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 rich balsamic 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.
If you grew up thinking Brussels sprouts were bitter, overcooked little cabbages, roasting might change your mind. High oven heat brings out their natural sweetness, creating golden, caramelized edges while keeping the centers tender. Finished with a drizzle of good balsamic vinegar, they're a delicious partner for roast chicken, pork tenderloin, or your Thanksgiving turkey.
Balsamic Brussels Sprouts Recipe Snapshot
- Simple ingredients, big flavor - Everyday ingredients for an easy side dish with delicious results.
- Mostly hands-off - Roast them in the oven while you prep the rest of dinner.
- Prep-friendly - Trim and refrigerate the Brussels sprouts ahead for faster weeknight cooking.
- Balsamic your way - Use a good, syrupy balsamic vinegar, store-bought glaze, or make your own homemade balsamic glaze.
Love Brussels sprouts? Add lemon thyme Brussels sprouts or brussels sprouts with pancetta to your menu too.
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 develop beautifully caramelized edges.
- Olive oil - Extra virgin olive oil adds rich flavor, but avocado oil works well too.
- Fresh thyme - Adds a subtle earthy, savory flavor that complements the roasted sprouts and balsamic vinegar.
- Balsamic vinegar or glaze - A good-quality, naturally thick, syrupy balsamic vinegar is my first choice. You can also use store-bought balsamic glaze or make your own balsamic vinegar glaze.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip - Buying Brussels Sprouts
Choose medium to large Brussels sprouts that are bright green, firm, and dense, without yellowed leaves, dark spots, or withered edges. While sprouts sold on the stalk look charming, I usually skip them because the sizes vary so much. Similar-sized sprouts roast more evenly and give you better results. Brussels 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 - Substitute fresh oregano, marjoram, or savory for thyme. Each adds a slightly different herbal flavor.
- Dried herbs - No fresh thyme? Use 1 teaspoon dried thyme in place of 1 tablespoon fresh. Toss it with the sprouts and olive oil before roasting. Dried herbs hold up well during roasting.
Chef's Tip - Choosing the Right Balsamic Vinegar
- Aged balsamic vinegar - Higher-quality, barrel-aged balsamic vinegar has a natural syrupy texture and deep, complex flavor. 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 strikes a nice balance between price and quality, perfect for everyday cooking.
No matter which you choose, the key is balance: sweet, tangy, and rich enough to glaze without overpowering.
How to Make Brussels Sprouts with Balsamic Vinegar
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Chef's Tip - Parchment vs. Foil. Both parchment paper and aluminum foil make cleanup easier, but they roast a little differently. Foil transfers heat more readily, helping the cut sides of Brussels sprouts brown a bit faster. Parchment provides a slightly gentler roasting surface and makes it easier to release the sprouts without sticking. Either works well; just check for doneness toward the end of roasting.
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
- Toasted pine nuts - Add a little crunch and buttery, nutty flavor.
- Fresh parsley or chives - Sprinkle over the finished sprouts for color and freshness.
- Crisp crumbled bacon - Adds smoky, savory richness.
- Finely grated Parmesan - Finish with a little for an extra 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. Reheat on a sheet pan in a 400°F oven for 8-10 minutes, or in an air fryer for 5 minutes, until heated through and the edges crisp up again. Avoid the microwave, which steams the sprouts and softens their crispy edges.
Recipe FAQs
Extra-virgin olive oil is my first choice. It adds delicious flavor and helps the Brussels sprouts roast and caramelize beautifully. Avocado oil is another excellent option, especially if you prefer a more neutral flavor.
Yes! Brussels sprouts are nutrient-dense cruciferous vegetables, related to broccoli, cauliflower, and kale. They're rich in fiber, antioxidants, and vitamins C and K. Roasting brings out their natural sweetness and nutty flavor without needing much oil or added sugar.
Halved Brussels sprouts generally take 20-25 minutes at 400°F, depending on their size and your oven. Roast them cut-side down for the best caramelization, until the edges are golden brown and the centers are tender when pierced with a paring knife.
More Tasty Side Vegetable Recipes
For more recipe ideas, check out the vegetable recipes and side dishes category page.
If You Make Brussels Sprouts With Balsamic Vinegar
Please leave me a comment and tell me how you enjoyed them. I love hearing from you and your comments help other readers as well. Thank you!
📖 Recipe
Brussels Sprouts with Balsamic Vinegar
Equipment
Ingredients
- 2 pounds fresh brussels sprouts medium to large size
- 2 tablespoons olive oil
- 1 tablespoon fresh chopped thyme leaves
- ¼ - ½ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 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
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Instructions
Prep Brussels Sprouts
- 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.
Serving
- When done, place the Brussels sprouts in a serving bowl and drizzle with the balsamic glaze. Toss to coat evenly. 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
- Good-quality balsamic vinegar: A naturally thick, syrupy balsamic vinegar adds rich flavor without needing to be reduced.
- Homemade balsamic glaze: Reduce balsamic vinegar until syrupy, adding a little brown sugar or coconut sugar if desired. See my homemade balsamic glaze recipe.
- Store-bought balsamic glaze: A convenient option. Check the label for added gums or thickeners.
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Linda Chin says
I love this recipe. I made them for Thanksgiving and they were just about gone. This year I topped with a concentrated Fig Balsamic Vinegar, pine nuts, and bacon. I love being able to prep the sprouts and toppings in advance and just roast them before eating. This year dinner was delayed, but they were just fine at room temp too.
Sally Cameron says
Thanks for reporting back Linda. Love what you did to finish them off, sounds perfectly delicious!
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:)