This post may contain affiliate links. See my disclosure policy.
My balsamic glazed Brussels sprouts are crispy, tender, and dressed in a tangy balsamic glaze. Made with 5 ingredients, it’s a foolproof, versatile side dish!
Love cooking Brussels sprouts? Try my sautéed Brussels sprouts, air fryer Brussels sprouts, and keto Brussels sprouts next.
If you’ve never been one to fawn over Brussels sprouts, just wait until you try my balsamic Brussels sprouts.
The balsamic caramelizes the sprouts, giving them a sweet and savory flavor and helping them get SUPER crispy on the outside yet remain buttery soft in the center.
Table of Contents
Why I love this recipe
- The perfect texture. They’re crispy and crunchy but have the perfect tender bite.
- So fast. From prep to plate, we’re talking 20 minutes flat.
- Simple ingredients. Aside from the sprouts, the remaining ingredients are all pantry staples.
- Versatile. I love this recipe as is, but there are plenty of ways to spice it up (literally) or change the flavor to compliment the main course. They’re even great hot or cold!
Ingredients needed
- 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!
How to make balsamic glazed Brussels sprouts
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Arman’s recipe tips
- Cut the sprouts to the same size. So they cook evenly.
- Spread the sprouts into a single layer. So they get equal access to the heat and get extra crispy.
- Roast them flat side down. I find this allows the outer leaves to get extra crispy without drying out the center.
- Place them on the middle rack. I accidentally left them on the top rack the first time I made these, and let’s just say they were extra crispy.
- Use balsamic glaze instead. Balsamic glaze is much thicker and sweeter than regular balsamic vinegar, and it adds a totally different flavor element. If you go this route, I suggest roasting the sprouts in oil, then drizzling the glaze on top.
Variations
- Cheese. Toss in some shredded mozzarella or finely grated parmesan cheese.
- Veggies. Add sliced onions, bell peppers, or fresh garlic to the sheet pan.
- Nuts. Top the sprouts with toasted pine nuts or chopped candied pecans.
- Bacon. Bacon makes everything better, so take this dish up a notch with crispy bacon or pancetta.
- Seasonings. Play around with smoked paprika, garlic powder, or chili powder for a little heat.
- Level up the sweetness. Drizzle the roasted Brussels sprouts with honey (or hot honey!) or maple syrup.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to three days.
To freeze: Place the cooked and cooled Brussels sprouts in an airtight container and store them in the freezer for up to 6 months.
Reheating: Microwave sprouts for 20-30 seconds or in a preheated oven until crispy and warm.
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. Instead, they are halved before roasting, reducing the cooking time.
More easy side dish recipes to try
- Air fryer frozen green beans
- Sautéed carrots
- Curried cauliflower
- Air fryer smashed potatoes
- Or any of my vegetable side dishes
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
Originally updated May 2022, updated and republished July 2024
Brussel sprouts are my favourite veggie. Thank you so much for this new recipe.
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 😉