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Balsamic Roasted Brussels Sprouts

Averie Sunshine

4.46 from 11 votes

Updated: Sep 02, 2025

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💚💜 🧀 These Balsamic Brussels Sprouts are so easy to make, pair perfectly with any main dish, and are also a family favorite holiday side dish! Served with Parmesan and chopped pistachios to amp up the flavor, they’re my favorite way to eat Brussels sprouts!

Balsamic Brussels Sprouts Recipe

I could honestly make a whole meal out of Brussels sprouts, especially when they’re roasted to perfection and drizzled with balsamic glaze. Instead of frying, I roast them at a high temp so they caramelize beautifully, then flip them halfway through and add a touch of balsamic glaze (I usually grab Trader Joe’s) and a pinch of brown sugar for extra flavor.

The result? Crispy, crunchy edges with a tender, juicy center that soaks up all that sweet, tangy balsamic goodness. Top with freshly shaved parmesan or toasted pistachios, and even the biggest Brussels sprout skeptic will be hooked.

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!

Anna

What’s in These Balsamic Brussels Sprouts? 

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

• Brussels sprouts – I don’t recommend using frozen Brussels sprouts. Fresh Brussels sprouts roast beautifully, and I’m not sure how well frozen sprouts would taste in this recipe
• Extra virgin olive oil – Avocado oil also works well
• Salt and black pepper – Adjust to taste
• Balsamic reduction or glaze – I use Trader Joe’s Balsamic Glaze. Most grocery stores carry balsamic glazes or balsamic reductions these days, or easily make your own balsamic reduction. You want to use a glaze or reduction rather than straight balsamic vinegar for this recipe. Double-check the ingredients of whatever you choose if you need to keep this recipe gluten-free
• Light brown sugar

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Roast Brussels Sprouts

1. To make these balsamic glazed Brussels sprouts, preheat the oven to 400ºF and line a sheet pan with aluminum foil or parchment paper (makes for much easier cleanup!).
2. Trim and halve the Brussels sprouts, then spread the Brussels sprouts cut side up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. 
3. Arrange the sprouts with the cut side facing down and roast until the tops start turning golden brown.
4. Remove the baking tray from the oven, flip the Brussels sprouts over, and drizzle with balsamic glaze. Then, sprinkle with brown sugar. 
5. Return the balsamic Brussels sprouts to the oven and continue roasting until they reach your desired level of caramelization. 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. 

What to Serve with Roasted Balsamic Brussels Sprouts

Grilled Balsamic Chicken

Maple Barbeque-Glazed Salmon

Easy Air Fryer Pork Chops

Everything Bagel Baked Chicken Tenders

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4.46 from 11 votes

Balsamic Brussels Sprouts

By Averie Sunshine

💚💜 🧀 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 minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 to 4 servings

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

Instructions 

• Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
• 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.
• 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.
• 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.

Nutrition

Serving: 1serving, Calories: 198cal, Carbohydrates: 30g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 590mg, Fiber: 4g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

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