Honey Balsamic Roasted Brussels Sprouts
Honey Balsamic Roasted Brussels Sprouts is a easy American recipe that serves 4. 280 calories per serving. Recipe by Kevin Is Cooking on YouTube.
Prep: 12 min | Cook: 27 min | Total: 50 min
Cost: $5.28 total, $1.32 per serving
Ingredients
- 1.5 pound Brussels Sprouts (trimmed, outer leaves removed, bottoms cut, halved lengthwise)
- 2 tablespoon Olive Oil (extra virgin preferred)
- 1 teaspoon Salt (kosher or sea salt)
- ½ teaspoon Black Pepper (freshly ground)
- 2 tablespoon Balsamic Vinegar (good quality)
- 2 tablespoon Honey (raw or light honey)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it fully preheat while you prepare the sprouts.
Time: PT5M
Temperature: 425°F
Trim and Halve Sprouts
Place the Brussels sprouts on a cutting board, remove any outer wilted leaves, cut off the tough stem ends, then slice each sprout lengthwise through the middle.
Time: PT7M
Season with Oil, Salt, and Pepper
Transfer the halved sprouts to a mixing bowl, drizzle with 2 Tbsp olive oil, sprinkle 1 tsp salt and ½ tsp black pepper, then toss until evenly coated.
Time: PT2M
Arrange on Baking Sheet
Line a baking sheet with foil, spread the sprouts in a single layer cut‑side down for maximum browning.
Time: PT2M
Roast Sprouts
Place the sheet in the preheated oven and roast for 20‑25 minutes, stirring once halfway through, until the edges are deep golden‑brown and crisp.
Time: PT25M
Temperature: 425°F
Add Honey‑Balsamic Glaze
While the sprouts are still hot, drizzle 2 Tbsp balsamic vinegar and 2 Tbsp honey over them, then toss gently to coat.
Time: PT2M
Serve
Transfer the glazed sprouts to a serving dish and enjoy immediately, or keep warm for up to 10 minutes.
Time: PT1M
Nutrition Facts
- Calories
- 280
- Protein
- 3 g
- Carbohydrates
- 46 g
- Fat
- 7 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Honey
Ingredient Substitutions
- Instead of Brussels Sprouts: Broccoli florets, Cauliflower florets
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of Balsamic Vinegar: Red wine vinegar with a pinch of sugar
- Instead of Honey: Maple syrup (for vegans)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Baking Sheet
- Aluminum Foil
- Tongs
Critical Steps — Do Not Skip
- Trimming and halving the Brussels sprouts evenly.
- Roasting at a high temperature without overcrowding.
- Tossing the hot sprouts with the honey‑balsamic glaze after roasting.
Chef Tips from the Video
- Cut the sprouts lengthwise so the cut side caramelizes for extra flavor.
- For a deeper flavor, add a pinch of smoked paprika to the oil before roasting.
- Use a mix of red and green Brussels sprouts for visual contrast.
Troubleshooting
Sprouts are soggy after roasting.
Make sure the baking sheet isn’t crowded; use a higher oven temperature or extend roasting time by 5 minutes.
Glaze is too watery.
Add the glaze while the sprouts are still hot and toss quickly; the residual heat will thicken it. If needed, simmer the glaze briefly before tossing.
Storage
Refrigerator: Store in an airtight container for 3‑4 days; reheat in a hot oven to restore crispness.
Freezer: Not recommended; texture degrades.
Room temperature: Best served immediately; can sit out up to 1 hour but will lose crispness.
Make-Ahead Tips
- Roast the sprouts a day ahead, store refrigerated, and re‑heat at 400°F for 5‑7 minutes before adding the glaze.
- The honey‑balsamic glaze can be prepared in advance and kept in a small jar.
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts in American comfort food cuisine?
Roasted Brussels sprouts have become a staple side in modern American home cooking, especially during fall and winter gatherings. Their popularity grew as chefs highlighted their natural sweetness and crisp texture, turning a once‑maligned vegetable into a crowd‑pleasing dish.
What are the traditional regional variations of Brussels sprouts dishes in European cuisine?
In Belgium and the Netherlands, Brussels sprouts are often boiled and served with bacon or mustard. In Italy, they may be sautéed with garlic and pancetta, while in the UK they’re commonly roasted with chestnuts. Each region adds its own flavor profile, but roasting with a sweet glaze is a distinctly American twist.
How is Honey Balsamic Roasted Brussels Sprouts traditionally served in American households?
In the United States, this dish is typically presented as a warm side alongside roasted meats, holiday meals, or vegetarian mains. It’s often garnished with a sprinkle of flaky sea salt or toasted nuts for added texture.
What occasions or celebrations is Honey Balsamic Roasted Brussels Sprouts traditionally associated with in American culture?
The sweet‑tangy glaze makes the sprouts a popular side for Thanksgiving, Christmas, and New Year’s dinner tables, as well as casual weekend gatherings and pot‑lucks.
What other American side dishes pair well with Honey Balsamic Roasted Brussels Sprouts?
They complement mashed potatoes, roasted turkey, glazed ham, or a hearty grain salad. The bright acidity balances richer proteins and starchy sides.
What makes Honey Balsamic Roasted Brussels Sprouts special in American comfort food cuisine?
The combination of high‑heat roasting for caramelized crispness and a quick honey‑balsamic glaze creates a perfect balance of sweet, tangy, and savory flavors that elevate a simple vegetable into a standout side.
What are the most common mistakes to avoid when making Honey Balsamic Roasted Brussels Sprouts?
Common errors include overcrowding the pan, which steams the sprouts instead of roasting them, and adding the glaze before the sprouts are fully crisp, which makes them soggy. Always roast first, then drizzle the glaze.
Why does this recipe toss the Brussels sprouts with honey and balsamic after roasting instead of before?
Adding the glaze after roasting prevents the liquid from steaming the sprouts, preserving their crisp edges while still allowing the sweet‑tangy flavor to coat the hot vegetables.
Can I make Honey Balsamic Roasted Brussels Sprouts ahead of time and how should I store them?
Yes, roast the sprouts up to a day ahead, store them in an airtight container in the refrigerator, and re‑heat in a hot oven before adding the glaze. The glaze can be prepared in advance and kept at room temperature for several hours.
What texture and appearance should I look for when the Brussels sprouts are done roasting?
The outer leaves should be deep golden‑brown and slightly crisp, while the interior remains tender. The cut side should show caramelized edges, and the whole batch should have a glossy sheen after the glaze is added.
How do I know when the Honey Balsamic Roasted Brussels Sprouts are done cooking?
When the stems are fork‑tender and the outer leaves are caramelized and crisp, usually after 20‑25 minutes at 425°F, they’re ready. A quick taste test should reveal a sweet‑tangy flavor without any raw bitterness.
What does the YouTube channel Kevin Is Cooking specialize in?
The YouTube channel Kevin Is Cooking focuses on simple, international‑inspired comfort food recipes that can be made with everyday pantry ingredients, often highlighting quick techniques and flavor‑boosting tips.
How does the YouTube channel Kevin Is Cooking's approach to American side dishes differ from other cooking channels?
Kevin Is Cooking emphasizes minimal ingredient lists and high‑impact flavor tricks—like adding a honey‑balsamic glaze after roasting—to make classic American sides feel fresh and exciting, whereas many channels rely on more complex sauces or multiple cooking steps.
Last updated: August 30, 2026
