These Brussels Sprouts with Balsamic Vinegar are easy to make and absolutely delicious. They're coated in a simple mix of olive oil, salt, and pepper.
Roasted until they're crispy on the outside and tender inside, they get a finishing touch of balsamic vinegar and a touch of honey for a sweet and tangy flavor. Whether it's a family dinner or a special occasion, these sprouts are sure to be a hit.
For more delicious side dish ideas, check out our Classic Coleslaw, Creamy Mushed potatoes, Savory Mashed Sweet Potatoes, Green Bean Casserole, and Spoonbread recipes.
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4 Ideas for Dressing up Roasted Brussels Sprouts
- Bacon: Add raw, chopped bacon or diced pancetta into the Brussels sprouts, allowing them to roast together for added savory goodness.
- Dried Fruit: For a delightful touch of sweetness, toss in a handful of cranberries or raisins after roasting your Brussels sprouts to infuse a burst of flavor.
- Parmesan: Give your roasted Brussels sprouts an extra layer of richness by generously sprinkling them with grated parmesan cheese.
- Assorted Roasted Vegetables: Create a medley of roasted vegetables by combining Brussels sprouts with other autumn favorites like sweet potatoes, pumpkin, and green beans, expanding your palate with a variety of flavors and textures.
How to Make Brussels Sprouts with Balsamic Vinegar
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place an oven rack in the middle position.
- Prepare: Start by washing 1½ pounds of Brussels sprouts. Remove any stems and any ragged outer leaves. Cut them in half (or quarter if they are large) to ensure even cooking.
- Coat with Olive Oil and Season: Line a baking sheet with heavy-duty aluminum foil. Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle them with 3 tablespoons of extra virgin olive oil. Sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Toss with your hands to evenly coat them and spread out in a single layer.
- Roast: Put the baking sheet with the Brussels sprouts in the preheated oven. Roast them for approximately 20 minutes, stirring once halfway through the cooking time. Roast until it becomes tender and golden brown.
- Add Balsamic Vinegar and Honey: Once the sprouts are roasted to your liking, remove them from the oven. Drizzle 1 tablespoon of balsamic vinegar and 1 teaspoon (or to taste) of honey evenly over it.
- Toss and Serve: Gently toss them to ensure they are evenly coated with the balsamic vinegar and honey. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Your delicious roasted Brussels sprouts are now ready to be served as a flavorful and savory side dish.
See More Cabbage Recipes:
📖 Recipe
Easy Brussels Sprouts with Balsamic Vinegar
These Brussels Sprouts with Balsamic Vinegar are easy to make and absolutely delicious. They're coated in a simple mix of olive oil, salt, and pepper. Roasted until they're crispy on the outside and tender inside, they get a finishing touch of balsamic vinegar and a touch of honey for a sweet and tangy flavor. Whether it's a family dinner or a special occasion, these sprouts are sure to be a hit.For more delicious side dish ideas, check out our Classic Coleslaw, Creamy Mushed potatoes, Savory Mashed Sweet Potatoes, Green Bean Casserole, and Spoonbread recipes.
Tools
- Heavy-duty aluminum foil
Ingredients
- 2 pounds Brussels sprouts , trimmed and halved
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar or balsamic glaze
- 1 teaspoon honey
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place an oven rack in the middle position. This allows the oven to heat up while you prepare the Brussels sprouts.
- Prepare the Brussels Sprouts: Start by washing 1½ pounds of Brussels sprouts. Remove any stems and any ragged outer leaves. Cut them in half (or quarter if they are large) to ensure even cooking.
- Coat with Olive Oil and Season: Line a baking sheet with heavy-duty aluminum foil. Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle them with 3 tablespoons of extra virgin olive oil. Sprinkle with 1-½ teaspoons of kosher salt and ½ teaspoon of ground black pepper. Toss with your hands to evenly coat them and spread out in a single layer.
- Roast the Brussels Sprouts: Put the baking sheet with the Brussels sprouts in the preheated oven. Roast them for approximately 20 minutes, stirring once halfway through the cooking time. Roast until the Brussels sprouts become tender and develop a golden brown color.
- Add Balsamic Vinegar and Honey: Once the Brussels sprouts are roasted to your liking, remove them from the oven. Drizzle 1 tablespoon of balsamic vinegar and 1 teaspoon (or to taste) of honey evenly over the roasted Brussels sprouts.
- Toss and Serve: Gently toss the Brussels sprouts to ensure they are evenly coated with the balsamic vinegar and honey. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Your delicious roasted Brussels sprouts are now ready to be served as a flavorful and savory side dish.
Notes
How to Store & Re-Heat
Store roasted Brussels sprouts in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven, skillet, or microwave until they are warmed through, ensuring they maintain their desired level of crispiness.
Make Ahead & Freeze:
We don't recommend making ahead or freezing; they are best enjoyed fresh.
Nutrition Facts
Easy Brussels Sprouts with Balsamic Vinegar
Amount per Serving
Calories
151
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
426
mg
19
%
Potassium
594
mg
17
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
1141
IU
23
%
Vitamin C
129
mg
156
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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