This recipe turns Brussels sprouts into a caramelized, slightly crispy delight that even skeptics will enjoy. The high heat of the oven enhances their natural flavor, while balsamic vinegar creates a sweet and savory glaze.
It’s easy to prepare with minimal ingredients and works for both everyday dinners and special occasions. Plus, it’s naturally vegetarian and can easily fit into many different meal plans.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brussels sprouts, trimmed and halved olive oil balsamic vinegar garlic, minced salt black pepper optional: honey or maple syrup optional: grated Parmesan cheese
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil and toss to coat evenly.
Spread them out in a single layer, cut side down for better caramelization.
Roast for 20–25 minutes, or until the edges are crispy and the centers are tender.
Remove from the oven and drizzle with balsamic vinegar. Toss gently to coat.
Add minced garlic and season with salt and black pepper. If desired, drizzle a small amount of honey or maple syrup for added sweetness.
Return to the oven for 5 more minutes to allow the flavors to meld.
Sprinkle with grated Parmesan if desired and serve warm.
For extra crunch, toss in a handful of chopped walnuts or pecans during the last few minutes of roasting.
If you enjoy a bit of heat, sprinkle in red pepper flakes before roasting. For a brighter finish, add a squeeze of fresh lemon juice just before serving.
To make it vegan, skip the Parmesan or replace it with a dairy-free alternative. A balsamic glaze can also be drizzled on top for a more intense flavor.
Storage/Reheating
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for about 8–10 minutes until heated through and slightly crisp again. You can also reheat in a skillet over medium heat to help restore some texture. Microwaving is possible but may soften them.
Freezing is not recommended, as the texture may become mushy after thawing.
FAQs
Why are my Brussels sprouts not crispy?
Make sure they are spread out in a single layer and not overcrowded. High heat helps achieve crisp edges.
Should I soak Brussels sprouts before roasting?
No soaking is necessary. Simply trim and rinse them, then pat dry before roasting.
Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but if using frozen, thaw and dry them thoroughly before roasting.
How do I prevent bitterness?
Roasting at high heat and adding balsamic vinegar or a touch of sweetness helps balance any bitterness.
Can I make this dish ahead of time?
Yes, you can roast them earlier in the day and reheat in the oven before serving.
What main dishes pair well with this?
They pair wonderfully with roasted chicken, steak, salmon, or holiday roasts.
Can I add other vegetables?
Yes, carrots or red onions roast well alongside Brussels sprouts.
Is balsamic glaze the same as balsamic vinegar?
Balsamic glaze is thicker and sweeter, while balsamic vinegar is thinner and more tangy.
Do I need to flip them while roasting?
It’s not required if placed cut side down, but flipping halfway can help even browning.
How do I choose good Brussels sprouts?
Look for firm, bright green sprouts with tightly packed leaves and no yellowing.
Conclusion
Roasted Balsamic Brussels Sprouts are a flavorful, easy side dish that brings out the very best in this nutritious vegetable. With caramelized edges and a tangy-sweet finish, they’re a versatile addition to both casual dinners and festive gatherings. Simple to prepare and full of flavor, this recipe is sure to make Brussels sprouts a favorite at your table
These Roasted Balsamic Brussels Sprouts are caramelized, crispy on the edges, and coated in a sweet and tangy balsamic glaze. This easy oven-roasted Brussels sprouts recipe is the perfect vegetarian side dish for weeknight dinners or holiday meals, made with simple ingredients and bold flavor.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
1 ½ lbs Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1–2 tablespoons balsamic vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1 teaspoon honey or maple syrup
Optional: 2 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place halved Brussels sprouts on the baking sheet. Drizzle with olive oil and toss to coat evenly.
Spread in a single layer, cut side down for better caramelization.
Roast for 20–25 minutes, until edges are crispy and centers are tender.
Remove from oven and drizzle with balsamic vinegar. Toss gently to coat.
Add minced garlic, salt, and black pepper. If desired, drizzle honey or maple syrup.
Return to oven for 5 minutes to allow flavors to meld.
Sprinkle with grated Parmesan if desired and serve warm.
Notes
Do not overcrowd the pan to ensure crispiness.
For extra crunch, add chopped walnuts or pecans during the last few minutes.
A squeeze of fresh lemon juice before serving brightens the flavor.
To keep vegan, omit Parmesan or use a dairy-free alternative.
Freezing is not recommended due to texture changes.
