Balsamic Roasted Brussels Sprouts


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Balsamic Brussels Sprouts — These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!

roasted Balsamic Brussels Sprouts on baking tray

Balsamic Brussels Sprouts Recipe

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

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.

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 these roasted 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 balsamic glazed Brussels sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down.

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 Brussels Sprout

What’s in These Balsamic Brussels Sprouts? 

To make these roasted Brussels sprouts with balsamic, you’ll need: 

  • Brussels sprouts
  • Olive oil
  • Salt and pepper
  • Balsamic reduction or glaze
  • Light brown sugar
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!

How to Roast Brussels Sprouts

To make these balsamic glazed Brussels sprouts, preheat the oven to 400ºF and line a baking sheet with aluminum foil (makes for much easier cleanup!). Trim and halve the Brussels sprouts, then spread them out on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. 

Arrange the sprouts with the cut-side facing down and roast until the tops start turning golden brown. Remove the baking tray from the oven, flip the Brussels sprouts over, and drizzle with balsamic glaze. Then, sprinkle with brown sugar. 

Return the balsamic Brussels sprouts to the oven and continue roasting until they reach your desired level of caramelization. 

Balsamic Brussels Sprouts — These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!

Can I Prep These in Advance? 

If you want to make these balsamic Brussels sprouts for a holiday party or family gathering, I recommend trimming and halving the sprouts ahead of time and storing them in a sealed bag in the fridge. When you’re ready to roast the Brussels sprouts with balsamic, simply season them and pop them in the oven. 

Can I Use Frozen Brussels Sprouts? 

I don’t recommend doing that, no. Fresh Brussels sprouts roast beautifully, and I’m not sure how well frozen sprouts would taste in this recipe. 

Balsamic Brussels Sprouts — These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!

Tips for Making Balsamic Brussels Sprouts

Before roasting the balsamic vinegar Brussels sprouts, it’s important that you take the time to flip each one so it’s facing cut-side down. Same rule applies for flipping the sprouts halfway through the roasting time. Trust me, it makes a big difference! 

If desired, you can toss these balsamic Brussels sprouts with chopped, toasted nuts or crumbled bacon prior to serving them. Both would add extra oompf to this dish. 

One last note: these balsamic Brussels sprouts are best warm and fresh. Roasted veggies don’t reheat well, especially not Brussels sprouts. 

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Yield: 2 to 4 servings

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 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


    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.
    3. 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.
    4. 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.
    5. 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.
    6. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 590mgCarbohydrates: 30gFiber: 4gSugar: 21gProtein: 4g

More Easy Vegetable Sides: 

Air Fryer Brussels Sprouts — The air fryer makes these Brussels sprouts perfectly crispy on the outside, tender on the inside, and the mildly spicy honey butter glaze makes them IRRESISTIBLE! An EASY side dish for busy weeknights, family dinners, or Thanksgiving that’s ready FAST! Oven baking instructions also provided.

Air Fryer Brussels Sprouts with Sweet and Spicy Glaze - The air fryer makes these Brussels sprouts perfectly crispy on the outside, tender on the inside, and the mildly spicy honey butter glaze makes them IRRESISTIBLE! An EASY side dish for busy weeknights, family dinners, or Thanksgiving that's ready FAST!

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Roasted Sweet Potato Salad — Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro! (Great for outdoor events and lunchboxes because there’s no mayo!)

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

Cheesy Roasted Asparagus – Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!

Cheesy Roasted Asparagus –

Rainbow Roasted Vegetables – Trying to eat more vegetables? Seeing the rainbow should do the trick!! FAST, EASY, and as HEALTHY as it gets!!

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Parmesan Balsamic Roasted Broccoli — This is a super simple side dish that’s perfect for anything from busy weeknights to holiday celebrations.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Yummmyy…………. Thanks for sharing this kind of stuff, i hope i will try this on coming Sunday :P it looks very delicious. THanks Once again. :)

  2. Made it for the first time tonight. So easy and yet soooooo delicious!
    This is much easier than the recipe I used last time – I’m going to try it next time!

  3. Want to try these for Thanksgiving – any chance I can do them the day before?  Also thinking of garnishing them with some cooked, crumbled bacon and toasted walnuts since I already have walnut flavored balsamic glaze which I will probably use.

    1. You can prep, slice, clean, etc. them the night before and store in baggie in fridge. Bake them off immediately before serving. The bacon, nuts, etc sounds great!

  4. 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!

    1. 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!

  5. 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…

    1. 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!

  6. 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.  

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

    1. 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!

  7. 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!!!

    1. 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.

  8. 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!

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

  10. 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.

  11. 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

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

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

  14. 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.

  15. 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!

  16. 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”.

  17. 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…..)!

  18. 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! 

  19. 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

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

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

    1. Thank you for that compliment :) I have to say it was not easy trying to make brussels sprouts look glamourous and gorgeous :) Glad you think I succeeded!

  22. 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.

    1. 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 :)

  23. 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

  24. 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?

    1. I would love to try them pickled, having someone do the work for me on that, of course :) I loveeee them with balsamic and could eat these every day!

  25. 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!

    1. 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!

  26. 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!

  27. 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.

    1. 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!

  28. 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.

    1. 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!

    2. 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).

      1. 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 :)

  29. 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 ;) 

    1. a deep affection for cruciferous veg…and peanut butter ;) <--- We'd get along great then! I just love some stinky veg. And PB!