Delightfully crispy, caramelized balsamic Brussels sprouts are simple to make at home and always a hit. A splash of aged balsamic vinegar adds depth and a savory-sweet finish to roasted Brussels sprouts, turning them into an impressive side dish that pairs well with holiday meals or weeknight dinners.
These roasted balsamic Brussels sprouts are intentionally easy and mostly hands-off once they go in the oven, freeing you to focus on the main course or entertaining. The recipe relies on a short list of pantry-friendly ingredients and delivers crispy, flavorful results that make this a go-to side throughout the fall and winter seasons.
This version is a tasty twist on classic oven-roasted Brussels sprouts: olive oil ensures a crisp exterior, while balsamic vinegar caramelizes during roasting and highlights the sprouts’ natural sweetness. With only five core ingredients, these sprouts are adaptable to many diets and occasions; use them anywhere a recipe calls for roasted Brussels sprouts.
Featured Comment
“I made these last night and they’re absolutely delicious!” — Carolyn
What You Need for Balsamic Brussels Sprouts
This recipe requires just five simple ingredients:
- Fresh Brussels sprouts
- Olive oil
- Garlic (minced)
- Aged balsamic vinegar
- Sea salt
Balsamic Brussels Sprouts Variations
There are several easy ways to vary this recipe depending on your taste or what’s in your pantry:
- Mixed root vegetables: Combine half Brussels sprouts with half carrots, sweet potatoes, or parsnips for color, texture, and an expanded side dish.
- Parmesan: Toss the finished sprouts with grated Parmesan or sprinkle over the pan in the last few minutes of roasting for a savory, cheesy crust.
- Bacon: Add cooked, crumbled bacon or roast small bacon pieces with the sprouts for a smoky, salty boost. Drain excess fat before tossing with balsamic so the vinegar can caramelize.
FAQ
Can you use frozen Brussels sprouts?
No. For best texture and caramelization, use raw, fresh Brussels sprouts. Frozen sprouts release more moisture while cooking and won’t brown as well.
How long does it take to roast these Brussels sprouts?
Roast at 400°F (200°C) for about 25–30 minutes, tossing every 10 minutes for even browning. Larger sprouts may require a few extra minutes until they are nicely browned and crisp at the edges.
Can you make these without balsamic vinegar?
If you prefer a plain roasted Brussels sprouts flavor, omit the balsamic and roast with olive oil, garlic, and salt. You can add a squeeze of lemon or a splash of soy sauce for a different flavor profile.
More of our favorite Brussels sprouts ideas
Brussels Sprouts Recipes
- Roasted Brussels sprouts with bacon
- Shaved Brussels sprout salad
- Bacon-wrapped Brussels sprouts
- Roasted Brussels sprout polenta bowls
- Crispy air-fryer Brussels sprout salad
Storage
Balsamic Brussels sprouts often taste even better the next day after the flavors have melded. Once cooled, store leftovers in an airtight container in the refrigerator for up to five days.
Best reheating methods:
- Stovetop: Heat a small amount of olive oil in a frying pan over medium heat. Add sprouts and sauté until warmed through and crisp, about 4–6 minutes.
- Oven: Spread sprouts on a baking sheet and warm at 350°F (175°C) until heated through, about 8–12 minutes; this helps revive the crisp edges.
Make-Ahead Tips
You can wash, trim, and halve Brussels sprouts up to two days in advance. Store them dry in an airtight container in the refrigerator. When ready, toss with oil, garlic, and balsamic and roast as directed.
Serving Suggestions
These balsamic Brussels sprouts are versatile and pair well with a range of mains. They’re a welcome addition to holiday spreads like Thanksgiving or Friendsgiving and also complement weeknight dishes. Try them:
- Alongside roasted or grilled chicken
- Mixed into grain bowls or warm salads
- Tossed into a breakfast scramble
- With roasted butternut squash, fruit-forward salads, or pasta with balsamic-roasted chicken
Balsamic Brussels Sprouts Recipe
Summary: Crispy, savory balsamic Brussels sprouts — easy to prepare and always popular.
Author: Lee Funke
Prep: 5 mins • Cook: 25 mins • Total: 30 mins • Servings: 4
Ingredients
- 1 lb. Brussels sprouts
- 2–3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil, or grease it lightly with nonstick spray or oil. Set aside.
- Prepare the Brussels sprouts: rinse under warm water to remove any dirt, then pat dry. Trim the stem ends and halve each sprout lengthwise. If some are much larger, quarter them so pieces are similar in size for even roasting. Place the halved sprouts on the prepared baking sheet.
- Drizzle the sprouts with olive oil and balsamic vinegar, then add the minced garlic. Use your hands or a spatula to toss and massage the seasonings into the sprouts so they are evenly coated.
- Spread the sprouts in a single layer on the baking sheet, making sure they do not touch or overlap. Crowding will cause steaming rather than roasting.
- Roast for 25–30 minutes, turning or tossing every 10 minutes to promote even browning. They are ready when edges are browned and crispy and the centers are tender.
- Remove from the oven, season with sea salt to taste, and serve warm.
Tips & Notes
- Storage: Refrigerate leftovers in an airtight container up to five days.
- Reheating: Reheat in a skillet with a little oil for best texture, or warm in the oven at 350°F (175°C) until heated through.
- Make ahead: Wash, dry, and trim sprouts up to two days ahead for faster prep the day you roast.
- Optional additions: Add cooked bacon, shaved Parmesan, toasted nuts, or a squeeze of lemon for extra brightness.
Nutrition (approximate per serving)
Calories: 138 kcal • Carbohydrates: 14 g • Protein: 4 g • Fat: 9 g • Fiber: 4 g • Sugar: 5 g
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