Quick, easy, and tasty balsamic roasted brussel sprouts are tossed with olive oil, tangy balsamic vinegar, and sweet honey – the flavor is out of this world! These delightfully crispy brussel sprouts are the ultimate easy veggie side dish!
Balsamic roasted brussel sprouts are delicious, crispy, and super healthy too!
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.
This tasty balsamic roasted brussel sprouts recipe goes with so many meals too! It can accompany roasted meats, Italian mains, grilled fish, or your holiday table! These roasted sprouts are just so easy to love!
❤️ Why You'll Love This Recipe!
Super Quick! The brussel sprouts are done in just 30 minutes! They’re so easy, you’ll want to make them weekly!
Delicious Flavor! I love how the balsamic vinegar and honey enhance the crispy roasted sprouts – you’re going to love it too!
So Healthy! Who doesn’t want a healthy and delicious side? My balsamic roasted brussel sprouts aren’t just full of flavor – they’re packed with fiber, vitamins C, B6, and iron!
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 – You’ll want the fresh brussels 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 – Extra Virgin Olive Oil (EVOO) is the best for this recipe. You want all that good quality flavor!
- Salt – I like sea salt or Himalayan salt for this recipe, but you can use whatever you have on hand!
- Black Pepper – Freshly ground black pepper is best for this recipe!
- Balsamic Vinegar – I like an aged balsamic vinegar for the brussels sprouts, as it will have the most sweetness and flavor! You’ll just add this to taste.
- Honey – Honey adds a delicious sticky sweetness to the brussels sprouts that makes this side dish irresistible! You can add whatever honey you prefer here – I like wildflower honey!
If you’d like, you can add some chopped herbs like thyme, sage, or rosemary with the salt and pepper for a savory, herby flavor that complements the balsamic vinegar so well!
Want to try more roasted brussels sprouts recipes? Try my simple roasted brussel sprouts, my sweet and savory maple roasted brussels sprouts, or my incredible roasted brussels sprouts with bacon and Dijon mustard sauce!
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!
🔪 Step-by-Step Instructions
This is such an easy recipe that comes together in just 30 minutes! Your oven should be preheated to help make the sprouts crispy.
- Prep. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or heavy-duty aluminum foil.
- Season your brussel sprouts. On the baking sheet or in a separate mixing bowl, coat 1 pound brussels sprouts with 1 tablespoon of extra virgin olive oil and season with ½ teaspoon of salt and ¼ teaspoon 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 your brussel sprouts.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 brussels sprouts.
- Finish your brussels sprouts. Remove the roasted sprouts from the oven and toss with the remaining tablespoon of extra virgin olive oil, ½ tablespoon of balsamic vinegar (or more to taste), and optional ½ teaspoon of honey. Make sure everything is well coated and serve immediately!
My easy-to-make, delicious balsamic roasted brussels sprouts are the perfect side dish for so many dinners! It can easily accompany a quick weeknight baked chicken or be a part of a Thanksgiving or Christmas spread!
Whatever you decide to serve it with – it’s going to be amazing! Enjoy!
💭 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 brussels sprouts in an airtight container or freezer bag.
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) 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!
🥕 More Great Veggie Sides
- Air Fryer Asparagus
- Roasted Broccoli with Parmesan
- Roasted Vegetable Medley
- Roasted Green Beans
- Boiled Potatoes
Brussel sprouts are a cruciferous vegetable 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. Also, make sure you roast them 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!
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Balsamic Roasted Brussel Sprouts
- 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)
- 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.1 lb brussel sprouts, 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper
- 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.½ tablespoon balsamic vinegar, ½ teaspoon honey
- 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!