Roasted Brussels Sprouts with Balsamic

My neighbor brought over a massive basket of Brussels sprouts one fall, insisting they weren't the mushy, boiled disappointments from my childhood. I was skeptical until she mentioned roasting them with balsamic vinegar, and something just clicked—that one casual suggestion changed how I cook vegetables entirely. Now these caramelized, crispy-edged sprouts show up on my table constantly, especially when I need something that feels both effortless and impressive. They've become my go-to proof that simple ingredients and high heat are all you really need.

I served these at a dinner party last winter, and a guest who'd spent her whole life avoiding Brussels sprouts went back for thirds. Watching someone discover they actually love something they thought they didn't is one of those small kitchen victories that stays with you. She's now roasting her own batch every week and sends me photos.

Ingredients

• Brussels sprouts: Buy them firm and bright green, trim away any yellowed or loose leaves, and halve them evenly so they cook at the same rate—a dull knife will bruise them, so use a sharp one.
• Olive oil: Don't use your fancy extra virgin here; regular olive oil has a higher smoke point and lets the sprouts get properly golden instead of steaming.
• Kosher salt and black pepper: Season generously before roasting because the high heat is where all the flavor gets built.
• Balsamic vinegar: Look for one that's been aged at least 6 years—cheap versions taste thin and harsh, while good ones add real depth without any bitterness.
• Maple syrup or honey: This is optional but worth it; it softens the vinegar's acidity and adds a whisper of sweetness that makes people ask what your secret ingredient is.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Coat the sprouts:

Toss your halved Brussels sprouts with olive oil, salt, and pepper in a big bowl until every piece is glossy and coated. Don't be shy with the seasoning.

Arrange them cut side down:

Spread them on the baking sheet in a single layer with that flat cut face pressing against the hot pan—that's where the magic happens, where they get golden and caramelized.

Roast with a shake halfway:

Pop them in for 20 to 25 minutes, and about halfway through, give the pan a good shake so they brown evenly on all sides. You're looking for those crispy, darkened edges.

Make your glaze while they cook:

Whisk together the balsamic vinegar and maple syrup (if using) in a small bowl—this only takes a minute but keeps you from rushing when the sprouts come out hot.

Finish with the glaze:

The moment they come out of the oven, drizzle that balsamic mixture over them and toss everything together so the warm sprouts absorb all that tangy-sweet flavor.

Serve however you like:

They're perfect hot, but they're equally good at room temperature if you're prepping ahead.

Save to Pinterest

There's something about pulling a tray of these out of the oven and watching the kitchen fill with that roasted, almost nutty smell—it transforms a basic side dish into something that feels like the whole meal matters. That's when it stopped being just a recipe and became something I actually looked forward to making.

How to Pick Perfect Brussels Sprouts

The best Brussels sprouts are firm, compact, and bright green with no soft spots or discoloration. Look for ones that are roughly the same size so they roast evenly, and don't be afraid to ask the produce person for help selecting a good bunch. If you find yourself with varying sizes, just roast the smaller ones separately for 15 to 20 minutes instead of the full 25.

The Balsamic Glaze Matters

I used to think balsamic vinegar was just balsamic vinegar, but spending a bit more on an aged version genuinely changes this dish. The difference between a 3-year and a 12-year balsamic is like the difference between someone whispering and someone singing—same thing, completely different impact. Once you taste quality balsamic on these sprouts, cheap bottles feel thin and harsh, so if budget is tight, just use less of the good stuff.

Make It Your Own

The beauty of roasted Brussels sprouts is how much you can play with them once you understand the basic technique. Try adding crispy pancetta, toasted nuts, or a shower of Parmesan cheese if you want to go richer. Some nights I sprinkle everything with crispy breadcrumbs for texture, other times a pinch of red pepper flakes for heat makes them exciting without taking anything away from the original flavors.

• Toast 2 tablespoons of pine nuts or walnuts separately and scatter them on top for crunch that stays crispy.
• A light grating of Parmesan cheese at the very end turns this into something almost special without requiring any extra cooking.
• If you have it, a tiny drizzle of truffle oil over the warm sprouts feels impossibly fancy and takes about two seconds.

Save to Pinterest

This dish has become one of those things I make without thinking anymore, the kind of recipe that proves cooking doesn't need to be complicated to feel genuinely good. Every time someone tastes these and says they actually like Brussels sprouts, I get to feel like a tiny kitchen magician.

Recipe Questions & Answers

→ How do I get them crispy?

Ensure the sprouts are cut in half and placed cut-side down on the baking sheet. Roasting at a high temperature (220°C) promotes caramelization and crisp edges.

→ Can I use honey instead of maple syrup?

Yes, honey is a great substitute for maple syrup in the balsamic glaze, though it will make the dish non-vegan.

→ What goes well with this dish?

These sprouts pair excellently with roasted chicken, steak, or pork chops. They also work well as a part of a vegetarian holiday spread.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

→ Can I add other toppings?

Toasted pine nuts, chopped walnuts, or grated Parmesan cheese add wonderful texture and savory depth to the finished dish.