Why You’ll Love Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
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The high oven temperature helps the sprouts get golden‑brown and slightly crisp on the edges, adding a satisfying texture.
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A splash of balsamic vinegar brings brightness and a hint of tang that lifts the dish.
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A drizzle of honey rounds out the flavors with a touch of sweetness, balancing the natural bitterness of the sprouts.
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It’s quick—ready in about 30 minutes—so you can serve it on a weeknight with ease.
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It’s versatile and works with many mains, from roasted meats to vegetarian mains.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Brussels sprouts, halved (remove stems and any ragged outer leaves)
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Extra‑virgin olive oil
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Kosher salt
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Freshly ground black pepper
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Balsamic vinegar
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Honey
Directions
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Preheat your oven to 425 °F (about 220 °C) and position a rack in the middle of the oven. Line a heavy‑duty baking sheet with aluminum foil.
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Toss the halved Brussels sprouts with 2 tablespoons of olive oil, the salt, and the pepper. Arrange them directly on the prepared baking sheet in a single layer.
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Roast in the oven, stirring once halfway through, until they are tender and golden‑brown—about 20 minutes. If you have very large sprouts, cut them into quarters so that all pieces cook evenly.
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After roasting, immediately drizzle the remaining tablespoon of oil, the balsamic vinegar, and the honey over the hot sprouts. Toss to coat evenly. Taste and adjust seasoning if needed, then serve.
Servings and timing
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Makes about 6 servings.
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Total time: approximately 30 minutes (including preparation and roasting).
Variations
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Add chopped toasted walnuts or pecans for crunch and a nutty flavor.
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Sprinkle in some grated Parmesan or crumbled feta just before serving for a cheesy twist.
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Mix in dried cranberries or pomegranate arils after roasting to introduce a sweet‑tart burst.
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For a smoky kick, toss in a pinch of smoked paprika or a drizzle of chipotle‑infused oil.
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Replace honey with maple syrup for a vegan‑friendly version (use a plant‑based honey substitute).
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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To reheat, spread the sprouts on a baking sheet and warm in a 400 °F (200 °C) oven for about 5–7 minutes to restore crispiness. You can also reheat in a skillet over medium heat with a splash of olive oil.
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Note: The honey‑balsamic coating will slightly thicken when chilled; consider tossing with a tiny extra drizzle of olive oil or vinegar before serving again to refresh.
FAQs
What size Brussels sprouts should I use?
Choose firm, bright‑green sprouts with tightly packed leaves. The guide suggests picking larger ones because they brown better; smaller ones are tender‑but cook too quickly to develop optimal browning.
Can I use a lower oven temperature?
While you can, roasting at 425 °F gives better caramelization and crisp edges. Lowering the temperature may result in softer, less browned sprouts.
Do I need to line the baking sheet with foil?
It’s recommended to line with heavy‑duty foil for easier clean‑up. If you skip foil, ensure your baking sheet is non‑stick or well‑oiled.
Can I skip the balsamic vinegar or honey?
Yes—but the balsamic adds a tangy lift and the honey adds balance. Without them, the sprouts will still taste good roasted with oil, salt and pepper, but will lack that extra dimension of flavor.
How do I avoid undercooked or uneven sprouts?
Cut sprouts into similar sizes (halves or quarters) to ensure even roasting. Large pieces cook slower and may remain underdone.
Can I prepare them ahead of time?
You can trim and halve the sprouts ahead of time, storing them in the fridge for up to a day. But toss with oil and roast just before serving for best texture.
Are these gluten‑free?
Yes. All the basic ingredients (sprouts, oil, vinegar, honey) are naturally gluten‑free. Always check labels if using packaged substitutions or condiments.
Can I make these ahead and reheat?
Yes. See the Storage/Reheating section above. For best texture, reheat in the oven rather than the microwave.
What can I serve them with?
They pair well with roasted chicken, grilled fish, pork tenderloin, or even as part of a vegetarian plate alongside grains and greens.
Can I add other vegetables to roast with them?
Yes—but keep in mind different vegetables have different cooking times. If you add something like chopped carrots or sweet potatoes, cut them smaller and perhaps add them slightly earlier or separately so everything finishes together.
Conclusion
This recipe takes simple Brussels sprouts and elevates them with a balance of crisp roasting, tangy balsamic, and sweet honey. It’s easy to prepare, ready in about 30 minutes, and versatile enough to pair with many mains. With a few smart tweaks—nuts, cheese, or sweet‑tart additions—you can make it your own. Whether for a weeknight dinner or a side at a special meal, it’s a reliable, flavorful dish that turns a humble vegetable into something special.
