I’ll admit it—I used to turn my nose up at Brussels sprouts. That is, until the day I tossed them with balsamic vinegar and roasted them until caramelized. Oh my goodness, what a revelation! Those little green nuggets transformed into something magical—crispy on the outside, tender inside, with this incredible sweet-tangy glaze that makes you want to eat the whole tray. Now my Roasted Brussels Sprouts with Balsamic are the first thing to disappear at holiday gatherings. Whether it’s Thanksgiving, Friendsgiving, or just a cozy fall dinner, this dish turns a humble vegetable into the star of the table. Trust me, even the veggie skeptics will be reaching for seconds.
Why You’ll Love This Roasted Brussels Sprouts with Balsamic
Once you try this recipe, you’ll understand why it’s become my go-to side dish for every occasion. Here’s what makes it so special:
- Effortless elegance: Just toss, roast, and serve – it’s that simple! Even on my busiest days, I can whip this up without stress.
- The perfect flavor dance: That sweet-tangy balsamic glaze plays beautifully against the sprouts’ natural earthiness. It’s like they were made for each other!
- Textural heaven: Crispy caramelized edges with tender centers – every bite gives you that satisfying crunch.
- Holiday superstar: Whether it’s Thanksgiving or a casual Friendsgiving, this dish brings festive flair to any table with its gorgeous golden-brown color and festive cranberry garnish.
Honestly, what’s not to love? It’s the kind of recipe that makes people think you spent hours in the kitchen when really, it’s one of the easiest things you’ll make all season.
Ingredients for Roasted Brussels Sprouts with Balsamic
One of the best things about this recipe? You probably have most of these ingredients in your pantry already! Here’s what you’ll need to make my favorite roasted Brussels sprouts:
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved (look for bright green, firm sprouts – the smaller ones are sweeter!)
- 2 tablespoons extra-virgin olive oil (my secret for extra crispy edges)
- 1.5 tablespoons balsamic vinegar (the good stuff makes all the difference)
- 2 teaspoons honey or maple syrup (I use whatever’s in my cabinet)
- ½ teaspoon sea salt (plus more to taste – I’m generous with it)
For Serving
- ⅓ cup toasted pecan halves (toast them yourself for maximum flavor – takes 5 minutes in a dry pan)
- 2 tablespoons dried cranberries or pomegranate arils (the pop of color makes it holiday-worthy)
- Fresh parsley leaves for garnish (optional but pretty)
See? Nothing fancy – just simple ingredients that work magic together. The pecans and cranberries are my favorite finishing touches, but feel free to get creative with what you’ve got!
How to Make Roasted Brussels Sprouts with Balsamic
Okay, let’s get roasting! This is where the magic happens – turning those little green guys into crispy, caramelized perfection. I promise it’s easier than you think, and the results will make you feel like a kitchen rockstar.
- Heat things up: First, crank that oven to 425°F (220°C) – nice and hot! While it’s heating, line your baking sheet with parchment paper. Trust me, this saves so much cleanup time later.
- Coat those sprouts: Toss your halved Brussels sprouts in a big bowl with the olive oil, balsamic, honey, and sea salt. Get your hands in there – massage everything together until each sprout is glistening with that gorgeous glaze.
- Arrange with care: Here’s my secret – place them cut-side down on the baking sheet. This gives you maximum caramelization on that flat surface. Leave some space between them – no overcrowding! (More on that in my pro tip below.)
- Roast to perfection: Pop them in the oven for 20-30 minutes. You’ll know they’re ready when the edges turn golden brown and crispy, and the centers are fork-tender. If you’re unsure, take one out and taste it – that’s always my favorite “test.”
- Finish with flair: Transfer to your prettiest serving dish and toss with the toasted pecans and cranberries. A sprinkle of fresh parsley makes it look extra fancy. Voila! You just made restaurant-quality Brussels sprouts at home.
For more roasting inspiration, check out this great guide to roasted Brussels sprouts that helped me perfect my technique.
Pro Tip for Crispy Roasted Brussels Sprouts
Here’s the thing – Brussels sprouts need their personal space! If you crowd them on the baking sheet, they’ll steam instead of roast. Give each sprout about an inch of breathing room. And halfway through cooking, rotate your pan for even browning – my oven has hot spots, and this trick saves me every time.
Serving Suggestions for Roasted Brussels Sprouts with Balsamic
Oh, the places these glorious sprouts can go! I love how versatile this dish is—it dresses up for holiday dinners but is casual enough for weeknight meals too. Here’s how I serve them to make any meal special:
For Thanksgiving or Friendsgiving, pair them with all your favorite mains—they’re absolute perfection next to roasted turkey or glazed ham. The tangy balsamic cuts through rich meats beautifully. Sometimes I’ll sprinkle grated Parmesan over the top right before serving for an extra savory kick (my Italian grandma would approve!).
Want to mix it up? Swap the cranberries for pomegranate arils in winter—those ruby red jewels make the dish look so festive. In fall, I’ll sometimes add diced roasted butternut squash to the mix. And if you’re looking for the perfect side to complete your holiday spread, try them with my Easy Sweet Potato Casserole—the sweet and savory combo is unreal!
Honestly? I’ve been known to eat these straight from the pan as a snack (don’t judge—they’re that good). But when I’m being civilized, they’re fantastic with simple roasted chicken or even piled on top of creamy polenta. However you serve them, just be prepared for recipe requests!
Storage and Reheating Tips
Okay, let’s talk leftovers—because let’s be real, you might actually have some of these amazing Brussels sprouts left over (but I won’t judge if you don’t!). Here’s how to keep them tasting just as delicious as when they first came out of the oven. First, store them in an airtight container—I like to use glass because it doesn’t hold onto smells. They’ll keep for up to 3 days in the fridge, though in my house they rarely last that long!
Now, the big secret for reheating? Skip the microwave! I know it’s tempting, but it’ll turn those crispy edges soggy. Instead, spread them on a baking sheet and pop them back in a 350°F oven for about 10 minutes. You’ll get that perfect crispiness back, almost like they’re fresh from the oven. If you’re feeling fancy, you can even give them a quick drizzle of fresh balsamic right before serving—it brightens up the flavors beautifully.
Roasted Brussels Sprouts with Balsamic FAQs
I get asked about this recipe all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use frozen Brussels sprouts?
Oh honey, I know it’s tempting when you’re in a pinch, but trust me—stick with fresh! Frozen sprouts just don’t roast the same way. They release too much water and end up mushy instead of getting those gorgeous crispy edges we love. If your grocery store only has giant sprouts, just trim them down to bite-sized pieces—they’ll roast more evenly that way.
How do I prevent burning the glaze?
Here’s my little trick—make sure every sprout gets a good coating of that balsamic mixture before roasting. I toss them like I’m making salad—really get in there! And don’t skip the parchment paper—it helps prevent any sticky spots from burning. If you’re worried, check at the 20-minute mark. Every oven’s different, and mine sometimes runs hot—better safe than sorry!
Can I prep this ahead?
I’ll let you in on my holiday hosting secret—you can prep the toppings (toast those pecans, measure the cranberries) and trim the sprouts a day ahead. But for the love of crispy goodness, roast them fresh! They only take 30 minutes, and that’s when the magic happens. If you must reheat, do it in the oven—not the microwave—to bring back that perfect texture. Your guests will thank you!
Nutritional Information
Now, I’m no nutritionist (just a home cook who loves good food!), but I can tell you this – these Roasted Brussels Sprouts with Balsamic pack a serious nutritional punch while tasting absolutely divine. Brussels sprouts themselves are little powerhouses, loaded with vitamins and fiber. The olive oil adds healthy fats, and those pecans? They bring protein and crunch!
But here’s the thing – nutritional values can vary based on the exact ingredients and brands you use. That gorgeous balsamic glaze might be slightly different depending on your vinegar’s thickness, and the sweetness level changes if you use honey versus maple syrup. Even the size of your sprouts affects the final count!
What I can say for sure is that this dish makes eating your veggies an absolute pleasure. It’s the kind of side that leaves you feeling satisfied and nourished – not weighed down. And isn’t that what we all want from our food?
Roasted Brussels Sprouts with Balsamic
Equipment
- Baking Sheet
- Parchment paper
Ingredients
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1.5 tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- 0.5 teaspoon sea salt
For Serving
- 0.33 cup toasted pecan halves
- 2 tablespoons dried cranberries or pomegranate arils
- fresh parsley leaves for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey. Sprinkle with the salt and several grinds of pepper and toss to coat. Arrange the Brussels sprouts cut side down in a single layer, leaving a little space around each one.
- Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. Season to taste.
- Transfer to a serving dish and gently toss with the pecans and cranberries. Garnish with parsley and serve.