Go Back
–+ servings
Honey Balsamic Brussel Sprouts on a white plate.
Print Recipe
No ratings yet

Honey Balsamic Brussels Sprouts

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts Recipe, Honey Balsamic Brussels Sprouts, Oven Roasted Brussels Sprouts, Roasted Brussels Sprouts
Servings: 4 servings
Calories: 117kcal
Author: Melissa Norris
Cost: varies

Equipment

  • Baking Sheet/Pan 9x13
  • 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

Tips for the best 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.

Nutrition

Serving: 1cup | Calories: 117kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 32mg | Potassium: 491mg | Fiber: 5g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 62mg | Iron: 2mg
QR Code linking back to recipe