Balsamic Brussels Sprouts – Crispy roasted balsamic Brussels Sprouts topped with a sticky-sweet balsamic glaze make a delicious side dish you’ll come back to again and again. (Paleo, Vegan)
Brussels sprouts: love them or hate them?
I love them. A lot.
I especially love (LOVE) using Brussels sprouts like this. Roasting them gives crispy golden edges that are so lovely, especially when you have a delicious glaze on them like we’re adding here.
Brussels sprouts can be a bit assertive, so giving them a great cooking treatment (like roasting!) and a punchy glaze (thank you sticky-sweet balsamic glaze!) brings out their absolute best qualities.
Best of all, the ingredient list is short + sweet. Here’s all you need to make these balsamic Brussels sprouts…
HERE ARE THE INGREDIENTS FOR BALSAMIC BRUSSELS SPROUTS:
BRUSSELS SPROUTS! These tiny cruciferous veggies form the base of this recipe. You can sometimes buy them pre-trimmed, but scroll down to the next section if you could use a bit of a primer on how to prep and trim Brussels Sprouts. (spoiler: it’s EASY!)
OLIVE OR AVOCADO OIL (OR OTHER HIGH HEAT OIL). Since we’re roasting our Brussels sprouts at a higher heat, I generally use avocado or olive oil. (Read here about why I feel ok using olive oil at higher heat)
SALT + PEPPER. Seasonings are pretty simple here since so much of the flavor comes from that lovely balsamic glaze. Salt and pepper add a really great balance to the sweetness.
STICKY BALSAMIC GLAZE. To make our sticky balsamic glaze for the Brussels sprouts, you’ll simply combine good-quality balsamic vinegar (or balsamic reduction!) and pure maple syrup. It’s sweet, bright, and punchy enough to complement the Brussels perfectly.
HOW TO PREPARE BRUSSELS SPROUTS FOR ROASTING:
If you’ve never prepared Brussels sprouts before, it can be a little puzzling to know where to start. Don’t worry–it’s EASY! Here’s how to prep your Brussels sprouts, step-by-step:
- WASH your Brussels sprouts* in cold water to remove any dirt or debris. (I use a colander to keep things contained.)
- REMOVE + DISCARD any wilted, damaged, or spotty outer leaves from the Brussels sprouts.
- TRIM the bottom of the stems slightly (I usually just try to trim off any browned bits at the bottom).
- HALVE your Brussels sprouts by slicing along the midline (from top to stem) with a sharp knife. (Quarter any extra-large Brussels sprouts so they all end up as close to the same size as possible. This will help promote even roasting.)
- SEASON + COOK your Brussels sprouts. Now, you’re ready to roast, saute, or steam your Brussels!
*Some folks prefer to rinse or wash their Brussels until after they’ve been halved, so the water can get inside the sprouts. Feel free to go this route, if you like!
FAQ + TIPS AND TRICKS FOR THE BEST BALSAMIC BRUSSELS SPROUTS:
CONSIDER A BALSAMIC REDUCTION OR GLAZE! One way to get a really lovely, sticky, glazy finish is to use balsamic reduction (sometimes labeled balsamic glaze) in place of traditional balsamic vinegar. You can make your own balsamic reduction if you want, or I LOVE this one from Queen Creek Olive Mill (not sponsored) because it doesn’t use any sweeteners or added ingredients. It’s just lovely syrupy balsamic goodness made by the nicest family around. (Use code ONELOVELYLIFE for 15% off your first order!)
KEEP THE SIZE CONSISTENT. Any time you’re roasting veggies, they’ll cook most evenly if they’re cut a similar size. Brussels sprouts have a lot of natural variation in size (the same bag might have some teeny tiny ones and some giant ones, with plenty in-between). In general, I suggest halving your Brussels sprouts here, but if you’ve got some that are really large, you may want to quarter the large ones so they cook in about the same amount of time as the others.
CAN I MAKE BALSAMIC BRUSSELS SPROUTS AHEAD OF TIME? You can do all the prep work ahead of time–washing, trimming, cutting, etc. I recommend saving the roasting step until closer to when you plan to eat, otherwise, you’ll lose all those lovely crispy edges upon reheating. If you *must* make them in advance to reheat later, I suggest reheating them in the oven for 10-15 minutes at 375 or so, which can help revive the crispness.
LOVE A GOOD SIDE DISH? YOU MIGHT ALSO LOVE:
- Paleo + Vegan Sweet Potato Casserole
- Green Beans with Balsamic Pepper Relish
- Instant Pot Mashed Potatoes (Vegan + Whole30 options!)
- Broccoli Bacon Salad
- Chipotle Mashed Sweet Potatoes
- Glazed Roasted Carrots
- Winter Fruit Salad
- Orange Honey Cranberry Sauce (Vegan Option included)
Balsamic Brussels Sprouts – Crispy roasted balsamic Brussels Sprouts with balsamic glaze make a delicious side dish you’ll come back to again and again. (Paleo, Vegan)
- 1 lb. Brussels sprouts, trimmed and halved
- 1 1/2 Tbsp. olive oil or avocado oil (or another high heat oil)
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to taste)
- 2 Tbsp. balsamic vinegar or balsamic reduction
- 1 Tbsp. pure maple syrup
- Preheat the oven to 400 degrees F. Line a baking sheet with foil (if desired)
- If you haven’t already, prepare your Brussels sprouts by washing them, removing any damaged or wrinkly outer leaves, trimming the bottom of the stem, and halving them lengthwise.
- In a large bowl (or right on your baking sheet!), combine prepared Brussels sprouts with oil, salt, and pepper.
- Place Brussels sprouts cut side down on the prepared baking sheet.
- Roast at 400 degrees for 15-20 minutes, then flip the Brussels sprouts over. Cook an additional 15-20 minutes, or until you’ve got some lovely caramelization and browning.
- While the Brussels sprouts are roasting, make your balsamic glaze. In a small bowl, combine balsamic vinegar and pure maple syrup until smooth.
- When Brussels sprouts are finished roasting transfer to a serving dish or bowl and drizzle with balsamic glaze. (You may not need all the glaze. I recommend using a spoon to add glaze a bit at a time until the sprouts look covered to your liking.)
- Season with additional salt or pepper, as desired.
- Category: Side Dish
- Method: Roasting
- Cuisine: American