Let’s add a little sparkle to our side dish routine! Balsamic Brussels Sprouts are a mini revamp of a little green veggie that I’ve been taking for granted lately.

Balsamic Brussels sprouts with cheese in a bowl

Brussels sprouts are like my favorite pair of sweatpants. I count on them.

With their warm, crispy, caramelized outsides and tender insides, they are a pleasing addition to just about any meal. They taste fantastic, and they are great for you too!

Even those who profess to not being a fan of B. sprouts have changed their tune once they’ve tried them roasted (just check out the reviews on these Roasted Brussels Sprouts with Garlic).

Brussels sprouts look like mini-cabbages. While the two are related (both are members of the cruciferous family, along with broccoli, cauliflower, and kale), they are distinct.

One important commonality that all cruciferous veggies share: the oven transforms them from bitter to sweet (check out these Cabbage Steaks for another example). It’s a quality you can harness in your own kitchen.

In fact, roasted Brussels sprouts are so sweet and tasty, I make them in some fashion at least twice a week. Any leftovers are eaten at lunch the next day.

Add the fact that these green gems are packed with Omega-3 fatty acids, fiber, and Vitamin C, and I have all the more reason to make them a regular event.

But even the most reliable of comforts needs some fresh pizzazz from time to time.

Time to change out of sweatpants and take our Brussels sprouts on a date!

We’re hitting the town, balsamic style.

A bowl of balsamic Brussels sprouts

Just like my Balsamic Glazed Salmon, roasting Brussels sprouts with balsamic vinegar and maple syrup (or balsamic and honey) enhances the sprouts’ natural sweetness.

The balsamic concentrates and turns into a reduction. Generous seasoning keeps a salty/sweet balance.

Don’t be surprised when it’s love at first bite!

And for your next date, I heartily suggest these Maple Bacon Brussels Sprouts, which are another superb source for special flare.

If you cannot decide between the swagger of balsamic or bacon (tough choice!), I have roasted Brussels sprouts with balsamic AND bacon below; just see my list of recipe variations.


Make this soup your own with a custom medley of vegetables. For tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

Easy balsamic Brussels sprouts in a bowl

How to Make Balsamic Brussels Sprouts

The coating of a sweet and tangy balsamic vinegar + honey or pure maple syrup caramelizes the Brussels sprouts to a candied perfection.

Enjoy them just as they are, or top your finished balsamic Brussels sprouts with Parmesan or feta for even more interest.

The Ingredients

  • Brussels Sprouts. When caramelized and roasted, Brussels sprouts quickly top the chart of my favorite veggies.
  • 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. The balsamic makes the Brussels sprouts pop!
  • Pure Maple Syrup or Honey. Sweetness and addictive caramelization. Most often, we go the maple route, but this recipe is equally delicious as honey balsamic Brussels sprouts (honey hits the spot on these Roasted Carrots).
  • Cheese. An optional but highly encouraged addition. Both feta and Parmesan are wonderful with this recipe.

The Directions (Oven Method)

Chopped vegetables on a baking sheet
  1. Lay the Brussels sprouts on a baking sheet lined with aluminum foil for easy clean up (or just prepare yourself for a sheet pan scrub). Toss them with the oil, maple syrup or honey, and seasoning. Make sure they’re cut side down and spread into a single layer for maximum crispiness.
  2. Bake at 400 degrees F for 15 minutes. Drizzle balsamic on top, then toss to coat. Bake for another 8 to 10 minutes. Finish with cheese (if using), and ENJOY!

To Make this Recipe in the Air Fryer Instead

Follow these easy steps to make balsamic Brussels sprouts in the air fryer:

  1. Add the cut Brussels sprouts to the air fryer basket. Top with oil, syrup, and spices, tossing to coat. Cook for 15 minutes at 400 degrees F.
  2. Drizzle balsamic over the sprouts, and toss. Cook for another 2 to 4 minutes.

If you’re feeling exceptionally adventurous for a whole new Brussels sprouts style (rather than just new flavors like those we’ve covered so far), try Smashed Brussels Sprouts or Brussels Sprouts Chips.

A side of vegetables in a bowl

Roasted Vegetable 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.
  • I do not recommend freezing cooked Brussels sprouts, as their texture will be mushy once thawed.

Recipe Variations

  • 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.)
  • Honey. Swap the maple syrup in this recipe for honey.
  • Brown Sugar. Omit the maple syrup. Whisk the balsamic vinegar and brown sugar together until combined, then toss with the sprouts as directed.
  • Feta. Our favorite! A shower of feta over the top adds richness and makes these taste like creamy balsamic Brussels sprouts.
  • Parmesan. Sprinkle the Parmesan over the top, either at the end or during the last few minutes of baking.
  • Stovetop Option. To make sautéed balsamic Brussels sprouts on the stovetop, add balsamic vinegar to my Sautéed Brussels Sprouts recipe during the last few minutes of cooking.

What to Serve with Balsamic Brussels Sprouts

Versatile, easy to make, and delicious, you can pair Brussels sprouts with any of your favorite mains. Here are a few suggestions to get you started.

A bowl of Brussels sprouts with balsamic

Recommended Tools to Make This Recipe

Balsamic Brussels sprouts with cheese in a bowl

Balsamic Brussels Sprouts

5 from 2 votes
Crispy balsamic Brussels sprouts with feta and honey, roasted to perfection. Caramelized and tender, you won't be able to stop eating them!

Prep: 10 mins
Cook: 35 mins
Total: 45 mins

Servings: 6 servings


  • 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 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, then 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 8 to 10 additional minutes, 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). through. 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.


Serving: 1(of 6) without cheeseCalories: 121kcalCarbohydrates: 17gProtein: 5gFat: 5gSaturated Fat: 1gPotassium: 602mgFiber: 6gSugar: 6gVitamin A: 1140IUVitamin C: 129mgCalcium: 67mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Love the sound of these brussel sprouts!!! I too am a grazer, so the more sides the better, definitely need to jazz up the line a little bit and bring this dish!

  2. The sides are my favorite part too! I bet the sweetness of the maple syrup pairs beautifully with the brussel sprouts here! Adding this to the list of recipes!

  3. I cannot ever get enough brussels sprouts! I absolutely love them, so naturally, I cannot wait to try this variation. Thanks, Erin!

  4. I love when the sides are as fabulous as any main meat feature – this looks like a winner! I’ve become a huge brussels fan…wish I could convince the rest of my familiy :)

  5. I’m yet to have my first Thanksgiving! Especially if this is the kind of food served – huge Brussels sprouts fan over here!
    Think I need to plan a trip to America that very happily coincides with this time of year!

    {Teffy’s Perks} X

  6. Yum!! My family always loved brussel sprouts at Thanksgiving. Maybe I can use this to convince my husband’s family to love them too!

    1. My husband thought that he hated them until he tried this recipe Ali! It’s amazing what some maple syrup and balsamic vinegar can do. The cheese doesn’t hurt either :-)

  7. Sooooo, I can’t handle the taste of Brussels sprouts, as a child I used to chew them (very begrudgingly – eyes watering and all) and then stuff them behind my dads recliner. Tried one a few months back and honestly, I reckon they still belong behind the recliner. LOL I do love addition of the feta and nuts tho, I shall try your snazzy recipe and let ya know. Thanks Erin. Happy week ahead to you. :)

  8. 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!5 stars

    1. Arthur, I’m so glad to hear this recipe was a hit for you. Thanks for leaving your review and notes too!

  9. Could I adapt your frozen brussels sprouts recipe to use these flavors but still be just as convenient as the regular frozen recipe?

    1. 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 :)

  10. 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!5 stars

  11. 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.5 stars

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