A little splash of balsamic takes these roasted Brussels sprouts to the next level!
Quick to prep, fresh Brussels sprouts are drizzled with balsamic and roasted until tender crisp.
You’ll Love This Easy Side Dish Because…
- Simple ingredients and a simple method, they’re elegant and easy to prepare!
- The balsamic vinegar adds a ton of flavor and caramelizes beautifully.
- This side dish can be prepared ahead of time and roasted just before serving.
- Leftovers reheat well and are great served chilled in salads.
What You’ll Need For These Brussels
- Brussels Sprouts: I prefer fresh Brussels sprouts for roasting but frozen sprouts will work too. If using frozen, add 5-10 minutes to the roasting time—they will have a softer texture.
- Balsamic Vinegar: Balsamic vinegar adds flavor but it also caramelizes nicely creating a delicious glaze.
- Seasoning: Minced garlic plus salt & pepper are all that’s needed. If you have balsamic glaze in your cupboard, drizzle some after roasting for extra flavor.
Variations
- Add shredded Parmesan during the last 5 minutes of cooking. Feta also tastes great with this combo.
- Try adding some chopped Pancetta or crispy oven bacon. Pancetta roasts up beautifully in the oven, getting crackly and crisp.
- This mixture works well with other veggies like onions, cauliflower, broccoli, carrots, or green beans.
How to Trim Brussels Sprouts
Choose sprouts that are firm and have a pale to dark green color. If they are still attached to their stem, simply break them off.
- Use a paring knife to trim off the bottom stem where it was attached, taking care not to remove too much so the Brussels sprouts don’t come apart.
- Remove any outer leaves that are wilted or brown.
- Cut larger sprouts in half. Rinse thoroughly and pat dry before roasting.
How to Roast Balsamic Brussels Sprouts
- Toss Brussels sprouts with the remaining ingredients until coated (full recipe below).
- Place on a sheet pan in a single layer. (If using frozen sprouts, line the pan with parchment paper.)
- Roast until tender.
Leftovers
Leftovers taste great the next day. It’s one of the vegetables we love leftover, cold, & straight out of the refrigerator.
Roasted sprouts can be crisped up and heated under the broiler or in the air fryer, then served with dipping sauce for a great snack. To freeze, place in an airtight container or bag for up to 12 months.
The Best Brussels Sprout Recipes
Did you make these Balsamic Roasted Brussels Sprouts? Leave a rating and a comment below.
Balsamic Roasted Brussels Sprouts
Equipment
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- salt and black pepper
Instructions
- Preheat oven to 400°F.
- Trim Brussels sprouts and cut in half if they are large.
- Toss Brussel sprouts with olive oil, balsamic and garlic.
- Season generously with salt and pepper and place on a baking sheet, flat side down.
- Roast 20-25 minutes or until Brussels are tender.
Notes
- Add shredded Parmesan on top during the last 5 minutes.
- Add chopped Pancetta to the pan before cooking.
- For a heartier side, add thinly sliced potato.
- For a sweeter side dish, try roasting with pecans.
- Top with feta or goat cheese crumbles after baking.
- Balsamic glaze can be drizzled on top before serving if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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WOW! Awesome flavor!
Hi Chris. Glad you enjoyed it.
excellent recipe! chopped raw bacon and added to mixture! Sweet, crunchy, acidic! perfect!
Yummy and so easy
So delicious! I’ve never been successful making them at home until now. I added bleu cheese crumbles as soon as they came out of the oven. The pairing with the balsamic is amazing. I will be making them often. Thank you!
So glad you enjoyed them, Stephanie! Your additions sounds delicious.
Smelled so good while they were roasting. Taste wonderful. Will use this recipes again and again and again.
So glad you enjoyed it!
Delicious! Big hit with my husband. I saw some comments about the balsamic glaze. When would that be added?
Thank you!
Loved these! Easy and added the balsamic glaze. Thanks!
They are a favorite in my house, too! :)
OMG! I am literally obsessed with this recipe! I almost went with another recipe using Parmesan cheese, etc. but then I saw this one. This is insanely delicious! I added the tablespoon of honey which took this over the top. Thank you so much for sharing this recipe! It’s a keeper!
Thank you, Chari! So happy you are enjoying it.
Delicious and even pleasing to a non veggie person.
So happy you enjoyed it, Barbara!
I Brussels sprouts baked in the oven but I’ve never thought about putting balsamic vinegar on them which I love to. They were delicious so I decided to keep some back and I actually made some with the balsamic vinegar and I added potato and bacon. Now you have your vegetable in your potatoes so all you have to do is add the meat. I only have one word that can describe these and that would DELICIOUS!!!
If everyone doesn’t try this recipe they’ll never know what they’re missing and how easy they are to make.
As a widow these are quick and easy and so so delicious
This recipe was a huge hit in our house! They were perfectly crispy and had such a nice caramelization from the balsamic. I loved the extra balsamic glaze on them too! SWP Employee
I’m so glad your family loved these!