Roasted Balsamic Brussels Sprouts

8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Roasted Balsamic Brussels Sprouts are perfect for any holiday table. Easy to make, coated in balsamic vinegar, salt, and pepper.

Oven Roasted Brussels Sprouts are a common Side Dish to serve for the holidays. This recipe is just as simple but adds extra taste by coating the sprouts with balsamic vinegar. It’ll make veggie lovers out of the pickiest eaters!

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 Balsamic Roasted Brussels Sprouts dish is an easy way to add some more flavor without adding extra work to your roasted sprouts. Sprouts with balsamic vinegar get an extra tangy taste, and you can top them off with a syrup balsamic vinegar glaze for even more flavor.

Not everyone is a big Brussels Sprouts fan, especially if you’ve always had them steamed. However, you really must try Roasted Brussels Sprouts. Just 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, the Roasted Brussels Sprouts are tender, sweet, and slightly crisped on the outside. Just like Roasted Broccoli or Roasted Green Beans, it brings out the best flavor and texture.


  • 2 Pounds Brussels Sprouts: You will trim and rinse them, then slice the Brussels sprouts in half before tossing in seasoning and roasting them.
  • ¼ Cup Olive Oil: The olive oil will keep the Brussels 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 to season these Brussels sprouts. The balsamic vinegar will do the rest of the work to season them.
  • Balsamic Vinegar: 2 tablespoons balsamic vinegar will do the trick to add sweet, tangy flavor to Brussels sprouts. You can also use a balsamic glaze to drizzle over the top before serving.

Kitchen Tools and Equipment

  • Sheet Pan: A sheet pan, cookie sheet, or wide baking dish will be perfect for roasting your Brussels sprouts. You need a large size pan to spread out each sprout for even roasting and browning.
  • Cooking Spray: These Brussels sprouts are roasted at a high heat, so it is important to make sure they wont’t stick to the pan. Cooking spray will help add an extra layer of protection from sticking.
  • Cutting Board and Knife: Use a sharp knife to make easy work of trimming off the tough ends and then slicing the Brussels sprouts in half. 
  • Large Bowl: Grab a bowl big enough to toss all of your Brussels sprouts together and coat them nicely in oil and seasoning.

How to Make Roasted Balsamic Brussels Sprouts

Time needed: 40 minutes.

  1. Prep Time

    Start the recipe by preheating your oven to 400 degrees and coating the sheet pan in nonstick cooking spray.

  2. Brussels Sprouts

    Trim the ends off the Brussels sprouts and remove any loose leaves if the outer leaves seem less fresh. Slice the sprouts in half so that the cut side goes down the sprout long ways. Mix together the fresh Brussels Sprouts, olive oil, salt, and pepper in a large mixing bowl until the sprouts are well coated.Roasted Balsamic Brussels Sprouts being tossed in oil and seasoning

  3. Cook Time

    Lay the sprouts out in a single layer on the prepared baking sheet. Put them in the oven for a 30 minute cooking time.Raw, Roasted Balsamic Brussels Sprouts on a baking sheet

  4. Balsamic

    After the baking time, you can move the roasted sprouts back to the large bowl. Pour balsamic vinegar over the top then toss the mixture of balsamic vinegar and sprouts.Finished Roasted Balsamic Brussels Sprouts in a bowl

  5. Glaze

    For extra flavor in the balsamic recipe, you can also add a drizzle of balsamic glaze before serving.Finished Roasted Balsamic Brussels Sprouts being drizzled with glaze

Honey Balsamic Glaze

For some extra balsamic flavor with a hint of sweetness, make a honey balsamic glaze.

  • Combine the extra balsamic vinegar with 2 teaspoons of honey for a nice sweet glaze.
  • Once the Roasted Balsamic Brussels Sprouts are done in the oven, drizzle the honey glaze over the top.
  • You could also use brown sugar or maple syrup instead of honey in the sweet balsamic glaze.

“Can Roasted Balsamic Brussels Sprouts be made ahead?”

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.

Nutritional Facts

Recipe Tips and Tricks

  • Leave room on the baking sheet
    • Make sure your Brussels sprouts are spread out and have as much space as possible on the baking sheet. If it is too crowded, the Brussels sprouts will start to steam and they won’t get that crispy, brown, roasted flavor and texture. 

What to Pair With Roasted Balsamic Brussels Sprouts

Crispy Brussels Sprouts make the perfect side dish to serve with classic holiday main dishes like Roast Turkey or Glazed Ham. These Balsamic Brussel Sprouts are especially ideal because the Brussels Sprouts 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. You can also make this 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 Roasted Brussels Sprouts recipe, let it 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 Brussels Sprouts thaw in the fridge, and then reheat them in the oven.

Ideas to Serve Roasted Balsamic Brussels Sprouts

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. You can also use Roasted Brussels Sprouts to replace other classic vegetables like carrots and potatoes alongside Roast Lamb, or Pot Roast.

Frequently Asked Questions

Why roast Brussels sprouts?

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.

Can I roast Brussels sprouts with the balsamic vinegar on them?

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 the Brussels sprouts in balsamic vinegar after they’ve been roasted.

Recipe Card

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts are perfect for your holiday table. Brussels Sprouts are coated in balsamic vinegar, salt, and pepper for easy flavor.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 112kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 320mg | Potassium: 447mg | Fiber: 4g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 50mg | Iron: 2mg

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  • 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 it with the Roasted Brussels Sprouts.
  • 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 with Brussels Sprouts.
Roasted Balsamic Brussels Sprouts Pinterest image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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