Roasted Brussels Sprouts

This simple recipe for roasted Brussels sprouts is a healthy and delicious side for any meal. Local honey is the secret ingredient that will make these Brussels sprouts stand out! Purchase honey from Powers Beekeepers, Blue Tara, Burg’s Bees, or Country Girls, and pick up Brussels sprouts from Monica’s, available at our Tuesday Uptown, Thursday Mid-City, or Saturday Downtown locations.


  • 1 1/2 lbs fresh brussels sprouts
  • 3 tbsp olive oil separated
  • 3/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp honey


Preheat oven to 425°F.

Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.

In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.

Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes.

Place brussels sprouts back in a bowl. Add remaining tablespoon olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.


If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.