Balsamic Roasted Brussels Sprouts
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Last updated on Oct 02, 2024
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These balsamic roasted brussels sprouts are tossed in a balsamic maple glaze and roasted to caramelized perfection. They’re easy to make and the perfect healthy side dish for any occasion.
If you’re a brussels sprouts lover you’re going to be obsessed with this balsamic roasted brussels sprouts recipe. And if you’re not a fan of brussels sprouts this recipe might convert you.
Long gone are the days of mushy and overcooked steamed sprouts. These babies are smothered in a sweet balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color and caramelized to perfection.
Table of Contents
Why You’ll Love This Recipe
- Cooks up in 30 minutes!
- You only need 5 simple ingredients (plus salt + pepper).
- The balsamic maple glaze is definitely what takes these brussels to the next level!
- It’s a versatile side dish that’s simple enough for a weeknight dinner, but fancy enough to be served for a holiday meal.
Ingredients Needed
- brussels sprouts – be sure to rinse well and then trim off the tough ends and cut into halves. Look for brussels sprouts that have bright green heads that are firm, feel heavy for their size with leaves that are tightly packed. Avoid yellow leaves or black spots and chop these off if needed
- olive oil – I prefer the taste of extra virgin olive oil in this recipe but you can also use another subtlely flavored oil such as avocado oil if you prefer.
- balsamic vinegar – adds a delicious acidity to the glaze.
- maple syrup – pairs perfect with the balsamic vinegar and adds a subtle sweetness to the brussels sprouts.
- garlic – adds a delicious flavor to the glaze.
- sea salt and ground pepper – seasonings to enhance the flavors of the glaze.
Variations
I love these brussels sprouts just as they are, but here are a few ideas to switch up the flavors:
- Add herbs – Serve your brussels with some fresh herbs like thyme, rosemary or parsley.
- Parmesan – Add a sprinkle of fresh parmesan cheese when you take them out of the oven for some cheesy goodness.
- Sweet + spicy – Go for a sweet and spicy combo with a drizzle of honey and dash of red pepper flakes.
- Bacon bits – Make some tempeh bacon or coconut bacon (or the real deal!), chop into small pieces and top your brussels sprouts with bacon ‘bits’ for some umami flavor!
How to Make
Step 1: First preheat your oven to 425°F. Next, in a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper.
Step 2: Trim off the stems and remove any wilted or discolored outer leaves. Cut each brussels sprout in half.
Step 3: Place the halved brussels sprouts in a large bowl. Pour the prepared glaze over the sprouts and toss until they are well-coated.
Step 4: Spread the glazed brussels sprouts in a single layer on the prepared baking sheet. Place the baking sheet in the preheated oven and roast for about 30 minutes, tossing halfway through to ensure even roasting.
Brittany’s Tip
Don’t overcrowd the pan. If you fill the entire pan without leaving a little space between the brussels, they will steam instead of roast, which will result in mushy sprouts!
How to Serve
I’m totally guilty of just eating these sprouts straight off the baking pan as a snack, but they are the perfect side dish! Here are some ideas to serve along with these balsamic brussels sprouts:
- Baked chicken tenders or apple cider vinegar chicken are a great protein choice. Looking for vegan or vegetarian options? Try my baked peanut tofu or easy marinated tempeh.
- Serve along with a side salad like my garlicky kale salad for some extra greens.
- Make a loaf of ellen’s sourdough bread or whip up a batch of vegan cornbread.
- Add these brussles to a bowl like this harvest bowl or maple balsamic tempeh bowl.
- Serve them as a side dish for a holiday meal like Thanksgiving or Christmas. Here are some pairing ideas for a full holiday spread: lentil loaf, green bean casserole, sweet potato casserole, healthy apple crisp, vegan pumpkin pie.
How to Store Leftovers
Leftover brussels sprouts can be kept in an airtight container in the fridge for 4-5 days. To reheat, you have options. You can warm them in the oven, just put them on a baking sheet and bake at 350ºF until warmed through or you can put brussels sprouts in a sauce pan and heat over medium until warm. You can reheat using a microwave but be aware they will lose their crispiness.
Frequently Asked Questions
For even crispier Brussels sprouts, spread them out on the baking sheet, making sure they aren’t overcrowded. This allows them to roast instead of steam. You can also pop them under the broiler for 2-3 minutes at the end for an extra crispy finish, but keep a close eye to avoid burning.
Definitely! You can roast other veggies like carrots, sweet potatoes, or cauliflower with the Brussels sprouts. Just make sure to cut them into similar-sized pieces so everything cooks evenly.
Yes! You can prep the Brussels sprouts ahead by trimming and halving them, and you can also whisk the balsamic glaze ahead of time. Store them separately in the fridge, and when you’re ready to roast, just toss everything together and bake. Roasted Brussels sprouts can also be reheated in the oven at 350°F for 5-10 minutes to regain their crispness.
More Brussels Sprouts Recipes
- Apple Cider Vinegar Brussels Sprouts
- Kale and Brussels Sprout Salad
- Maple Mustard Tempeh Meal Prep Bowls
- Roasted Brussels Sprouts on the Stalk
- Roasted Brussels Sprouts
- Shaved Brussels Sprouts Salad
More Roasted Veggies to Try
- Roasted Cauliflower
- Roasted Sweet Potatoes
- Easy Roasted Carrots
- Apple Cider Vinegar Brussels Sprouts
- Roasted Delicata Squash
- Roasted Cabbage
- Roasted Honeynut Squash
Be sure to check out all of my brussels sprouts recipes as the full collection of side dishes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Balsamic Roasted Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts
- 2 Tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 Tablespoon maple syrup
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper together in a small mixing bowl.
- Trim stems and remove any wilted outer leaves from brussels sprouts. Chop brussels sprouts in half and place in a bowl. Pour glaze over sprouts and toss to cover.
- Spread sprouts in a single layer on a prepared baking sheet. Make sure they’re in a single layer — you may need two baking sheets.
- Roast for about 30 minutes, stirring once halfway. They’re done when the brussels are tender on the inside with a golden brown and crisp outer layer.
- Remove from the oven. Taste and season with additional salt and pepper, if desired. Serve warm.
Notes
- Cut evenly: Make sure to halve your Brussels sprouts evenly so they cook at the same rate. If you have a mix of large and small Brussels sprouts, consider cutting the larger ones into quarters to ensure even roasting.
- Don’t skip the stirring: Stirring the Brussels sprouts halfway through roasting is key to getting that even browning and crispy texture all over. It also ensures that the balsamic glaze coats each sprout perfectly.
- Adjust sweetness: If you like your Brussels sprouts on the sweeter side, feel free to add an extra drizzle of maple syrup after roasting. You can also cut back on the syrup if you prefer them more savory.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I never have been a big brussel sprout fan until I made these.
These are absolutely delicious! I added brussel sprouts to my grocery list as I want to make again!
I always say sometimes when you think you don’t like something you may just have to find another way to make them and you may actually like.
The majority of my recipes are from your site – your food is very much my taste – I really appreciate your talent in cooking/baking recipes. Thank you!
Oh yay! This makes me so happy to hear! I’m glad you loved this recipe (and all the other recipes you’ve made!). Thanks for coming back to leave a review. I so appreciate it!
There was a link for date sweetened balsamic Brussel sprouts, that brought me to this recipe, but I don’t see any dates?
Where did you see that link, Cheryl?
Planning to make this for Thanksgiving! Will it work to make the glaze a day in advance?
Hi Meredith – I apologize for the late response. I have not tried this, but you should be able to make the glaze a day in advance. You may have to blend it right before cooking just to mix up the settled ingredients. Let me know how this recipe worked out for you.
Would this be good with roasted baby Bok Choi?
Thank you!
Hi Barb – I have not personally tried this recipe with baby bok choi, but I am sure it would be delicious. If you give it a try, I would love to know how it turns out for you. Enjoy!
Could you clarify your ingredient measurements please? Did you mean 1/4 cup or 1/4 tbsp? Thank you!
Oops. So sorry about that. It should be 1/4 cup. Just updated it.
Mushy sprouts? No way! These look amazing, and how cool that you used dates to sweeten them! Love this dish!
brussels are my FAVE!! I just wish I could get my family on board. I may just have to make these for myself
These look like the perfectly cooked sprouts!
I love brussels sprouts and am always looking for new ways to prepare them. YUM