Balsamic Glazed Brussels Sprouts
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Even Brussels sprouts skeptics can’t resist my balsamic glazed Brussels sprouts. They’re crispy, caramelized, and coated in a sweet-and-tangy balsamic glaze, which makes them downright addictive.
If you’ve never been one to fawn over Brussels sprouts, just wait until you try my balsamic Brussels sprouts.
I’ve converted more than a few Brussels sprouts skeptics with this recipe- namely my picky partner. The balsamic caramelizes as the sprouts roast, creating sweet, savory crisped edges while keeping the centers perfectly tender.
They’re simple, fast, and always one of the first sides to disappear from the table!
Arman’s tips before starting
Cut the sprouts to the same size. This helps them cook evenly so you don’t end up with some burnt and some undercooked.
Spread the sprouts into a single layer. If the sprouts are piled on top of each other, they’ll steam instead of roast. Give them plenty of space for maximum crispiness.
Roast them flat side down. This is my favorite trick for crispy sprouts. The flat side gets direct contact with the hot pan, while the outer leaves are super crunchy.
Use the middle oven rack. I accidentally left them on the top rack the first time I made these, and let’s just say they browned way too quickly.
Don’t add the balsamic too early. If you’re using balsamic glaze instead of vinegar, wait until after roasting to drizzle it over the sprouts. The glaze is much sweeter and can burn in the oven.
Key Ingredients
Here’s what goes into brussels sprouts with balsamic vinegar, along with my kitchen notes. Full measurements are in the recipe card below.
- 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. I like using Colavita or Whole Foods 365 brands.
How to make balsamic glazed Brussels sprouts
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.
How do you get the bitterness out of Brussels sprouts?
Roasting is one of the best ways to mellow the natural bitterness of Brussels sprouts. The high heat caramelizes the outer leaves, bringing out their natural sweetness. I also find that cooking them until they’re fully tender helps eliminate any lingering bitter flavor.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to three days.
To freeze: Place the cooked, cooled Brussels sprouts in an airtight container and freeze for up to 6 months.
Reheating: Microwave sprouts for 20-30 seconds or in a preheated oven until crispy and warm.
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
More easy side dish recipes to try
Originally updated May 2022
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 😉