These balsamic roasted Brussels sprouts are caramelized, tangy, and simple enough for a weeknight but impressive for guests. I’ve roasted them dozens of times to get the edges crisp and the centers tender, and they never fail to disappear. For a slightly different take I sometimes compare techniques with another balsamic-roasted Brussels sprouts recipe to refine timing and glaze thickness.
Why Make This Recipe
- Deep caramelization and a glossy balsamic glaze create big flavor from a few pantry ingredients.
- Brussels sprouts are nutrient-dense—high in fiber, vitamin C, and folate—making this a healthy side.
- Roasting is fast and low-fuss: about 25–30 minutes hands-on time with simple cleanup.
- Works for weeknights, holiday plates, or as a make-ahead side that reheats well.
- Personal insight: I love this recipe because the sweet-tangy balsamic amplifies the sprouts’ natural nuttiness without masking it, and it’s easy to scale.
For a variant that emphasizes a different balsamic technique, take a look at this related balsamic-roasted Brussels sprouts post for inspiration.
Recipe Overview
Prep time: 10 minutes.
Cook time: 20–25 minutes at 425°F (220°C).
Total time: 30–35 minutes.
Servings: 4 as a side.
Difficulty: Easy.
Method: Halve Brussels sprouts, toss with oil and seasonings, roast on a hot, rimmed baking sheet until edges brown, then finish with a balsamic-honey glaze.
My Experience Making This Recipe
I tested this method multiple times to balance char with a tender interior, adjusting oven temperature and sheet spacing. The biggest discovery was that a hot oven (425°F) and a single layer on a rimmed pan give the best crisping without steaming. Using a light honey-balsamic glaze at the end prevents burning while adding shine.
How to Make Balsamic Roasted Brussels Sprouts
Start with 1 pound (about 450 g) trimmed Brussels sprouts, halved. Toss them in 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, then spread cut-side down on a parchment-lined rimmed baking sheet. Roast at 425°F (220°C) for 18–22 minutes until deep golden on the cut side, then drizzle with 2 tablespoons balsamic vinegar and 1 tablespoon honey and roast 2–3 more minutes to glaze. Let rest 2 minutes on the sheet before serving so the glaze sets and flavors meld.
For extra detail on flavor pairings and glaze methods, the parmesan-garlic twist in this variation demonstrates a complementary finishing technique.
Expert Tips for Success
- Choose firm, bright green sprouts of similar size for even cooking; halve large ones so pieces cook uniformly.
- Dry the sprouts well after washing—excess moisture causes steaming rather than browning. Use a clean kitchen towel or salad spinner.
- Roast on a hot, rimmed sheet with space between pieces; crowded pans trap steam. A heavy-duty sheet pan gives the best heat transfer.
- Add the balsamic and honey at the end over medium-high heat to avoid burning the sugars; finish under the oven for 2–3 minutes to set the glaze.
- If you have a convection setting, lower the temperature to 400°F and check 3–5 minutes earlier to prevent over-browning.
How to Serve Balsamic Roasted Brussels Sprouts
- Serve hot as a simple side with roasted chicken, pork tenderloin, or grilled salmon.
- Toss with toasted walnuts or pecans and a handful of dried cranberries for holiday flair.
- Plate on a warmed platter and finish with flaky sea salt and a squeeze of lemon for brightness.
- They also make a great warm salad base—top with crispy bacon and a sprinkle of shaved Parmesan.
Storage and Reheating Guide
Store cooled sprouts in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months; note texture softens after freezing. Reheat in a preheated 400°F (205°C) oven for 8–10 minutes on a sheet pan to restore crispness, or reheat in a hot skillet over medium-high heat for 3–5 minutes, flipping to re-crisp edges. Microwaving is fastest (about 60–90 seconds) but will make them softer.
Recipe Variations
- Maple-Balsamic: Swap honey for 1 tablespoon pure maple syrup and reduce balsamic to 1½ tablespoons for a warmer sweetness—try the approach in this maple-roasted Brussels sprouts post for inspiration.
- Parmesan-Garlic: Finish with 2 tablespoons grated Parmesan and 1 teaspoon garlic powder immediately after roasting for a savory twist.
- Add fruit and nuts: Roast halved Brussels sprouts with peeled butternut squash cubes, dried cranberries, and toasted pecans for a sweet-savory bake inspired by a butternut squash and cranberry-pecan combo.
- Make it vegan: Use maple syrup instead of honey and finish with toasted seeds instead of cheese.
Nutritional Highlights
Brussels sprouts are high in fiber and vitamin C, and roasting retains nutrients while adding flavor without heavy fats. This recipe is naturally low in carbohydrates and can be made vegan by swapping honey for maple syrup. Allergy note: contains no common nuts unless you add them as a topping—toast nuts separately and label servings for guests with tree nut allergies. Typical portion: about 1 cup per person as a side.
Troubleshooting Common Issues
- Problem: Sprouts are mushy, not crisp. Solution: They were likely crowded or wet; roast in a single layer and pat dry before oiling.
- Problem: Balsamic glaze burns. Solution: Add the vinegar-honey toward the end of cooking and finish under the oven for only 2–3 minutes or reduce oven temperature to 400°F.
- Problem: Uneven browning. Solution: Trim stem ends and halve uniformly, then place cut side down so the flat surface gets direct heat.
Frequently Asked Questions
Q: Can I roast frozen Brussels sprouts?
A: Yes—use thawed and well-drained sprouts for best results. Pat them dry, increase roast time by 5–8 minutes, and watch for crowding that causes steaming.
Q: Should I roast cut-side down or toss halfway through?
A: Cut-side down on the pan gives the best caramelized surface. If pieces are very large, flip once around the 12-minute mark to brown edges evenly.
Q: Can I make the balsamic glaze ahead?
A: You can mix balsamic and honey up to 24 hours ahead and store in the fridge; warm briefly before glazing so it pours easily and doesn’t chill the sprouts.
Q: How do I scale this recipe for a crowd?
A: Roast on multiple sheet pans and rotate pans between racks halfway through cooking. Avoid piling on one pan—use extra pans or roast in batches to keep pieces crisp.
Balsamic Roasted Brussels Sprouts
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan option available
Description
These balsamic roasted Brussels sprouts are caramelized, tangy, and perfect for any occasion, offering a deliciously crisp exterior and tender interior.
Ingredients
- 1 pound (450 g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 425°F (220°C).
- Toss Brussels sprouts in olive oil, salt, and pepper, then spread them cut-side down on a parchment-lined rimmed baking sheet.
- Roast for 18–22 minutes until deep golden.
- Drizzle with balsamic vinegar and honey, then roast for an additional 2–3 minutes.
- Let rest for 2 minutes on the baking sheet before serving.
Notes
For best results, use firm and bright green Brussels sprouts. Ensure they are dry before roasting to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg