Roasted brussels sprouts with balsamic vinegar are so delightfully delicious, no one will care how healthy they are!

Roasted in the oven with a smidge of maple syrup, balsamic brussels sprouts go from the oven to the table in less than 30 minutes! The nutty flavor of brussels is enhanced by the oven roasting and balsamic glaze, which make them slightly caramelized. They make the best side for a savory main dish like roast chicken or holiday turkey, and kids love how they look like mini, bite-sized cabbages!balsamic brussels sprouts piled on top of each other

Best Balsamic Roasted Brussel Sprouts!

  • Balsamic roasted brussels sprouts are little cabbage-like veggies that are enjoying a resurgence as a superfood. They’re available year-round, easy to prepare, and can be prepared so many ways!
  • Make them with ingredients that are likely already on hand or mix and match with similar ingredients.
  • Serve as a hearty side to beef, chicken, pork, or even salmon.
  • Make them a hearty side dish with chopped pancetta or bacon bits, dried cranberries, or chopped walnuts.
  • Making a feast? Try brussel sprouts along with one of these other roasted veggie sides, such as patty pan squash, parmesan zucchini or hasselback potatoes!

brussels, maples syrup, balsamic vinegar, oil, salt and pepper assembled to make balsamic brussels sprouts

Ingredients and Variations

BRUSSEL SPROUTS: Choose sprouts that are generally the same size, so they cook evenly. Remove any torn or dirty leaves and cut them in half vertically. For a veggie mash-up, this recipe can be used with broccoli or cauliflower florets.

OLIVE OIL: Any oil will do and taste delicious. But using leftover bacon grease really makes the flavors pop!

BALSAMIC VINEGAR: Use only balsamic because it caramelizes into a thick reduction unlike other variety.

MAPLE SYRUP: Maple syrup or honey is totally optional but adds just the right amount of sticky sweetness to the glaze. A sprinkle of brown sugar works, too.

SEASONINGS: Add a dash of ground garlic or lemon pepper to the pan. Make ‘em spicy by adding some DIY Cajun spice mix.

balsamic vinegar on brussels in a clear bowl, and brussels mixed up

How to Make Balsamic Brussels Sprouts

  1. Prep brussels sprouts as directed in recipe below.
  2. Toss them in remaining ingredients, season with salt and pepper, and place them cut-side down on a baking sheet.
  3. Roast until brussels are nicely browned and caramelized. Remove from the oven and serve with a sprinkle of parmesan cheese. Place under the broiler for just a minute to achieve a crispy exterior.

PRO TIP: Use parchment paper to avoid cleaning a sticky baking pan.

balsamic brussels spouts on a foil lined pan

In the Air Fryer:

For fried balsamic brussels sprouts, prepare as directed, but air fry in a single layer, cut side down at 375°F for 4 – 6 minutes.

balsamic brussels sprouts on a white plate

Leftover Brussels sprouts?

  • Keep leftover balsamic brussels sprouts in a covered container for up to 4 days or freeze them in a zippered bag up to 4 months.
  • Reheat them under the broiler with a fresh drizzle of balsamic or reheat for 30-second intervals in the microwave.

one balsamic brussels sprout on a fork

Best Brussels Recipes!

balsamic brussels sprouts piled on top of each other
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Balsamic Brussels Sprouts

Make these easy roasted Brussel sprouts with balsamic vinegar in less than 30 minutes!
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Author Candace


  • 1 pound Brussels sprouts
  • 1 Tablespoon olive oil
  • 2 Tablespoons balsamic vinegar divided
  • 1 Tablespoon maple syrup or honey, optional
  • ½ teaspoon kosher salt plus to taste
  • ¼ teaspoon freshly ground black pepper plus to taste


  • Preheat oven to 450°F. Line baking tray with foil if desired.
  • Clean Brussels sprouts, trim the bottom, and remove any spoiled leaves. Cut sprouts in half lengthwise.
  • In a large bowl, combine sprouts (along with any stray leaves) with olive oil, 1 tablespoon balsamic vinegar, and syrup if using. Season with salt and pepper.
  • Place sprouts flat side down. Roast 18-22 minutes, and check after 15 minutes. Keep the cut side down so it becomes nicely browned.
  • Drizzle with remaining balsamic and season to taste before serving.


  • The sprouts will roast to a dark brown color, and may brown even more when using the syrup or honey. Make sure to remove before they burn or blacken.
  • Refrigerate leftovers in a covered container for up to 4 days. Or freeze them in a zippered bag up to 4 months.
  • Reheat Brussels under the broiler with fresh balsamic, or reheat for 30-second intervals in the microwave.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 101 | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 321mg | Potassium: 463mg | Fiber: 4g | Sugar: 7g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Side Dish
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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