Balsamic Brussel Sprout
Updated Sep 06, 2025
This oven roasted balsamic brussel sprouts recipe is made with honey, garlic and balsamic vinegar - an easy side dish that's full of flavor!
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Try Brussel Sprouts with Balsamic!
I make brussel sprouts in the oven all the time, and one little addition of turning them into Balsamic Brussel Sprouts really transforms this veggie into something extra delicious! Roasting brings out the best in brussel sprouts to make them soft on the inside and crispy on the outside, and the balsamic vinegar makes them sweet, tangy, and so good!
If you grew up eating boiled Brussel sprouts and weren’t a fan, I promise roasting brussel sprouts is a game-changer and these roasted balsamic brussel sprouts will change your mind. I like making them as a side dish with Roasted Salmon in Butter or Roasted Chicken and even with my Thanksgiving dinner!
Happy Cooking!
– Yumna
Balsamic Brussel Sprouts Ingredients
- Brussel Sprouts: Look for sprouts that feel firm, with tight leaves. Smaller Brussel sprouts are more tender and sweet than the larger ones! I don’t recommend using frozen Brussel sprouts because they won’t crisp up in quite the same way.
- Olive Oil: Use an everyday cooking olive oil, not extra-virgin olive oil!
- Balsamic Vinegar: Any kind of balsamic is fine here. Go for the vinegar because it will reduce in the oven, but balsamic glaze works too.
- Honey: I love the taste of honey in this recipe, but you can swap in maple or date syrup to make it vegan.
- Garlic, salt and pepper: Use fresh garlic cloves rather than garlic powder if you can with just salt and pepper for seasoning.
How to Make Balsamic Brussel Sprouts
Balsamic Brussel Sprouts
Ingredients
- 2 pounds brussel sprouts ends trimmed, halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 450˚F. Line a large baking sheet with aluminum foil.
- Place the brussel sprouts directly on the prepared baking sheet. Add olive oil, balsamic, honey, garlic, salt and pepper and toss with your hands until well combined.
- Spread the Brussel sprouts into an even layer. Bake for 25 minutes, stirring the sprouts halfway through cooking time, or until golden brown on the outside and tender on the inside.
- Remove from the oven and serve warm.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure your Brussel sprouts are evenly coated. I recommend using your hands; it’s the best way to do it!
- Don’t crowd the pan. Make sure your sprouts have their own space on the sheet pan so each one will turn golden brown and caramelized.
- Keep the Leaves! Cook the leaves that come off of your sprouts while trimming. They’ll get extra crisp and caramelized in the oven. They are actually my favorite part!
- Flip your sprouts when you stir them. This way, they’ll get a nice sear on both sides. You don’t have to flip every single sprout on the pan, but try to get most of them as you stir.
Serving Ideas
- Pair with a protein. I love serving these balsamic brussel sprouts as a side with my herb-crusted prime rib, pan-seared steak, or sheet pan salmon.
- Eat with mac & cheese. My kids love eating this veggie side with butternut squash mac & cheese, or classic homemade mac & cheese.
- Build a warm bowl with them. The balsamic flavor in these Brussel sprouts tastes great with my Farro Grain Bowl, Chicken & Quinoa Bowl or Roasted Vegetable Quinoa Bowl
FAQs
For that crispy exterior, balsamic Brussel sprouts are best enjoyed right after you’ve made them. But if you do have leftovers, you can store them in an airtight container in the fridge for 3 to 4 days. Either eat them cold, or reheat them at 350ºF in the oven until warmed through. The microwave also works, but it’s not ideal for a crispy texture!
I don’t recommend freezing cooked brussel sprouts. The flavor and texture of these just won’t be as good after freezing, thawing, and reheating. If you still want to give it a try, store them in an airtight container or freezer bag for up to 3 months. Thaw them in the fridge before reheating according to the instructions above.
Comments
Would that also work with frozen Brussel sprouts? How much longer would they have to stay in the oven?
I would recommend only using fresh Brussels Sprouts, I think frozen would get too mushy.
Made these tonight and they turned out perfect! A perfect balance of slightly sweet and savory!
Yay, so glad to hear!
Can I add bacon to this or would that be too much?
I don’t personally eat pork products, but I’m sure it would complement the recipe nicely!