Balsamic Roasted Brussels Sprouts



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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.

Roasted balsamic Brussels sprouts on a large plate.

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 measured out to make Balsamic Roasted Brussels Sprouts: brussels sprouts, balsamic vinegar, sea salt, pepper, maple syrup, garlic and olive oil.

Here’s What You Need

  • 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.
Four photos showing the steps to make Balsamic Roasted Brussels Sprouts: whisking balsamic, pouring over brussels, and then roasting them on a sheet pan.

How to Make

Preparation: Preheat your oven to 425°F. Line a sheet pan with parchment paper or aluminum foil for easy cleanup.

Make the glaze: In a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper.

Prepare the brussels sprouts: Trim off the stems and remove any wilted or discolored outer leaves. Cut each brussels sprout in half.

Toss with glaze: Place the halvedbrussels sprouts in a large bowl. Pour the prepared glaze over the sprouts and toss until they are well-coated.

Roast: Spread the glazed brussels sprouts in a single layer on the prepared baking sheet. Make sure they are not overlapping; if necessary, use two baking sheets to ensure they roast evenly. Place the baking sheet in the preheated oven and roast for about 30 minutes, tossing halfway through to ensure even roasting. You’ll know they’re done when they are tender on the inside and have a golden-brown, crisp outer layer.

Serve: After removing the brussels sprouts from the oven, taste and adjust the seasoning with additional salt and pepper, if desired. Serve warm as a side dish or incorporate them into a main course.

Balsamic Brussels Sprouts on a baking tray with a large metal serving spoon holding a spoonful of them.


I love these brussels sprouts just as they are, but here are a few ideas to switch up the flavors:

  • 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!
  • Add herbs – Serve your brussels with some fresh herbs like thyme, rosemary or parsley.
Balsamic Brussels Sprouts on a white plate with a metal spoon.

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:

Balsamic Brussels Sprouts on a metal serving spoon.

Tips for Success

  • 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!
  • Roast at a high temperature. By roasting your brussels at a high temperature like 425°F, you have a better chance at getting crispy and delicious brussels that aren’t soft and mushy.
  • Toss halfway. Tossing the brussels sprouts halfway through roasting is key! This allows them to bake evenly without one side getting burnt.
  • Pre-chop your brussels. To save time on the day of, chop your brussels into florets 1-2 days before you plan to make this recipe. 
  • Buy pre-chopped brussels. If you’re short on time, you could buy pre-chopped brussels sprouts. It’s more expensive, but it’s already chopped and washed so it does save some time!
Balsamic Brussels Sprouts in a large dish.

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.

More Brussels Sprouts Recipes

More Roasted Veggies to Try

Be sure to check out all of my brussels sprouts recipes as the full collection of side dishes here on EBF!

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5 from 1 vote

Balsamic Roasted Brussels Sprouts

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 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


  • 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.
    A balsamic vinegar based mixture in a small 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.
    Halved Brussels sprouts on a cutting board with a knife.
  • 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.
    Balsamic Brussels Sprouts on a baking tray before being roasted.
  • 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.
    Balsamic Brussels Sprouts on a baking tray after being roasted.
  • Remove from the oven. Taste and season with additional salt and pepper, if desired. Serve warm.


Serving: 1/6th recipe | Calories: 115kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 422mg | Potassium: 507mg | Fiber: 4g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: Balsamic Roasted Brussels Sprouts
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. brussels are my FAVE!! I just wish I could get my family on board. I may just have to make these for myself

  2. Mushy sprouts? No way! These look amazing, and how cool that you used dates to sweeten them! Love this dish!

    1. 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!

    1. 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.

  3. There was a link for date sweetened balsamic Brussel sprouts, that brought me to this recipe, but I don’t see any dates?

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