This balsamic-roasted brussels sprouts recipe is designed to deliver deeply caramelized, tender, flavorful sprouts—and it couldn’t be easier to throw together. It all comes down to a few smart moves and a simple sweet-and-savory sauce that transforms into a delicious balsamic glaze once oven roasted.

Avoid washing your sprouts to prevent waterlogging and sogginess, and to maximize their crispy potential. Instead, discard any blemished outer leaves before halving (or quartering, if those tiny cabbages are large). Using a preheated sheet pan speeds up roasting and cuts down the overall cooking time, resulting in brussels sprouts that are nicely golden brown and not mushy. Just make sure you add them (carefully!) to the hot baking sheet, arranging them flat side down and in a single layer so they don’t crowd and steam up instead. Balsamic vinegars vary widely in acidity and sweetness depending on the brand and quality, so start by adding 1 Tbsp. honey (or maple syrup to keep it vegan) and taste before adding more.

Serve this easy side dish along with other veggies, like roasted sweet potatoes and green beans for any casual weeknight. If you’re looking for other ways to eat your sprouts, try these just-as-easy recipes for air fryer or roasted brussels sprouts, which you can gussy up with toppings of your choice. (How does grated Parmesan or crumbled feta sound?) For something a bit more out of the box, try these brussels sprouts tacos or this raw, shaved brussels sprout salad.

Ingredients

4–6 servings

¼ cup extra-virgin olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. (or more) honey

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

3 large garlic cloves, finely grated

Freshly cracked black pepper

2lb. brussels sprouts, trimmed, halved, quartered if large

Flaky sea salt

Preparation

Step 1

Preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves; toss to coat.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.