Why You’ll Love This Balsamic Roasted Brussels Sprouts

• Effortless Elegance. With minimal prep and mostly hands-off cooking time, you can create a side dish that looks and tastes like it came from a fancy restaurant. It’s the perfect way to impress guests without stressing in the kitchen.
• The Perfect Texture Combination. You get the best of both worlds here: wonderfully crispy, almost chip-like outer leaves and a tender, savory-sweet heart. That contrast in every single bite is honestly what makes it so addictive.
• Incredibly Versatile. These sprouts are a fantastic partner to almost any main course, from a simple roast chicken to a festive holiday ham. You can also easily customize them with different herbs, nuts, or cheeses to suit your mood.
• A Flavor Transformation. Roasting completely alters the flavor profile of Brussels sprouts, mellowing their sometimes bitter notes and bringing out a natural sweetness that pairs beautifully with the acidic tang of the balsamic glaze.

Ingredients & Tools

• 1.5 lbs Brussels sprouts, trimmed and halved
• 3 tbsp extra virgin olive oil
• 3 tbsp good-quality balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp maple syrup or honey (optional, but recommended)
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp toasted pine nuts or chopped walnuts (for serving, optional)
• 2 tbsp shaved Parmesan cheese (for serving, optional)

Tools: A large rimmed baking sheet, parchment paper (for easier cleanup), a large mixing bowl.

The quality of your balsamic vinegar really matters here—since it’s a key flavor, a decent, moderately aged one will yield a much richer, more complex glaze than a very sharp, cheap one. And don’t skip the sweetener! It’s just a teaspoon, but it helps balance the acidity and promotes even better caramelization.

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Sprouts. Look for firm, bright green sprouts that are similar in size. This ensures they’ll cook evenly. Smaller sprouts tend to be sweeter and more tender, while larger ones can sometimes be a bit tougher.
• To Trim or Not to Trim? You’ll want to trim the dry, woody stem end off each sprout and remove any loose or yellowed outer leaves. Halving them is crucial—it creates a flat surface for that beautiful browning to occur. If some leaves fall off, keep them! They’ll get extra crispy and are a chef’s treat.
• The Balsamic Decision. A thicker, aged balsamic glaze can be used, but if you do, you might want to add it in the last 10 minutes of cooking to prevent burning. Using regular balsamic vinegar from the start allows it to reduce and caramelize with the sprouts, which I prefer.
• Don’t Crowd the Pan! This is the golden rule of roasting vegetables. If the sprouts are piled on top of each other, they’ll steam instead of roast. Use a large enough baking sheet to give them plenty of space for optimal crispiness.

How to Make Balsamic Roasted Brussels Sprouts

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken or Turkey — The savory, juicy meat provides a perfect, classic counterpoint to the tangy and slightly sweet sprouts. It’s a timeless combination that feels like a complete, comforting meal.
• Creamy Polenta or Mashed Potatoes — The soft, creamy texture acts as a wonderful base for the crispy sprouts, and the mild flavor soaks up the delicious balsamic glaze from the pan.
• Pan-Seared Salmon or Pork Chops — The richness of these proteins stands up beautifully to the bold flavor of the sprouts. A little goes a long way in creating a well-balanced, restaurant-quality plate.

Drinks

• A Crisp White Wine like Sauvignon Blanc — The wine’s acidity and citrus notes will cut through the richness of the dish and cleanse your palate, making each bite of sprout taste fresh and vibrant.
• A Light-Bodied Red like Pinot Noir — If you’re serving these with a red meat main, a Pinot Noir with its earthy, cherry notes won’t overpower the vegetables and will complement the caramelized flavors beautifully.
• Sparkling Water with a Lemon Twist — A non-alcoholic option that provides a refreshing, bubbly contrast to the deep, roasted flavors, ensuring the dish doesn’t feel too heavy.

Something Sweet

• A Simple Apple Galette — The warm, spiced apples and flaky pastry offer a homey, fruity end to the meal that doesn’t compete with the savory notes you’ve just enjoyed.
• Dark Chocolate Pots de Crème — A rich, silky chocolate dessert provides a deep, bitter-sweet contrast that feels indulgent and sophisticated after the savory and tangy sprouts.
• Lemon Sorbet — Incredibly light and palate-cleansing, a scoop of sharp lemon sorbet is the perfect refreshing finish, especially after a rich holiday meal.

Top Mistakes to Avoid

• Mistake: Skipping the Preheating. Putting the sprouts into a cold oven will cause them to steam and become soggy instead of roasting and crisping up. A properly hot oven is non-negotiable for that perfect texture.
• Mistake: Overcrowding the Pan. I’ve messed this up before too… if the sprouts are piled on top of each other, they release moisture and steam. You’ll end up with mushy, steamed sprouts instead of crispy, roasted ones. Use a big pan or two smaller ones.
• Mistake: Not Drying the Sprouts. If you wash your sprouts, make sure you pat them thoroughly dry with a kitchen towel. Excess water will, again, lead to steaming and prevent proper browning.
• Mistake: Using a Thin, Cheap Balsamic. A very acidic, sharp vinegar can become unpleasantly tart when reduced. A moderately priced, slightly sweeter balsamic will create a much more balanced and luxurious glaze.

Expert Tips

• Tip: Add Bacon. For an extra layer of savory flavor, chop up a couple of slices of bacon and cook them on the baking sheet for 5-7 minutes before adding the sprouts. Toss the sprouts in the rendered bacon fat along with the other ingredients for an incredible depth of flavor.
• Tip: Boost the Umami. A teaspoon of soy sauce or tamari added to the oil and vinegar mixture will enhance the savory, umami character of the sprouts without making them taste overtly like soy sauce. It’s a little secret trick.
• Tip: Revive Leftovers. Leftover sprouts can get a bit soft, but they’re still delicious. Re-crisp them in a hot skillet with a tiny bit of oil or, even better, in an air fryer for a few minutes. They won’t be exactly the same, but they’ll be close!
• Tip: Make it a Salad. Let the roasted sprouts cool completely, then toss them with mixed greens, dried cranberries, goat cheese, and a light vinaigrette for a fantastic warm-weather salad with a serious flavor punch.

FAQs

Can I make these ahead of time?
You can partially prep them ahead! Trim and halve the sprouts a day in advance; store them in an airtight container in the fridge. The oil and vinegar coating is best applied right before roasting to prevent the sprouts from getting soggy. You can also mix the oil, vinegar, and seasonings in a jar ahead of time for a quick dump-and-toss situation when you’re ready to cook.

Why are my Brussels sprouts bitter?
Bitterness is often a sign of overcooking or using older, larger sprouts. Roasting at a high heat actually helps caramelize the natural sugars and reduce bitterness. The balsamic and a touch of sweetener also counterbalance any bitter notes perfectly. Sticking to smaller, fresher sprouts will also give you a sweeter result.

Can I use frozen Brussels sprouts?
You can, but the texture will be different. Frozen sprouts contain more water, so they won’t get as crispy. Thaw them completely and pat them *extremely* dry with paper towels before tossing with oil and roasting. Honestly, for the best results, fresh is the way to go for this particular recipe.

How do I get them extra crispy?
The key is high heat, plenty of space on the pan, and making sure the sprouts are dry before oiling. Some people swear by adding a tablespoon of cornstarch to the oil mixture, which can create an even crispier exterior—it’s a great hack if you’re a crispiness fanatic!

Are they still good if they don’t have the crispy leaves?
Absolutely! While the crispy leaves are a delightful bonus, the caramelized, tender halves are the true star of the dish. Even if they steam a little and don’t crisp up fully, the flavor from the roasting process and the balsamic glaze will still be fantastic. It’s really hard to mess these up completely.