Roasted Brussels Sprouts with honey balsamic glaze are an easy, flavorful side dish. Get restaurant-quality crispy skins with these simple tips, perfect for holidays or any meal!
We’ve been serving Brussels sprouts at our family table for years, and this honey balsamic glaze is a favorite. Over time, I’ve mastered the art of getting those crispy skins you find at your favorite restaurant. And guess what? It’s easier than you think! With a few simple tricks, you’ll be roasting Brussels sprouts that are crispy, caramelized, and full of flavor. Whether you’re serving them for a holiday or a weeknight dinner, this recipe will convert even the biggest sprout haters into fans.
As a home cook with years of experience working with all sorts of vegetables, I can tell you that roasting Brussels sprouts is the game-changer you’ve been looking for. From personal experience and countless trials, I’ve learned the small tweaks that make a big difference in taste and texture, and I’m sharing them with you.
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.
Roasted Brussels Sprouts Recipe ingredients
- Brussels sprouts, washed, trimmed, halved
- Extra virgin olive oil
- kosher salt & fresh ground pepper
- fresh ground pepper
- Honey, try a local raw honey
- Balsamic vinegar
- Crushed red pepper flakes
- Unsalted butter | If using salted butter, reduce salt slightly
- Lemon zest
How to make Honey Balsamic Brussels Sprouts
- Place oven rack on lowest rack in oven, preheat oven to 450° F.
- Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.
- Rinse, trim and halve brussels placing in large bowl.
- Drizzle with olive oil, tossing to coat, sprinkle with sea salt and fresh pepper.
- Carefully remove hot pan from oven and place brussels on pan, cut side down. Meanwhile make Honey Balsamic Glaze.
- Roast until deeply browned, for smaller brussels about 15 minutes, for larger brussels as long as 20-25 minutes, until some are charred and fork tender.
How to cut brussels sprouts
- What does it mean to “trim” brussels sprouts?
- Remove a slice of the woody end and any yellow or brown leaves.
- Once trimmed, halve the Brussels sprouts from top to bottom, leaving the stem in place helps hold the leaves together. Toss into a bowl.
Making the Warm Honey Balsamic Glaze
Bring honey to simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and cook, stirring frequently until a deep amber color, careful it will burn quickly. It will take about 3-4 minutes, it will foam up, that’s okay.
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 3-4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.
Once brussels 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 along with brussels.
Top with fresh lemon zest and serve immediately.
Try other vinegars in place of balsamic, red wine vinegar, white balsamic or white wine vinegar, if you try using apple cider vinegar start with a little bit at first.
Can you Reheat Brussels Sprouts?
The short answer, yes, you can reheat brussels sprouts, but they are best freshly roasted. If you need to make ahead of time, undercook slightly by a few minutes, then place back on hot sheet pan in 450° F oven for a couple of minutes.
If already glazed, place on sheet pan in a 350° F oven for 3-5 minutes until warmed through.
How to Serve Glazed Brussels Sprouts
Honey roasted Brussels sprouts are versatile and can complement nearly any meal. Here are some ideas to make them a delicious addition to your table:
- As a Side Dish: Pair them with roasted chicken, turkey, or beef. The sweet and tangy honey glaze adds a vibrant flavor that enhances savory main dishes.
- In a Grain Bowl: Toss them with quinoa, farro, or wild rice, adding nuts, seeds, or dried cranberries for a hearty, well-rounded dish.
- Sprinkle with Toppings: Add crumbled goat cheese, feta, or shaved Parmesan for a creamy element. For extra texture, sprinkle with toasted pecans, almonds, or crispy bacon.
- Serve as an Appetizer: Arrange on a platter with toothpicks for a crowd-pleasing snack or starter that’s as beautiful as it is tasty.
- Holiday Dinner Star: Make them a highlight of your Thanksgiving or Christmas menu. Their rich honey glaze and caramelized edges pair beautifully with classic holiday flavors.
Storing Roasted Brussels Sprouts
To Prep Ahead
Save time by prepping your Brussels sprouts in advance! Simply trim and halve the sprouts up to 1 day ahead and 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 3-4 days. They’re just as delicious the next day with the right reheating method!
To Reheat
The best way to reheat roasted Brussels sprouts is in the oven. Spread them on a lightly oiled baking sheet and warm them at 350°F for about 5 minutes until heated through. For crispier results, try reheating them in an air fryer. If you’re in a rush, you can microwave them on a plate for 30 seconds to 1 minute, but the texture will be softer than with oven reheating.
To Freeze
Freezing roasted Brussels sprouts isn’t ideal because they can become soggy, but if you need to freeze them, let them cool completely first. Spread the sprouts in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. Reheat frozen Brussels sprouts in the oven or on the stovetop to help revive their texture.
For more great veggie dishes see below the recipe card!
Try roasted brussels sprouts with these flavor packed main dishes!
- Instant Pot Whole Roasted Chicken
- Braised Red Wine Short Ribs
- Cola and Bourbon Glazed Ham
- Instant Pot Turkey Breast + Gravy
- Easy Air Fryer Halibut Recipe with Lemon Butter Sauce
- How to Cook Glazed Spiral Ham Without Drying it Out {Honeybaked Ham}
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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
- ¼ cup honey try a local raw honey
- ⅓ cup balsamic vinegar
- ⅛ – ¾ teaspoon crushed red pepper flakes
- 3 tablespoons unsalted butter
- fresh grated lemon zest
Instructions
- Crispy Roasted Brussels SproutsPlace oven rack on lowest rack in oven, preheat oven to 450° F. Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.
- Rinse, trim and halve brussels placing in large bowl. Drizzle with olive oil, tossing to coat, sprinkle with sea salt and fresh pepper. Make glaze while roasting.
- Carefully remove hot pan from oven and place brussels on pan, cut side down. Roast until deeply browned, for smaller brussels about 15 minutes, for larger brussels as long as 20-25 minutes, until some are charred and fork tender.
- Warm Honey Balsamic GlazeBring honey to simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and cook, stirring frequently until a deep amber color, careful it will burn quickly. It will take about 3-4 minutes, it will foam up, that’s okay.
- 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 3-4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.
- Once brussels 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 along with brussels.Top with fresh lemon zest and serve immediately.
Notes
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!