Name: Balsamic Roasted Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds brussels sprouts; 2 tablespoons olive oil; ¼ cup balsamic vinegar; 1 tablespoon maple syrup; 3 cloves garlic, minced; 1 teaspoon sea salt; ½ teaspoon ground pepper

There’s something magical about the sweet tang of balsamic vinegar mixing with crispy roasted Brussels sprouts that just makes this dish irresistible. This Balsamic Roasted Brussels Sprouts Recipe is a total game-changer, balancing savory, sweet, and a hint of garlicky goodness that’ll have you craving it again and again.

A white bowl is filled with roasted Brussels sprouts, each cut in half showing layers of green leaves with browned, crispy edges and a slightly charred texture. The Brussels sprouts vary in color from bright green to deep golden brown, scattered with coarse salt flakes on top. The bowl sits on a white marbled surface, with a small wooden dish of coarse salt and a striped white and black cloth partially visible nearby. The image has natural light highlighting the textures and colors, making the dish look fresh and appetizing photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Balsamic Roasted Brussels Sprouts Recipe
Top Tip
How to Serve Balsamic Roasted Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Balsamic Roasted Brussels Sprouts Recipe

Why You'll Love This Recipe

I genuinely love making this balsamic roasted Brussels sprouts recipe because it turns a veggie some people avoid into something utterly delicious and crave-worthy. You’ll appreciate how simple ingredients come together for maximum flavor with minimal fuss.

Perfect Balance: The sweet balsamic and maple syrup counter the Brussels sprouts’ natural bitterness for a crowd-pleasing flavor.
Easy Prep: Just toss, roast, and let your oven do the work—no complicated steps needed.
Versatile Side: It pairs beautifully with everything from weeknight dinners to holiday spreads.
Crispy Texture: Roasting to golden perfection creates that crave-worthy crispy outside while keeping the inside tender.

Ingredients & Why They Work

The ingredients here are simple but thoughtfully combined to enhance each other. Choosing fresh Brussels sprouts and a good quality balsamic vinegar really elevates the final flavor, so a quick stop at your local market is worth it.

Flat lay of fresh halved Brussels sprouts with bright green leaves, three whole uncracked garlic cloves, a small white ceramic bowl of glossy golden olive oil, a small white ceramic bowl filled with dark balsamic vinegar, a small white ceramic bowl holding rich amber maple syrup, a small white ceramic bowl of coarse sea salt crystals, and a small white ceramic bowl with freshly ground black pepper, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels Sprouts: Look for firm, bright green sprouts without yellow or black spots. Freshness makes all the difference in roasting.
Olive Oil: Adds richness and helps the glaze stick while promoting crispness during roasting.
Balsamic Vinegar: The star ingredient that brings tang, sweetness, and complexity—it’s essential to use a good quality one.
Maple Syrup: Natural sweetener that balances the sharpness of vinegar and depth of roasted sprouts.
Garlic: Minced fresh for that warm, aromatic punch you can smell as the sprouts roast.
Sea Salt: Enhances all the flavors without overpowering them.
Ground Pepper: Adds a little heat and earthiness to round out the dish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best parts about this balsamic roasted Brussels sprouts recipe is how easy it is to tweak to your own tastes. I often change things up depending on the season or my mood.

Variation: I like tossing in chopped walnuts or pecans in the last five minutes of roasting for an added crunch that brings a delightful texture contrast.
Dietary tweaks: To make it vegan-friendly, stick with the maple syrup and oil base and skip any cheese toppings I sometimes add.
Seasonal twist: Adding a sprinkle of dried cranberries after roasting gives it a festive pop during fall and winter dinners.

Step-by-Step: How I Make Balsamic Roasted Brussels Sprouts Recipe

A clear glass bowl filled with green Brussels sprouts that are cut in half, showing the light green inner layers with a firm texture. A woman's hand is holding a small white cup pouring a dark, thick sauce onto the Brussels sprouts. The surface beneath is a white marbled texture, and there is a white and grey striped cloth on the left side. The lighting is bright and natural, highlighting the fresh green color of the sprouts and the deep brown color of the sauce photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven and Baking Sheet Ready

Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper. This temp helps the Brussels sprouts crisp up nicely and caramelize without turning mushy. Using parchment paper ensures easy cleanup and helps prevent sticking.

Step 2: Make the Balsamic Glaze

Whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, sea salt, and pepper in a small bowl. This mixture is your magic sauce that brings all the flavors together. I always taste it here and sometimes add a touch more maple syrup or vinegar to balance sweetness and tang.

Step 3: Prep and Toss the Brussels Sprouts

Trim off the tough ends and peel away any yellow or damaged leaves from the Brussels sprouts. Cut them in half for even roasting—larger ones can be quartered. Put the sprouts in a bowl and pour the balsamic glaze over them. Toss gently to coat every piece evenly. This step is key for flavor distribution and ensuring every bite packs a punch.

Step 4: Roast to Perfection

Spread the coated Brussels sprouts out in a single layer on your prepared baking sheet(s). Don’t overcrowd them — you want that air circulating so they get crispy. Roast for about 30 minutes, stirring once halfway through. Look for tender insides with a caramelized, golden-brown crust on the outside. That contrast is what takes this dish to another level!

Step 5: Final Touches and Serve

Once out of the oven, taste and season with extra salt and pepper if needed. Serve them warm—you’ll notice the intoxicating smell makes it hard to wait! I sometimes drizzle a little more balsamic glaze or sprinkle parmesan cheese over the top for a fancy finish that always impresses guests.

Top Tip

After roasting Brussels sprouts several times, I discovered a few tricks to make this balsamic roasted Brussels sprouts recipe shine every time. These tips are game-changers and helped me avoid soggy sprouts or uneven cooking.

Cut Evenly: Taking the time to slice your Brussels sprouts evenly ensures they roast at the same speed, so nothing burns or stays undercooked.
Toss Gently: When coating sprouts with the glaze, handle them gently — bruising can make them soggy instead of crispy.
Use High Heat: Roasting at 425°F helps caramelize the balsamic and crisp up the edges, which gives this recipe its signature texture.
Don’t Skip Stirring: Stirring halfway through cooking lets all sides get a turn in the heat and caramelizes evenly.

How to Serve Balsamic Roasted Brussels Sprouts Recipe

Garnishes

I love adding a sprinkle of toasted pine nuts or chopped walnuts to this dish for extra crunch. Freshly grated parmesan or a quick drizzle of honey balsamic glaze adds that little extra something that makes it feel special. Sometimes a few fresh herbs like thyme or rosemary brighten things up, too.

Side Dishes

This balsamic roasted Brussels sprouts recipe goes perfectly alongside roasted chicken, grilled steak, or even a hearty grain bowl. I often serve it with mashed potatoes and a lemony quinoa salad for a full meal that feels both comforting and sophisticated.

Creative Ways to Present

For dinner parties, I’ve served these sprouts piled high on a rustic wooden board surrounded by other roasted veggies and nuts—it makes for a stunning veggie centerpiece. They also look fantastic tossed into a warm salad bowl with bitter greens and crumbled goat cheese.

Make Ahead and Storage

Storing Leftovers

I store any leftover balsamic roasted Brussels sprouts in an airtight container in the refrigerator, and they keep well for about 4 to 5 days. When I’m ready to eat them again, they reheat beautifully and still taste fresh and vibrant.

Freezing

While I prefer fresh roasted sprouts, I have frozen leftovers occasionally. Just freeze in single layers on a baking sheet before transferring to a freezer bag to avoid clumping. Reheat from frozen in the oven for better texture than the microwave.

Reheating

To bring back their crispiness, I reheat these sprouts in a 375°F oven for about 10 minutes. This method keeps the outside crispy and warms the inside perfectly—microwaving tends to make them limp and less flavorful.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

You can use frozen Brussels sprouts, but I recommend thawing and patting them dry first to remove excess moisture. Frozen sprouts might roast more unevenly and not get quite as crispy as fresh ones.

How do I get the Brussels sprouts crispy instead of soggy?

Make sure to roast at a high temperature (425°F), cut the sprouts evenly, and avoid overcrowding on the baking sheet so they roast rather than steam. Stirring halfway through also promotes even crisping.

Can I make the glaze ahead of time?

Yes! You can mix the balsamic vinegar, olive oil, maple syrup, garlic, salt, and pepper in advance and store it in the fridge for up to 2 days. Just give it a good whisk before tossing with sprouts.

What does the maple syrup add to the recipe?

Maple syrup adds a subtle natural sweetness that balances the acidity of the balsamic vinegar and rounds out the savory garlic and salt, giving the Brussels sprouts a beautiful, well-rounded flavor.

Final Thoughts

This Balsamic Roasted Brussels Sprouts Recipe has become my go-to for turning a simple vegetable into a star of the plate. I love sharing it with friends because it surprises even those who say they don’t like Brussels sprouts! Give it a try—you’ll soon find yourself reaching for this recipe anytime you want a comforting, flavorful side that’s easy to make and hard to forget.