Crispy Balsamic Roasted Brussels Sprouts

These Balsamic Roasted Brussels Sprouts are a simple, flavorful side that comes together in under 30 minutes. The honey-balsamic glaze balances tang and sweetness for a crowd-pleasing vegetable side dish.

I’m excited to share my favorite way to roast Brussels sprouts. This version is quick, easy, and packed with flavor: caramelized edges from high-heat roasting plus a bright honey-balsamic drizzle that brings everything together. It’s a reliable weeknight side and also elegant enough for holiday meals.

Why You’ll Love this Recipe

• Fast and easy: ready in about 30 minutes from start to finish.
• Bold flavor: roasted caramelization combined with a honey-balsamic glaze creates sweet, tangy, and savory notes.
• Healthy and versatile: low in calories, high in fiber, and simple to adapt—swap in broccoli or cauliflower if you like.
• Great for entertaining: looks beautiful on the plate and pairs well with a wide range of proteins.

Ingredients You’ll Need

• 2 lb Brussels sprouts – rinse, trim the stem ends, and halve larger sprouts so pieces are similar in size.
• 1 red onion – sliced into wedges; shallots or yellow onion also work.
• 2 Tbsp olive oil – use a good-quality oil for best flavor.
• 1 tsp sea salt – or kosher salt, to taste.
• ½ tsp black pepper – freshly ground if possible.
• ½ tsp mustard seeds – optional, adds texture and a gentle mustard note.
• 2 Tbsp balsamic vinegar – the base of the glaze; choose a balanced balsamic for bright flavor.
• 1 Tbsp honey – or maple syrup for a vegan option.
• 2 tsp Dijon mustard – helps emulsify the glaze and adds depth.

How to Make Balsamic Roasted Brussels Sprouts

1. Preheat and prepare – Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easier cleanup.
2. Toss the vegetables – In a large bowl, combine the halved Brussels sprouts, sliced red onion, olive oil, salt, pepper, and mustard seeds. Toss until evenly coated, then spread the vegetables in a single layer on the prepared sheet pan.
3. Roast – Roast for 25–30 minutes, stirring once halfway through, until the sprouts are tender and the outer leaves are nicely browned and caramelized.
4. Make the glaze – While the sprouts roast, whisk together the balsamic vinegar, honey, and Dijon mustard in a small bowl until smooth.
5. Finish and serve – Drizzle the honey-balsamic glaze over the hot roasted vegetables, toss gently to coat, and transfer to a serving platter. Serve warm.

How to Serve

• As a side dish – Serve alongside roasted or grilled proteins such as chicken, pork, or salmon; it also pairs well with vegetarian mains like grain bowls and roasted tofu.
• In a salad – Warm or cooled roasted sprouts work well tossed into a mixed-green salad or a hearty grain salad.
• In a bowl – Add to bowls with cooked grains (quinoa, farro, brown rice), a protein, and a drizzle of extra vinaigrette for a complete meal.
• Holiday menus – The glaze gives these sprouts a festive flavor that complements traditional holiday sides like mashed potatoes or stuffing.

Prepping and Storage

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently in a 350°F oven or in an air fryer for a few minutes to refresh the crisp edges. If the glaze is absorbed during storage, add a small extra drizzle of balsamic or a splash of olive oil when reheating.

Ingredients at a Glance

• 2 lb Brussels sprouts, halved
• 1 red onion, sliced
• 2 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp mustard seeds (optional)
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey (or maple syrup)
• 2 tsp Dijon mustard

Instructions Summary

1. Preheat oven to 425°F and line a baking sheet.
2. Toss sprouts and onion with oil, salt, pepper, and mustard seeds; spread on the sheet.
3. Roast 25–30 minutes, stirring once, until tender and browned.
4. Whisk balsamic, honey, and Dijon; drizzle over roasted vegetables and toss to coat.
5. Serve warm.

Nutrition (approximate)

Serving size: 1/2 cup. Calories: ~100 kcal. Carbohydrates: ~15 g. Protein: ~4 g. Fat: ~4 g. Fiber: ~5 g. Sodium varies with salt added. Nutrition values are approximate and provided for reference only.

Enjoy these Balsamic Roasted Brussels Sprouts! If you try the recipe, consider leaving a rating or a short note about any variations you made—bacon, nuts, or a splash more balsamic can all be delicious additions.