This healthy balsamic roasted Brussel sprouts recipe is an easy vegetable side dish! These Brussels sprouts are oven-roasted in a maple-balsamic glaze until they are crispy and caramelized and SO delicious!
Brussel Sprouts (correctly spelled, “Brussels sprouts”) are a love them or leave them type of vegetable. I personally love them, but my kids aren’t totally on board (yet).
These balsamic roasted Brussels sprouts are seriously the best! They might even convert a sprouts-hater to a sprouts lover! In this recipe, brussel 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 balsamic 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 brussel sprouts recipe is gluten and dairy-free, plus it’s paleo and vegan! So anyone, no matter what their dietary restrictions might be, can enjoy these green beauties!
How to make roasted brussel sprouts
Trim & Clean Brussel Sprouts
Start making this roasted brussel sprouts recipe by trimming and cleaning the Brussels sprouts!
How do you cut and trim brussel sprouts?
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! Place trimmed Brussels sprouts in a colander for the next step…
Do I need to wash brussel sprouts before roasting.
The answer is yes. It’s always good to wash fresh produce to ensure you remove any contaminants that could be on the surface. Simply rinse the brussel sprouts in warm water. Then toss the colander to shake off excess water before continuing.
Toss with olive oil & seasonings
Next, coat the Brussels sprouts with olive oil and seasonings and get ready to roast!
Roast Brussels Sprouts in the oven
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!
NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time! While larger sprouts will need to roast longer!
Make balsamic glaze
While the brussel sprouts are roasting, mix up the balsamic glaze. It only takes 2 minutes to whip it up! Simply combine all the ingredients together with a wire whisk or a fork!
Add glaze & roast again
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 Immediately
Transfer the roasted brussel sprouts from the baking sheet to a serving dish and serve warm! You could make a little extra balsamic glaze to serve on the side, but I find that this recipe makes the perfect amount and no extra is needed!
What goes with brussel sprouts?
If you’re looking for some delicious recipes to serve with brussel sprouts, here are some of our favorites:
- To add even more pizzaz to this roasted brussel sprouts recipe, you could sprinkle some freshly grated parmesan cheese on top, add some pomegranate arils, or some toasted pine nuts!
- Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
- This Balsamic Pot Roast is one of my favorite main dishes, and goes perfectly with these balsamic brussels sprouts!
- I personally think that homemade mac and cheese with a side of brussels sprouts is the perfect meatless meal! 😉
- Sweet potaotes. If you’re serving these as a side, they pair really well with sweet potato dishes like this healthy sweet potato casserole or these maple cinnamon roasted sweet potatoes!
- Beets! We LOVE these balsamic roasted beets! They’re like vegetable candy!
FAQs about Roasted Brussel Sprouts
Can you reheat roasted brussels sprouts?
Yes! There are two ways that I recommend re-heating brussels sprouts:
- In the microwave. This is the quickest and easiest way to reheat your sprouts. However, just be aware that they will not be crispy if reheated this way, but that will still taste amazing!
- In the oven. Broil the sprouts until they are warm and re-crisped. This only takes about 2-5 minutes so watch them closely and don’t walk too far from the oven!
How long will roasted brussel sprouts keep?
Roasted brussel sprouts are best if eaten within 3 days.
Why are my brussel sprouts mushy?
Roasted Brussel 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. Any neutral oil works well in this recipe! I prefer olive oil or avocado oil! I have also used flavor-infused olive oils and love the results when I do.
- Balsamic Vinegar. I am extremely passionate about balsamic vinegar. Extremely. 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 do NOT have a quality product and your recipe will not turn out as delicious. Read: you will need to spend more than $5 a bottle to get the absolute best tasting balsamic recipes!
- My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for over 10 years now and am never without it.
- Maple Syrup. Again, high quality ingredients matter in the outcome of your dish! So please use pure maple syrup in this recipe! Honey can be substituted for the maple syrup with equally delicious results!
- Mustard. Choose your favorite mustard variety! I usually opt for honey mustard because it’s what we always have on hand. But just be aware that the flavor mustard you choose will alter the flavor of the roasted brussel sprouts!
More roasted vegetable recipes:
I have a serious affinity for roasted vegetables. Besides these roasted Brussels sprouts, here are some of my favorite recipes:
- I could eat this roasted broccoli all day long
- The best oven roasted vegetables! Easy and delicious!
- Balsamic roasted beets are like vegetable candy!
- I make these parmesan roasted green beans all the time!
- For a variety, try this balsamic roasted vegetables recipe.
- And I can’t forget my favorite roasted vegetable quinoa salad!
- These crunchy roasted chickpeas also make a great snack!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Balsamic Roasted Brussels Sprouts
Ingredients
- 2 lbs. Brussels sprouts
- 3 TBS olive oil
- ½ tsp sea salt
- 1 tsp garlic powder
- ¼ tsp pepper
- 3 TBS balsamic vinegar (high quality)*
- 1 TBS maple syrup
- 1 tsp 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
Roasted Brussel Sprouts Ingredients & Substitutions
- Olive Oil. Any neutral oil works well in this recipe! I prefer olive oil or avocado oil! I have also used flavor-infused olive oils and love the results when I do.
- Balsamic Vinegar. I am extremely passionate about balsamic vinegar. Extremely. 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 do NOT have a quality product and your recipe will not turn out as delicious.
- My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for almost 10 years now and am never without it.
- Maple Syrup. Please use pure maple syrup in this recipe! Honey can be substituted for the maple syrup with equally delicious results!
- Mustard. Choose your favorite mustard variety! I usually opt for honey mustard because it's what we always have on hand. But just be aware that the flavor mustard you choose will alter the flavor of the roasted brussel sprouts!
Nutrition
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Julie
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.