Hot Honey Balsamic Roasted Brussels Sprouts

Last updated on May 14th, 2023 at 12:19 pm

Hot Honey Balsamic Roasted Brussels Sprouts

Hot Honey Balsamic Roasted Brussels Sprouts

I’m continuing on my eat your veggies theme with this post about brussels sprouts. I used to call these “vile vegetable balls” when I was young, until in my 30s I went to a place in Houston and had my first crispy roasted Brussels sprouts. I was with a work group and was offered them and with abject horror I took a couple, assuming I would have to be washing these down as subtly as possible.  

Boy was I wrong!

These small, green balls (no longer vile) turn out to be healthy and can be cooked in a variety of ways. But for me, the only way is roasting.  It brings out their natural sweetness and adds a crispy texture.

To start, preheat your oven to 425 degrees Fahrenheit. While the oven is heating up, prepare the Brussels sprouts by trimming off the stems and removing any yellowed or damaged outer leaves. Rinse the sprouts under cold water and pat them dry with a paper towel.

Next, cut the Brussels sprouts in half and place them in a large bowl. Drizzle them with olive oil and sprinkle them with Tastefully Simple Nashville Hot Seasoning, salt and pepper. Toss the sprouts to ensure that they are evenly coated with the oil and seasoning.

Chopped Brussels Sprouts, washed and trimmed
Chopped Brussels Sprouts, washed and trimmed

Spread the sprouts out in a single layer on a baking sheet. Make sure that they are not too crowded, as this can cause them to steam instead of roast. 

Brussels Sprouts on sheetpan ready to go in oven

Remove from oven, place in bowl and drizzle with glaze.

Drizzling Honey Balsamic Glaze over Roasted Brussels Sprouts
Hot Honey Balsamic Roasted Brussels Sprouts

Hot Honey Balsamic Roasted Brussels Sprouts

Make an easy side dish of crispy, flavorful roasted brussels sprouts with this recipe for Hot Honey Balsamic Roasted Brussels Sprouts. Cooks up quick and will convert even the most stalwart Brussels Sprouts enemies to friends.
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Course: Side Dish
Keyword: Vegetables
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6


  • 1 pound Brussels sprouts chopped
  • 2 tbsp extra virgin olive oil
  • 1 tspTastefully Simple Nashville Hot Seasoning
  • 1/4 C Balsamic Vinegar I used TS’s
  • 2 tbsp honey
  • Salt and pepper to taste


  • Preheat oven to 425 F.
  • Chop your sprouts. If you have small ones, cut them in half, if you get a bag of the larger ones, chop them into quarters.
  • Toss in bowl with EVOO and seasonings.
  • Mix Balsamic Vinegar and Honey and set aside.
  • Roast sprouts for 20-25 minutes.
  • Scoop sprouts in bowl and drizzle balsamic vinegar and honey over top and mix up.


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