Crispy Balsamic Brussel Sprouts

The most delicious Crispy Balsamic Brussel Sprouts taste like your favorite restaurant sprouts but are healthy and easy to make at home.


Crispy Balsamic Brussel Sprouts may just be the way to make anyone a fan of these tender little sprouts. Seriously, they are delicious and crunchy and full of flavor.

I went from 0 to 100 when it came to Brussels sprouts a few years back. They basically never crossed my mind as a valid veggie option until I went to a restaurant and was semi forced to try them when a friend ordered them. The restaurant served them deeply roasted with balsamic vinegar drizzle on top and they were amazing. They also had a freshly poached egg and a mountain of Parmesan cheese. Definitely a delicious introduction back into the world of Brussels sprouts.

Since then I have been making Brussels sprouts almost weekly at home and this version is probably the one I make most often. The sprouts are tossed in plenty of balsamic vinegar, olive oil, and dusted with fresh garlic, salt, and pepper. Then they are roasted until they are perfectly tender on the inside and nice and crispy on the outside. I like to leave them in the oven until they are really browned, almost charred, but you can take them out at any point depending on how you like them. To finish things off, they are drizzled with another round of balsamic vinegar. Yum.

I am also happy to report that I have turned four separate people into sprouts lovers after trying this recipe. It always a bit of an internal challenge for me to introduce people to new foods when they come over for dinner. This is especially true with vegetables since so many people think they don't like virtually all veggies. In my opinion, they just have never had them cooked correctly and instead imagine canned, overly steamed, or mushy versions they may have had growing up. Roasting them brings out a whole new flavor and quickly turns people into veggie lovers, or at least people who can tolerate them.

Now when it comes to these Crispy Balsamic Brussel Sprouts, there are all kinds of ways to make them your own.

  • Consider topping the cooked sprouts with a generous helping of Parmesan cheese to kick things up a notch. You could also add a squeeze of fresh lemon juice to add some brightness.
  • If you can't fathom eating Brussel sprouts without bacon, it can definitely be added to this recipe. Just add some chopped raw bacon to the baking sheet with the sprouts and it will cook up at the same time as the sprouts.
  • For those out there who love fresh herbs, you can also add some to the mix. Thyme and rosemary work really well in this recipe.
  • Don't be scared that you are burning the sprouts. The flavor of a deeply charred Brussel sprout is really something amazing so make sure you give them time to darken in color and caramelize.

Looking for more Brussels sprouts recipes?

Here are some things I used to help prepare this recipe:

  • A good balsamic vinegar: The balsamic vinegar in the recipe adds a lot of the flavor so you want to choose one that tastes really great. Normally I buy the Whole Foods 365 Aged Balsamic Vinegar, this one, or this one.
  • Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well plus the 9X13 size is really versatile.
  • Kosher salt: This is a basic one but it really makes a ton of difference when it comes to taste. Kosher salt it less "salty" than table salt and will make a big difference when it comes to the taste of roasted veggies.
The Recipe
Crispy Balsamic Brussel Sprouts

Crispy Balsamic Brussel Sprouts

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  • 1 lb. fresh Brussels sprouts
  • 1.5 tbsp. olive oil
  • 2.5 tbsp. balsamic vinegar, divided
  • 2 cloves fresh garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

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Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.


Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half.


Whisk together oil, half the balsamic vinegar, minced garlic, salt, and pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet.


Roast for 20-25 minutes or until the sprouts are tender-crisp.


Drizzle with the remaining vinegar, and sprinkle with salt to taste.

Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 105
Calories from Fat 49
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 326mg
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars 4g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.
On Crispy Balsamic Brussel Sprouts
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dean craig
December 25, 2021 - 18:22
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my great grandmas bake-in-a-coffee-pot beans were my favourite food but not anymore these are so very really super perfect good
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Terri Anderson
March 11, 2019 - 17:41
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To die for good!
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January 27, 2019 - 10:57
I just tried this recipe and it was excellent. As single working woman I struggle to find time to cook myself healthy meals. This was very easy to put together and the instructions were very clear. thank you!
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Patty B
July 29, 2018 - 14:05
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Super Delish! My first time roasting brussel sprouts. Since I'm on Weight Watchers...I sprayed the bowl of halved brussel sprouts with Pam, then added the balsamic vinegar, garlic and salt and pepper. Tossed and put on sheet pan covered with foil sprayed with Pam. Gone are the days of boiling the sprouts and putting butter and cheese on top!
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Victoria Ortiz
November 10, 2016 - 07:56
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This was absolutely delicious!! We love Brussels Sprouts in my family and I am always looking for a new and different way to prepare them. The balsamic vinegar added just a subtle hint of sweetness that made for a wonderful overall taste. High recommended.
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Jennifer Judkins
February 9, 2016 - 10:44
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These were DELICIOUS. My new and only way to eat Brussel Sprouts.

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