Balsamic Glazed Brussels Sprouts
This post may contain affiliate links. See my disclosure policy.
Even Brussels sprouts skeptics can’t resist my balsamic glazed Brussels sprouts. They’re crispy, caramelized, and coated in a sweet-and-tangy balsamic glaze, which makes them downright addictive.
If you’ve never been one to fawn over Brussels sprouts, just wait until you try my balsamic Brussels sprouts.
I’ve converted more than a few Brussels sprouts skeptics with this recipe- namely my picky partner. The balsamic caramelizes as the sprouts roast, creating sweet, savory crisped edges while keeping the centers perfectly tender.
They’re simple, fast, and always one of the first sides to disappear from the table!
Arman’s tips before starting
Cut the sprouts to the same size. This helps them cook evenly so you don’t end up with some burnt and some undercooked.
Spread the sprouts into a single layer. If the sprouts are piled on top of each other, they’ll steam instead of roast. Give them plenty of space for maximum crispiness.
Roast them flat side down. This is my favorite trick for crispy sprouts. The flat side gets direct contact with the hot pan, while the outer leaves are super crunchy.
Use the middle oven rack. I accidentally left them on the top rack the first time I made these, and let’s just say they browned way too quickly.
Don’t add the balsamic too early. If you’re using balsamic glaze instead of vinegar, wait until after roasting to drizzle it over the sprouts. The glaze is much sweeter and can burn in the oven.
Key Ingredients
Here’s what goes into brussels sprouts with balsamic vinegar, along with my kitchen notes. Full measurements are in the recipe card below.
- Brussels sprouts. Look for big sprouts with minimal bruised outer leaves. They’ll need to be trimmed and halved, but leave the smaller ones whole.
- Olive oil. Keeps them crispy on the outside.
- Salt and black pepper. To taste.
- Balsamic vinegar. Use a good quality balsamic, as it makes all the difference. I like using Colavita or Whole Foods 365 brands.
How to make balsamic glazed Brussels sprouts
Step 1- Prep work. Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
Step 2- Mix. In a large bowl, combine the sprouts with the oil, salt, pepper, and one tablespoon of balsamic vinegar. Mix well to ensure all the vegetables are evenly coated.
Step 3- Roast. Transfer the sprouts to the baking sheet and roast for 20-25 minutes, flipping halfway through.
Step 4- Drizzle and serve. Remove from oven and drizzle with remaining balsamic.
How do you get the bitterness out of Brussels sprouts?
Roasting is one of the best ways to mellow the natural bitterness of Brussels sprouts. The high heat caramelizes the outer leaves, bringing out their natural sweetness. I also find that cooking them until they’re fully tender helps eliminate any lingering bitter flavor.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to three days.
To freeze: Place the cooked, cooled Brussels sprouts in an airtight container and freeze for up to 6 months.
Reheating: Microwave sprouts for 20-30 seconds or in a preheated oven until crispy and warm.
Balsamic Glazed Brussels Sprouts
Video
Ingredients
- 1 pound brussels sprouts washed and trimmed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon balsamic vinegar divided
Instructions
- Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Brussels sprouts with the olive oil, salt , pepper, and one tablespoon of the balsamic vinegar. Using your hands, mix well to ensure all the vegetables are evenly coated.
- Transfer the Brussels sprouts to the baking sheet and roast for 20-25 minutes, flipping halfway trhough.
- Remove from oven and drizzle with remaining balsamic vinegar.
Notes
Nutrition
More easy side dish recipes to try
Originally updated May 2022
These are so delicious, roasting makes them sweet. Balsamic adds a nice flavour.
Super easy and great for a weeknight meal.
Thanks so much for the lovely comment and review, Anna Marie- it does make them sweet! 🙂
This is the easiest and best tasting Brussels sprouts recipe. It’s how I cook my Brussels sprouts most of the time so I know it by heart. Thanks, Arman!
I love to hear that, Sofia- thanks for taking the time to leave a lovely review 🙂
Brussel sprouts are my favourite veggie. Thank you so much for this new recipe.
You are welcome, Mario- so glad you enjoyed them!
I love brussel sprouts! My usual preparation: I get minced onions going in a hot pan with grapeseed oil, let them get just a touch of color, then throw in halved sprouts, add salt and pepper and lightly brown them, add a splash of water and cover the pan for just 2 minutes; they’re so simple and sooooo delicious! I have tried these as well. Yuuummeeee! Balsamic vinegar is good on so many things! (I dunno about old shoes lol!) Whoever thought to boil Brussels? yuck! Though, I can imagine boiled sprouts with a drizzle of balsamic vinegar and a dash of salt. A simple fix if some grandmother or someone boiled your sprouts lol
This sounds fabulous, Sofia!
This was yuuuumy! I used red vinegar and added onions and tasted like the Whole Foods brussels. Next time I’ll try another vinegar and maybe add another tablespoon. Thank you for sharing!
Oh yay- Thanks so much, Ruth! The addition of onions sound great!
My entire family loved these. I made them last night. Thanks for sharing the recipes with us!!!!
Dianna! Thanks so much for your feedback- That means the world! 🙂
I really need to use Brussels sprouts more. Wonderful approach, can’t wait to try it.
Thank you!
There’s nothing better than balsamic roasted sprouts, and this looks easy enough to pull off. Thanks for sharing!
Of course! thanks Kelly!
I want a bajillion of these balsamic brussels in my face. They’re totally in tune with my ALL THE GREEN FOODS theme this month too =)
Pretty sure cheese and pizza aren’t green. But let’s pretend we’re colour blind 😉