Roasted Brussels Sprouts with Balsamic

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5 from 11 votes
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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.

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Comments

  1. 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!!!

  2. Roasting Brussels sprouts is my favorite way to prepare them! Love the idea of adding balsamic. Yum!

  3. 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.

    1. 14 of you guys?! Wow that is impressive Connie! And eating them RAW? Respect- so much respect there!

      Thanks for stopping by 🙂

  4. 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

  5. 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.

  6. 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.

  7. 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!