Roasted Brussels Sprouts with Balsamic

These roasted Brussels sprouts with balsamic are such an easy way to add something delicious to your next dinner. They’re tossed with olive oil, balsamic vinegar, garlic and a few simple seasonings, then roasted until tender with browned, lightly crisp edges. You only need about 5 minutes to get them ready, and the oven takes care of the rest!

Roasted vegetables are the perfect side dish. Serve them with easy Baked Chicken Thighs, Turkey Tenderloin, Grilled Lobster Tail, Baked Chicken Cutlets, Cast Iron Flank Steak and more. The options are endless.

The garlic, onion powder and paprika give these sprouts plenty of savory flavor, while the balsamic adds a little tang and sweetness. They’re delicious straight from the pan, but a sprinkle of Parmesan or a few chopped pecans is an easy way to dress them up.

Is This the Right Recipe for You?

• You like savory sprouts with a little tang. Garlic, onion powder and paprika balance the balsamic vinegar. There’s no honey or added sweetener in the base recipe.
• You want browned edges and tender centers. These oven-roasted sprouts have lightly crisp outer leaves rather than a deep-fried crunch.
• You’d rather skip making a glaze. Everything gets tossed together before roasting, with no separate sauce to simmer.
• You need an easy side for dinner. Plan on about 5 minutes of prep and 20 minutes in the oven while you work on the rest of the meal.
• You want a vegetable side everyone can customize. Serve them as they are for a vegan, dairy-free option, or finish with cheese, nuts or cooked bacon.

Ingredients You’ll Need

• Brussels sprouts: Choose firm sprouts with tightly packed green leaves. Trim the dry stem ends and remove any yellow or damaged outer leaves before halving.
• Extra virgin olive oil: Helps coat the sprouts with the seasonings and encourages browning.
• Balsamic vinegar: Use regular balsamic vinegar for this recipe. It adds tang and a little natural sweetness. Thick balsamic glaze is more concentrated and won’t coat or roast in quite the same way.
• Garlic: Minced garlic or garlic powder both work, so use whichever you have on hand.
• Onion powder and paprika: These give the sprouts their savory seasoning. Regular sweet paprika adds flavor without making the dish spicy.
• Salt and freshly ground black pepper 

How to Make Roasted Brussels Sprouts with Balsamic

Toss the sprouts with the balsamic vinegar and seasonings, then let the hot oven bring out their flavor and brown the edges.

1. Prep the Brussels sprouts

Preheat the oven to 425°F and lightly grease a large sheet pan with olive oil. Rinse the Brussels sprouts and dry them thoroughly. Trim off the dry stem ends, remove any yellow or damaged outer leaves and slice each sprout in half lengthwise through the stem.

Pro tip: Trim just the dry end of the stem. Leaving the base intact helps hold the leaves together.

2. Toss with olive oil and balsamic vinegar

Place the halved sprouts in a large bowl. Add the olive oil and balsamic vinegar, then toss until the sprouts are evenly coated.

3. Add the seasonings

Sprinkle in the minced garlic or garlic powder, onion powder, paprika, salt and pepper. Toss again, scooping up any seasonings from the bottom of the bowl so they’re distributed throughout.

4. Spread out and roast

Transfer the sprouts to the prepared sheet pan. Arrange them in a single layer with the cut sides down against the pan.

Pro tip: Give the sprouts a little breathing room. If they’re crowded or piled on top of each other, they’ll steam instead of brown. Use a second sheet pan if needed.

Roast for about 20 minutes, until the cut sides are browned, the outer leaves are lightly crisp and a fork slides easily into the centers. Larger sprouts may need a few extra minutes, so check both the color and tenderness before taking them out. Serve warm.

Expert TIps

• Roast directly on a metal sheet pan. Lightly grease the pan as directed and skip a silicone baking mat for better browning where the sprouts touch the pan.
• Use the middle oven rack. It’s a good starting point for even roasting without placing the outer leaves too close to the top heating element.
• Serve soon after roasting. The lightly crisp edges soften as the sprouts sit. Plan to bring them to the table when the rest of dinner is ready.

Variations and Substitution

• Add a little sweetness: Drizzle with honey or maple syrup after roasting. Use maple syrup if you want to keep the dish vegan.
• Make them spicy: Add a pinch of cayenne or a little hot sauce when tossing the sprouts with the seasonings.
• Add some crunch: Sprinkle with chopped Candied Pecans, toasted pecans or walnuts just before serving.
• Finish with cheese: Sprinkle grated Parmesan or crumbled feta over the warm sprouts after roasting.
• • • Add bacon: Top with chopped cooked bacon for a smoky, savory finish.

What to Serve with Roasted Brussels Sprouts with Balsamic

These savory sprouts pair well with chicken, turkey and other simply seasoned mains. Add rice, mashed potatoes or a green salad to round out the meal.

• Cast Iron Chicken Thighs: A stovetop main that leaves the oven free for the sprouts.
• Easy Turkey Tenderloin: A good pairing for a cozy dinner or smaller holiday meal.
• Easy Oven Baked Chicken Cutlets: Breaded chicken and tangy balsamic sprouts make a satisfying dinner.

Storage, Freezing and Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Spread the sprouts on a sheet pan and warm in a 400°F oven for about 5 to 10 minutes, or until heated through. Check early to keep the browned leaves from burning. A microwave works for convenience, but the sprouts will be softer.

Freezing: For the best texture, enjoy these fresh or refrigerated. Freezing and thawing will soften the sprouts, so I wouldn’t choose this recipe as a freezer side dish.

Frequently Asked Questions

Do you add balsamic vinegar before or after roasting Brussels sprouts?

Add the balsamic vinegar before roasting for this recipe. Toss it with the Brussels sprouts, olive oil and seasonings, then roast at 425°F for about 20 minutes. Everything cooks together, so there’s no separate glaze to prepare.

Can I substitute balsamic glaze for balsamic vinegar?

Balsamic glaze isn’t a direct substitute for the vinegar used before roasting in this recipe. It’s thicker and more concentrated and may scorch in the hot oven. For an optional glazed version, omit the balsamic vinegar, roast the sprouts with the oil and seasonings, then drizzle with a little glaze before serving.

Why aren’t my roasted Brussels sprouts crispy?

Excess moisture, an overcrowded pan or an oven that isn’t fully preheated can prevent Brussels sprouts from getting crispy. Dry them thoroughly and roast them cut-side down with space between the pieces. This balsamic version should have browned, lightly crisp edges and tender centers rather than a deep-fried crunch.

How long do Brussels sprouts take to roast at 425°F?

Halved Brussels sprouts take about 20 minutes to roast at 425°F in this recipe. They’re done when the cut sides are browned, the outer leaves are lightly crisp and a fork slides easily into the centers. Larger sprouts may need a few extra minutes.

More Recipes Like This

For more easy vegetable sides, try one of these roasted favorites.

• Easy Oven Roasted Potatoes and Carrots: A hearty vegetable side with simple seasonings.
• Roasted Delicata Squash with Maple Cinnamon: A lightly sweet option for fall dinners.
• Easy Oven Roasted Beets: Tender roasted beets with fresh thyme and orange zest.
• Roasted Zucchini and Squash: A quick vegetable side with Italian seasonings.

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