Let’s add a little sparkle to our side dish routine! Balsamic Brussels Sprouts are a revamp of my favorite roasted green veggie.
Brussels sprouts are like my favorite pair of sweatpants. I count on them.
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.
Today, however, we’re changing out of our sweatpants and dressing up our Brussels sprouts for a date!
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.)
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.)
Don’t be surprised when it’s love at first bite!
5 Star Review
“Crispy, bursting with flavor! My husband said they were the best I ever made.”
— Victoria —
How to Make Balsamic Brussels Sprouts
The coating of a sweet and tangy balsamic vinegar + maple syrup caramelizes these roasted Brussels sprouts to candied perfection in the oven. (It’s the same science behind these Baked Acorn Squash Slices.)
The Ingredients
- 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!)
Tip!
Make this recipe your own with a custom medley of vegetables, like Roasted Cauliflower. Check out my ultimate guide to Oven Roasted Vegetables for tips and seasoning suggestions.
- 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.
Recipe Variations
- 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.
The Directions
- Arrange the Brussels sprouts on a baking sheet.
- Toss with olive oil, maple syrup or honey, and seasoning.
TIP!
Make sure they’re cut side down and spread into a single layer for maximum crispiness.
- Roast at balsamic Brussels sprouts 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!
Alternative Cooking Methods
- 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.
Storage Tips
- 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 degrees F.
- To Freeze. I do not recommend freezing cooked Brussels sprouts, as their texture will be mushy once thawed.
What to Serve with Balsamic Brussels Sprouts
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.
The Best Balsamic Brussels Sprouts Pan
Made from quality aluminum, these baking sheets are higher durable and conduct heat very evenly.
Oh, balsamic Brussels sprouts, I cannot wait for our second date!
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.
Balsamic Brussels Sprouts
Ingredients
- 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
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees 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.
Notes
- 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 degrees F.
- TO FREEZE: I do not recommend freezing cooked Brussels sprouts, as their texture will be mushy once thawed.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me UpRelated Recipes
Brussels sprouts are so sweet and tasty, I make them in some fashion at least twice a week. Here are some of my favorite Brussels sprouts recipes:
I made a few changes to the recipe, which tasted great! First, I noticed that two 13 x 9 inch baking pans are needed to let the veggies lie flat. Second, instead of two pounds of Brussel sprouts, I used one pound each of Brussel sprouts and baby carrots. Third, I let cook through 45 minutes. Fourth, if you are not serving right away, then its better to add the feta and nuts just before serving and to add some more home made sauce (I used two tbs agave, two tbs olive oil, one tbs balsamic vinegar) which is slightly different proportions than in the recipe. Overall I liked this very much; felt it would be great for Thanksgiving; and it did get high marks from those I served. Thank you Erin!
Arthur, I’m so glad to hear this recipe was a hit for you. Thanks for leaving your review and notes too!
Could I adapt your frozen brussels sprouts recipe to use these flavors but still be just as convenient as the regular frozen recipe?
Ashely, I think you could drizzle some balsamic onto the frozen ones towards the end. And a sprinkle of cheese will taste great on the frozen ones too :)
You guys have to try this! They were crispy with just enough sweetness. Don’t skip the feta—it gives it a great tanginess that balances out the whole dish. Love this recipe and will definitely make it again!
Hi Tara! So glad you enjoyed the recipe! Thank you for this kind review!
These are sooo good – I make them at least twice a month. Such simple ingredients that I usually have on hand other than the brussel sprouts. I like to add like triple the balsamic vinegar. Great side dish for a weekday dinner.
Hi Nicole! So glad you enjoyed the recipe! Thank you for this kind review.
Crispy, bursting with flavor! My husband said they were the best I ever made.
I’m so happy that you enjoyed the recipe, Victoria! Thank you for sharing this kind review!
Delicious recipe! But I’d swear that amount for pepper must be a typo. They’re soooo spicy. I thought it looked like a lot but I was moving quickly. I would totally make these again but with way less pepper.
Hi Heather! We like a good peppery kick to our Brussels sprouts and since the balsamic is sweeter, it give it nice balance. If you prefer it to be more mild, you can reduce it to 1;4 to 1/2 teaspoon. Glad you enjoyed it!
I made this for our family, and once again We’ll Plated has done it again! It was easy to prep and easy to make vegan so my daughter could eat them. They were crispy and had that delightful balsamic vinegar taste!! Needless to say, the bowl was empty.
About 75% of the meals I make are from Well Plated and they never fail to disappoint!💕
Hi Saralee! So glad you enjoyed the recipe! Thank you for this kind review!