Balsamic Brussels Sprouts
Published 10/1/2019 • Updated 11/8/2023
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Delightfully crispy and caramelized balsamic Brussels sprouts are wildly easy to make at home! A drizzle of balsamic vinegar adds a welcome depth of savory flavor to these roasted Brussels sprouts that always impress a crowd.
When it comes to planning our holiday menu, we turn to simple, wholesome, delicious, and feel good recipes. Roasted in the oven, balsamic Brussels sprouts are a pretty hands-off side dish allowing you to focus on the main course (or entertain your guests)! These balsamic Brussels sprouts check all of our holiday recipe must-have boxes and we know you’ll love them, too.
A fun and flavorful twist on classic oven roasted Brussels sprouts, balsamic Brussels sprouts are just as crispy with a pop of even more savory flavor. Featuring 5 simple ingredients, the olive oil keeps them nice and crispy while the balsamic vinegar caramelizes and turns boring Brussels into a dreamy side dish. Use them interchangeably in any recipe calling for roasted Brussels!
Featured Comment
“I made these last night and they’re absolutely delicious!!” – Carolyn
What You Need for Balsamic Brussels Sprouts
You only need 5 simple ingredients for this balsamic Brussels sprouts recipe:
- Brussels sprouts
- Olive oil
- Garlic
- Balsamic vinegar
- Sea salt
Balsamic Brussels Sprouts Variations
Here are 3 delicious ways to mix up these balsamic Brussels:
Veggies: Mix up the veggies you use! Use half Brussels sprouts and half carrots, sweet potatoes, turnips, or any kind of your favorite root vegetable.
Parmesan: Use our recipe for parmesan Brussels sprouts for cheesy, crunchy bites of heaven.
Bacon: For even more savory flavor, add bacon! Here’s our recipe for roasted Brussels sprouts with bacon.
FAQ
No. Make sure to purchase raw, fresh Brussels sprouts for this recipe as you will not get the same results with frozen. You can find Brussels sprouts in the fresh vegetable section of most grocery stores.
For perfectly crispy yet tender Brussels sprouts, roast them for 25-30 minutes at 400ºF, tossing them every 10 minutes. If your Brussels sprouts are on the larger side, you may need to roast them for a few minutes longer.
If you’d like to omit the balsamic vinegar, we recommend following our classic oven roasted Brussels sprouts recipe.
Storage
We find that balsamic Brussels sprouts taste even better on day 2 once the flavors have mingled! Once the Brussels sprouts are completely cool, transfer them to an airtight container and refrigerate for up to 5 days.
For Best Tasting Leftovers: Reheat Brussels sprouts on the stovetop or in the oven (though the microwave works in a pinch).
- Stovetop: Add a little olive oil to a frying pan and heat over medium heat. Once oil is fragrant, add the Brussels sprouts and sauté until warmed through, about 5 minutes.
- Oven: Transfer veggies to a prepared sheet pan. Bake at 350ºF until warmed through, about 10 minutes.
MAKE AHEAD Balsamic BRUSSELS SPROUTS
Store washed, dried, and trimmed Brussels sprouts in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
Serving Suggestions
These balsamic Brussels sprouts are a welcome addition to any holiday table or cozy dinner during the cool winter months. Serve them as part of your Friendsgiving or Thanksgiving gathering, in a breakfast scramble, or sprinkled onto a fall harvest bowl. They taste great mixed into our roasted butternut squash and blackberry harvest salad or with roasted balsamic chicken pasta, too!
Balsamic Brussels Sprouts Recipe
Ingredients
- 1 lb. Brussels sprouts
- 2-3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
- Prepare the Brussels sprouts: Scrub the Brussels sprouts under warm water to remove any dirt. Pat dry with a towel. Use a sharp knife to cut both ends off of each Brussels sprout. If some of the leaves fall off, don't worry! You'll roast these, too. Then, cut them in half longways (hot-dog style). The goal is to get all of the Brussels sprouts around the same size so that they roast evenly. If you have some extra-large sprouts, you may need to quarter them. Transfer the halved Brussels sprouts to the prepared baking sheet.
- Drizzle the Brussels sprouts with a generous amount of olive oil and the balsamic vinegar. Add the minced garlic. Use your hands to massage the oil and vinegar into the sprouts.
- Evenly spread the Brussels sprouts out onto the baking sheet. Make sure they don't touch – if they overlap at all, they will not roast evenly.
- Bake for 25-30 minutes, tossing the Brussels sprouts every 10 minutes. Brussels sprouts are done when they're brown and crispy.
- Before serving, sprinkle the balsamic Brussels sprouts with sea salt and enjoy.
Tips & Notes
- Note: We updated this recipe on 11/8/23.
- Storage: Store leftover balsamic Brussels sprouts in an airtight container in the refrigerator for up to 5 days.
- Reheating Brussels Sprouts: Reheat Brussels sprouts on the stovetop or in the oven (though the microwave works in a pinch). Stovetop: Add a little olive oil to a frying pan and heat over medium heat. Once oil is fragrant, add the Brussels sprouts and sauté until warmed through, about 5 minutes. Oven: Transfer veggies to a prepared sheet pan. Bake at 350ºF until warmed through, about 10 minutes.
- Make Ahead Instructions: Store washed, dried, and trimmed Brussels sprouts in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
- With Bacon: Here’s our recipe for roasted Brussels sprouts with bacon. You’ll love them!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you roast at at 375 or 450. It has both those temps
375ºF!
So stinkin’ good!!!
Roast them all the time but I never thought to add balsamic. Yum! I tried this recipe, however, and the brussel sprouts didn’t cook all the way. Maybe mine were too big?