Oven Roasted Brussels Sprouts

5 from 12 votes
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You’ll love this easy, crispy oven roasted Brussels sprouts recipe, with caramelized sprouts tossed in flavorful honey balsamic glaze. It’s one of my favorite holiday side dishes.

Oven roasted Brussels sprouts in a white ceramic roasting pan with a large spoon for serving.


 

Who else grew up shoving icky, boiled Brussels sprouts to the side of the plate? I was once a sprouts skeptic, too, until I had them roasted. You’ll love these cabbage-like veggies once you’ve tasted this version! With this simple recipe for crunchy, sweet-and-salty sprouts, you’ll have everyone begging for seconds.

Why You’ll Love This Recipe

  • Easy to prepare. Oven-roasted Brussels sprouts are a quick, nutritious, and tasty vegetable side dish whether you cook them on a weeknight or for a holiday dinner.
  • Crispy and caramelized. The best way to cook Brussels sprouts is a hot, fast roast in the oven. This gives the natural sugars inside the sprouts a chance to caramelize and create crispy edges.
  • Full of flavor. I coat the sprouts in olive oil and toss them in a glaze made with honey, balsamic, and a sprinkle of brown sugar. It’s next-level!
Overhead view of a serving spoonful of oven roasted Brussels sprouts.

Ingredients

  • Brussels sprouts, bottoms cut, and outer leaves removed
  • olive oil
  • garlic, minced
  • salt and fresh ground black pepper, to taste
  • honey
  • white balsamic vinegar
  • light brown sugar
  • freshly shaved parmesan cheese, for topping, optional

How to Roast Brussels Sprouts in the Oven

The first time I roasted Brussels sprouts, it was a total “aha!” moment. That ugly duckling of a vegetable can turn into a golden, crispy swan?! Yes, it’s possible! Here’s my secret to perfectly roasted Brussels sprouts.

  1. Prep the sprouts. First, while the oven preheats to 400ºF, spread your trimmed Brussels sprouts in an even layer on a baking sheet. Afterward, toss them with olive oil, garlic, salt, and pepper to coat.
  2. Roast. Roast the sprouts at 400ºF for 30 minutes, until they’re tender with a slight char on the edges.
  3. Make the glaze. While your sprouts are in the oven, whisk together honey, balsamic, and brown sugar in a saucepan on the stovetop. Bring the glaze to a simmer. After about 10 minutes, the glaze should be thickened enough. Don’t forget to stir!
  4. Toss and serve. Take your roasted Brussels sprouts out of the oven and pour over the glaze. Toss to coat, then top everything with freshly shaved parmesan and serve.
Overhead view of oven roasted Brussels sprouts in a white ceramic roasting pan.

Recipe Tips And Variations

  • Prep the Sprouts: Trim off the stems and remove discolored leaves. You can do this a day in advance and store the trimmed sprouts in the fridge.
  • Avoid Overcrowding: Spread out the Brussels sprouts in a single layer in the pan to ensure they roast instead of steam.
  • Size Matters: Cut large Brussels sprouts in half and keep smaller ones whole. If halved, place the cut side against the pan for crispier results.
  • Quick Option: Use an air fryer to make these air fryer brussel sprouts.
  • With Bacon: Add diced bacon for extra flavor.
  • Add Carrots: Combine with carrots for a holiday dish.
  • Lemon Flavor: Finish with a squeeze of lemon or mix lemon zest with olive oil.
  • Make it Spicy: Sprinkle red pepper flakes for heat.
  • Add Herbs: Fresh thyme or oregano adds aromatic flavor.

What to Serve With Brussels Sprouts

These oven-roasted Brussels sprouts tend to disappear when they hit the table. Sometimes, I roast them in the same pan with this sheet pan salmon dinner or with this air fryer salmon. Creamy lemon parmesan chicken is also perfect. Or, keep it simple with flavorful baked chicken breasts. Serve the sprouts with juicy pork chops or bacon-wrapped pork tenderloin. One pot creamy lemon pasta served with Brussels sprouts is an all-in-one meal that’s absolutely packed with flavor.

Close up view of oven roasted Brussels sprouts tossed in honey balsamic glaze.

Storage

  • Fridge. Once completely cooled, place roasted Brussels sprouts in an airtight container and refrigerate for up to 4 days. Leftover Brussels sprouts are great to serve cold over salads, or you can reheat them in the oven at 350ºF for 10-15 minutes. 
  • Freezer. Cooked Brussels sprouts tend to become soggy when they’re frozen and thawed, so I don’t recommend freezing them. In a pinch, you can store your leftovers airtight in the freezer for up to 2 months. Let them defrost overnight before reheating.

More Ways to Cook Brussels Sprouts

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5 from 12 votes

Oven Roasted Brussels Sprouts

Crispy oven roasted Brussels sprouts are the ultimate veggie side dish! This is an easy method for flavorful Brussels sprouts with perfectly caramelized edges.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients 

For the Brussels Sprouts

  • 2 pounds brussels sprouts,, bottoms cut and outer leaves removed
  • 3 tablespoons olive oil
  • 4 cloves garlic,, minced
  • salt and fresh ground pepper,, to taste

For the Honey Balsamic Glaze

  • 1 tablespoon honey
  • ¾ cup white balsamic vinegar
  • 2 tablespoons light brown sugar
  • freshly shaved parmesan cheese,, for topping (optional)
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Instructions 

  • Preheat oven to 400˚F.
  • Place the trimmed Brussels sprouts on a sheet pan.
  • In a small mixing bowl, stir together the olive oil, garlic, salt, and pepper.
  • Pour the olive oil mixture over the Brussels sprouts and mix until well combined. Roast for 30 minutes, or until tender and slightly charred.
  • In the meantime, combine the honey, vinegar, and brown sugar in a saucepan. Bring to a simmer over medium-high heat; simmer for 10 minutes or until thickened, stirring occasionally.
  • Remove from heat and let cool at least 5 minutes.
  • Pull the brussels sprouts out of the oven and transfer to a large bowl or platter.
  • Pour the prepared honey balsamic glaze over the sprouts and toss to combine.
  • Top them with freshly shaved parmesan cheese and serve.

Notes

  • Prep the Sprouts: Trim stems and remove discolored leaves. You can do this a day in advance and store the trimmed sprouts in the fridge.
  • Avoid Overcrowding: Spread Brussels sprouts in a single layer in the pan to ensure they roast instead of steam.
  • Cut Side Down: If halved, place the cut side against the pan for better crisping.
  • With Bacon: Add diced bacon for extra flavor.
  • Add Carrots: Combine with carrots and garlic butter for a holiday dish.
  • Include Protein: Try with Andouille sausage and sweet potatoes.
  • Lemon: Finish with a squeeze of lemon or mix lemon zest with olive oil.
  • Make it Spicy: Sprinkle red pepper flakes for heat.
  • These Brussels sprouts can be made 2 hours ahead.
  • To store, transfer completely cooled Brussels sprouts to an airtight container and refrigerate for up to 4 days.

Nutrition

Calories: 183kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 46mg | Potassium: 631mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1140IU | Vitamin C: 129.1mg | Calcium: 79mg | Iron: 2.4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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22 Comments

  1. Sherry says:

    Can you use balsamic glaze instead of vinegar?

  2. Cathie says:

    I used regular balsamic and Mike’s hot honey with dark brown sugar….omg my house smells amazing!

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

      1. Sherry says:

        Can you use balsamic glaze instead of vinegar?

  3. Heather says:

    I modified the recipe a little. I fried up bacon and in the bacon grease I sauteed the garlic. I then used the bacon grease in place of the olive oil. Instead of honey, I used “Mike’s Hot Honey”. I didn’t have white balsamic so used regular balsamic. Came out fantastic!

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  4. Mary Hudson says:

    These were wonderful. I started with a little less honey as I didn’t want too sweet and just added honey to taste. Good way to serve Brussels to someone who claims to not like them. Will make again. We had pork loin with these and we were all dipping the pork on the sauce!

  5. Jessica says:

    Hi! Was just wondering If I can make the glaze ahead of time? Thanks!

    1. Katerina Petrovska says:

      HI! I think that should be OK, but you might have to warm it up a little before tossing it in with the Brussel sprouts, just so it spreads nicely over everything.

    2. Steven says:

      Next time I plan to prepare the sauce while the meat is cooking. To prevent having to heat the balsamic in the microwave. Trying to keep it nice and fresh!