Balsamic Roasted Brussels Sprouts
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These balsamic roasted Brussels sprouts are perfectly caramelized and full of flavor. The maple balsamic glaze gives them crispy edges and a touch of sweetness that makes every bite irresistible.
If you already love Brussels sprouts, get ready to fall even more in love. And if you’re not a fan yet, this recipe might just change your mind.
These sprouts are coated in a rich maple balsamic glaze, roasted at high heat until crispy on the outside and tender inside. The result is a perfect balance of sweet and savory that makes it hard to stop at one bite.
Table of Contents
“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!”
Why I Love This Brussel Sprout Recipe
I make roasted Brussels sprouts all the time, but this version always wins me over because that maple balsamic combo is unbeatable.
- Perfect for any occasion: Simple enough for a weeknight, but it shines on any holiday table.
- Quick and easy: Only a few ingredients and about 30 minutes from start to finish.
- Caramelized goodness: The glaze gives the sprouts crispy edges and a deep, slightly sweet flavor.
Ingredients Needed
- brussels sprouts – rinse well, trim the tough ends, and slice in half. Look for sprouts that are bright green, firm, and heavy for their size with tightly packed leaves. Skip or trim off any yellow leaves or dark spots.
- olive oil – helps the Brussels crisp up and caramelize. I like using extra virgin olive oil, but avocado oil works great too.
- balsamic vinegar – gives the glaze that tangy depth that pairs perfectly with the maple syrup.
- maple syrup – adds a subtle sweetness that balances the balsamic vinegar and makes these sprouts completely irresistible.
- garlic – a must for that extra savory punch.
- sea salt and black pepper – simple but essential to bring all the flavors together.
Variations to Try
I love these Brussels sprouts just as they are, but here are a few fun ways to change things up:
- Add herbs: Toss with fresh thyme, rosemary, or parsley before serving for a fresh, aromatic finish.
- Cheesy twist: Sprinkle with Parmesan right out of the oven for melty, golden goodness.
- Sweet + spicy: Go for a sweet and spicy combo with a drizzle of honey and dash of red pepper flakes.
- Bacon bits: Top with chopped tempeh bacon, coconut bacon, or real bacon bits for extra umami flavor.
How to Make
Making these roasted Brussels sprouts with balsamic glaze is simple and foolproof. The key is roasting at a high temperature until the glaze caramelizes for that golden, crispy finish.
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic, salt, and pepper.
Step 2: Trim the ends off the Brussels sprouts, remove any wilted leaves, and slice them in half.
Step 3: Add the halved Brussels sprouts to a large bowl, pour the glaze over top, and toss until evenly coated.
Step 4: Spread the Brussels sprouts out in a single layer on your baking sheet and roast for 30 minutes, flipping halfway through, until golden and caramelized.
Brittany’s Tip
- Don’t crowd the pan! Give your Brussels sprouts a little breathing room so they can roast and get those crispy, caramelized edges everyone loves. If your pan feels packed, use two baking sheets. It’s worth it for that perfect crunch.
How to Serve Balsamic Roasted Brussels Sprouts
I could honestly eat these straight from the pan, but they make such a great side dish for any meal. Here are a few ideas:
- With protein: Pair them with baked chicken tenders or apple cider vinegar chicken. For a plant-based option, try baked peanut tofu or marinated tempeh.
- With greens: Serve alongside a simple side salad like my garlicky kale salad .
- With bread: Fresh sourdough or vegan cornbread is always a good call.
- In a bowl: Add them to a harvest bowl or maple balsamic tempeh bowl for extra flavor and texture.
- For the holidays: These are perfect for Thanksgiving or Christmas dinner. Try pairing with lentil loaf, green bean casserole, sweet potato casserole, healthy apple crisp, vegan pumpkin pie.
How to Store Leftovers
Store any leftover Brussels sprouts in an airtight container in the fridge for up to 4–5 days.
When ready to enjoy, reheat them on a baking sheet in the oven at 350°F until warmed through, or warm them in a saucepan over medium heat.
You can also microwave them, but just know they’ll lose some of that 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 to Try
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
- Storage: Store any leftover Brussels sprouts in an airtight container in the fridge for up to 4–5 days.
- Even cooking: Try to cut the sprouts into even halves (or quarters for larger ones) so they roast at the same rate.
- Extra flavor: For a flavor boost, finish with a light drizzle of balsamic glaze or sprinkle of parmesan before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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