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These Balsamic Brussels Sprouts are roasted until perfectly tender with crispy, caramelized edges, then tossed in a delicious balsamic glaze. They’re so easy to make with just a few simple ingredients and packed with flavor.
Roasting vegetables is one of my favorite ways to get my kids to eat more veggies! Brussels sprouts weren’t always a family favorite, but roasting them made such a difference. They turn out tender on the inside with crispy, golden edges. I love tossing them with a balsamic glaze right after they come out of the oven. It adds so much flavor!
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make this recipe.
You can find the full quantities in the recipe card further down the post.
Brussels sprouts: Look for the freshest sprouts possible (they should be firm and bright green), as older ones will need more of their outer leaves stripped.
Olive oil: A nice drizzle of oil is needed to help the Brussels sprouts crisp up well in the oven. Avocado oil also works well.
Balsamic vinegar: A flavorful vinegar with a nice level of natural sweetness and a molasses flavor. No need to go for the fanciest aged balsamic here; just use one you like!
Brown sugar: Balances the acidity of the balsamic and adds some body to the glaze. Light or dark brown sugar is great, but coconut sugar or honey can be swapped in if you prefer.
Cornstarch: Thickens the glaze, helping it cling to the sprouts.
Tips for the Best Roasted Brussels Sprouts
- Prepping the sprouts is the most time-consuming part of this recipe, but if you buy the freshest ones you can find, it gets much easier. You’ll have fewer damaged outer leaves to remove.
- Once they’re prepped, pat the sprouts very dry with paper towels. Excess moisture is the enemy of crispy sprouts!
- Roast them cut-side down on the baking sheet. Placing the cut side on the sheet helps them brown beautifully.
- If you have a convection setting on your oven, now’s the time to use it! The movement of the air inside the oven helps to drive off moisture from the sprouts as they roast. If you use the convection setting, roast them at 400F instead, since the circulating air helps them roast faster.
How to Make Balsamic Brussels Sprouts
Before you start: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Prep and Roast the Brussels Sprouts
Trim the tough ends from the Brussels sprouts and remove any damaged outer leaves. Cut them in half lengthwise and pat them very dry with paper towels. This is important for getting properly browned edges.
Add the Brussels sprouts to the sheet pan. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss until evenly coated.
Turn as many Brussels sprouts as possible, cut-side down, against the baking sheet. This is the easiest trick for getting beautifully caramelized surfaces without constantly stirring them.
Roast for 16-20 minutes, until charred in spots and tender in the center. There’s no need to flip every Brussels sprout halfway through.
Make the Balsamic Glaze
While the Brussels sprouts finish roasting, add the balsamic vinegar, brown sugar, Dijon, cornstarch, and a pinch of salt to a small saucepan. Whisk until smooth. Bring to a gentle simmer over medium heat on the stove.
Cook for about 2 minutes, whisking occasionally, until the sugar has dissolved and the mixture has thickened. It will continue to thicken as it cools.
Finish and Serve
Drizzle about half to two-thirds of the balsamic glaze over the warm Brussels sprouts and toss gently.
Taste before adding more. You want the sprouts lightly coated rather than swimming in balsamic. Serve immediately while the edges are still crisp.
Recipe Notes
- Add some toppings: Garnish with toasted flaked almonds, pomegranate seeds, crumbled feta cheese, or a little grated lemon zest for a special touch.
- Make them cheesy: Sprinkle with some grated Parmesan in their last few minutes of roasting.
- Storage: Let the Brussels sprouts cool then transfer to an airtight container. Store in the fridge for up to 5 days. Freezing isn’t recommended.
- Reheating: Warm on a lined tray at 350°F for 5-10 minutes until heated through. Keep an eye on them as the glaze can burn easily.
Questions I Get Asked a Lot
These Brussels sprouts are best served fresh from the oven while they’re still crisp.
You can do some steps to get ahead: Prep the raw sprouts and make the glaze ahead of time, then store these in the fridge in separate airtight containers for up to 3 days before roasting and coating as usual.
If you must roast them before hand: I recommend roasting them as usual but don’t glaze them yet. When ready to serve, warm them up in the oven or air fryer (at 350-400°F for 5-10 minutes) until crisp, then coat with the glaze and serve.
I wouldn’t recommend it here as frozen sprouts don’t crisp up as well as fresh ones.
Yes! The air fryer works really well for roasting Brussels sprouts. You’ll just have to roast them in batches, and you may need to roast them for slightly less time.
What to Serve with Balsamic Brussels Sprouts
- Oven Roasted Whole Chicken
- Creamy Garlic Mushrooms
- Garlic Butter Mashed Cauliflower
- Lemon Garlic Salmon
- Maple Roasted Turkey Breast
- Thanksgiving Stuffing
- Herbed Roast Beef
Thanks so much for being here and for cooking with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Balsamic Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Quick Balsamic Glaze
- ⅓ cup balsamic vinegar
- 1 tablespoon light or dark brown sugar
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Trim the tough ends from the 2 pounds Brussels sprouts and remove any damaged outer leaves. Cut them in half lengthwise.
- Pat them very dry with paper towels. This is important for getting properly browned edges.
- Add the Brussels sprouts directly to the sheet pan. Drizzle with 2 tablespoons extra-virgin olive oil and season with ¾ teaspoon garlic powder, ½ teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper. Toss until evenly coated.
- Turn as many Brussels sprouts as possible, cut-side down, against the baking sheet.
- Roast for 16-20 minutes, until charred in spots and tender in the center. There's no need to flip every Brussels sprout halfway through.
- While the Brussels sprouts finish roasting, add the ⅓ cup balsamic vinegar, 1 tablespoon light or dark brown sugar, 1 teaspoon Dijon mustard, 2 teaspoons cornstarch, and 1 pinch fine sea salt to a small saucepan. Whisk until there are no visible lumps.
- Place over heat and bring to a gentle simmer over medium heat.
- Cook for just about 2 minutes, whisking occasionally, until the sugar has dissolved and the mixture has thickened. It will thicken that fast! The glaze will also continue to thicken as it cools.
- Drizzle with about half to two-thirds of the balsamic glaze over the warm Brussels sprouts and toss gently.
- Taste before adding more. You want the sprouts lightly coated rather than swimming in balsamic. Serve immediately while the edges are still crisp.
Notes
- Add some toppings: Garnish with toasted flaked almonds, pomegranate seeds, crumbled feta cheese, or a little grated lemon zest for a special touch.
- Make them cheesy: Shower the sprouts with a sprinkle of grated Parmesan in their last few minutes of roasting.
- Storage: Let the Brussels sprouts cool, then transfer to an airtight container. Store in the fridge for up to 5 days. Freezing isn’t recommended.
- Reheating: Warm on a lined tray at 350°F for 5-10 minutes until heated through. Watch them closely, as the glaze can burn easily.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
