These Balsamic Roasted Brussels Sprouts are a flavorful, healthy side that comes together in under 30 minutes. The honey-balsamic glaze brightens the sprouts with the perfect balance of sweet and tangy.
I’m excited to share my favorite roasted Brussels sprouts recipe. It’s fast, simple, and always a crowd-pleaser. With just a few pantry staples—olive oil, mustard, honey and balsamic vinegar—you can transform trimmed, halved sprouts into a caramelized, tender side that’s equally at home on a weeknight table or a holiday spread.
Why You’ll Love this Recipe
- Healthy, vegetable-forward side dish with big flavor.
- Ready in about 30 minutes from start to finish.
- Versatile: pairs well with poultry, seafood, pork, or vegetarian mains.
- Easy to adapt—works with broccoli, cauliflower, or root vegetables too.
Ingredients You’ll Need
- 2 lb Brussels sprouts – rinse, trim the ends, and slice in half for even roasting.
- 1 red onion – peeled and sliced; white or yellow onion or shallots also work.
- 2 Tbsp olive oil – use a good quality extra virgin olive oil for flavor.
- 1 tsp sea salt and
- ½ tsp mustard seeds – optional but adds a nice texture and mild pungency.
- 2 Tbsp balsamic vinegar – the star ingredient for depth and tang.
- 1 Tbsp honey – balances the vinegar with gentle sweetness; maple syrup is a good substitute.
- 2 tsp Dijon mustard – adds a bright, savory note to the glaze.
Tip: Toss in cooked crumbled bacon or toasted walnuts/pecans after roasting for extra richness and crunch.
How to Make Balsamic Roasted Brussels Sprouts
- Preheat and prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easier cleanup.
- Toss the vegetables: In a large bowl, combine halved Brussels sprouts, sliced red onion, olive oil, sea salt, black pepper, and mustard seeds. Mix until everything is evenly coated.
- Roast: Spread the veggies in a single layer on the prepared baking sheet. Roast 25–30 minutes, stirring once halfway through, until the sprouts are tender and lightly browned and the onion is caramelized.
- Make the glaze: While the vegetables roast, whisk together balsamic vinegar, honey, and Dijon mustard in a small bowl until smooth.
- Finish and serve: Drizzle the honey-balsamic glaze over the hot roasted vegetables, toss gently to coat, transfer to a serving platter, and enjoy immediately.
How to Serve
- As a side: Serve with roasted or grilled proteins—chicken, salmon, pork chops, or a meatless main.
- In a salad: Toss warm roasted sprouts into leafy salads or grain bowls for texture and flavor.
- In bowls: Add to grain bowls or grain salads with quinoa, farro, or brown rice plus a protein and extra veggies.
- Holiday menus: This glaze-forward side makes a welcome addition to Thanksgiving or Christmas spreads.
Prepping and Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in a preheated oven or air fryer at 350°F (175°C) for a few minutes until warmed through to preserve crisp edges. For best texture, avoid microwaving as it can make the sprouts soggier.
Variations & Tips
- For a nuttier finish, sprinkle toasted pecans or walnuts just before serving.
- Add a splash of orange juice or zest to the glaze for citrus brightness.
- Substitute maple syrup for honey to make the recipe vegan-friendly.
- If you prefer more char, roast at a higher temperature for the last 5 minutes while keeping a close eye to avoid burning.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: About 6–8 side dish servings
Nutrition (Approximate per 1/2 cup)
- Calories: 100 kcal
- Carbohydrates: 15 g
- Protein: 4 g
- Fat: 4 g
- Fiber: 4–5 g
- Sugar: ~6 g
Nutrition is an estimate and should be used as a guideline.
Enjoy these Balsamic Roasted Brussels Sprouts—if you try them, save the recipe and share your photo on social media with your favorite hashtag!