Roasted Balsamic Brussels Sprouts are an easy side. Deliciously simple, these caramelized sprouts are so flavorful and are quick to prep.
Roasted Balsamic Brussels Sprouts are a simple and delicious side with crispy brussel sprouts tossed in balsamic vinegar for delicious flavor and great caramelization.
This favorite veggie has so much flavor when roasted. Finish with a drizzle of balsamic glaze before serving.
A Fave Brussel Sprouts Recipe
This 5 ingredient recipe seems simple but the results are so good! The balsamic becomes almost a glaze served with creamy-crisp sprouts.
- Simple ingredients and a simple method with tons of flavor.
- Balsamic vinegar tastes great and caramelizes beautifully.
- This side dish can be prepared ahead of time and roasted just before serving.
- Leftovers reheat well or are great served chilled in salads.
- Brussels Sprouts are considered a superfood and are loaded with antioxidants.
BRUSSELS SPROUTS As always, fresh is best, but frozen sprouts will work for this recipe too. If using frozen, they might need to roast for 5-10 minutes longer and they will have a softer texture.
BALSAMIC VINEGAR The glaze is created by coating the vegetables with balsamic vinegar and olive oil. Add a tablespoon of honey to bring out the natural sweetness of the brussel sprouts if you’d like.
SEASONING Minced garlic plus salt & pepper are all that’s needed. If you have balsamic glaze in your cupboard, it can be drizzled on after roasting.
We love this dish as is and make it often. Below are some favorite variations to change it up.
- Add shredded Parmesan cheese baked on top for the last 5 minutes of cooking. Feta also tastes great with this combo.
- Try adding some chopped Pancetta or crispy oven bacon for a gourmet twist. Pancetta roasts up beautifully in the oven, getting crackly and crisp.
- For a heartier side, try simply adding some thinly sliced potato or sweet potato tossed and roasted right in with the sprouts. Delish!
- This mixture works well with other veggies like onions, cauliflower, broccoli, carrots or even green beans.
How to Trim Brussels Sprouts
Choose sprouts that are firm and have a pale to dark green color. If they are still attached to their stem, simply break them off.
- Use a paring knife to trim off the bottom stem where it was attached, taking care not to remove too much so the Brussels sprouts don’t come apart.
- Remove any outer leaves that are wilted or brown.
- Cut larger sprouts in half. Rinse thoroughly and pat dry before roasting.
How to Roast Balsamic Brussels Sprouts
Now comes the easy part:
- Toss prepared Brussel Sprouts with all the ingredients until coated.
- Place the mixture on a sheet pan in a single layer. (If using frozen sprouts, line the pan with parchment paper.)
- Roast per the recipe instructions below.
Leftovers taste great the next day. It’s one of the vegetables we love leftover, cold, & straight out of the refrigerator.
If you have an air fryer, however, this is a great way to reheat just about anything! Roasted sprouts can also be crisped up and heated under the broiler, then served with dipping sauce for a healthy snack. To freeze, place in a freezer-safe container or bag for up to 12 months.
More Fave Brussels Recipes
Did you make these Balsamic Roasted Brussels Sprouts? Be sure to leave a rating and a comment below!
Balsamic Roasted Brussels Sprouts
These balsamic roasted Brussels sprouts are an easy, flavorful side dish with only 5 simple ingredients!
Preheat oven to 400°F.
Trim Brussels sprouts and cut in half if they are large.
Toss Brussel sprouts with olive oil, balsamic and garlic.
Season generously with salt and pepper and place on a baking sheet, flat side down.
Roast 20-25 minutes or until Brussels are tender.
- Add shredded Parmesan on top during the last 5 minutes.
- Add chopped Pancetta to the pan before cooking.
- For a heartier side, add thinly sliced potato.
- For a sweeter side dish, try roasting with pecans.
- Top with feta or goat cheese crumbles after baking.
- Balsamic glaze can be drizzled on top before serving if desired.
Calories: 144, Carbohydrates: 17g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 45mg, Potassium: 677mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1283IU, Vitamin C: 145mg, Calcium: 76mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Side Dish