Roasted Brussels sprouts with balsamic vinegar are the side dish that turns even veggie skeptics into fans. Roasting brings out their nutty, caramelized flavor, while a drizzle of balsamic glaze adds a glossy finish and a touch of sweet-savory depth. They're easy enough for a weeknight dinner yet elegant enough for your holiday table - all ready in about 30 minutes.
Brussels sprouts often get a bad reputation, but when roasted properly, they become crisp on the outside, tender inside, and deeply flavorful. The natural caramelization pairs perfectly with balsamic vinegar's tangy sweetness, creating that irresistible balance of savory and sweet. Whether you serve them alongside roast chicken, pork tenderloin, or your holiday turkey, this easy roasted side is always a hit.
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Why You'll Love Balsamic Brussels Sprouts
- Simple ingredients, big flavor - Just Brussels sprouts, olive oil, and balsamic vinegar-an easy recipe anyone can master.
- Mostly hands-off - Roast them in the oven while you prep the rest of dinner.
- Prep-friendly - Trim and refrigerate the Brussels sprouts a day ahead for faster weeknight cooking.
- Balsamic glaze your way - Use store-bought, make homemade balsamic glaze, or a syrupy balsamic vinegar for the same sweet-savory finish.
For another delicious recipe, try lemon thyme Brussels sprouts or brussels sprouts with pancetta.
Ingredients You'll Need
- Brussels sprouts - Choose fresh, firm sprouts that are similar in size so they roast evenly. Larger ones are easier to trim and get beautifully caramelized edges.
- Olive oil - Extra virgin olive oil adds rich flavor, but avocado oil or another neutral, high-heat oil works well too.
- Fresh thyme - Fresh herbs give the best result in roasted Brussels sprouts.
- Balsamic glaze - This is simply balsamic vinegar reduced to a syrupy consistency so it clings beautifully to the sprouts. You can use store-bought glaze, make your own by reducing balsamic vinegar, or try my homemade version (linked below).
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip - Buying Brussels Sprouts
Choose medium to large sprouts since you'll trim the ends before roasting. Look for bright green heads with no black or brown spots and avoid any with withered or yellowed edges-those are signs of age or mold. The sprouts should feel firm and dense, not soft. While Brussels sprouts sold on the stalk look charming, I skip them because the sizes vary so much. Consistent size means even roasting and better results. Sprouts are available year-round, but their peak season runs from fall through early spring.
The balsamic glaze is also terrific with other vegetables, like these easy roast carrots.
Substitutions and Variations
- Fresh herb swaps - If fresh thyme isn't available, use fresh oregano, marjoram, or savory for a similar herbal lift.
- Dried herbs - Not ideal since they need time to rehydrate, but if that's what you have, use them. The flavor will still be good-just a bit softer.
If you love brussels sprouts, try sliced Brussels sprouts as a warm salad.
Chef's Tip - Choosing the Right Balsamic Vinegar
No matter which you choose, the key is balance: sweet, tangy, and rich enough to glaze without overpowering.
- Aged balsamic vinegar - Higher-quality, barrel-aged balsamic vinegar has a natural syrupy texture and deep, complex flavor. It's worth splurging on at least once - a little goes a long way. Here's one of my favorite balsamic vinegars that won't break the bank.
- Store-bought glaze - Convenient and affordable, but always check labels for added gums or thickeners that can make the texture gummy.
- Good middle ground - Trader Joe's balsamic glaze and several Amazon options strike a nice balance between price and quality, perfect for everyday cooking.
How to Make Brussels Sprouts with Balsamic Vinegar
Pre-heat a hot oven to 400°F and line a sheet pan with either parchment paper or aluminum foil for easy clean up.
Serving Suggestions
Balsamic Brussels sprouts pair beautifully with roast chicken breasts, roast pork tenderloin, or holiday turkey. They're an easy, elegant side dish that fits equally well at weeknight dinners or festive gatherings. Try them alongside fluffy mashed potatoes or herb-roasted carrots for a classic fall or holiday meal.
Garnishes for Brussels Sprouts
- Add a drizzle of balsamic glaze right before serving for extra flavor.
- Sprinkle with chopped fresh parsley for color and freshness.
- Add crisp crumbled bacon for smoky richness.
- Finish with finely grated Parmesan cheese for a savory touch.
How do I store and reheat roasted Brussels sprouts?
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a sheet pan in a 400°F oven or air fryer for about 5 minutes until hot and crisp again. Avoid the microwave - it steams them and softens the crispy edges.
Recipe FAQs
Extra-virgin olive oil is my top choice - it's a healthy fat that adds flavor and helps the Brussels sprouts caramelize beautifully. Avocado oil is another great option with a higher smoke point. Avoid generic "vegetable oil," which is highly processed, industrially produced, GMO soy oil.
Absolutely! Brussels sprouts are a nutrient-dense cruciferous vegetable (in the same family as broccoli, cauliflower, and kale). They're high in fiber, antioxidants, and vitamins C and K for immune and bone health, and roasting brings out their naturally sweet, nutty flavor without needing much oil or sugar.
Cooking time depends on size and oven temperature. Halved Brussels sprouts roast evenly and faster - about 20-25 minutes at 400°F, or until tender and lightly browned when pierced with a paring knife. Roast them cut-side down for the best caramelization.
More Tasty Side Vegetable Recipes
For more recipe ideas, check out the vegetable recipes and side dishes category page.
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📖 Recipe
Brussels Sprouts with Balsamic Vinegar
Equipment
Ingredients
- 2 pounds fresh brussels sprouts medium to large size
- 1 ½ tablespoons olive oil
- 1 tablespoon fresh chopped thyme leaves
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepepr
- ⅛ teaspoon granulated garlic
- 1-2 tablespoons Balsamic glaze or syrupy balsamic vinegar see note at end of recipe for options
Garnishes (optional)
- toasted pine nuts
- fresh chopped chives or parsley
- grated Parmesan
- crisp crumbled bacon
Instructions
Prep
- Pre-heat the oven to 400°F. Prep brussels sprout by trimming off the root end with a sharp knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.
- Roast
- Place trimmed brussels sprouts in a medium bowl and toss with the oil, herbs, and seasonings to evenly coat. Lay them flat, cut side down, on the baking sheet lined with parchment or without. Place in the oven to roast on the center rack. Check at 20 minutes. When done, brussels sprouts will be browned and tender when pierced with a sharp paring knife. Test a few in different places on the baking tray.
- When done, place the brussels sprouts in a serving bowl and drizzle with the balsamic glaze. Serve warm. Leftovers will keep in the refrigerator in an airtight container for 3-4 days but they will soften. Re-heat in a 350°F oven or microwave until hot.
Notes
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- Homemade Balsamic Glaze: Reduce a decent Balsamic vinegar and add a little brown sugar or coconut sugar for a little added sweetness and caramel-y flavor. Its easy and you control the ingredients.
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- Use a good quality aged Balsamic vinegar: Higher quality, more expensive Balsamic vinegar usually has a syrupy quality and marvelous taste from being aged in barrels.
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- Use a bottled store brand. Find them on the vinegar shelf. Read labels. Some brands have added gums giving them a gummy texture. That is why I prefer to make my own. Can't find it at your local store? There are many Balsamic glaze options on Amazon.
- If you place the brussels sprouts directly on the sheet pan without parchment or foil, they will brown faster on the cut side. Check them towards the end of roasting.
Nutrition
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marla says
Beautiful sprouts Sally ~ linking back to this today 🙂
Karen says
I loved caramelized sprouts roasted and tossed with a bit of bacon and maple syrup. Don't go "Ewwww!" Its yum!
Sally says
Sounds good, not crazy!
sally @ sallys baking addiction says
Sally! I love your name. 😉 I am obsessed with Brussels sprouts and roasting them in my favorite way to eat them. I am in love with your photos - so bright, clear and crisp! I'm glad I found you through foodgawker 🙂
Sally says
Thanks Sally!
Anna says
The sprouts are just shining! Beautiful and delicious.
Madonna says
These are really delicious roasted. I will have to try them with the balsamic syrup. One more layer of flavor. Thanks again.
Baltic Maid says
I love Brussels sprouts but roasted ones are really one of my favourite way of preparing them. Yours look delicious!
Neena66 says
I happen to love Brussel Sprouts! I'm def going to try this recipe! Thanks for sharing:)