Balsamic Roasted Brussel Sprouts
Posted Nov 10, 2019, Updated Nov 01, 2024
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This healthy balsamic roasted Brussel sprouts recipe is an easy vegetable side dish made with 8 ingredients in under 30 minutes. These Brussels sprouts are oven-roasted in a maple-balsamic glaze until they are crispy and caramelized and so delicious!
These balsamic roasted Brussels sprouts are the best way to enjoy Brussels sprouts! They might even convert a sprouts-hater to a sprouts lover! In this recipe, Brussels sprouts are oven-roasted in a maple-balsamic glaze until they are crispy and caramelized and so delicious!
It only takes 30 minutes to make these roasted brussel sprouts, and they’re a healthy holiday side dish (to serve along side of this healthy sweet potato casserole, these dinner rolls, these roasted green beans, and this sausage stuffing)!
This Brussels sprouts recipe is great because it can be enjoyed by everyone, no matter what their dietary restrictions might be.
Roasted Brussels Sprouts Ingredients & Substitutions
This is a healthy and delicious side dish, and as always I recommend making the recipe as written. However, I always take a minute to discuss the ingredients and possible substituions.
- Olive Oil. Avocado oil and canola oil are acceptable substitutions. I have also used flavor-infused olive oils and love the results.
- Balsamic Vinegar. An outstanding balsamic vinegar should be thick and naturally sweet, and it will cost you more money than seems reasonable to spend on a pantry staple (but it’s worth every penny). If your vinegar pours like water instead of like syrup and tastes sour then you don’t have a quality product.
- My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for over 15 years.
- Maple Syrup. honey is a good substitute.
- Mustard. Choose your favorite mustard variety – Dijon, honey mustard, spicy, brown, etc.
How to Roast Brussel Sprouts
Let’s walk through this roasted brussel sprouts recipe together, and don’t forget to watch the video.
Trim, Wash & Cut
Start making this roasted brussel sprouts recipe by trimming and cleaning the Brussels sprouts.
To trim Brussel sprouts, start by cutting off the stem at the ends. Discard leaves that fall off in the process
Place trimmed sprouts in a colander and rinse them in warm water. Then toss the colander to shake off excess water before continuing.
Then, cut the brussels sprouts in half, again, discarding any leaves that fall off in the process.
Season & Roast the Brussels Sprouts
Next, coat the Brussels sprouts with olive oil and seasonings.
To ensure crispy brussels sprouts, cook them in an even layer on a large baking sheet at a high temperature (450 degrees F).
In this roasted brussels sprouts recipe I suggest stirring halfway through the first roast to make sure they all get cooked well before adding the balsamic glaze!
Size matters
The size of the Brussels Sprouts used will affect the roasting time. Smaller sprouts will roast faster, and need less time, while larger sprouts will need to roast longer.
Make the Balsamic Glaze
While the brussel sprouts are roasting, make the balsamic glaze by whisking the ingredients together in a small bowl.
Once the partially roasted Brussels sprouts just start to brown, remove them from the oven and drizzle the balsamic glaze on top. Stir until the glaze is evenly distributed.
Roast until the glaze begins to caramelize and sticks to the brussel sprouts, stirring once halfway through!
Broil
In the last 2-3 minutes of roasting, turn the oven to broil and roast the brussel sprouts until the glaze caramelizes and sticks to the sprouts and they get brown roast marks on them (the best part, in my opinion).
Serve
Transfer the roasted brussel sprouts from the baking sheet to a serving dish and serve warm. You could make some extra balsamic glaze to serve on the side, but I find that this recipe makes the perfect amount and no extra is needed.
Serve alongside your favorite dinner recipes. I especially love serving these as a side dish on Thanksgiving!
Store
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven (to restore the crispiness). I don’t recommend freezing this recipe.
Roasted Brussel Sprouts Recipe FAQs
To trim Brussel sprouts, start by cutting off the stem at the ends. Then cut the sprouts in half. Discard leaves that fall off in the process!
Yes. definitely wash your sprouts before using them in any recipe.
In the microwave. This is the quickest and easiest way to reheat your sprouts, although they won’t be as crispy.
In the oven. Broil the sprouts until they are warm and re-crisped. This only takes about 2-5 minutes so watch them closely.
Roasted brussel sprouts are best if eaten within 3 days.
If your sprouts are mushy roast them at a higher temperature. Also make sure they are completely dry before roasting.
Enjoy this recipe with our favorite dinner recipes or Thanksgiving recipes. I especially love serving these with mac and cheese and slow cooker pot roast!
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Balsamic Roasted Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts
- 3 Tablespoons olive oil
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 3 Tablespoons balsamic vinegar (high quality)*
- 1 Tablespoon maple syrup
- 1 teaspoon mustard
Instructions
- Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
- Rinse and dry 2 lbs. Brussels sprouts.
- Cut off ends and cut Brussels sprouts in half, discarding any loose outer leaves that fall off.
- Place halved Brussels sprouts in a large bowl.
- Drizzle with olive oil and sprinkle with garlic powder, sea salt and pepper. Stir to combine.
- Transfer prepared baking sheet, and spread the Brussels sprouts out in one even layer.
- Roast at 450 for 10-15 minutes, or until Brussels sprouts begin to brown. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
- In a small bowl, whisk together balsamic vinegar, maple syrup and honey mustard.
- After 15 minutes, remove Brussels Sprouts from the oven.
- Drizzle balsamic mixture over the partially roasted Brussels sprouts and roast 15-20 additional minutes, stirring halfway through. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
- If necessary set the oven to broil the last 1-3 minutes of cooking time to ensure the sauce thickens and sticks to the Brussels sprouts and they get nice and browned and roasted.
- Serve immediately.
Video
Notes
- Olive Oil. Avocado oil and canola oil are acceptable substitutions. I have also used flavor-infused olive oils and love the results.
- Balsamic Vinegar. Use a high-quality balsamic vinegar that is thick and naturally sweet. If your vinegar pours like water instead of molasses and tastes sour then I suggest finding a different variety. My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for over 15 years.
- Maple Syrup. honey is a good substitute.
- Mustard. Choose your favorite mustard variety – Dijon, honey mustard, spicy, brown, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for the first time for Christmas Eve dinner. They were a HUGE hit! Even the skeptics at the table tried some and had to admit they were quite tasty. I tried a couple before adding the balsamic glaze because several recipes I looked at didn’t include the glaze. They were “just ok”. Adding the balsamic glaze took them from “just ok” to “awesome”! I have a feeling they will be making a regular appearance at our dinner table from now on.