Roasted Balsamic Brussels Sprouts
A little splash of balsamic takes these roasted Brussels sprouts to the next level!
Quick to prep, fresh Brussels sprouts are drizzled with balsamic and roasted until tender crisp.
- Simple ingredients and a simple method, they’re elegant and easy to prepare!
- The balsamic vinegar adds a ton of flavor and caramelizes beautifully.
- This side dish can be prepared ahead of time and roasted just before serving.
- Leftovers reheat well and are great served chilled in salads.
What You’ll Need For These Brussels
- Brussels Sprouts: I prefer fresh Brussels sprouts for roasting but frozen sprouts will work too. If using frozen, add 5-10 minutes to the roasting time—they will have a softer texture.
- Balsamic Vinegar: Balsamic vinegar adds flavor but it also caramelizes nicely creating a delicious glaze.
- Seasoning: Minced garlic plus salt & pepper are all that’s needed. If you have balsamic glaze in your cupboard, drizzle some after roasting for extra flavor.
Variations
- Add shredded Parmesan during the last 5 minutes of cooking. Feta also tastes great with this combo.
- Try adding some chopped Pancetta or crispy oven bacon. Pancetta roasts up beautifully in the oven, getting crackly and crisp.
- This mixture works well with other veggies like onions, cauliflower, broccoli, carrots, or green beans.
How to Trim Brussels Sprouts
Choose sprouts that are firm and have a pale to dark green color. If they are still attached to their stem, simply break them off.
- Use a paring knife to trim off the bottom stem where it was attached, taking care not to remove too much so the Brussels sprouts don’t come apart.
- Remove any outer leaves that are wilted or brown.
- Cut larger sprouts in half. Rinse thoroughly and pat dry before roasting.
How to Roast Balsamic Brussels Sprouts
- Toss Brussels sprouts with the remaining ingredients until coated (full recipe below).
- Place on a sheet pan in a single layer. (If using frozen sprouts, line the pan with parchment paper.)
- Roast until tender.
Leftovers
Leftovers taste great the next day. It’s one of the vegetables we love leftover, cold, & straight out of the refrigerator.
Roasted sprouts can be crisped up and heated under the broiler or in the air fryer, then served with dipping sauce for a healthy snack. To freeze, place in an airtight container or bag for up to 12 months.
The Best Brussels Sprout Recipes
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Balsamic Roasted Brussels Sprouts
These balsamic roasted Brussels sprouts are an easy, flavorful side dish with only 5 simple ingredients.
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Preheat oven to 400°F.
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Trim Brussels sprouts and cut in half if they are large.
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Toss Brussel sprouts with olive oil, balsamic and garlic.
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Season generously with salt and pepper and place on a baking sheet, flat side down.
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Roast 20-25 minutes or until Brussels are tender.
Optional Variations
- Add shredded Parmesan on top during the last 5 minutes.
- Add chopped Pancetta to the pan before cooking.
- For a heartier side, add thinly sliced potato.
- For a sweeter side dish, try roasting with pecans.
- Top with feta or goat cheese crumbles after baking.
- Balsamic glaze can be drizzled on top before serving if desired.
Calories: 144 | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 45mg | Potassium: 677mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 76mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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