These roasted Brussels sprouts with balsamic will be your new favorite way to enjoy sprouts! Made with just 5 ingredients, they are crispy, tender, and perfect every time!
Side dishes make all the difference for a delicious meal.
While I have a ton of side dishes on hand, I have a few favorites up my sleeve. They seem to all involve Brussels sprouts, including twice cooked sprouts, air fryer Brussels sprouts, and these roasted Brussels sprouts with balsamic.
Why you’ll love this recipe
If you are someone who hasn’t been one to fawn over sprouts, this way of cooking them will be a game changer. The balsamic caramelizes the sprouts and makes them SUPER crispy!
- Crispy on the outside, soft on the inside.
- Ready in just 20 minutes.
- They are made with just 5 ingredients.
What I love about this recipe is just how versatile it is. Add some diced bacon for a meaty twist, or sprinkle some parmesan on top for that flavorful punch, or a drizzle of honey for that sweet and salty dish.
How to make balsamic Brussels sprouts
- Brussels sprouts– trimmed and halved, leaving several smaller ones whole.
- Olive oil– Ensures the sprouts are crispy on the outside!
- Salt and pepper– To taste.
- Balsamic vinegar– Use a good quality balsamic as it makes all the difference!
Start by adding the trimmed sprouts in a mixing bowl. Drizzle with olive oil, salt, and pepper, and mix well. Drizzle a little balsamic vinegar.
Next, transfer the seasoned sprouts on a lined baking sheet and bake for 20-25 minutes, flipping halfway through.
Now, remove the roasted sprouts from the oven and drizzle with the remaining balsamic vinegar. Serve immediately.
While delicious on its own, here are some fun ways to change up the flavor of the sprouts!
- Cheese– Add some shredded mozzarella or finely grated parmesan cheese.
- Vegetables– sliced onions, bell peppers, and garlic cloves.
- Meat– Take this dish up a notch by adding some finely diced bacon or pancetta.
- Seasonings– Add a spicy or smoky hit with some smoked paprika, red pepper flakes, or chili.
- Add sweetness– For a sweet kick that pairs well with sprouts, drizzle some honey or maple syrup.
Storing and freezing instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
- To freeze: Place the cooked and cooled Brussels sprouts in an airtight container and store it in the freezer for up to 6 months.
- Reheating: Either microwave the sprouts for 20-30 seconds or reheat in the oven for 3-4 minutes, until crispy.
Ways to use leftovers
These sprouts are so versatile, you can add it to salads (like a spinach salad) make buddha bowls with it, or pair it with some simple protein (like air fryer chicken breast or salmon).
Personally, I love to eat it on its own with one of these dipping sauces.
More side dish recipes to try
Frequently Asked Questions
Cooking the sprouts completely always gets rid of any bitterness. Under-cooking them risks them still having the subtle bitter flavor.
There is no need to boil the sprouts before roasting them. The sprouts are halved before roasting them, which reduces the cooking time.
These sprouts are keto friendly, with just 3 grams of net carbs per serving.
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Balsamic Brussels Sprouts
- 1 lb brussels sprouts washed and trimmed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon balsamic vinegar divided
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Brussels sprouts have become trendy, I think you’re right in that pairing with bacon has hooked a lot of people! $12 is hysterical, but totally within normal range for Whole Foods 🙂 Looks delicious!
Haha, Michele I was shocked when the check out chick weighed them….then I did the same thing the next day. Oops.
clearly i just about DIED when i saw this!! you know my love for the WF brussels (COLD >>>>) so much so that i take the wallet and bloat struggle that sometimes follows =l i actually just saw the third hunger games movie straight from work and ate brussels sprouts out of tupperware during the movie.. #allergyproblems and i’m surprisingly not a bacon person so i prefer mine in the flesh 😉
i feel like broccoli rabe kind of came out of nowhere in fancy restaurants? although still not sure it’s technically mainstream haha
you have given me all of the tools for success this weekend! falafel balls and carrot cake is happening.. now brussels might have to be added to the list danggiiitt!
Oh man, we literally must be twins.
I actually have so much newfound respect for you now that you just told me that. RESPECT.
I’m pretty sure I would eat my shoe if it was roasted or drizzled with balsamic. Seriously.
I just spat water on my screen. I’m holding you to this Suzy. You roast that shoe.
I LOVELOVELOVE Burssels Sprouts, ESPECIALLY with balsamic. So, just ship me some of these these, and no one gets hurt.
I will ship these to you for some eggnog…Please?
I’ll even send some squash too because it’s bloody everywhere here.
This makes brussel sprouts the star of the meal…not the dreaded veggie that you have to try!! YUM! YUM!
Thank you so much- I love it when that happens haha!
OMG! This is my absolute favorite way to eat brussel sprouts!!!!
You have VERY good taste.
This is hands down my favourite way to eat brussels sprouts. They get all crispy and sweet. Even my husband will eat them and he usually hate sprouts. I put a TON of garlic powder on mine too.
YES! Garlic powder and garlic salt on them is so good!
I’m so relieved to hear you are doing okay Arman- you were on my mind all day as soon as I heard about it but then fortunately I saw you had commented on a blog so figured you weren’t affected…the wonders of social media for checking up on friends :)! I love Brussels Sprouts but preferably roasted- boiled sprouts just take me back to gross boarding school dinners!
Naw, thanks Khushboo- That means so much!
You went to boarding school! Ahh dude, I want to hear more about this, I’m fascinated by those who went to boarding school!
I’m a huge fan of roasted brussels sprouts – love the balsamic vinegar – going to have to give these a try!
Thanks Jeanette 🙂
Okay…obviously the Whole Foods I go to is seriously lacking in the cruciferous veggie department! I have never seen brussels there…ever :'( I love them so much! I was deprived for so long at school so now that I’m home, I am like eating my weight in the little beauties! Haha!
DUDE. What the hell! We need you to be situated near a Whole Foods that has these. Then again, you’re a whiz in the kitchen so you could make your own hot bar 😉
making this for the family this christmas! 😀
Hope they enjoy it!
Hi Arman. Glad you’re safe. And I’m all about brussel sprouts, but have never made them at home! I will try this one:)
Thanks Ashley! Definitely give this a go!
I have never cooked them and mostly find them bitter when other people do. I am going to try this!
I used to swell, the key is roasting them to a crisp until they caramelise! 🙂
I love Brussels sprouts every which way and yours look awesome! Pinning now!
Thank you, Sonali! You and me both!
I LOVE that they are becoming the “it” food. They have always been a fav or mine. How could anyone not love these gorgeous little gems? This recipe looks amazing–
Thanks Michelle! Please tell me they have become cheaper in Malaysia- I remember it being SO expensive when I was there!