Brussels sprouts, baby! Never thought I’d be so obsessed with these little cabbages, but here we are. This Easy Roasted Balsamic Brussels Sprouts Recipe is my go-to side dish that even my picky eater asks for seconds. Seriously! They’re sweet, tangy, and get all nice and crispy in the oven. Trust me, even if you think you hate Brussels sprouts, you gotta give these a try.

My husband, bless his heart, used to wrinkle his nose at the mere mention of Brussels sprouts. Then I made these. Now, he’s practically inhaling them straight off the roasting pan. My kid? She calls them “tiny trees” and pretends she’s a giant eating a forest. Whatever gets her to eat her veggies, right? This recipe has saved so many dinner nights – from holiday meals to Tuesday night quickies. I swear, the balsamic glaze is magic.

Why You’ll Love This Easy Roasted Balsamic Brussels Sprouts Recipe

Because Brussels sprouts get a bad rap, and it’s totally undeserved. These will change your mind. I promise.
They’re actually EASY. Like, throw-everything-on-a-pan-and-roast easy. My kinda cooking.
The balsamic glaze is sweet and tangy, which makes even the most veggie-averse person happy.
They make you feel fancy, even if you’re wearing your pajamas.
Leftovers (if there are any) are amazing cold, straight from the fridge. Don’t judge.

How to Make It

Okay, so first things first, grab your Brussels sprouts. Wash ’em, and then chop off the little ends and slice them in half. If they’re HUGE sprouts, quarter them. We want them roughly the same size so they cook evenly, you know?

Next, throw those sprouts onto a baking sheet. I usually line mine with parchment paper because ain’t nobody got time for scrubbing burnt bits.

Drizzle with olive oil, balsamic vinegar (the good stuff!), and a tiny bit of maple syrup or brown sugar. Don’t go overboard on the sweetener, just a touch. Then, sprinkle with salt and pepper.

Now, this is important: Toss everything together really well! You want every single sprout coated in that balsamic-y goodness. Get your hands in there if you have to.

Spread them out in a single layer on the baking sheet. Cramped sprouts = steamed sprouts, and we want ROASTED sprouts.

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Pop that sheet in the oven and roast! Keep an eye on them – they’re done when they’re tender and slightly browned, with some crispy bits around the edges.

Sprinkle with flaky sea salt when they come out. This is optional, but it really does make them even more amazing.

Easy Roasted Balsamic Brussels Sprouts Recipe

Ingredient Notes

Brussels Sprouts: Fresh is best, obviously. But don’t use those frozen ones; they get all mushy.
Balsamic Vinegar: Go for the good stuff! It makes a HUGE difference. If you’re using cheap stuff, you might need a bit more sweetener to balance the acidity.
Olive Oil: Extra virgin, always. It adds flavor and helps them crisp up.
Maple Syrup/Brown Sugar: A little bit of sweetness balances the balsamic. Use whichever you have on hand. I honestly sometimes use honey if I’m out of the others. Don’t tell anyone.
Salt & Pepper: Don’t skimp! Seasoning is KEY.
Flaky Sea Salt: Not a MUST, but it makes them extra fancy and flavorful. I keep a jar on my counter specifically for finishing dishes like this.

Recipe Steps:

Preheat: Heat oven to 400°F (200°C).
Prepare: Wash, trim, and halve (or quarter) Brussels sprouts.
Combine: Place sprouts on a baking sheet and drizzle with olive oil, balsamic vinegar, and maple syrup (or brown sugar). Season with salt and pepper.
Toss: Mix everything thoroughly to coat the sprouts evenly.
Roast: Spread in a single layer and roast for 20-25 minutes, or until tender and browned.
Serve: Sprinkle with flaky sea salt (optional) and serve immediately.

What to Serve It With

These Brussels sprouts go with just about anything! I love them with:

Roasted chicken or pork tenderloin
Grilled salmon
Steak
Even a simple pasta dish (they add a nice pop of flavor)
Seriously, anything!

Tips & Mistakes

Don’t overcrowd the pan! Seriously, this is the biggest mistake people make. Overcrowding = steamed sprouts, not roasted. Use two baking sheets if you need to.
Keep an eye on them! Ovens are weird, and yours might cook faster or slower than mine. Check them halfway through and give the pan a shake.
Don’t be afraid of the crispy bits! Those are the BEST part.
Accidentally burned them once? (Oops, guilty!) Just scrape off the worst bits and drizzle with a little more balsamic. Nobody will know. 😉
I forgot the balsamic vinegar once. Total disaster. Don’t do it.

Storage Tips

Store any leftover Brussels sprouts in an airtight container in the fridge. They’ll keep for a few days, but they’re best eaten within the first day or two.

You can reheat them in the oven (for crispy results) or in the microwave (for convenience). Honestly, I usually just eat them cold. They’re surprisingly good cold, like a sweet and savory snack. Breakfast Brussels sprouts? Don’t knock it ’til you try it.

Variations and Substitutions

No balsamic vinegar? Use apple cider vinegar with a touch more sweetener. It’s not quite the same, but it works in a pinch.
Out of maple syrup/brown sugar? Honey is your friend!
Want to add some heat? A pinch of red pepper flakes is AMAZING.
Add some bacon! Because bacon makes everything better. Cook it up, crumble it, and sprinkle it over the sprouts before roasting.
Tried adding parmesan cheese once: It was…okay. But I prefer them without.
Skipped the olive oil once when I thought I had some but didn’t: Don’t do that. They were dry and sad.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. There’s no gluten in this recipe, so you’re good to go!

Do I have to trim the Brussels sprouts?

Yep, you gotta chop off those little ends. They’re kinda tough and bitter.

Can I roast them with other veggies?

Sure! Just make sure they all have roughly the same cooking time. I’ve done them with chopped carrots and onions before.

How sweet is this? Can I tone it down a bit?

It’s not overly sweet, but if you’re worried, start with less maple syrup/brown sugar. You can always add more, but you can’t take it away!

What if I skip the balsamic vinegar?

Don’t. Just…don’t. It’s the whole point of the recipe! Find some balsamic vinegar!

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