Roasted Brussels Sprouts with Balsamic

104 comments

5 from 11 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

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! 

Balsamic brussels sprouts.

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

The Ingredients.

  • 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! 

The Instructions. 

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. 

how to make balsamic brussels sprouts.

Flavor variations

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.

roasted brussels sprouts with balsamic.

More side dish recipes to try

Frequently Asked Questions

How do you get the bitterness out of Brussels sprouts?

Cooking the sprouts completely always gets rid of any bitterness. Under-cooking them risks them still having the subtle bitter flavor.

Can I boil the sprouts first?

There is no need to boil the sprouts before roasting them. The sprouts are halved before roasting them, which reduces the cooking time.

Are these low carb?

These sprouts are keto friendly, with just 3 grams of net carbs per serving.

balsamic brussels sprouts recipe.

Balsamic Brussels Sprouts

5 from 11 votes
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! 
Servings: 4 servings
Prep: 1 minute
Cook: 20 minutes
Total: 21 minutes

Ingredients  

  • 1 lb 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

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. 
TO REHEAT: Either microwave the sprouts for 20-30 seconds or reheat in the oven for 3-4 minutes, until crispy. 

Nutrition

Serving: 1servingCalories: 141kcalCarbohydrates: 8gProtein: 4gFat: 10gSodium: 610mgPotassium: 448mgFiber: 4gVitamin A: 858IUVitamin C: 96mgCalcium: 50mgIron: 2mgNET CARBS: 4g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 11 votes (11 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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

  2. 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!

  3. There’s nothing better than balsamic roasted sprouts, and this looks easy enough to pull off. Thanks for sharing!

  4. 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 =)

See More Comments