These balsamic roasted brussel sprouts are an easy, quick, and healthy vegetable side dish that goes with practically any main dish! The sprouts are tossed with olive oil, tangy balsamic vinegar, and sweet honey for a flavor that is out of this world! Plus, they're on the table in just 30 minutes!
Easy Balsamic Roasted Brussel Sprouts
Looking for a new veggie side dish? My balsamic roasted brussel sprouts are perfect! They’re easy to make and bake up super crispy.
They’re the perfect healthy side dish, too – the sprouts are roasted simply with delicious seasonings that highlight and enhance the flavor of the sprouts.
Jump to:
- Easy Balsamic Roasted Brussel Sprouts
- 🥘 Balsamic Roasted Brussel Sprouts Ingredients, Notes & Substitutions
- 🔪 How To Make Balsamic Roasted Brussel Sprouts
- 🍴 What To Serve With Balsamic Roasted Brussel Sprouts
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- ❓ Recipe FAQs
- 🥕😋 More Great Veggie Sides To Try
- 📖 Recipe Card
- 💬 Comments & Reviews
Want to try more roasted brussel sprouts recipes? Try my simple roasted brussel sprouts, my sweet and savory maple roasted brussel sprouts, or my incredible roasted brussel sprouts with bacon and Dijon mustard sauce!
🥘 Balsamic Roasted Brussel Sprouts Ingredients, Notes & Substitutions
This amazing balsamic roasted brussel sprouts recipe will knock your socks off! You want to try to use the best quality ingredients you can get your hands on, so the simple seasonings are as flavorful as possible!
- Brussel Sprouts – 1 pound of brussel sprouts. You’ll want the fresh brussel sprouts to be washed, the end trimmed off, and then cut into halves or quarters! I like to cut small ones in half and larger ones in quarters to keep them nice and crispy all over.
- Olive Oil – 2 tablespoons of extra virgin olive oil. Olive oil is best to use for good-quality flavor!
- Salt – ½ teaspoon of salt. I like to use sea salt or Himalayan salt for this recipe, but you can use whatever you have on hand!
- Black Pepper – ¼ teaspoon of ground black pepper. Freshly ground black pepper is best for this recipe!
- Balsamic Vinegar – ½ tablespoon of balsamic vinegar or a balsamic vinegar substitute. I like to use aged balsamic vinegar for the brussel sprouts, as it will have the most sweetness and flavor! You’ll just add this to taste.
- Honey (optional) – ½ teaspoon of honey or a honey substitute. Honey adds a delicious sticky sweetness to the brussel sprouts that make this side dish irresistible! You can add whatever honey you prefer here – I like wildflower honey!
🔪 How To Make Balsamic Roasted Brussel Sprouts
This is such an easy recipe that comes together in just 30 minutes! Your oven should be preheated to help make the sprouts crispy.
You will need a baking sheet, parchment paper (or aluminum foil), measuring spoons, a cutting board, and a chef's knife to get started.
This recipe will make around 4 servings with 1 pound of brussel sprouts. If you need to make more, you can work in batches so that they aren't overcrowded or become soggy.
Prep & Season
Step 1: Prep. Preheat your oven to 425°F (220°C/Gas Mark 7) and line a baking sheet with parchment paper or heavy-duty aluminum foil.
Step 2: Season. On the baking sheet or in a separate mixing bowl, coat 1 pound (454 grams) of brussel sprouts with 1 tablespoon (30 milliliters) of extra virgin olive oil and season with ½ teaspoon (3 grams) of salt and ¼ teaspoon (0.5 gram) of ground pepper. Then, toss the sprouts thoroughly so each piece is coated with seasoning. Spread the sprouts on your prepared baking sheet in a single, even layer.
Roast & Serve
Step 3: Roast. Place the sprouts in the center of the middle rack of your oven and roast at 425°F (218°C) for 15 minutes. Then, take the sprouts out and stir or flip to allow the other side of the sprouts to cook, then return to the oven for an additional 10 minutes. If desired, you can cook for an additional 5 minutes for extra crispy brussel sprouts.
Step 4: Serve. Remove the roasted sprouts from the oven and toss with the remaining tablespoon of extra virgin olive oil, ½ tablespoon of balsamic vinegar (7 milliliters), and optional ½ teaspoon (3.5 grams) of honey. Make sure everything is well coated, and serve immediately!
🍴 What To Serve With Balsamic Roasted Brussel Sprouts
My easy-to-make, delicious balsamic roasted brussel sprouts are the perfect vegetable side dish for so many dinners! I like to serve them with my baked chicken tenderloins, oven-roasted turkey breast, or grilled swordfish!
Would you like to make your brussel sprouts in the air fryer instead? Try my air fryer brussel sprouts and follow the instructions, then toss with balsamic vinegar and optional honey when done! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I highly recommend using fresh, not frozen brussel sprouts, for this recipe! Using fresh will ensure the sprouts bake up nice and crispy and aren’t ever soggy!
- If you can only find frozen, you don’t want to defrost them. Toss the frozen sprouts with the seasoning and place them directly in the oven to roast so they are less soggy!
- Try not to crowd the pan when adding the brussel sprouts! Putting the sprouts in one evenly spaced layer will ensure that the sprouts roast and don’t steam, so they stay delightfully crisp! You can even use two pans if needed.
- Before you cut the brussel sprouts, it’s good to trim them too. Remove any loose or discolored leaves. Then, cut off the tough bottom end, as this can sometimes be hard to chew.
- After the sprouts are trimmed, cut in half or quarters so that they roast evenly and all have the same amount of tenderness.
🥡 Storing & Reheating
Brussel sprouts will keep in the fridge, but their flavor will get more pungent and less sweet as time passes. I would recommend eating within no more than 3-4 days.
To store them, put the cooled roasted brussel sprouts in an airtight container or a resealable storage bag.
Freezing Balsamic Roasted Brussel Sprouts
If desired, you can freeze these tasty roasted brussel sprouts! Once cooked and cooled, transfer to an airtight container or freezer bag and freeze for up to 1 year!
Reheating Balsamic Roasted Brussel Sprouts
Reheating leftover roasted brussel sprouts is so easy! The best method, in my opinion, is using the oven.
Preheat your oven to 350°F (175°C/Gas Mark 4) and spread the leftover sprouts (don’t defrost if you’ve frozen them) evenly on a baking sheet. Bake for about 10 to 15 minutes or until they’re hot and crispy again!
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❓ Recipe FAQs
Brussel sprouts are cruciferous vegetables like cabbage or broccoli. When overcooked, they produce chemicals that can give that sulfur odor that none of us enjoy. My roasted brussel sprouts have a quick roast at high heat – so they’ll be perfectly cooked and never smelly!
If your sprouts turned out soggy, it’s possible they were overcrowded in the pan! It’s important to give them lots of space so they don’t steam. Roast the sprouts until they reach your desired level of crispiness! If they’re still not crispy after the initial time listed, you can add 5-minute intervals until they’re delightfully crisp!
I recommend only using fresh brussel sprouts as they generally work better for roasting because they have a better texture to start with. Frozen brussel sprouts might release excess moisture during roasting, affecting caramelization.
🥕😋 More Great Veggie Sides To Try
- Air Fryer Asparagus - An easy and flavorful vegetable side dish that the whole family will love!
- Roasted Broccoli With Parmesan - If you are a fan of delicious garlic and Parmesan flavor, then this recipe is a must!
- Roasted Vegetable Medley - The perfect veggie side dish to complement your favorite chicken, beef, or pork recipes!
- Roasted Green Beans - An effortless and versatile dish that combines fresh green beans with lemon-garlic butter and pepper!
- Boiled Potatoes - This recipe is a rich, savory, wonderfully seasoned potato side dish that you can enjoy for multiple days!
- Roasted Mini Peppers - Roasted mini peppers are a simple and delicious side dish full of natural sweetness, savory flavor, and vibrant color!
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📖 Recipe Card
Balsamic Roasted Brussel Sprouts
Ingredients
- 1 lb brussel sprouts (washed, trimmed and cut into half or quarters)
- 2 tablespoon olive oil (extra virgin - divided, 2 portions of 1 tablespoon each)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ tablespoon balsamic vinegar (to taste)
- ½ teaspoon honey (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or heavy duty aluminum foil.
- Either on the baking sheet or in a bowl, coat the brussel sprouts with 1 tablespoon of the olive oil and season with salt and pepper. Toss to coat thoroughly, then spread in an even layer on your prepared baking sheet.
- Oven roast at 425°F (218°C) for 15 minutes, then stir and return to the oven for an additional 10 minutes. Continue cooking for an additional 5 minutes for extra crispy brussel sprouts.
- Remove from the oven and toss with the remaining tablespoon of olive oil, balsamic vinegar, and optional honey. Serve immediately.
Notes
- Cut brussel sprouts into half or quarters so that they are roughly the same size. This way they roast evenly and are all at the same level of tenderness.
Suzanne says
Going to try this for Thanksgiving Dinner