Balsamic Brussels Sprouts — These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!
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Balsamic Brussels Sprouts Recipe
I love Brussels sprouts and can make a meal out of them. And anything doused in balsamic, even better.
Rather than frying them, these Brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they’re so fast and easy to make. Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor.
A balsamic glaze or reduction is simply balsamic vinegar that’s been cooked down (reduced) on the stove with sugar and it becomes thicker and more flavorful. I have an easy balsamic reduction recipe, but for these roasted Brussels sprouts I used Trader Joe’s balsamic glaze. Or look in the vinegar aisle of your regular grocery store for balsamic reductions and glazes.
The outer edges of the balsamic glazed Brussels sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down.
If you know someone who doesn’t like Brussels sprouts, try this recipe and they’ll likely change their mind. Freshly shaved parmesan or toasted pistachios sprinkled on top are a nice touch for the ultimate in Brussels sprouts.
What’s in These Balsamic Brussels Sprouts?
To make these roasted Brussels sprouts with balsamic, you’ll need:
- Brussels sprouts
- Olive oil
- Salt and pepper
- Balsamic reduction or glaze
- Light brown sugar
How to Roast Brussels Sprouts
To make these balsamic glazed Brussels sprouts, preheat the oven to 400ºF and line a baking sheet with aluminum foil (makes for much easier cleanup!). Trim and halve the Brussels sprouts, then spread them out on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Arrange the sprouts with the cut-side facing down and roast until the tops start turning golden brown. Remove the baking tray from the oven, flip the Brussels sprouts over, and drizzle with balsamic glaze. Then, sprinkle with brown sugar.
Return the balsamic Brussels sprouts to the oven and continue roasting until they reach your desired level of caramelization.
Can I Prep These in Advance?
If you want to make these balsamic Brussels sprouts for a holiday party or family gathering, I recommend trimming and halving the sprouts ahead of time and storing them in a sealed bag in the fridge. When you’re ready to roast the Brussels sprouts with balsamic, simply season them and pop them in the oven.
Can I Use Frozen Brussels Sprouts?
I don’t recommend doing that, no. Fresh Brussels sprouts roast beautifully, and I’m not sure how well frozen sprouts would taste in this recipe.
Tips for Making Balsamic Brussels Sprouts
Before roasting the balsamic vinegar Brussels sprouts, it’s important that you take the time to flip each one so it’s facing cut-side down. Same rule applies for flipping the sprouts halfway through the roasting time. Trust me, it makes a big difference!
If desired, you can toss these balsamic Brussels sprouts with chopped, toasted nuts or crumbled bacon prior to serving them. Both would add extra oompf to this dish.
One last note: these balsamic Brussels sprouts are best warm and fresh. Roasted veggies don’t reheat well, especially not Brussels sprouts.
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Balsamic Brussels Sprouts
Ingredients
- about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- about 1/4 cup balsamic reduction or glaze, I used Trader Joe’s or make your own balsamic reduction
- 1 tablespoon light brown sugar, packed
- parmesan cheese, optional for garnishing
- toasted pistachios, optional for garnishing
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
- Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat.
- Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
- Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn’t make them taste sweet, but if you’re adverse to adding sugar, it can be omitted.
- Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes.
- Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Soooo Yummmmiiii. I want to try this looking soo yummiii Thanks for sharing with us.
Yummmyy…………. Thanks for sharing this kind of stuff, i hope i will try this on coming Sunday :P it looks very delicious. THanks Once again. :)
Made it for the first time tonight. So easy and yet soooooo delicious!
This is much easier than the recipe I used last time – I’m going to try it next time!
Thanks for trying the recipe and I’m glad it came out great for you! Happy Thanksgiving!
Want to try these for Thanksgiving – any chance I can do them the day before? Also thinking of garnishing them with some cooked, crumbled bacon and toasted walnuts since I already have walnut flavored balsamic glaze which I will probably use.
You can prep, slice, clean, etc. them the night before and store in baggie in fridge. Bake them off immediately before serving. The bacon, nuts, etc sounds great!
Most yummy dish….Brussels sprouts…..me and my friend both liked it very much.
Thanks Averie
Thanks for trying the recipe and I’m glad it came out great for you!
I tried this recipe tonight. It was perfect! I love brussell sprouts any which way, but my family does not. So, I made these tonight, and they loved them. Thank you, Averie!
I love hearing when I can get family’s to eat their veggies! I love ALL veggies too but family members can be a bit pickier than I am, and so I relate! Thanks for trying the recipe!
What do you think about grilling the Brussels Sprouts with your recipe instead of roasting them? I love roasted, but have been looking to try grilled…
Grilled Brussels sprouts are great. This recipe is written for roasting and I haven’t tried this exact way of doing things with Brussels on the grill but I’ll never say no to any kind of grilled veg!
We love brussels sprouts and anything with balsamic glaze too! Thanks for this variation that I’m now adding to my keeper recipes! I made these today, complete with grated parm, a little pecorino Romano (I had on hand) and the pistachios. Yummmmmmmm! What a great recipe! There wasn’t a single bite left!
I love your recipe and I love cooking. I’m a southern girl that grew up in the kitchen with my Grandmothers and now my granddaughters cook with me. Your recipes are spot on for us and this particular one was a great twist on a recipe I’ve made for many years. Since you shared your delicious recipe, I thought I would share my variation with you, as a reciprocal thank you. I always love sharing whether it’s in the kitchen (my fav place next to being at the beach) or preparing to be in the kitchen. What better way to bond with people than by way of great food, right, and the perfect stress reliever to cook something delicious and feed the senses.
My roasted, balsamic glazed, brussel sprouts w/bacon, for you ….
I thin slice (into 3-4 slices each brussel sprout (keep and use any loose leaves too… they crisp up nicely).
Drizzle olive oil.
Add Montreal steak seasoning (to taste)
Add a hefty handful (or two) of real bacon bits. I buy the big bags of real bacon bits at Costco for delicious time saver. You can also trade out and use diced pancetta (browned and drained) as another option.
Toss to evenly coat.
Spread (single layer) on large baking sheet (I line my baking sheet with foil too for easy cleanup or use silpat)
Bake at 400° for about 25 minutes or until the sprouts begin to brown/crisp.
Remove from oven and drizzle on balsamic glaze.
Serve.
Thanks, again, for what you do. No doubt I’ll be cooking from your shared recipes on a regular basis!
Thanks for trying the recipe and I’m glad it came out great for you! And most of all, thank you again for sharing this heartfelt comment and for letting me know that you really appreciate my recipes and that you’re cooking with your granddaughters – how sweet!
And I think that bacon and Brussels are an awesome combo! Most restaurants here in San Diego when I order them out will usually incorporate pancetta or something similar.
Let me know what else you try of mine! Happy Mother’s Day!
I tried it, but didn’t come out crisp like I’d hoped. Maybe I’ll try with larger brussel sprouts so I can cook longer. My veggie eaters loved them!!!
Glad your veggies eaters loved them! Baking time is dependent on size of the brussels sprouts and bake as long as you think is necessary for the texture you’re looking for.
This is something good”” “BALSAMIC ROASTED BRUSSELS SPROUTS” I’m surely going to have t o pass this equation onto my mom! She’s for the most part on the pursuit for a not too bad Brussels sprout equation and this one looks delightful!