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.
Balsamic Brussels Sprouts
- 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.
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.
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!
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!)
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!
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!
I’m thinking Christmas dinner….
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…
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!
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.
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!
watch out WF, the big man is putting you to shame. I like them sprouts. Yours!
Haha, come eat sprouts with me!
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.
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!
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!
Totally random but I thought you might appreciate this youtube video of americans trying australian snacks.
Haha, I’ve seen that! I hope no one else does, it might detract them from coming here!