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
My fav veggie and my fav vinegar…Yeah, I am in love.
Match made in heaven!
would you believe I only just started enjoying Brussels sprouts like, two years ago? I never liked them either, until I had them roasted.
now I make them all the time. mine are Ginger Lime. I love the WF version, thank you for this recipe!!!
WHAT! No way….well, so did I haha!
Ginger/Lime? That sounds divine!
Oh my gosh, ginger lime? Recipe please??
Roasting Brussels sprouts is my favorite way to prepare them! Love the idea of adding balsamic. Yum!
Thanks Holley- I can’t stand brussels any other way!
Oh Arman – I get such a kick out just reading all your replies to comments…the comments are awesome too huh? You’re gonna be so glad you linked back to our Weekend Potluck party, Man! ;-} So glad you shared with us.
Found your recipe on the Weekend Pot Luck. We love brussel sprouts – all 14 of us. Recently I purchased some and had to hide them from the 7 year old son to keep him from eating them raw. Really!? Anyway . . . I’ve never made them with balsamic and I can’t wait to try your recipe :-). Blessings –
https://www.theprairiemom.com/blog/apple-pie-in-a-bowl/
14 of you guys?! Wow that is impressive Connie! And eating them RAW? Respect- so much respect there!
Thanks for stopping by 🙂
I’ve never tried brussel sprouts, but this recipe looks really good and I might just have to give them a shot!!! Thanks for sharing them at Gluten Free Wednesdays 🙂
-Cassidy
Thanks so much, Cassidy- You need to try brussels- They are so underrated!
Yum! I love Brussels sprouts but have never thought of using balsamic. Can’t wait to try it.
Thanks Sami- It gives it a delicious tang! 🙂
Great recipe! As a yummy alternative I’ve roasted Brussels with a mix of EVOO and maple syrup. SO good!
Sandi, I’ve been dying to try maple syrup with my brussels- Thanks for the reminder!
I’m a big old fan of the sprouts although the Hubby can’t stand them. I still force them upon him from time to time. He appeases me because he’s a good man, and I just shared a great tip for marital bliss right there.
WHAT? I used to be like that too. Just cover it in cheese and call it a green souffle.
I was so shocked when I was following the incident in Sydney on the news. It’s hard to believe things like this actually happen, and I’m sure it must be really scary when it’s so close to home. I’m glad you weren’t personally affected by it.
I never really hated Brussels sprouts, but I only just liked them as a kid. Now I LOVE them thanks to discovering the concept of roasting them. SO much better than steaming/boiling.
Thanks heaps buddy. I’m going to go by the site on Boxing Day. The city is so sombre right now.
Growing up I thought I hated brussels sprouts because I’m pretty sure my mom just boiled them or something gross. I made them not long ago for my family and they were a huge hit – I will have to try this recipe for sure!
Thanks Kim- I promise it’s super simple 😉