Sweet and Savory Roasted Brussels Sprouts with Balsamic and Honey glaze along with minced garlic makes for a addictive vegetable side dish recipe.
Crispy and Golden Brown on the outside and juicy and tender on the inside, with nutty bites of roasted Garlic is the best Side Dish recipe with a slice or Baked Ham, Roasted Chicken, Roasted Duck or Salmon.
These Sheet Pan Roasted Brussels Sprouts are one of my favorite Vegetable side dishes recipes ever!
The Honey and Balsamic Glaze gives these Brussels Sprouts a slightly caramelized taste which is savory and sweet. Its just like my Crispy Roasted Cabbage Steaks
- STEP 1: PREHEAT THE OVEN
- STEP 2: TOSS WITH SEASONINGS
- How to choose the Best Brussels Sprouts?
- Should Brussels Sprouts be cut before Roasting?
- How to make AIR FRYER ROASTED BRUSSELS SPROUTS
- Roasted Brussels Sprouts - More Flavor Variants
- More Easy Side Dish Recipes
- Roasted Brussels Sprouts with Balsamic & Honey
- Brussels Sprouts (halved and stems removed)
- Balsamic Vinegar
- Kosher Salt
- Ground Black Pepper
- Extra Virgin Olive Oil
See recipe card for quantities.
STEP 1: PREHEAT THE OVEN
- Preheat your oven to 425°F and set the oven rack in the middle position.
- Line a sheet pan (9x13 inches) with parchment paper.
STEP 2: TOSS WITH SEASONINGS
- Chop the Brussels Sprouts. First, remove the nubby ends and any dry or yellow leaves on the outside, and then slice each Brussels Sprouts into half starting from the base to the top.
- Throw them in the sheet pan
- Add all other ingredients right in the sheet pan - Honey, Balsamic Vinegar, Salt, Pepper and Olive Oil.
- Toss to combine everything using a spatula.
- Roast for 20 minutes. Stir about halfway.
If you have remaining Olive Oil or Honey or Balsamic Vinegar, then drizzle that over the roasted Brussels Sprouts.
Hint: If you have Brussels Sprouts which are large in size, cut them in quarters. Small sized Brussels Sprouts gets evenly cooked.
How to choose the Best Brussels Sprouts?
Brussels Sprouts are in season all year long these days in most grocery stores. However, they are in peak season in March and April.
The cooler weather makes the best Brussels Sprouts produce.
The ones you will find around this time of the year shall be juicy, bright green and fresh.
- Even Sized - instead choosing a variety of sizes of Brussels Sprouts, try choosing them of similar size, so that they get cooked evenly at same time and temp.
- Firm & Bright Green Colored - use Bright Green Colored Brussels Sprouts which are firm upon pressing. That's your indication that its fresh.
- Store in the refrigerator - I would always prefer to store these in the refrigerator, in the vegetable shelf. Also you can store in an airtight bag. These stays fresh in the refrigerator for up to 7 days.
Should Brussels Sprouts be cut before Roasting?
Yes. Absolutely! You need to cut the nubby ends from the Brussels Sprouts, then cut them in half, starting from the flat base to the top.
Removing the nubby ends is essential as that part is non edible. Even if you end up cooking it, it will get chewy and rubbery.
Also, halving the Brussels Sprouts before cooking them, gets the base perfectly roasted and caramelized, which is exactly what we love about these Roasted Brussels Sprouts
How to make AIR FRYER ROASTED BRUSSELS SPROUTS
- Toss chopped Brussels Sprouts with Olive Oil, Honey, Balsamic Vinegar and Salt.
- Throw them in the air fryer and Roast @400F for 15 minutes.
- After 15 minutes, throw in the minced garlic, toss and roast for 5 more minutes.
Roasted Brussels Sprouts - More Flavor Variants
- Garlic Butter - Use minced garlic and Butter to toss the Brussels Spouts before roasting in sheet pan.
- Lemon Butter - Use Lemon Juice, Lemon Zest along with Butter and Garlic Powder to season the Brussels Sprouts and then roast them in the oven.
- Garlic Parmesan - Toss chopped Brussels Sprouts with Garlic Powder and shredded Parmesan Cheese. Then air fry them or roast them in the oven in a sheet pan.
- Honey Garlic - I love honey roasted Brussels Sprouts. The sweetness really makes Brussels Sprouts taste so good. You can toss Chopped Brussels Sprouts with Honey and minced garlic along with some Olive Oil. Then Roast them in the oven or Air Fryer. You'll love these sticky Honey Roasted Brussels Sprouts with caramelized bits of garlic sticking out.
More Easy Side Dish Recipes
- Prosciutto Wrapped Asparagus
- Roasted Asparagus with Lemon Butter
- Bacon Wrapped Asparagus
- Cauliflower au Gratin
- Instant Pot Mac and Cheese
Roasted Brussels Sprouts with Balsamic & Honey
- 1½ lbs Brussels Sprouts
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Honey
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1½ tablespoon Extra Virgin Olive Oil
- Preheat the oven to 425°F and position the oven rack in the middle position. Line a 9x13" sheet pan with parchment paper.
- Chop the Brussels Sprouts. Begin by chopping off the nubby end and remove any dry or yellow leaves on the outside. Now, slice each Brussels Sprouts into half, starting from the base all the way to the top.
- Throw them in the sheet pan. Directly add Balsamic Vinegar, Honey, Olive oil, Salt and Pepper to the sheet pan. Toss to combine everything using a spatula. Roast for 20 minutes. Stir about halfway through.
- Serve hot