Balsamic Roasted Brussels Sprouts

I love brussels sprouts and can make a meal out of them. And anything doused in balsamic, even better.

All the vegetables that stink up your house like brussels sprouts, broccoli, kale, and cauliflower are my favorites.

Balsamic Roasted Brussels Sprouts - Think you don't like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever!! Fast, easy, and accidentally healthy!

There are a couple restaurants in San Diego that make fried brussels sprouts and along with a cheese platter and some drinks, I’m seriously in heaven.

Rather than frying them, these brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they’re so fast and easy to make.

Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor.

Balsamic Roasted Brussels Sprouts - Think you don't like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever!! Fast, easy, and accidentally healthy!

A balsamic glaze or reduction is simply balsamic vinegar that’s been cooked down (reduced) on the stove with sugar and it becomes thicker and more flavorful. I have an easy balsamic reduction recipe but for the brussels sprouts I used Trader Joe’s balsamic glaze. Or look in the vinegar aisle of your regular grocery store for balsamic reductions and glazes.

The outer edges of the sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down with a savory and tangy bite from the balsamic.

If you know someone who doesn’t like brussels sprouts, try this recipe and they’ll likely change their mind. Freshly shaved parmesan or toasted pistachios sprinkled on top are a nice touch for the ultimate in brussels sprouts.

Balsamic Roasted Brussels Sprouts - Think you don't like brussels sprouts? The balsamic glaze on these will change your mind!! BEST brussels sprouts ever!! Fast, easy, and accidentally healthy!

Print Recipe

Balsamic Roasted Brussels Sprouts

I love brussels sprouts and can make a meal out of them. The brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they're so fast and easy to make. Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor. The outer edges of the sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down with a savory and tangy bite from the balsamic. If you know someone who doesn't like brussels sprouts, try this recipe and they'll likely change their mind.

Yield: serves 2 to 4

Prep Time: 5 minutes

Cook Time: about 30 minutes, divided

Total Time: about 35 minutes

Ingredients:

  • about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • about 1/4 cup balsamic reduction or glaze (I used Trader Joe's or make your own balsamic reduction)
  • 1 tablespoon light brown sugar, packed
  • parmesan cheese, optional for garnishing
  • toasted pistachios, optional for garnishing

Directions:

  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
  2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
  3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn't make them taste sweet, but if you're adverse to adding sugar, it can be omitted.
  4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

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63 comments

  1. Even though I’m still trying to stuff my face with the last peaches and blueberries of summer, this recipe totally has me looking forward to the produce of the coming months! I love brussel sprouts and can’t wait to make this come September!
    Oh and like you I too have a deep affection for cruciferous veg…and peanut butter ;) 

  2. I remember you mentioning a Brussels sprouts recipe coming and I sure love the looks of this one!! I think I’ll have to make it this weekend. We have had a cool down this week (kind of like a preview of fall weather) so roasted sprouts sound appropriate.

    • This was the recipe, yes! And we’ve had a warm-up. All of a sudden it’s really warm again, mid 80s and this doesn’t really seem too fitting but most of the country will be cooling down soon, even if SoCal isn’t! LMK what you think if you try these!

    • These are the BEST Brussels sprouts we’ve ever had!! The parmesan adds a nice layer of flavor and the texture is wonderful. I can’t help but think anyone who doesn’t like Brussels would have to love these. I bought the balsamic glaze to save time and then got to thinking about how good it would be on any roasted veggie (carrots and broccoli came to mind).

    • The balsamic glaze is good on ANYTHING. I use it as a salad dressing over my salads with chopped tomatoes, cucumbers, zucchini, etc. Zero fat, almost no salt, and so much healthier to me at least than most ‘salad dressings’ if I don’t have a homemade vinaigrette on hand. Whether it’s fresh or roasted, love the glaze. Also great drizzled over goat cheese or brie on crackers, sometimes with a bit of honey…so versatile :)

      So glad you loved these and that they were the best sprouts you’ve EVER had! That’s awesome :)

  3. I’ve totally hopped aboard the fried brussels sprouts bandwagon. It’s so good. A restaurant here does them slightly spicy with chili pepper, and it’s AMAZING.
    These look delicious. The parm shouldn’t be optional! That’s the best when you’re roasting veggies.

    • I could go out to dinner and JUST have fried brussels sprouts I love them so much :) At least these are baked but you still get that crispiness to them that’s so darn good!

  4. I tried Brussels Sprouts for my first time last year…with balsamic reduction and fell SO IN LOVE. I’m so happy it’s that season again, and these roasted brussels are definitely going to be happening! Pinned!

  5. those look amazing girl! Miss talking to you!!

  6. Averie, I see you are slowly diving into fall dishes and I can’t be happier because I need some Brussels sprouts in my life, I love them fried, roasted and even shaved raw! So perfect!

    • I’ll eat them raw and shaved, too! I love them any way. I’m a die-hard :)

      And yes, fall is upon us in the food blogging world. If you wait until it’s actually fall (it’s 80F in San Diego today) to post fall recipes, people are already wanting Xmas recipes…lol! Glad you’re enjoying the fall dishes!

  7. Brussels are some of my favorite veggies, for sure.  I used to be a roast-only kind of lover, but I even like them steamed, pickled (<–SO.GOOD.) or even pureed with some nooche.

    Dang, is it fall already?

  8. This looks delicious! I love roasted brussel sprouts (and yes, all those veggies that stink up up the house) too!! Definitely going to look for that balsamic glaze next time I’m at Trader Joe’s

  9. Okay don’t hate me…I’ve never had a brussel sprout!! Shocking, I know. My parents didn’t like them (back in the day all vegetables were gray, who wanted to eat that?) and Mel doesn’t either, probably for that same reason. I’ve been wanting to try them roasted to see if he’ll eat them…I think this will be the recipe I try! Balsamic is the best.

    • I think I was with you when you had your first beet :) If you like broccoli and kale, you will probably like brussels sprouts. Same flavor family. If you do try these, LMK!! Balsamic can save just about anything as we know :)

  10. I’m definitely going to have t o pass this recipe onto my mom! She’s always on the hunt for a good Brussels sprout recipe and this one looks delicious!

    Paige
    http://thehappyflammily.com

  11. Only YOU could make brussels sprouts this gorgeous Averie! And balsamic and brussels? Ye, please! Pinned!

  12. WOW, I actually want to lick the screen.  They look sooooo delicious!  And who said you can’t like brussels sprouts! xxx

  13. Sounds amazing! Are you sure it serves 2-4…I could probably take care of this all by myself. I probably need a 12 step program for Brussels. As for a restaurant that serves them with a cheese platter, I don’t picture ever leaving there! lol

  14. I’m not a huge brussels sprouts fan unless they’re covered in bacon & cheese. HOWEVER, I can’t stop staring at the gorgeousness of these suckers. I’m going to have to give them a go! Plus, TJ’s sells balsamic glaze?! How have I missed it? Buying it & making these! 

  15. I’ve made a similar recipe but with diced pancetta and then the glaze at the end….and will have to try your recommendation with adding the glaze midway through roasting. The first time, I made the glaze myself but then discovered it at TJs and haven’t gone back since! I can make a dinner out of these (although my stomach doesn’t always appreciate that…..)!

  16. I love balsamic glazed anything it’s the perfect way to make veggies! 

  17. @Averie Sunshine

    My favorite one Brussels sprouts.Balsamic Cherries looking good.

    Regards
    Priyanka

  18. @Averie Sunshine

    My most loved one Brussels sprouts.Balsamic Cherries looking great.

    regards
    rakhi

  19. Wow, these look perfect!  The crispy, caramelized bits are my favorite :)

  20. My girlfriend does not like Brussels Sprouts, but loved this dish! Tasty, and very easy to make…a nice change of pace when other veggies start getting “boring”.

  21. I’m certainly going to have t o pass this formula onto my mother! She’s generally on the chase for a decent Brussels sprout formula and this one looks delightful!

  22. i have tried Brussels Sprouts in my home it’s is very testy dish.

  23. It’s looking really good dish i am going to this dish in my bday party menu next week

    Regards
    sachin  

  24. Made these for Thanksgiving, and they were delicious!

  25. was looking at this balsamic brussel sprouts recipe and made it was very good!! first time making the glaze . going to try these again!!! without the last pinch.

  26. They look sooooo tasty. Looking better than average dish. Continue sharing this kind of recipe.Yummy my mouth is watering.

  27. Thank you for this easy yet yummy side dish recipe! I had this for Christmas 2015 and my family loved it!

  28. WOW.. “Balsamic Roasted Brussels Sprouts” looks very nutritional & delicious at same time… Gonna try it soon.. keep updating with these kind of nutritional recipes… !!

  29. hey i tried one of yours i.e. Honey roasted sweet potatos” & guess what it was fab & everyone in my family loved it. Thanks for sharing such a nice Recipe

  30. I thought I didn’t like Brussels sprouts until I tried these couldn’t stop eating them so delicious. Thanks for this great recipe will be added to my favorite recipes.

  31. Made these Brussels sprouts for a dinner party tonight. Everyone thought they were great! I will make them again. Great recipe!

  32. This is something good”” “BALSAMIC ROASTED BRUSSELS SPROUTS” I’m surely going to have t o pass this equation onto my mom! She’s for the most part on the pursuit for a not too bad Brussels sprout equation and this one looks delightful!

  33. I tried it, but didn’t come out crisp like I’d hoped. Maybe I’ll try with larger brussel sprouts so I can cook longer. My veggie eaters loved them!!!

    • Glad your veggies eaters loved them! Baking time is dependent on size of the brussels sprouts and bake as long as you think is necessary for the texture you’re looking for.

  34. Melissa Parish Reply

    We love brussels sprouts and anything with balsamic glaze too! Thanks for this variation that I’m now adding to my keeper recipes!  I made these today, complete with grated parm, a little pecorino Romano (I had on hand) and the pistachios.  Yummmmmmmm!  What a great recipe!  There wasn’t a single bite left!  

    I love your recipe and I love cooking.  I’m a southern girl that grew up in the kitchen with my Grandmothers and now my granddaughters cook with me.  Your recipes are spot on for us and this particular one was a great twist on a recipe I’ve made for many years.  Since you shared your delicious recipe, I thought I would share my variation  with you, as a reciprocal thank you.    I always love sharing whether it’s in the kitchen (my fav place next to being at the beach) or preparing to be in the kitchen.  What better way to bond with people than by way of great food, right, and the perfect stress reliever to cook something delicious and feed the senses.

    My roasted, balsamic glazed, brussel sprouts w/bacon, for you ….

    I thin slice (into 3-4 slices each brussel sprout (keep and  use any loose leaves too… they crisp up nicely).  
    Drizzle olive oil.  
    Add Montreal steak seasoning (to taste)
    Add a hefty handful (or two) of real bacon bits.  I buy the big bags of real bacon bits at Costco for delicious time saver.  You can also trade out and use diced pancetta (browned and drained) as another option.  
    Toss to evenly coat. 
    Spread (single layer) on large baking sheet (I line my baking sheet with foil too for easy cleanup or use silpat)
    Bake at 400° for about 25 minutes or until the sprouts begin to brown/crisp.  
    Remove from oven and drizzle on balsamic glaze.  
    Serve.  

    Thanks, again, for what you do.  No doubt I’ll be cooking from your shared recipes on a regular basis!

    • Thanks for trying the recipe and I’m glad it came out great for you! And most of all, thank you again for sharing this heartfelt comment and for letting me know that you really appreciate my recipes and that you’re cooking with your granddaughters – how sweet!

      And I think that bacon and Brussels are an awesome combo! Most restaurants here in San Diego when I order them out will usually incorporate pancetta or something similar.

      Let me know what else you try of mine! Happy Mother’s Day!

  35. What do you think about grilling the Brussels Sprouts with your recipe instead of roasting them? I love roasted, but have been looking to try grilled…

    • Grilled Brussels sprouts are great. This recipe is written for roasting and I haven’t tried this exact way of doing things with Brussels on the grill but I’ll never say no to any kind of grilled veg!

  36. I tried this recipe tonight. It was perfect! I love brussell sprouts any which way, but my family does not. So, I made these tonight, and they loved them. Thank you, Averie!

    • I love hearing when I can get family’s to eat their veggies! I love ALL veggies too but family members can be a bit pickier than I am, and so I relate! Thanks for trying the recipe!

  37. Most yummy dish….Brussels sprouts…..me and my friend both liked it very much.

    Thanks Averie

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