Balsamic Roasted Brussels Sprouts are a delicious side dish that you can whip up with minimal effort. They turn out perfectly tender, with a lightly sweet and tangy flavor.
Balsamic brussels sprouts are the perfect holiday side dish if you’re planning a menu for Thanksgiving or Christmas. They pair well with classic sides, like mashed potatoes, and are a hit with even non-fans of Brussels sprouts.
This recipe is inspired by an Ina Garten recipe my mom used to make with pancetta. Adding the balsamic after roasting the veggies is key for getting the best flavor.
In case you’re curious, I also tried roasting the veggies with the balsamic vinegar for the full cooking time, and the tangy flavor got lost. You could use this method with broccoli or cauliflower if you want to try it with other vegetables in your fridge.
Ingredients You’ll Need
Roasted Brussels sprouts get a flavor upgrade when you add a splash of balsamic vinegar and honey or maple syrup. Similar to glazed carrots, they are slightly sweet and caramelized and are roasted to perfection in less than 30 minutes.
This recipe assumes you are using traditional balsamic vinegar, but if you are using a thick, or syrupy balsamic glaze, you may not need the added sweetener at all.
Feel free to add any fresh herbs you like when roasting your veggies. Fresh thyme and rosemary will pair well with these flavors.
How to Make Balsamic Roasted Brussels Sprouts
Preheat the oven to 400ºF and slice the brussels sprouts in half. If you have extra-large pieces, you may want to cut them into quarters. If the outer leaves start to fall off as you chop, include those on the pan, too– they will turn into crispy chips!
Place the trimmed brussels on a large, rimmed baking sheet and drizzle with roughly 2 tablespoons of extra virgin olive oil. (I use a half-sheet pan.)
Sprinkle a 1/2 teaspoon of salt over the veggies and toss well to coat them evenly.
Arrange the brussels cut-side-down on the pan then bake for 20 minutes, or until the vegetables are tender and lightly crisp on the side that touches the pan.
While the brussels are cooking, stir together 2 tablespoons of balsamic vinegar and 1 tablespoon of honey in a small bowl. (Use maple syrup for a vegan dish.)
When the timer goes off, remove the brussels sprouts and pour the balsamic mixture into the pan. Stir well until all of the brussels sprouts are coated.
Return the pan to the oven and bake for 5 more minutes, to allow the coating to caramelize a bit.
Serve the balsamic roasted brussels sprouts warm right away for the best flavor and texture. Season with additional salt or black pepper, to taste, if needed.
Frequently Asked Questions
If you line your baking pan with parchment paper or crowd the pan with too many veggies, the brussels sprouts will not turn out as crispy. The more contact with the pan (which is why you arrange the sprouts cut-side-down) and the more spread out the sprouts are, the better your results will be.
Adding balsamic vinegar and honey can help make brussels sprouts more appealing, but if you want another variation, you can roast them with grated Parmesan cheese and a squeeze of lemon juice.
No, you can rinse them before cooking but be sure to pat the brussels sprouts dry with a towel before cooking. Excess moisture would result in less-crisp veggies.
Looking for more brussels sprout recipes? Try Brussels Sprouts Salad or Air Fryer Brussels Sprouts.
Balsamic Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts , washed and trimmed
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (or maple syrup)
Instructions
- Preheat the oven to 400ºF and slice the brussels sprouts in half. Very large brussels sprouts can be cut into quarters, and very small brussels sprouts don't need to be cut at all.
- Transfer the brussels sprouts to a rimmed baking sheet and drizzle them with olive oil and salt. Toss well to coat evenly, then arrange them cut-side-down on the pan. Roast at 400ºF for 20 minutes, or until the tops look golden brown.
- In a small bowl, combine the balsamic vinegar and honey. Whisk well to combine. When the brussels sprouts are done roasting, remove the pan from the oven and add the balsamic mixture to the pan. Stir well so the brussels sprouts are evenly coated, then return to the oven for them to bake for 5 more minutes.
- When the timer goes off, remove them from the oven and serve warm immediately. Season with extra salt or black pepper, to taste. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try this balsamic roasted brussels sprouts recipe, please leave a comment and star rating below letting me know how you like them.
brussel sprouts are one of my favorites! I change it up and use balsamic sometimes and other times just garlic they’re just so good
oh i am obsessed with b sprouts! we buy them nearly every week during autumn/winter! soooo tasty and i love the crispy bits from roasting them. coconut oil is a must for the perfect roasted sprout. no sprouts on our thanksgiving table bc my mother is making the side dishes but don’t worry…i get my fill 🙂
Looks delicious, similar to a recipe Ina garten has that was inspired by a dish she had at tyler florences restaurant Wayfare Tavern in San Francisco. Her dish has brussel sprouts halved, syrupy balsamic, pancetta, and olive oil, and it’s so delicious. You should try that variation to, I bet you’d like it. I never liked brussel sprouts but I love the combination of brussel sprouts and balsamic. I love cooking with coconut oil and I can’t wait to try this version too.
Yumm! I usually make maple roasted brussel sprouts with toasted hazelnuts. I roast them 3/4 of the way thru then drizzle 3T maple syrup then continue roasting… Sinfully decadent. I might try adding a little balsamic vinegar too now!
Can I use olive oil instead of coconut oil? I’m in Madrid, do you know where can I get that type of oil?
I am in the same boat in Paris. I haven’t been able to find any Coconut oil in Paris, so would love an alternate solution.
Thanks!
Butter is another stable cooking fat for roasting, if you can’t find coconut oil. Otherwise, olive oil can be used, too!
Hi European friends–I am Greek, so I am obsessed, of course, with olive oil..I roast whole baby brussel sprouts all the time with it. (I find them frozen) I just made them, and I can eat the whole thing! In a shallow pan, mix in (with your hands is best) one tablespoon Extra virgin olive oil, sprinkle some sea salt and roast like the above recipe. I like to roast them at a little higher temperature and for a little longer until they have a bit of crispy outside, but that is my personal preference. You can adjust to your preference. The above recipe is a great guideline. I hope this helps! 🙂
Hello Jules, I m living in Paris too. You can find coconut oil in organic’s shop like la vie claire, bio coop, naturalia… or in indian shops near gare du nord. It is not in bottle like the other oil, it is in a pot as this oil is solid.
I love checking out your recipes, we’ve been synchronizing in our veggie choices….or is it just the season? One interesting thing I learn came across awhile back is if you are cooking on a aluminum pan make sure to put parchment down. Supposedly aluminum can attribute to dementia? Thought I’d mention it cause I never know what mine are made of so I opt for parchment always. Love your website!! So fun and fresh.
Aluminum from pots/pans does not cause dementia. If you give large amounts of aluminum salts to rats they can get dementia symptoms. If you ground up your pots, mixed them with acid and ate them then it might be an issue for you. If you are worried about dementia watch your blood pressure, exercise, eat a balanced diet with reasonable portions, manage your stress and sleep a sufficient amount each night. Eating more fish may be protective. Also don’t smoke and drink alcohol only in moderation if at all.
I love Brussels sprouts and this looks like such a simple, yummy way to prepare them!
I love Brussels sprouts but they don’t love me. As long as I eat them in small quantities I’m ok but when I start chowing them I cannot stop! I love it when the bits get dark and crunchy!
LOL–I understand. They are so yummy, it is easy to over eat them. I have the same problem–it is hard for me to resist eating too many!
Hate to sound redundant, but YUMMY!!! Thanks for the recipe!
I was looking up your version of roasted brussels spouts that have been sprouting up on upscale restaurant menus, and found this one. Wanted to say that there is no “supposedly” in the sentence aluminum contributes to dementia. Sadly this is absolutely true. Aluminum cookware is one of the researched and confirmed links to dementia. Another link is poor quality oils and excessive consumption of dairy. Lots of sources for this, including Hanna Kroeger’s work. Thanks for the beautiful searchable blog! Enjoying it.
Hanna Kroeger, unfortunately, has not produced any peer reviewed papers explaining her position on aluminum cookware. Her work, at best, is supposition and hearsay. Not someone you should take as an authority on anything.
SO good! Thanks for the recipe!
Seems the research on aluminum and Alzheimer’s disease is not substantial, and probably doesn’t amount to much. See this cite from the Alzheimer’s foundation. http://alzheimers.org.uk/site/scripts/documents_info.php?documentID=99
I will definitely try these, they look delicious!! I have bought a bunch of asparagus today and I’m wondering how to prepare it: maybe this is one delicious way for asparagus too 😉
I’ve never been a fan of brussels sprouts, but these are AMAZING! The coconut oil between the layers is pure magic. Thank you, thank you, thank you.
Is there any available nutritional info for these delectable sprouts?
Please see my FAQ regarding nutrition info: https://detoxinista.com/frequently-asked-questions/
Thank you — I have always *hated* brussel sprouts, but I really needed to expand my vegie selection. These were REALLY good.
My version of a brussel sprout dish:
1 lb. cleaned, trimmed and halved brussel sprouts
2 roughly chopped garlic
salt and pepper to taste
2 tbsp. good olive oil
1-juiced lemom
Mix ingredients in a large bowl except the lemon juice. Marinade for 15 minutes. While marinating, heat oven in 375 degrees. Place marinated brussel sprouts in a baking dish, tossing every 5 minutes so that all sides brown more evenly. Sprouts should be done in 15 to 20 minutes. Place the dish in a serving bowl and while warm, mix in the lemon juice. Serve immediately. Enjoy
Every once in a while, I add in pearl onions to the mixture. This gives the dish a whole new taste and texture. Try it, it’s delicious.!!
LOVED these (I’m partial to brussels sprouts and balsamic vinegar)!! I actually did it with mini orange peppers, and then put them both over a green salad with your honey balsamic vinegar. Delicious–thanks again for another wonderful recipe!!
just a quick ?…all I have is frozen sprouts but really want to try these, do I just follow the cooking steps on pkg and add these ingredients or do you have any cooking tips for the frozen variety?
came here from gabe and babes channel!
I love brussel sprouts!! 🙂 This looks great. 🙂
Made this recipe a week ago and it was amazing, even preheated! I made a small bowl and sprinkled with a little goat cheese and toasted pecans…wow!!! Thanks for such an easy delicious way to make Brussels.
My husband and I fight to make sure we get equal amounts! These absolutely ROCK! Our new favourite way of cooking them.
These were easy and delicious! I did, however, use extra virgin olive oil instead of coconut oil and used a little less than the recipe called for.