The most delicious Crispy Balsamic Brussel Sprouts taste like your favorite restaurant sprouts but are healthy and easy to make at home. An easy weeknight side dish and a holiday staple.
These Balsamic Brussel Sprouts may just be the way to make anyone fall in love with these tender little sprouts. Seriously, they are delicious and crunchy and full of flavor.
I went from timid to obsessed with 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 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 (like these). Definitely a delicious introduction back into the world of Brussels sprouts.
Since then I have been making Brussels sprouts weekly. For these Balsamic Brussel Sprouts, the sprouts are tossed in plenty of balsamic vinegar, olive oil, fresh garlic, salt, and pepper. They are roasted until they are perfectly tender on the inside and crispy and caramelized on the outside. Leave them in the oven until they are really browned, almost charred.
To finish things off, they are drizzled with another round of balsamic vinegar. Yum.
These Crispy Asian Brussels Sprouts are also in the rotation when it comes to delicious brussels sprouts recipes.
Roasting brussels sprouts is also great preparation for people who think they don't like brussels sprouts or veggies. Most people feel this way because they have never had them cooked correctly. They imagine mushy, boiled, or canned versions they may have had growing up. Roasting vegetables, especially brussels sprouts, brings out a whole new flavor and quickly turns people into veggie lovers.
What You'll Need
- Brussel sprouts: The star of this dish is the Brussels sprouts. Choose fresh green sprouts that are tightly closed without brown spots of leaves. Try to choose sprouts that are similar in size so they cook in the same amount of time.
- Olive oil: Oil is necessary to get those dark, delicious caramelized edges so make sure to coat the sprouts well.
- Balsamic vinegar: To ensure the Brussel sprouts have lots of balsamic flavor, balsamic vinegar is added before and after cooking. It helps the sprouts to caramelize while they cook as well since it has some sugar.
- Garlic: Fresh garlic adds a nice flavor to this dish but minced garlic or garlic powder will also work.
- Kosher salt and pepper: Make sure to season the Brussels sprouts well. Many people find their vegetables are bland due to a lack of salt.
How to Roast Balsamic Brussels Sprouts
This delicious side dish couldn't be easier to prepare. Here are the step-by-step instructions.
- Trim the Brussels sprouts: Remove any outer leaves that are wilted or brown. Trim the root end if it is large, but do not remove it completely or the sprouts will fall apart. Cut the sprouts in half or quarters for larger sprouts. Rinse in water to remove any debris. Then dry thoroughly before roasting.
- Toss with oil and balsamic vinegar: Toss the Brussel sprouts with olive oil, balsamic vinegar, micned garlic, salt, and pepper. Make sure the sprouts atre well coated in olive oil but it shouldn't be dripping off. Add any additional seasoning, spices, or herbs you like.
- Arrange baking sheet: Add the Brussels sprouts to a baking sheet in a single layer, trying not to crowd the pan. When the pan is crowded, they won't be able to brown and caramelize. For best results, place the sprouts cut side down.
- Roast: Roast the sprouts at 425 degrees for 20-25 minutes until they are tender on the inside and nicely browned on the outside.
- Add more flavor: Drizzle the roasted sprouts with additional balsamic vinegar. If desired, use balsamic glaze to finish the dish for a richer balsamic flavor.
It's easy to customize these crispy balsamic Brussel sprouts.
- 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.
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 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.
Frequently Asked Questions
Here are some of the most common questions about roasting Brussel sprouts.
When cooked between 425-450 degrees, Brussels sprouts will take 20-25 minutes to roast.
Brussels sprouts can be roasted in advance, but they will lose the crispy texture. Store leftover sprouts in the fridge for 3-4 days. Reheat in a hot skillet cut side down or in hot oven to gain back some crispy edges.
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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- Nutritional Information
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* 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.
For the best results, always roast sprouts with the cut side down. This ensures you get the most browned, crispy bits.
If you need to, use two baking sheets so the pan isn't overcrowded.
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