Balsamic Glazed Brussels Sprouts

Love cooking Brussels sprouts? Try my sautéed Brussels sprouts, air fryer Brussels sprouts, and keto Brussels sprouts next. If you’ve never been one to fawn over Brussels sprouts, just wait until you try my balsamic Brussels sprouts. The balsamic caramelizes the sprouts, giving them a sweet and savory flavor and helping them get SUPER crispy on the outside yet remain buttery soft in the center.

Why I love this recipe

The perfect texture. They’re crispy and crunchy but have the perfect tender bite. So fast. From prep to plate, we’re talking 20 minutes flat. Simple ingredients. Aside from the sprouts, the remaining ingredients are all pantry staples. Versatile. I love this recipe as is, but there are plenty of ways to spice it up (literally) or change the flavor to compliment the main course. They’re even great hot or cold!

Ingredients needed

Brussels sprouts. Look for big sprouts with minimal bruised outer leaves. They’ll need to be trimmed and halved, but leave the smaller ones whole. Olive oil. Keeps them crispy on the outside. Salt and black pepper. To taste. Balsamic vinegar. Use a good quality balsamic, as it makes all the difference!

How to make balsamic glazed Brussels sprouts

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven to 200C/400F and line a baking sheet with parchment paper. Step 2- Mix. In a large bowl, combine the sprouts with the oil, salt, pepper, and one tablespoon of balsamic vinegar. Mix well to ensure all the vegetables are evenly coated. Step 3- Roast. Transfer the sprouts to the baking sheet and roast for 20-25 minutes, flipping halfway through. Step 4- Drizzle and serve. Remove from oven and drizzle with remaining balsamic.

Arman’s recipe tips

Cut the sprouts to the same size. So they cook evenly. Spread the sprouts into a single layer. So they get equal access to the heat and get extra crispy. Roast them flat side down. I find this allows the outer leaves to get extra crispy without drying out the center. Place them on the middle rack. I accidentally left them on the top rack the first time I made these, and let’s just say they were extra crispy. Use balsamic glaze instead. Balsamic glaze is much thicker and sweeter than regular balsamic vinegar, and it adds a totally different flavor element. If you go this route, I suggest roasting the sprouts in oil, then drizzling the glaze on top.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for up to three days.

Cheese. Toss in some shredded mozzarella or finely grated parmesan cheese. Veggies. Add sliced onions, bell peppers, or fresh garlic to the sheet pan. Nuts. Top the sprouts with toasted pine nuts or chopped candied pecans. Bacon. Bacon makes everything better, so take this dish up a notch with crispy bacon or pancetta. Seasonings. Play around with smoked paprika, garlic powder, or chili powder for a little heat. Level up the sweetness. Drizzle the roasted Brussels sprouts with honey (or hot honey!) or maple syrup.

To freeze: Place the cooked and cooled Brussels sprouts in an airtight container and store them in the freezer for up to 6 months. Reheating: Microwave sprouts for 20-30 seconds or in a preheated oven until crispy and warm.