
Freezing isn’t ideal. It changes the texture, and they won’t be as crispy. But if it’s that or tossing them, freeze them!
Let them cool completely, then spread them on a baking sheet in a single layer and freeze until solid. Move them to a freezer bag and use within 3 months. Reheat straight from frozen in the air fryer or oven.
Success Tips
- Dry, dry, dry. Wet sprouts steam, and steamed sprouts are sad sprouts. Pat them dry with paper towels for crispy Brussels sprouts!
- Size matters. Halve the medium ones and quarter the larger sprouts so they are all done at the same time.
- Give them the oven to themselves. If you can, roast these solo. A packed oven drops the temperature and slows down all that beautiful browning.
- Hands off! I know it’s tempting, but don’t stir. Those cut sides need quality time with the hot pan to char.
- Convection is my favorite. If your oven has it, use it! Drop the temperature to 425°F and start peeking at 12 minutes.
- Glaze at the last minute. Toss right before serving so all those crispy leaves stay crispy.
- Watch the honey, not the clock. Pull it at deep amber. Burnt honey turns bitter, and sadly, there’s no coming back from that one.
Make It Yours
- Maple (vegan): Swap pure maple syrup for the honey and plant-based butter for the butter.
- Dijon: Just like in my Maple Dijon Pork Tenderloin, a couple of teaspoons of Dijon mustard would be amazing here. Whisk it into the glaze along with the butter.
- Garlic: Add 1 to 2 minced cloves to the glaze once the honey comes to a simmer. Or stir in ¼ to ½ teaspoon garlic powder.
- Dairy-free: Trade the butter in the glaze for a high-quality vegan butter.
- For Christmas: Toss in a handful of dried cranberries and toasted walnuts for a festive red-and-green side.
- Bacon, please: Crumble crispy bacon over the top. Because, bacon.
- Cheese: Finish with shaved Parmesan cheese or crumbled goat cheese.
Roasted Brussels Sprouts FAQs
The trick is a preheated sheet pan! Roast dry, oiled, halved sprouts cut-side down on that hot pan at 450°F on the lowest oven rack. Keep them in a single layer with breathing room and skip the parchment. Crowded or wet sprouts steam instead of roast.
Yes! Halving gives each sprout a flat side that sits on the hot pan and caramelizes, where all the flavor and crunch live. Cut from the top through the stem so the leaves stay together, and quarter any extra-large ones so they cook evenly.
Roasting is really just a high heat bake, and 450°F is my sweet spot. It’s hot enough to char the edges before the inside goes mushy, and most sprouts are done in 15 to 25 minutes. 400°F works too; it just takes longer and browns less.
No! Leave them cut-side down the whole time. That flat side sitting on the hot pan is what gets deeply browned and crispy. Flipping or stirring halfway just trades the char for a lighter, more even color.
Usually one of three culprits: a crowded pan, wet sprouts, or a cold pan (or parchment). All three trap steam. Dry them well, use a preheated, bare pan, and leave space between them. For a big batch, grab a second pan.
You can in a pinch. Store-bought glaze is already thick and sweet, so skip cooking the sauce and just drizzle a little over the hot roasted sprouts with a pat of butter and the lemon zest. You’ll miss the toasty, caramelized honey flavor that makes these honey balsamic Brussels sprouts special, though.
More Vegetable Side Dishes to Try
- Southern Style Green Beans
- Slow Cooker Glazed Carrots
- Roasted Root Vegetables
- Roasted Potatoes and Onions
- Air Fryer Asparagus
- Cheesy Broccoli Cauliflower Casserole
- Green Bean Casserole (No Mushroom Soup)
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Video
Equipment
Ingredients
- 1 ½ pounds brussels sprouts washed, trimmed, halved
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- fresh ground pepper to taste
Honey Balsamic Glaze
- ¼ cup honey try a local raw, unfiltered honey
- ⅓ cup balsamic vinegar
- ⅛ to ¾ teaspoon crushed red pepper flakes optional
- 3 tablespoons unsalted butter If using salted, reduce salt to ¼ teaspoon
- ½ teaspoon kosher salt
- fresh grated lemon zest for serving
Instructions
- Set an oven rack in the lowest position. Place a rimmed half sheet pan on it and preheat the oven to 450°F.
- Rinse, trim and halve brussels placing in large bowl. Drizzle with olive oil, tossing to coat, sprinkle with kosher salt and fresh pepper.1 ½ pounds brussels sprouts, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, fresh ground pepper
- Carefully remove the hot sheet pan from oven and place Brussels on pan, cut side down. Roast without stirring until deeply browned and fork-tender, 15 minutes for small sprouts and up to 25 for large. Make glaze while roasting.
Honey Balsamic Glaze (Glaze may be made ahead and rewarmed before tossing)
- Bring the honey to a simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and allow to cook, stirring frequently until a deep amber color. Be careful since it will burn quickly. It will take about 3-4 minutes, it will foam up and that's okay.¼ cup honey
- Remove from heat, adding red pepper flakes (if desired) and vinegar. Whisk until sauce is smooth. Return to heat, medium to medium-high, adding butter and ½ teaspoon salt, whisking constantly, about 3 to 4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.⅓ cup balsamic vinegar, ⅛ to ¾ teaspoon crushed red pepper flakes, 3 tablespoons unsalted butter, ½ teaspoon kosher salt
- Once Brussels sprouts are roasted, transfer to large bowl. Pour glaze over Brussels and toss to a combine, transfer to a platter or heat a cast iron pan or serving dish in oven then serve the sprouts on it. Top with fresh lemon zest and serve immediately.fresh grated lemon zest
Notes
- Brussels sprouts shrink during roasting, so if you’re feeding a crowd, plan on more than you think you’ll need.
- Air fryer: Preheat to 400°F. Toss the halved sprouts with the oil, salt, and pepper and cook in a single layer, working in batches if your basket is small. Cook about 15 minutes, shaking the basket halfway, until browned and crispy. Toss with the warm glaze.
- Try other vinegars in place of balsamic: red wine vinegar, white balsamic, or white wine vinegar. If you use apple cider vinegar, start with a little and add to taste.
- Dietary swaps: Naturally gluten-free and vegetarian. For dairy-free, use olive oil or vegan butter. For vegan, also swap maple syrup for the honey.
- Storage: Refrigerate leftovers up to 4 days. Reheat in the air fryer (my favorite) at 360°F for 3 to 4 minutes, until crispy, or in a 350°F oven for about 5 minutes.
- Freezing: Not ideal, since freezing changes the texture. But if it’s that or tossing them, freeze them!
Nutrition
Maureen
These have to be the best way I have ever made brussels sprouts. The flavor is out of this world. I made them 3 times this past week and also today. I never get tired of them. I had to cut the recipe into quarters but I think I got the right combination.
Thanks for a great recipe.
Awe thank you for making my day!! So appreciate your kind words Maureen!
deisy arauzo
Kathleen totally delicious! 😀
Thank you so much! So glad you enjoyed them!
Erin
We made these beauties during the Christmas break, and there were NO leftovers! That Honey Balsamic Glaze is something special, and it just elevates the already scrumptious brussels sprouts.
MICHAELA KENKEL
These were so perfect!! I loved the glaze — but the crispy edges were the best part!
jennifer stewart
I am a sucker for sprouts now that I don’t eat them boiled like my mom used to make. I have tried them with bacon but this version with the honey and balsamic is outstanding!
Haha!! Roasted are the best!
jennifer stewart
Sandra Shaffer
I was never a brussels sprouts fan until I started cooking them the way you do! These are delicious. I haven’t tried the lemon and honey combo until now. Game changer!
Deb Clark
Thank you for the step-by-step directions. These turned out perfectly and there weren’t any leftovers!!
Julie Menghini
I love brussels especially when they’re baked crispy and your glaze sounds amazing!