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This recipe for Balsamic Brussels Sprouts transforms a humble veggie into a delicious side dish perfect for easy weeknight dinners and holiday get-togethers. Roasting brings out the best in the sprouts, making them tender on the inside and crispy on the outside, while the balsamic glaze makes them sweet, tangy, and irresistible!
Table of Contents
- Recipe at a glance
- Ingredients to make Balsamic Brussels Sprouts
- Popular substitutions & additions
- How to make Balsamic Brussels Sprouts
- Tips for making the best Balsamic Brussels Sprouts in the Oven
- What to serve with Honey Balsamic Brussels Sprouts
- How to store & reheat Balsamic Brussels Sprouts
- Frequently asked questions
- More Brussel Sprouts recipes:
- Balsamic Brussel Sprouts Recipe
These balsamic glazed Brussels sprouts are so good you’ll be eating them off the pan! Who knew Brussels sprouts could actually be… delicious?! If you grew up eating boiled Brussels sprouts and weren’t a fan I promise roasting them is a game-changer. Today we’re taking roasted Brussels sprouts to the next level by adding a sweet, tangy balsamic glaze.
The balsamic vinegar and honey perfectly balances the earthy flavor of the sprouts. And the best part? The balsamic glaze caramelizes as it roasts, giving balsamic Brussels sprouts a lovely golden brown color and even more flavor.
No one will be able to resist these easy side dish. They make the perfect addition for any meal, from Thanksgiving dinner to a regular Tuesday night with the family!
Recipe at a glance
Cuisine Inspiration: American, with some Italian and French influence
Primary Cooking Method: Oven
Dietary Info: Gluten-Free, Vegetarian
Key Flavor: Sweet, tangy, and savory
Skill Level: Easy
- Crispy and Tender: Roasting Brussels sprouts softens them on the inside, but makes them crispy on the outside—and the leaves that fall off the sprouts crisp up like kale chips!
- Tangy and Sweet: Brussels sprouts have a strong flavor on their own, but the addition of garlic, balsamic vinegar, and honey balances this out.
- Easy to Make: There’s only 10 minutes of hands-on prep time for making roasted Brussels sprouts with balsamic glaze and the ingredient list is short and sweet. The perfect kind of side dish!
- Weekday or Holiday Side: This is a dish that’s just as fitting for a holiday dinner as it is for a weeknight meal! When you’re planning Thanksgiving, it’s always nice to have some side dishes that are lighter and don’t require much effort.
Ingredients to make Balsamic Brussels Sprouts
- Brussels Sprouts: Look for sprouts that feel firm, with tight leaves. Smaller Brussels sprouts are more tender and sweet than the larger ones!
- Olive Oil: Use an everyday cooking olive oil, not extra-virgin olive oil. We’re cooking the Brussels sprouts at a high temperature and EVOO has a lower smoke point.
- Balsamic Vinegar: Any kind is fine here because it will thicken and caramelize while the Brussels sprouts roast, but I prefer using a syrupy aged balsamic vinegar.
- Honey: To balance the acid of the vinegar, I add honey. While balsamic vinegar does have sweetness on its own, the honey really amps that up, making these oven-roasted balsamic Brussels sprouts extra delicious!
- Garlic: Fresh garlic adds some savory depth to our Brussels sprouts.
- Salt and Pepper: I like to use freshly cracked black pepper—if you’re a fan of pepper, this is a recipe where you can add a lot! The peppery bite is perfect with the sweet, tangy glaze.
Popular substitutions & additions
- Make It Cheesy: Sprinkle freshly grated Parmesan cheese over the sprouts just before serving.
- Give It Some Crunch: Toasted pecans, walnuts, or pine nuts add another layer of texture to these Brussels sprouts. Toast the nuts in a dry skillet on the stovetop, then scatter them over the sprouts just before you serve them.
- Try a Different Vinegar: If you have one of those fancy oil and vinegar shops nearby, this recipe is a great opportunity to experiment with different fruit vinegars! Use a variety with a hint of sweetness, like pomegranate or orange.
How to make Balsamic Brussels Sprouts
- Place the Brussels sprouts on a foil-lined baking sheet, then add the rest of the ingredients.
- Use your hands to toss everything together, making sure the sprouts are evenly coated.
- Spread the Brussels sprouts into an even layer on the pan.
- Bake until the Brussels sprouts are golden brown on the outside and tender on the inside, stirring halfway through the cooking time.
Tips for making the best Balsamic Brussels Sprouts in the Oven
- Don’t Crowd The Pan. Make sure the sprouts have their own space on the sheet pan, this way you’ll ensure each one gets beautifully golden brown and caramelized.
- Keep the Leaves! I love the texture the leaves that come off of the sprouts when trimming add to this dish; they get extra crisp and caramelized.
- Make Sure the Brussels Sprouts Are Evenly Coated. That’s why I recommend using your hands—it’s the best way to do it! The oil is what makes the leaves crispy, so any parts that aren’t coated won’t have that crisp exterior.
- Flip the 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.
What to serve with Honey Balsamic Brussels Sprouts
- Creamy Greek Yogurt Mashed
- Herb Crusted Prime Rib
- Butternut Squash Macaroni & Cheese
- French Bread Rolls
How to store & reheat Balsamic Brussels Sprouts
For that crispy exterior, balsamic Brussels sprouts are best enjoyed right after you’ve made them. If you do have leftovers, store them in an airtight container in the refrigerator. You can eat them cold or room temperature, or reheat them in a 350ºF oven until warmed through. The microwave also works, but it’s not ideal—the Brussels sprouts will be soggy.
How long will brussels sprouts last in the fridge?
Balsamic Brussels sprouts will last 3 to 4 days in the refrigerator.
Can I freeze Roasted Brussels Sprouts?
I don’t recommend it—their flavor and texture just isn’t 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 refrigerator before reheating according to the instructions above.
Frequently asked questions
How do you prep Brussels sprouts?
Rinse the Brussels sprouts well. Then, trim the tough ends and remove any yellow or wilted outer leaves. Cut large sprouts into halves or even quarters if they’re extra large. Pat the sprouts dry before roasting them for the crispiest results!
Can I use frozen Brussels sprouts instead of fresh?
I don’t recommend using frozen Brussels sprouts instead of fresh. They don’t crisp up quite the same way as fresh sprouts. If the crispy exterior doesn’t matter to you, you can substitute thawed frozen Brussels sprouts for the fresh.
How do I make these sprouts vegan?
To make these balsamic Brussels sprouts vegan, swap the honey for maple syrup or date syrup.
If you’re looking for a dish that will convert the Brussels sprout haters in your family, this is it! It’s hard to resist Brussels sprouts when they’re roasted to crispy perfection and tossed in a sweet and tangy glaze. This recipe for balsamic Brussels sprouts is sure to be a winner!
More Brussel Sprouts recipes:
- Crispy Pan Seared Brussel Sprouts
- Parmesan Roasted Brussel Sprouts
- Roasted Brussel Sprouts
- Air Fried Brussel Sprouts
- Cheesy Brussel Sprout Casserole
- Parmesan Crusted Brussel Sprouts
- Shaved Brussel Sprout Salad
- Fall Harvest Salad
- Sweet Potato and Brussel Sprout Salad
- Brussel Sprout Caesar Salad
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Balsamic Brussel Sprouts
- 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 Brussels 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 information provided is an estimate. It will vary based on cooking method and specific ingredients used.