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Get It NowImagine crispy roasted brussels sprouts with a game-changing upgrade… this balsamic brussels sprouts recipe is my take on a classic to the next level! Adding balsamic vinegar before cooking and a drizzle of balsamic glaze at the end adds the perfect blend of sweetness and tang to this healthy side dish. And as always with brussels sprouts, the crispy edges are my favorite part!
Why You’ll Love My Balsamic Brussels Sprouts
- Crispy outside, tender inside – A must for brussels sprouts if you ask me! It’s the only way I make them.
- Sweet and tangy flavors – The balsamic glaze pairs so well with naturally nutty brussels sprouts.
- 5 ingredients – Whip up this easy side dish with just 5 simple ingredients (plus salt and pepper). I pretty much always have these in my kitchen, and you probably do, too!
- Quick prep – This dish doesn’t waste any time! Just cut the sprouts, toss everything in a bowl, spread on a baking sheet, and roast.
- Versatile – These make a festive side for Thanksgiving or Christmas (sometimes I toss some pomegranate seeds on top for a pop of color), but they are also quick and easy enough for busy weeknights.
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasted brussels sprouts with balsamic, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Brussels Sprouts – Choose sprouts that are firm, bright green, and about 1 to 1.5 inches in diameter. I prefer smaller sprouts, because they are sweeter and less bitter. Remove any wilted outer leaves, and cut them in half. Quarter any larger ones to help them cook and caramelize more evenly.
- Extra Virgin Olive Oil – I like extra virgin olive oil in this balsamic roasted brussels sprouts recipe, but regular olive oil or avocado oil both work fine.
- Balsamic Vinegar – Infuses the sprouts with a deep, tangy flavor as they roast. This is the heart of the flavor in this dish!
- Seasonings – Garlic powder, sea salt, and black pepper.
- Balsamic Glaze – You can use store-bought, but I prefer to make homemade balsamic glaze to avoid added sugar. If you want the glaze sweeter, I like to naturally sweeten it with Besti (or see variations below).
How To Make Balsamic Brussels Sprouts
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. In a large bowl, toss the halved sprouts with the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Assemble. Arrange the brussels sprouts in a single layer on a rimmed baking sheet.
TIP: Make sure each sprout is touching the pan.
Avoid crowding them, as they need enough air flow to get crispy and cook evenly.
- Bake. Roast balsamic brussels sprouts, tossing halfway through, until they are tender, crispy, and golden brown.
- Drizzle. Top the roasted brussels sprouts with balsamic glaze. Use how much you like to your taste.
Recipe Variations
Brussels sprouts are one of my favorite side dishes, and there are so many ways to make them! Here are a few other ways I’ve tried to customize this balsamic brussels sprouts recipe:
- Honey – Instead of adding the olive oil and balsamic vinegar directly over the sprouts, whisk the oil and vinegar in a small bowl first and add a tablespoon of regular or natural sugar free honey. Then, pour the mixture over the sprouts, add the seasonings, and proceed with the recipe.
- Bacon – Make balsamic brussels sprouts with bacon by adding 8 slices of bacon cut into pieces before roasting. It’s similar to my roasted brussels sprouts and bacon recipe, but you’ll still use the same seasonings and balsamic glaze from this recipe. You could also wrap each sprout in bacon with the same seasonings and glaze.
- Spicy – Mix in 1/2 teaspoon of red pepper flakes with the seasonings before roasting.
- Parmesan – Sprinkle shredded or grated Parmesan cheese over the Brussels sprouts during the last few minutes of roasting for a cheesy, savory finish.
Storage Instructions
- Store: Place balsamic glazed brussels sprouts in an airtight container and refrigerate for up to 3-4 days.
- Meal prep: Cut the sprouts in half and make the balsamic reduction. Store separately in the fridge until ready to roast.
- Reheat: The best way to reheat this balsamic brussels sprouts recipe is to spread them on a baking sheet and warm in a preheated oven at 350 degrees F for about 5-10 minutes. The microwave works okay when I’m busy around lunchtime, but they don’t come out crispy. Either way, I recommend topping them with extra glaze at the end.
- Freeze: You can freeze them for up to 3 months. However, they will be mushier after thawing and reheating.
Leftover idea!
I usually make a larger batch of balsamic glaze when I make this recipe, so that I can repurpose it. If you have extra, use it for Caprese skewers or balsamic chicken.
Serving Suggestions
Roasted balsamic brussels sprouts just need a simple protein for a complete meal! Try any of my healthy dinner recipes, or choose one of my favorites:
- Chicken – I like to make air fried boneless chicken thighs (pictured above), a juicy chicken breast in the air fryer, or my cast iron chicken thighs while the balsamic brussels are roasting in the oven.
- Seafood – When I want to impress or just have a special meal, I pair them with some lobster tail, quick sauteed shrimp, or buttery seared scallops.
- Fish – Pan seared salmon and creamy Tuscan salmon pair well with balsamic, offering a rich contrast to the tangy and slightly sweet flavors of the dish.
- Steak – Make a classic surf and turf meal, or just pair these sprouts with simple air fryer sirloin steak or even steak tips.
More Roasted Veggie Recipes
I love roasted vegetables, and balsamic glaze goes with so many of them! Try it with these favorites:
My Favorite Baking Sheet For This Recipe
If you use a good baking sheet like the one I use, you can skip lining it with foil! This one is completely nonstick and so easy to clean.
Balsamic Brussels Sprouts
This balsamic brussels sprouts recipe combines crispy sprouts with irresistible balsamic glaze! It's an easy, sweet upgrade to a classic side.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a small to medium baking sheet with foil, or you can skip this if using a good non-stick pan like the one I used.
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In a large bowl, toss the brussels sprouts with olive oil, balsamic vinegar, garlic powder, salt, and pepper.
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Arrange the brussels sprouts in a single layer on the pan(s), making sure each sprout is touching the pan.
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Roast balsamic brussels sprouts for 25-35 minutes (depending on the size of your sprouts), tossing halfway through, until tender and browned to your liking.
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Drizzle the brussels sprouts with balsamic glaze.
Did You Like It?
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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9 Comments
Natasha
0This balsamic brussels sprouts recipe is sooo good! It was crispy outside and tender inside, so perfect!
Sha
0This is indeed irresistibly good! I can’t get enough of it!
Mel
0These were SO amazing! And so simple to put together!
Alicia
0The homemade balsamic glaze is so much better than store-bought. Definitely worth the extra effort! Would apple cider vinegar still work? Just curious, if ever I run out of balsamic.
Wholesome Yum D
0Hi Alicia, I don’t think ACV would provide the same flavor profile as balsamic.
Hannah
0Your tip about making sure each sprout is touching the pan really made a difference. It was perfectly crispy. I added some red pepper flakes for a spicy flavor and I loved it. These Brussels sprouts are now a staple in my house!
Brenda
0We love Brussels sprouts but have never tried them with balsamic! Boy have we been missing they were so good!
Ashley
0These Balsamic Brussels Sprouts turned out just the way I like them, crispy on the outside and tender on the inside. I added a sprinkle of parmesan cheese and it was the perfect finishing touch. Absolutely delicious!
Alice
0I made this for my family and they loved it! The crispiness of the Brussels sprouts when you take a bite and the tenderness of the inside is definitely a win!