Roasted Brussel Sprouts with Balsamic

A classic roasted brussel sprouts recipe with a balsamic vinegar twist. The perfect fall dish or Thanksgiving side dish packed-full of healthy ingredients and flavors.

I often feel like as a food blogger I have to reinvent the wheel with every recipe but the truth is, it’s typically the classics that tend to be the most useful (and enjoyed!).

I’ve been trying to strike a better balance between creative recipes (this buffalo chicken chili is a good example) and more classic staples (I.e. roasted fingerling potatoes) that everyone should have in their back pocket.

I just typically forget to post about them because they seem so basic to me. But then I remember I cook for a living and generally what seems too easy to me could actually be useful to others.

So today I’m sharing the classic recipe for roasted brussel sprouts with balsamic vinegar. Nothing innovative but always delicious and guaranteed to be enjoyed by everyone!

What You Need for Roasted Brussel Sprouts with Balsamic

What flavors go well with brussel sprouts? Really nothing beats brussels + balsamic vinegar.

Brussel Sprouts – you’ll need roughly 1 1/2 lbs. You can easily double this recipe if you’d like.
Olive oil – for roasting your sprouts
Balsamic vinegar – look for high quality balsamic vinegar
Maple syrup – helps to cut some of the acidity of the balsamic. You can also use honey if you don’t have maple syrup
Salt – add more or less to taste preference.

How to Prepare Brussel Sprouts

1) Remove outer leaves – always remove the loose outer leaves from your brussel sprouts. Any that fall off while chopping should also be set aside.

2) Slice off stem – always remove the tough bottom stem from your brussel sprouts.

3) Cut in half – slice your brussel sprouts lengthwise to cut in half. If your brussel sprouts are very big you can slice them an additional time to quarter them.

How to Make Brussel Sprouts with Balsamic

The recipe for these balsamic brussels sprouts is fairly straight-forward and can be made in a few simple steps:

STEP 1: ROAST BRUSSEL SPROUTS

Spread your brussel sprouts in a single layer on your baking sheet and top with 1 tbsp of olive oil and 1/2 tsp of salt. For crispier brussel sprouts flip sprouts so they roast cut side down. Roast for 15 minutes or until tender.

roasted brussel sprouts with balsamic on a sheet pan.

STEP 2: PREP BALSAMIC GLAZE

In a small bowl combine remaining tbsp of olive oil, balsamic vinegar and maple syrup.

STEP 2: FINISH ROASTING

Drizzle balsamic glaze mixture over brussel sprouts and toss to coat. Place back in the oven to roast for an additional 5-10 minutes or until they have reached desired crispiness. Top with additional kosher salt and black pepper, if desired.

overhead photograph of roasted brussel sprouts with balsamic on a sheet pan.

How to Make Brussel Sprouts Crispy

There are a couple tips to ensure your brussel sprouts stay crispy.

1) Turn your oven up to high heat. Roast your brussel sprouts at 450. Lower heat tends to cause soggy sprouts.

2) Avoid using a silicone baking mat on your sheet pan. I love my silicone baking mat but I’ve found that it doesn’t crisp up vegetables very well so I’d recommend using parchment paper or tinfoil on your baking sheet instead.

3) Roast cut side down. It’s okay if some are facing upwards but you’ll get the best flavor if you place your brussel sprouts cut side down in the first 15 minutes of baking.

What to Do with Leftovers

I personally prefer these roasted brussel sprouts with balsamic immediately from the oven but you can save them in the refrigerator for up the 3 days. They won’t stay as crispy but they will be delicious.

You can reheat them in the microwave or oven but to keep them crispy I recommend using an air fryer.

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