Roasted Balsamic Brussels Sprouts - Spend With Pennies

A little splash of balsamic takes these roasted Brussels sprouts to the next level!

Quick to prep, fresh Brussels sprouts are drizzled with balsamic and roasted until tender crisp.

Crispy Roasted Balsamic Brussels Sprouts on a white plate

Simple ingredients and a simple method, they’re elegant and easy to prepare!
The balsamic vinegar adds a ton of flavor and caramelizes beautifully.
This side dish can be prepared ahead of time and roasted just before serving.
Leftovers reheat well and are great served chilled in salads.

Roasted Balsamic Brussels Sprouts ingredients

What You’ll Need For These Brussels

Brussels Sprouts: I prefer fresh Brussels sprouts for roasting but frozen sprouts will work too. If using frozen, add 5-10 minutes to the roasting time—they will have a softer texture.
Balsamic Vinegar: Balsamic vinegar adds flavor but it also caramelizes nicely creating a delicious glaze.
Seasoning: Minced garlic plus salt & pepper are all that’s needed. If you have balsamic glaze in your cupboard, drizzle some after roasting for extra flavor.

Variations

Add shredded Parmesan during the last 5 minutes of cooking. Feta also tastes great with this combo.
Try adding some chopped Pancetta or crispy oven bacon. Pancetta roasts up beautifully in the oven, getting crackly and crisp.
This mixture works well with other veggies like onions, cauliflower, broccoli, carrots, or green beans.

Roasted Balsamic Brussels Sprouts on a baking sheet before being roasted

How to Trim Brussels Sprouts

Choose sprouts that are firm and have a pale to dark green color. If they are still attached to their stem, simply break them off.

Use a paring knife to trim off the bottom stem where it was attached, taking care not to remove too much so the Brussels sprouts don’t come apart.
Remove any outer leaves that are wilted or brown.
Cut larger sprouts in half. Rinse thoroughly and pat dry before roasting.

How to Roast Balsamic Brussels Sprouts

Toss Brussels sprouts with the remaining ingredients until coated (full recipe below).
Place on a sheet pan in a single layer. (If using frozen sprouts, line the pan with parchment paper.)
Roast until tender.

Roasted Balsamic Brussels Sprouts on a sheet pan

Leftovers

Leftovers taste great the next day. It’s one of the vegetables we love leftover, cold, & straight out of the refrigerator.

Roasted sprouts can be crisped up and heated under the broiler or in the air fryer, then served with dipping sauce for a healthy snack. To freeze, place in an airtight container or bag for up to 12 months.

The Best Brussels Sprout Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

balsamic brussels sprouts piled on a plate

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Balsamic Roasted Brussels Sprouts

These balsamic roasted Brussels sprouts are an easy, flavorful side dish with only 5 simple ingredients.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400°F.
Trim Brussels sprouts and cut in half if they are large.
Toss Brussel sprouts with olive oil, balsamic and garlic.
Season generously with salt and pepper and place on a baking sheet, flat side down.
Roast 20-25 minutes or until Brussels are tender.

If using frozen Brussel Sprouts, they might need to roast for 5-10 minutes longer and they will have a softer texture.
Optional Variations

Add shredded Parmesan on top during the last 5 minutes.
Add chopped Pancetta to the pan before cooking.
For a heartier side, add thinly sliced potato.
For a sweeter side dish, try roasting with pecans.
Top with feta or goat cheese crumbles after baking.
Balsamic glaze can be drizzled on top before serving if desired.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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