Roasted Balsamic Brussels Sprouts are an easy, flavorful side dish, roasted until tender and golden for the perfect holiday table addition.
Brussel Sprouts are a classic Veggie side dish for the holidays. Try my Oven Roasted Brussels Sprouts or Air Fryer Brussels Sprouts at your next gathering too!
Why You’ll Love These Brussels Sprouts?
- Minimal prep and easy to make, this side dish comes together with little effort.
- Golden edges and tender centers make this the perfect side for the holidays!
Sabrina’s Roasted Balsamic Brussels Sprouts Recipe
Whether it’s Thanksgiving, Christmas, or Easter, the holiday table just isn’t complete without a delicious Brussel Sprouts recipe. This dish is an easy way to add some more flavor without adding extra work to your roasted sprouts. Not everyone is a big Brussels Sprouts fan, especially if you’ve always had them steamed. However, you really must try these because it will make them your new favorite veggie side.
Recipe Card
Ingredients
- 2 pounds Brussels sprouts , trimmed and halved
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons balsamic vinegar
- balsamic glaze , for garnish, optional
Instructions
- Preheat oven to 400 degrees and spray a baking sheet with vegetable oil spray.
- In a large mixing bowl, toss Brussels sprouts, olive oil, salt, and pepper.
- Spread evenly on the baking sheet and roast for 30 minutes.
- Pour Brussels Sprouts back into your mixing bowl and toss with balsamic vinegar before serving.
- For additional garnish, you can drizzle balsamic glaze over the Brussels sprouts too.
Nutrition
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Sabrina’s Tips
I make sure to spread my Brussels Sprouts out on the baking sheet, so they have plenty of room. If they’re too crowded, they’ll steam instead of roast, and won’t get those crispy, golden-brown edges.
Table of contents
About this Recipe
Simply drizzling the sprouts in oil and whatever flavor toppings you want, then popping them in the oven makes all the difference. Instead of becoming soggy, like they often do when steaming, they turn out tender, sweet, and slightly crisped on the outside. Then they are topped with balsamic vinegar get an extra tangy taste. Or you can top them off with a syrup balsamic vinegar glaze for even more flavor. Just like Roasted Broccoli or Roasted Green Beans, it brings out the best flavor and texture.
Ingredients
- 2 lbs of Brussel Sprouts: You will trim and rinse them, then slice them in half before tossing in seasoning and roasting them.
- ¼ cup of Olive Oil: The olive oil will keep the sprouts from burning and sticking to the pan. It will also help the seasonings stick to each sprout.
- Seasonings: 1 teaspoon kosher salt and ½ teaspoon coarse ground black pepper are all you need. The balsamic vinegar will do the rest of the work to season them.
- 2 tbsp of Balsamic Vinegar: 2 tablespoons balsamic vinegar will do the trick to add sweet, tangy flavor. You can also use a balsamic glaze to drizzle over the top before serving.
Can this be made ahead of time?
Yes, you can make Roasted Brussels Sprouts ahead of time. For the best results, prepare the sprouts but don’t put the balsamic vinegar on before letting them cool. Put them in the refrigerator, and then warm them in the oven at 350 degrees. They’ll warm up quickly! Check on them after about 5 minutes or so, then every couple of minutes after that. Toss them in balsamic right before serving.
Pairing Suggestions
These sprouts are especially ideal because the ingredients are simple and light. The dish doesn’t take long to make and the crispy, tangy, leafy greens make a nice contrast to the other holiday dishes. They are the perfect side dish to serve with classic holiday main dishes like Roast Turkey or Glazed Ham. You can also use them to replace other classic vegetables like carrots and potatoes alongside Roast Lamb, or Pot Roast. You can also make them for a weeknight dinner alongside Spatchcock Chicken or Tri-Tip steak.
How to Store
- Serve: Don’t leave Balsamic Roasted Brussels Sprouts at room temperature for more than 2 hours.
- Store: To store the veggies, let them cool to room temperature, then wrap it in plastic wrap or put it in an airtight container. It will keep well in the fridge for up to 1 week.
- Freeze: You can also keep them in a sealed bag in the freezer for up to 6 months. Let the frozen leftovers thaw in the fridge, and then reheat them in the oven.
Ideas to Serve
Roasted Balsamic Brussels Sprouts are delicious on their own as a classic side dish, however they can also taste delicious as an appetizer, served on skewers, or as an addition to a salad.
Frequent Questions
Brussels sprouts are great for roasting because once they are sliced in half you have this nice, flat part of the vegetable to lay flat on the baking sheet. This allows a good amount of surface area to caramelize against the pan, which creates so much flavor and texture.
Balsamic vinegar contains a good amount of sugar, so you don’t want to cook vegetables with balsamic on them because the sugars in the vinegar will easily burn. That’s why you should toss them in balsamic vinegar after they’ve been roasted.
Variations
- Flavor Add-ins: To experiment with the flavor in the recipe, try adding seasonings and fresh herbs like rosemary, basil, red pepper flakes, sea salt, or garlic powder. You could also whisk dijon mustard into the balsamic vinegar before tossing them.
- Roasted Vegetables: Try adding different kinds of roasted veggies to cook along with the sprouts. Cauliflower, shallots, onion, sweet potatoes, or roasted broccoli could all taste good. If you cut the vegetables into similar sizes, they will all cook at the same time together.
- Add-ins: For some more add-ins, try tossing in some pine nuts. They’ll add a nice crunch and a nutty flavor. You could also sprinkle parmesan over the top of the sprouts. The Parmesan cheese will melt over the dish beautifully. Lastly, crispy bacon bits always taste amazing too!
- Sweeter Finish: For a hint of sweetness, whisk 2 teaspoons of honey into extra balsamic vinegar to make a simple glaze. Drizzle it over the sprouts after roasting. You can also use brown sugar or maple syrup instead of honey.
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