Make these tasty Roasted Brussels Sprouts with Balsamic Vinegar in just 25 minutes with 4 simple ingredients. This tasty side dish is perfect for Thanksgiving, Christmas or any day! The sprouts are crispy on the outside, soft inside and covered in a quick maple balsamic glaze.
Roasted Balsamic Brussels Sprouts are the best vegetable side dish there is. Seriously.
They get beautifully crispy on the outside, while the insides are tender and soft.
This roasted Brussel sprouts with balsamic vinegar recipe uses a simple homemade maple balsamic glaze to add a slightly sweet flavor and caramelization that everyone will love.
Plus, it's ready in 25 minutes with just 4 simple ingredients.
You're going to love these Roasted Brussel Sprouts with Balsamic Vinegar Glaze.
They're full of flavor and crispy yet tender texture, they are the holiday side dish of dreams.
Crispy Roasted Sprouts
Brussel sprouts are one of my favorite vegetables and are great as is.
Sprouts are even better when you add this easy balsamic glaze. It's made from scratch with a bit of maple syrup and olive oil.
You'll love how the outer leaves get crispy while the inside stays tender, then they're coated in this tasty glaze. Bliss.
Serve these balsamic sprouts with a weeknight dinner or as a side dish for a holiday party or brunch.
Add them as a Christmas or Thanksgiving side dish and they will be loved by even sprout-haters.
I know, right? How can anyone be a sprout hater?
This vegetable has had seriously bad PR.
It's hard to believe that way back they used to be boiled to within an inch of their life, causing them to be flatulent balls of mush.
Luckily, modern sprout cooking is all about treating sprouts well and being rewarded with deliciousness.
I love roasting them, pan-frying and even eating them raw in my Shaved Brussel Sprout Salad.
Now, don't serve mushy sprouts, instead, tuck into these balsamic glazed Brussel sprouts. They’re a joy to eat. Trust me.
Why You'll Love This Recipe
Brussel sprouts are a highly nutrient-dense cruciferous vegetable.
Because they are slightly sweet, even kids will love them.
You can make your own balsamic glaze or purchase a store-bought one if you’re short on time.
They are easy to prepare.
You can prep and cook this entire side dish in just 25 minutes.
A perfect Thanksgiving or Christmas side dish.
Delicious any time of year.
Balsamic vinegar Brussel sprouts is a great twist on roasted sprouts.
Ingredients & Tools
Brussels Sprouts: This versatile vegetable is perfect for roasting. The centre of the sprouts stays tender and almost creamy while the outside gets crispy making it the perfect roasted vegetable with many different textures and flavors.
Oil: Use this to toss the prepared brussel sprouts in before roasting. It contributes to the crispiness. Use your usual cooking oil.
Salt and pepper: You can add a basic layer of seasoning before being tossed in the balsamic glaze.
For the Balsamic Glaze
Balsamic Vinegar: A sweet yet tangy vinegar that is a popular flavor for roasted green vegetables because it brings out the natural sweetness and takes away some of the bitter.
Maple Syrup: Adds a hint of extra natural sweetness to the mix. You can swap it for honey or agave.
Olive Oil: Thins out the glaze a bit helping make the glaze coat better on the brussel sprouts.
The only tools you need are:
How to make Balsamic Roasted Sprouts
This is a really easy recipe. That's why I love it so much for Thanksgiving and Christmas, particularly. Those are defintiely the busiest days in the kitchen!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 425F/220C.
Prepare the brussel sprouts by washing, removing any worn outer leaves, trimming the ends and slicing them in half lengthways.
Place the sprouts onto a baking sheet, drizzle with the oil and season with salt and pepper. Toss gently to coat and roast in the oven for 20 minutes.
Mix the remaining 1 teaspoon of oil, balsamic vinegar and maple syrup in a small bowl, and drizzle over the crispy roasted brussel sprouts.
Serve and enjoy.
When selecting brussels sprouts, make sure you choose ones that are bright green with minimal bruising or yellowing on the outside.
While it may seem like a good idea to toss the brussels sprouts in the glaze before cooking, however, the sugar in the maple syrup and balsamic vinegar may cause them to burn. Toss your roasted sprouts in the glaze AFTER they are done roasting for the best results.
To save some time, cut your brussel sprouts and store them in the fridge ahead of time. Then just roast, coat and serve!
When purchasing brussel sprouts, make sure you get ones that are all relatively the same size. This will ensure even cooking while roasting.
Wash the Brussels sprouts and be sure to remove any older outer leaves if necessary.
Have leftover sprouts? Try them in this Creamy Brussels Sprouts Filo Pie.
Serve alongside this hearty Mushroom Stroganoff.
Goes great with some Vegan Shepherds Pie.
Toss them into your favorite pasta dish.
Add them as a topping on this Strawberry Spinach Salad.
Bring to Thanksgiving along with these Maple Glazed Carrots with Cayenne.
If you’re looking to save some time, you can also purchase a store-bought balsamic glaze to toss the baked brussel sprouts in. You can find it in most grocery stores in the oil and vinegar aisle.
Swap out the maple syrup for honey for a thicker glaze.
Toss the finished side dish with some dried cranberries for a slightly tangy and sweet flavor.
Make it Gluten Free: This recipe is naturally gluten free but make sure you check your labels if you are using a store-bought balsamic glaze.
Make It Vegan: To keep this recipe vegan, make sure you are using vegetable oil such as avocado or oil or even vegan butter.
Storage and Freezing
Storage: Once this recipe is cooked, store the leftovers in an airtight container for up to 3 days. Though it tastes best once served immediately after baking.
Freezing: Because of the unique textures and flavors of these balsamic roasted brussel sprouts, it is not recommended they be frozen as thawing may cause them to become mushy.
Are Brussels Sprouts Cabbage? Although they may look like cabbage, they are not! They are a similar vegetable species to cabbage but have a different nutrient profile and taste.
How many Brussels Sprouts are in a cup?
Is it Brussels Sprouts or Brussel Sprouts? Many people refer to them as Brussel sprouts, but the correct term is Brussels sprouts - because they're named after Brussels, the Capital of Belgium.
Can Roasted Brussel Sprouts Be Made Ahead of Time? You can prepare your brussel sprouts and glaze ahead of time, but it is highly recommended that they are served quickly after roasting for the best flavor.
Should I Rinse My Brussel Sprouts Before Cooking? Since there are many layers in a brussel sprout, it is best that they are rinsed in a bowl of cold water for at least 5 minutes after the ends are trimmed. This will cause any sediment to fall to the bottom of the bowl and not in your sprout side dish!
Why Do Brussel Sprouts Taste Bitter? The bitter taste is due to an antioxidant in the sprouts. While this naturally lessens once they are cooked or roasted, adding something sweet like balsamic glaze helps counteract any bitterness that may come through.
You'll Love These Vegetable Side Dishes
Make it a full dinner by adding some of these other vegetable side dishes along with your baked brussels sprouts with balsamic vinegar.
Roasted Radishes and Asparagus
Garlic Paprika Whole Roasted Cauliflower
Green Beans Almondine
Brussels Sprouts Recipes
I hope you love these Balsamic Roasted Brussel Sprouts as much as we do! Be sure to check out these other sprout recipes.
Roasted Brussel Sprout Christmas Tree
Shaved Brussel Sprout Salad
Red Cabbage and Brussel Sprout Tart
Check out the Veggie Desserts + Cakes cookbook on Amazon
Roasted Brussels Sprouts with Balsamic Vinegar
- 1 lb Brussels sprouts (450g)
- 1 tablespoon oil
- Salt and pepper
For the Maple Balsamic Glaze
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon olive oil
- Preheat the oven to 425F/220C.
- Prepare the Brussels sprouts by washing, removing any worn outer leaves, trimming the ends and slicing them in half lengthways.
- Place the sprouts onto a baking sheet, drizzle with the oil and season with salt and pepper. Toss gently to coat and roast in the oven for 20 minutes.
- Mix the remaining 1 teaspoon of oil, balsamic vinegar and maple syrup in a small bowl, and drizzle over the crispy roasted Brussels sprouts.
- Serve and enjoy.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
The balsamic and maple syrup are amazing together. They turned out perfect and everyone loved them.
Simply amazing <3 Yummy!
Haha, you're totally right that Brussels sprouts get bad PR. I grew up thinking I hated them ... until I actually tried them! Now I can't get enough! These look sooo delicious, and I love the little bit of sweetness you added into the glaze!
I used to head brussels sprouts but now they are my favorites - but only if baked - boiled is still a nono! LOVE your version
These look so golden brown and delicious! The balsamic adds a touch of sweetness that really compliments the brussels sprouts!