• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Roasted Brussels Sprouts with Balsamic Vinegar

    Published: Oct 28, 2020 · Modified: Nov 30, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Tray of sprouts, text: Balsamic Brussels Sprouts
    Tray of roasted sprouts, text: crispy balsamic sprouts.
    Plate of sprouts, text: Balsamic Roasted Brussels Sprouts

    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.

    Close up of a serving plate of roasted sprouts.
    A tasty way to serve up healthy Brussels Sprouts.

    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.

    Jump to:
    • Crispy Roasted Sprouts
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • How to make Balsamic Roasted Sprouts
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage and Freezing
    • FAQs 
    • You'll Love These Vegetable Side Dishes
    • Brussels Sprouts Recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Tray of roasted sprouts in front of bottle of balsamic vinegar.

    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:

    Knife
    Cutting board
    Baking sheet
    Oven

    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.

    Collage: cut sprouts on cutting board; sprouts on baking sheet.

    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.

    Collage: Roasted sprouts; bowl of balsamic glaze.

    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.

    Tips 

    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.

    Serving plate of roasted balsamic sprouts.

    Serving Suggestions

    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.

    Variations

    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.

    Special diets

    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.

    FAQs 

    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
    Parmentier Potatoes

    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

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    📖 Recipe

    Dish of roasted sprouts.

    Roasted Brussels Sprouts with Balsamic Vinegar

    Kate Hackworthy | Veggie Desserts
    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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 97 kcal

    Equipment

    • Knife
    • Cutting board
    • Baking sheet
    • Oven

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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.
    Storage: Once this recipe is cooked, you can 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.

    Nutrition

    Calories: 97kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 29mgPotassium: 441mgFiber: 4gSugar: 4gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Side Dish Recipes

    • Mexican Quinoa Salad
    • Air Fryer Roasted Potatoes
    • Roasted Radishes
    • Broccoli and Cheese Sauce
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Laura

      October 28, 2020 at 5:59 pm

      5 stars
      The balsamic and maple syrup are amazing together. They turned out perfect and everyone loved them.

      Reply
    2. Maria

      October 28, 2020 at 5:26 pm

      5 stars
      Simply amazing <3 Yummy!

      Reply
    3. Shelley

      October 28, 2020 at 5:17 pm

      5 stars
      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!

      Reply
    4. Marie-Charlotte Chatelain

      October 28, 2020 at 5:13 pm

      5 stars
      I used to head brussels sprouts but now they are my favorites - but only if baked - boiled is still a nono! LOVE your version

      Reply
    5. Alison

      October 28, 2020 at 4:52 pm

      5 stars
      These look so golden brown and delicious! The balsamic adds a touch of sweetness that really compliments the brussels sprouts!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts