Roasted Balsamic Brussel Sprouts (5 Ingredients!)

Name: Balsamic Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds fresh Brussels sprouts, halved; 2 Tablespoons light olive oil; 1 teaspoon garlic salt; 1/4 teaspoon ground black pepper; 1-2 Tablespoons balsamic glaze

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This balsamic Brussel sprouts recipe uses five simple ingredients to create Brussels sprouts that are crisp and caramelized on the outside, tender in the center, and bursting with sweet, savory, tangy flavor!

Roasted Brussel sprouts with balsamic glaze in a white serving bowl.

Table of Contents

With a handful of ingredients and just 15 minutes of prep time, this balsamic vinegar Brussel sprouts recipe is simplicity at its finest, proving that delicious food doesn’t have to be fancy or require a million steps. However, we’d be lying if we said it didn’t take a few tries to get it right!

The first batch was too soggy. The second batch didn’t have quite enough flavor. But the third batch? Absolute perfection! With a few tweaks, we managed to get our sprouts crisp and caramelized while keeping them tender and super flavorful. They’re so good we could honestly eat the whole pan…and sometimes do. Try them out, and even veggie haters will be asking for seconds.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredients and instructions!

Labeled ingredients for balsamic Brussel sprouts on a white marble countertop.

Brussels Sprouts – Look for bright green sprouts that have tight, closed leaves and are free from any bruises or discoloration. Don’t forget to trim the stems and remove any loose outer leaves.
Light Olive Oil – This is key to creating the crispy exterior. It also helps the seasonings cling to the sprouts.
Seasonings – Garlic salt and black pepper enhance the savory flavor. Adjust the amounts to taste.
Balsamic Glaze – This takes the Brussels sprouts over the top, adding a sweet, tangy flavor that’s out of this world delicious! Shyanne, our editor, loves to use Sinful Foods balsamic vinegars for a unique taste.

How to Make The BEST Roasted Brussel Sprouts with Balsamic Glaze

Halved Brussel sprouts in a glass bowl coated with salt and black pepper.

Season. Slice the sprouts in half (or quarter large sprouts so they cook evenly). Toss them in a bowl with oil and seasonings, coating them completely.

Halved Brussel sprouts coated in oil cut side down on a baking sheet.

2. Bake. Arrange the sprouts in a single layer on a sheet pan, cut side down, leaving a bit of space between each piece. This is crucial, or they won’t be crispy! Roast until tender and golden brown, stirring halfway through.

Roasted balsamic Brussel sprouts on a baking sheet drizzle with balsamic glaze.

3. Serve. Drizzle the balsamic vinegar over the roasted Brussels sprouts, and enjoy warm!

Common Questions

What should I serve with balsamic glazed brussel sprouts?

This recipe is a great addition to holiday tables with turkey and ham. However, they’re also great with everyday dinners like our homemade meatloaf, juicy baked chicken breasts, or homemade Hamburger Helper.

What else can I add to this recipe?

Try tossing the sprouts with cooked bacon, feta cheese, cranberries, or fresh herbs!

Can I make balsamic brussel sprouts in the air fryer?

Absolutely. Season the sprouts as saul. Then, arrange them cut side down in an air fryer basket, and air fry at 375°F for about 12-15 minutes, shaking the basket halfway through for even browning. Work in batches to avoid overcrowding! Add the balsamic vinegar or balsamic glaze after cooking (or during the last 1-2 minutes) to prevent the sprouts from steaming and becoming soggy.

Balsamic glaze on roasted Brussel sprouts in a bowl with a vintage spoon.

More Delicious Side Dish Recipes

Roasted Brussel sprouts seasoned with garlic salt and black pepper drizzled with balsamic glaze.

Balsamic Brussels Sprouts Recipe

Sammi Ricke

Make the BEST crispy roasted balsamic Brussel sprouts in less than an hour using just five simple ingredients for a sweet, savory, tangy flavor!

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish, vegan, Vegetarian

Cuisine All American

Servings servings

Calories 65 kcal

Equipment

Ingredients

▢ 2 pounds fresh Brussels sprouts, halved
▢ 2 Tablespoons light olive oil
▢ 1 teaspoon garlic salt
▢ 1/4 teaspoon ground black pepper
▢ 1-2 Tablespoons balsamic glaze

Instructions

Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
Cut the Brussels sprouts in half (larger sprouts may need to be cut into quarters) and remove any undesirable parts.
2 pounds fresh Brussels sprouts, halved
Place the halved Brussels sprouts, oil, garlic salt, and black pepper in a large mixing bowl. Toss until combined.
2 Tablespoons light olive oil, 1 teaspoon garlic salt, 1/4 teaspoon ground black pepper
Pour the coated Brussels sprouts, cut side down in a single layer, on the foil lined baking sheet.
Place in the preheated oven, stirring once halfway through, until tender and golden brown, or about 30 minutes.
Once removed from the oven, drizzle the balsamic vinegar over the roasted Brussels sprouts. Serve warm.
1-2 Tablespoons balsamic glaze
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Ingredient Tips – Frozen Brussels sprouts can be used but the end result is not as crisp, but they are a zero-prep, affordable option. We don’t like to use frozen in this recipe, but it’s purely preference.

Prep Tips – If any of the Brussels sprouts are very large, cut them into quarters. All of the sprouts should be about the same size to ensure even cooking.

Nutrition

Serving: 1servingCalories: 65kcalCarbohydrates: 5.2gProtein: 2gFat: 4.7gSaturated Fat: 0.7gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 194.7mgPotassium: 0mgFiber: 2.2gSugar: 1.3gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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