Let’s add a little sparkle to our side dish routine! Crispy oven-roasted Balsamic Brussels Sprouts are a revamp of my favorite roasted green veggie.
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Why You’ll Love This Roasted Balsamic Brussels Sprouts Recipe
- A New Go-To Side. Whether grilled, sautéed, roasted, or made in a crockpot (ahem, Crockpot Brussels Sprouts), simple Brussels sprouts recipes are a way of life in our house. With their warm, crispy, caramelized outsides and tender insides, these balsamic Brussels sprouts are a pleasing addition that will elevate any meal. (As are these Roasted Brussels Sprouts with Garlic.)
- Brussels Sprouts for Brussels Sprout Haters. Even those who profess not to be fans of Brussels sprouts will change their tune once they’ve tried this easy roasted balsamic Brussels sprouts recipe. (These Brussels Sprouts Chips are another sure way to convert nonbelievers.)
- Deliciously Contrasting Textures and Flavors. The sweet and tangy balsamic vinegar + maple syrup coating caramelizes these roasted Brussels sprouts to candied perfection in the oven. (It’s the same science behind these Baked Acorn Squash Slices.)
- Easy for a Weeknight or a Holiday Meal. This recipe is a cinch to put together and it’s just as appropriate for the holiday dinner table as it is for an effortless weeknight meal.
5 Star Review
“Crispy, bursting with flavor! My husband said they were the best I ever made.”— Victoria —
How to Make Brussels Sprouts with Balsamic
- Brussels Sprouts. These mini-cabbages are a member of the cruciferous family (along with broccoli, cauliflower, and kale). They are packed with Omega-3 fatty acids, fiber, and Vitamin C. (Try these Smashed Brussels Sprouts next!)
- Olive Oil. To help the Brussels sprouts crisp to perfection. Don’t skimp.
- Balsamic Vinegar. A little sweet, a little tangy, and a lot delicious. Just like my Balsamic Glazed Salmon, roasting Brussels sprouts with balsamic vinegar enhances the sprouts’ natural flavors.
- Maple Syrup. For sweetness and addictive caramelization. (Like in these Maple Bacon Brussels Sprouts.)
- Cheese. An optional but highly encouraged addition. Both balsamic Brussels sprouts with feta and Parmesan are wonderful choices.
- Add to Pan. Arrange the Brussels sprouts on a baking sheet.
- Season. Toss with olive oil, maple syrup or honey, and seasoning.
- Cook. Roast balsamic Brussels sprouts at 400 degrees F for 15 minutes. Remove from oven, drizzle balsamic on top, then toss to coat. Bake for another 8 to 10 minutes. Finish with cheese (if using) and ENJOY!
- Balsamic Brussels Sprouts with Bacon. Crumble a few slices of my Oven Baked Bacon or Air Fryer Bacon over the top of your finished sprouts. (Or give these scrumptious Bacon Wrapped Brussels Sprouts a try.)
- Balsamic Honey Brussels Sprouts. Swap the maple syrup in this recipe for honey. It’s an equally delicious sweetener. (Honey hits the spot on these Roasted Carrots too.)
- Brown Sugar Balsamic Brussels Sprouts. Omit the maple syrup. Whisk the balsamic vinegar and brown sugar together until combined, then toss with the sprouts as directed.
- More Toppings for Roasted Brussels Sprouts. Walnuts, pomegranate seeds, and fresh thyme are other fantastic toppings for this roasted balsamic Brussels sprouts recipe.
- Air Fryer Balsamic Brussels Sprouts. To make balsamic Brussels sprouts in the air fryer, head to my Air Fryer Brussels Sprouts and add some balsamic to jazz up the recipe.
- Stovetop Balsamic Brussels Sprouts. You can make sautéed balsamic Brussels sprouts on the stovetop by adding balsamic vinegar to my Sautéed Brussels Sprouts recipe during the last few minutes of cooking.
- To Store. Refrigerate these Brussels sprouts in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- To Freeze. I do not recommend freezing cooked Brussels sprouts, as their texture will be mushy once thawed.
Meal Prep Tip
You can trim and halve the Brussels sprouts up to 3 days in advance. Store them in an airtight container until you’re ready to cook.
What to Serve with Balsamic Brussels Sprouts
- Chicken. For a weeknight dinner, these crispy roasted Brussels sprouts are perfect with Apple Cider Chicken or Pan Fried Chicken Breast.
- Pork. Grilled Pork Chops and Air Fryer Pork Tenderloin are also a great pairing with this recipe.
- Grains. Serve your sprouts alongside Lemon Rice or hearty Farro.
- Fish. I also love Brussels sprouts with Baked Salmon and Honey Glazed Salmon.
Recommended Tools to Make This Recipe
- Baking Sheet. The roasted vegetable MVP.
- Fish Spatula. Perfect for flipping roasted vegetables like this Roasted Broccoli.
- Measuring Cups. You can measure and stir your ingredients in these.
Recipe Tips and Tricks
- Leave the Leaves. When prepping the sprouts, pull off any leaves that are yellow or not looking so fresh. But leave any other loose leaves that look healthy and green. These leaves will bake up crispy like kale chips—they’re absolutely irresistible!
- Use Your Hands for Tossing. Okay, you can use a wooden spoon if you’re really hesitant to get your hands oily, but I recommend using clean hands to toss the Brussels sprouts with the oil. This will ensure that they’re evenly coated, which means they’ll be evenly crispy.
- Positioning Is Everything. Make sure the Brussels sprouts are cut side down and spread into a single layer for maximum crispiness. They should also have some breathing room between them; if they’re too close, they’ll steam instead of getting crispy and caramelized.
Balsamic Brussels Sprouts
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- 2 pounds Brussels sprouts tough bottom stem ends trimmed, discolored leaves removed, and cut in half lengthwise from stem to end
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1/3 cup crumbled feta cheese or 3 tablespoons Parmesan cheese optional
- Place a rack in the center of your oven and preheat the oven to 400°F. For easy clean-up, line a large, rimmed baking sheet with aluminum foil. Place the Brussels sprouts in the center of the pan and top with olive oil, maple syrup, salt, and pepper. Toss to coat.
- Spread into a single layer on the baking sheet. For maximum crispiness, flip the Brussels sprouts so that the cut sides are touching the baking sheet. If your baking sheet is too small to hold all of the Brussels sprouts without crowding them, spread them between two pans.
- Bake for 15 minutes, then remove the pan from the oven. Drizzle the balsamic over the top. With a spatula, gently toss to coat the Brussels sprouts with the balsamic and promote even browning, then return to the oven.
- Continue cooking for an additional 8 to 10 minutes or until the sprouts are crisp on the outside and tender on the inside. (If you are roasting on two sheet pans, switch the pans' positions on the upper and lower racks after you add the balsamic). Don't be alarmed if the outsides of the Brussels sprouts become quite dark; this is the balsamic and maple syrup caramelizing.
- Remove the pan from the oven and sprinkle with cheese, either directly on the sheet pan or after transferring the Brussels sprouts to a serving plate. Serve hot.
- TO STORE: Refrigerate Brussels sprouts in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350°F.
- TO FREEZE: I do not recommend freezing cooked Brussels sprouts, as their texture will be mushy once thawed.
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Frequently Asked Questions
While I have not experimented with this, I think it could be done. I suggest following this Roasted Frozen Brussels Sprouts recipe and drizzling some balsamic onto the Brussels sprouts towards the end of cooking.
Why Won’t My Brussels Sprouts Get Crispy?
Overcrowding your Brussels sprouts on the sheet pan is the common culprit for soggy sprouts. When roasting, the Brussels sprouts need adequate space around them so air can circulate properly. When placed too close together, the Brussels sprouts will steam rather than roast, which gives them a softer rather than crispy texture.