If Brussels sprouts haven’t won you over yet, this recipe might just change your mind. These honey balsamic Brussels sprouts get perfectly caramelized in a hot oven, turning crisp on the outside and tender on the inside, with just the right balance of sweet, tangy, and savory.
This is one of my favorite quick vegetable sides because it uses pantry staples, takes just a few minutes of prep, and pairs beautifully with roast chicken (or easier still, this Instant Pot frozen chicken recipe), pork, steak, or even a simple skillet dinner.
And unlike many holiday-style Brussels sprouts recipes, this one is naturally sweetened, uses clean ingredients, and doesn’t require a stovetop; everything happens right in the oven for easy cleanup.
Looking for more easy side dishes? Try my from-scratch green bean casserole, my classic cranberry sauce recipe (or my fermented cranberry sauce), these bacon-wrapped asparagus spears, crispy rutabaga fries or Instant Pot artichokes.
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Quick Look at This Recipe
- ✅ Recipe Name: Honey Balsamic Brussels Sprouts
- 🕒 Ready In: ~30 minutes
- 👪 Yield: 4 cups (4 – 1 cup servings)
- 🍽 Calories: 117 calories per serving
- 🥄 Tools: A bowl, spatula, 9×13 baking sheet and parchment paper
- 📖 Dietary Info: Vegetarian, gluten-free, refined-sugar-free.
- ⭐ Why You’ll Love It: Delicious, lower in sugar than store-bought options, an easy, dump-and-go recipe, stores well in the refrigerator or freezer and makes a great gift!
- 👩🍳 Tip: Make a double or triple batch to store in the fridge for easy meal prep and quickly reheat them in the air fryer or oven!
Why This Recipe Works
- Roasting at high heat brings out the natural sweetness of the sprouts and helps them crisp up.
- Heating the baking sheet first gives them that irresistible, caramelized cut side (my favorite part).
- Honey + balsamic create a glossy glaze without any refined sugar.
- Kid-friendly flavors – even picky eaters tend to enjoy this sweet and savory combination.
Key Ingredients
For a full list of ingredients and measurements, see the recipe card below.
- Brussels Sprouts – If you haven’t learned how to grow Brussels sprouts yet, let me be the first to encourage you to do so! At the end of the growing season, I leave them in the garden until I’m ready to harvest and cook up this recipe. In my Pacific Northwest climate, I’ve harvested them as late as January 1st.
- Oil – You’ll want some kind of neutral oil for this recipe. I tend to grab my avocado oil because it has a mild flavor and a high smoke point. Olive oil, coconut oil or even ghee would work, too.
- Honey – Keeping it refined sugar-free here, maple syrup would also work.
How to Make Honey Balsamic Brussels Sprouts
Step 1: Preheat the Oven & Pan
Preheat your oven to 400°F with the baking sheet inside. Starting with a hot pan helps the sprouts caramelize instead of steaming.
Step 2: Prep the Brussels Sprouts
Wash and thoroughly dry your sprouts. Remove any loose leaves, trim the ends, and slice each sprout in half lengthwise, cutting through the stem so they stay intact.
Step 3: Season
Add the sprouts to a large mixing bowl and drizzle in the avocado oil. Sprinkle over the garlic powder, onion powder, salt, and white pepper. Add the balsamic vinegar and honey.
Toss well until everything is evenly coated.
Step 4: Roast
Carefully remove the hot baking sheet from the oven. Give it a quick spray with avocado oil, then arrange the Brussels sprouts cut-side down.
Roast for 25–30 minutes, or until the undersides are caramelized and crisp and the centers are tender.
Step 5: Serve
Drizzle with a little extra balsamic glaze if you want a richer finish. Serve warm.
Tips for the Best Oven-Roasted Brussels Sprouts
- Dry them well. Moisture prevents browning.
- Don’t overcrowd. Give the sprouts space so they can crisp, not steam.
- Flip if you like. For extra crispiness all around, flip them during the last 5–10 minutes.
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Storage & Reheating Instructions
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to three days.
To reheat, spread evenly on a baking sheet and broil for 5 minutes, or until warmed through. You can also toss them into the air fryer and heat at 390°F for 3-5 minutes, or until warmed through.
Harvest to Table Magazine
This recipe is featured in the December 2025 edition of Harvest to Table Magazine.
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Did you make this honey balsamic Brussels sprouts recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your cookies and tag me on social media @melissaknorris so I can see!
Honey Balsamic Brussels Sprouts
Equipment
- Baking Sheet/Pan 9×13
- Parchment Paper
- Large Bowl
- Cutting Board
- Knife
Ingredients
- 1 pound Brussels sprouts about 4 cups when halved
- 1 Tablespoon avocado oil or olive oil, coconut oil, etc.
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- Tablespoon salt
- 1 Tablespoon white pepper can use black pepper
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
Instructions
- Step 1: Preheat the Oven & Pan – Preheat your oven to 400°F with the baking sheet inside. Starting with a hot pan helps the sprouts caramelize instead of steaming.
- Step 2: Prep the Brussels Sprouts – Wash and thoroughly dry your sprouts. Remove any loose leaves, trim the ends, and slice each sprout in half lengthwise, cutting through the stem so they stay intact.
- Step 3: Season – Add the sprouts to a large mixing bowl and drizzle in the avocado oil. Sprinkle over the garlic powder, onion powder, salt, and white pepper. Add the balsamic vinegar and honey. Toss well until everything is evenly coated.
- Step 4: Roast – Carefully remove the hot baking sheet from the oven. Give it a quick spray with avocado oil, then arrange the Brussels sprouts cut-side down. Roast for 25–30 minutes, or until the undersides are caramelized and crisp and the centers are tender.
- Step 5: Serve – Drizzle with a little extra balsamic glaze if you want a richer finish. Serve warm
Notes
- Dry them well. Moisture prevents browning.
- Don’t overcrowd. Give the sprouts space so they can crisp, not steam.
- Flip if you like. For extra crispiness all around, flip them during the last 5–10 minutes.
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