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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
Totally random but I thought you might appreciate this youtube video of americans trying australian snacks.
https://www.youtube.com/watch?v=ru6wri23Ljk
Haha, I’ve seen that! I hope no one else does, it might detract them from coming here!
I ALWAYS get these when I go to Whole Paycheck! With bacon. Duh. 😉
Duh! We need to add this to our date list. You already have a Vegas. Can I be…the strip? Ha, Vegas Strip and bacon strip. Okay, I need to go to sleep.
Brilliant! Just say when.
I want in on this trip! strip!
I think pickles get unfair stigma. I could eat pickles all day, everyday on everything and be happy. Some people think I should have “grown out of them”. Bahumbug! I’ll be praying for those affected by the terrorism in the chocolate store!
Oh I love pickles!!! I want to this Turkish restaurant and ate all the parsnip pickles then got extra. I woke up the next day with a puffy face!
Oh I need to take you to the Whole Foods in Boulder, CO – their hot bar brussels sprouts, garlic/lemon juice/pepper/salt… OMFG OMFG OMFG OMFG! I pretty much murdered my roommate in college with the stench, LMFAO! I do think I told you this story though, right?
Dude, I think road trip there needs to happen.
…Ms.Febreeze.
watch out WF, the big man is putting you to shame. I like them sprouts. Yours!
Haha, come eat sprouts with me!
My boyfriend’s favorite item from the hot bar. I am sure the recipe will be delicious. Thanks for sharing this one!
No worries, hope you try it out!
I don’t think you can find a food that doesn’t taste better with bacon, especially when it comes to veggies. Umm, you need to come to Alberta, and then take me to LA or New York and we’ll eat at Whole Foods. K deal? deal.
Geeze, full of demands. Can we actually do that and find Americans to marry to give us green cards? Then we have a double deal.
I am 100% down for this plan.
How have I not seen these at Whole Foods?! Brussels are so underrated. So what if they’re a little stanky…they taste DELISH hot outta the oven! Bravo.
Sunshine, you have some epic salad concoction which would trump this!
Glad you and your family are OK, sad to hear about the Lindt place. Super scary.
Brussels sprouts were once a daily staple in my diet. Halved, roasted, salted, consumed. Then the gut bugs had a little too much bloaty fun so I started eating them once in a while. These do look quite tasty.
Thanks Britt- It’s still quite solemn here at the moment. I would make them a staple, should they be a decent price. They are ridiculous right now…
I’m thinking Christmas dinner….
Definitely!
Brussles are the best. I typically keep a bunch roasted in the fridge to just randomly snack on with mustard, eat in salads, etc. Long live the brussel.
I’m amazed they can last that long!
My love affair with sprouts has been going strong for the past 2 months. Love love love sprouts in balsamic.
YES. Let’s hope it only gets stronger!
I roasted brussels sprouts the other day and I totally should’ve added the balsamic vinegar! I hated them for a really long time, but after trying a delicious version at a restaurant I’ve decided to give them another shot.
So glad you have- They are underestimated (provided they are cooked the right way!)
Glad you are doing well after that incident in Sydney. Such a terrible thing. But these brussel sprouts are the opposite of terrible. They’ve been making quite the appearance in my household this year as I’ve grown to love them more and more. I’ve been roasting these and broccoli with balsamic vinegar and sea salt for months now! Addicted.
Thanks heaps, Kaylin!
So good, right? Even broccoli roasted is delicious!
You already know how much I love my alien bug brussels sprouts. WOW these look so delicious. I will be trying these for sure…and promptly eating the whole pan by myself most likely. It’ll be a nice change from our usual coconut oil pan-roasted sprouts!
P.S. So glad to hear that you’re safe. Praying for Sydney! ♥
LOL. That is so date, my favourite vlog ever.
Thank you so much. The aura here is weird. Like, surreal. I’m going to go to the site on Friday.