This balsamic-roasted brussels sprouts recipe is designed to deliver deeply caramelized, tender, flavorful sprouts—and it couldn’t be easier to throw together. It all comes down to a few smart moves and a simple sweet-and-savory sauce that transforms into a delicious balsamic glaze once oven-roasted.
Avoid washing your sprouts to prevent waterlogging and sogginess, and to maximize their crispy potential. Instead, discard any blemished outer leaves before halving (or quartering, if those tiny cabbages are large). Using a preheated sheet pan speeds up roasting and cuts down the overall cooking time, resulting in brussels sprouts that are nicely golden brown and not mushy. Just make sure you add them (carefully!) to the hot baking sheet, arranging them flat side down and in a single layer so they don’t crowd and steam up instead. Balsamic vinegars vary widely in acidity and sweetness depending on the brand and quality, so start by adding 1 Tbsp. honey (or maple syrup to keep it vegan) and taste before adding more.
Serve this easy side dish along with other veggies, like roasted sweet potatoes and green beans for any casual weeknight. If you’re looking for other ways to eat your sprouts, try these just-as-easy recipes for air fryer or roasted brussels sprouts, which you can gussy up with toppings of your choice. (How does grated Parmesan or crumbled feta sound?) For something a bit more out of the box, try these brussels sprouts tacos or this raw, shaved brussels sprout salad.
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Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves; toss to coat.
Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.
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Delicious!! This was so easy to make and better then anything I've had in a restaurant.
Mine burnt to a crisp with 6 mins left. Maybe should have been 325?
One of my favs! Always a crowd pleaser.
can you make this a day ahead of time?
Yum! A nice change from regular old roasted brussels sprouts (which I enjoy very much). I lined a baking sheet with parchment and didn't experience any burning like other reviewers did. I roasted mine for only 20 minutes and should have gone for 25, but not longer.
These were a disaster in our house. We love Brussels sprouts, so when I saw this recipe, had to try it. Followed all instructions exactly and ended up with mushy burnt blobs we had to throw out…very disappointing after all the time it takes to prepare the sprouts. As Inta questioned above, yes, the sugars burn on the pan. And I’m no food scientist, and I know a lot of sprout recipes state to place them cut-side down, but to me that simply means moisture gets trapped in the sprout, steaming it to mush. We prefer a sprout with a little more texture and even some crispy leaves here and there.
These are great. I fixed them and not one Brussel sprout was left
Rock Island Tn
Do you grease or paper the pan? Wouldn't the sugar content cause the food to burn to the pan? It does sound delicious!!❤️🎃