Ingredients & Substitutions
Here I explain the best ingredients for roasted brussels sprouts with balsamic, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Brussels Sprouts – Choose sprouts that are firm, bright green, and about 1 to 1.5 inches in diameter. I prefer smaller sprouts, because they are sweeter and less bitter. Remove any wilted outer leaves, and cut them in half. Quarter any larger ones to help them cook and caramelize more evenly. Extra Virgin Olive Oil – I like extra virgin olive oil in this balsamic roasted brussels sprouts recipe, but regular olive oil or avocado oil both work fine. Balsamic Vinegar – Infuses the sprouts with a deep, tangy flavor as they roast. This is the heart of the flavor in this dish! Seasonings – Garlic powder, sea salt, and black pepper. Balsamic Glaze – You can use store-bought, but I prefer to make homemade balsamic glaze to avoid added sugar. If you want the glaze sweeter, I like to naturally sweeten it with Besti (or see variations below).
How To Make Balsamic Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
Brussels sprouts are one of my favorite side dishes, and there are so many ways to make them! Here are a few other ways I’ve tried to customize this balsamic brussels sprouts recipe: Avoid crowding them, as they need enough air flow to get crispy and cook evenly.
Honey – Instead of adding the olive oil and balsamic vinegar directly over the sprouts, whisk the oil and vinegar in a small bowl first and add a tablespoon of regular or natural sugar free honey. Then, pour the mixture over the sprouts, add the seasonings, and proceed with the recipe. Bacon – Make balsamic brussels sprouts with bacon by adding 8 slices of bacon cut into pieces before roasting. It’s similar to my roasted brussels sprouts and bacon recipe, but you’ll still use the same seasonings and balsamic glaze from this recipe. You could also wrap each sprout in bacon with the same seasonings and glaze. Spicy – Mix in 1/2 teaspoon of red pepper flakes with the seasonings before roasting. Parmesan – Sprinkle shredded or grated Parmesan cheese over the Brussels sprouts during the last few minutes of roasting for a cheesy, savory finish.
Storage Instructions
Store: Place balsamic glazed brussels sprouts in an airtight container and refrigerate for up to 3-4 days. Meal prep: Cut the sprouts in half and make the balsamic reduction. Store separately in the fridge until ready to roast. Reheat: The best way to reheat this balsamic brussels sprouts recipe is to spread them on a baking sheet and warm in a preheated oven at 350 degrees F for about 5-10 minutes. The microwave works okay when I’m busy around lunchtime, but they don’t come out crispy. Either way, I recommend topping them with extra glaze at the end. Freeze: You can freeze them for up to 3 months. However, they will be mushier after thawing and reheating.
Serving Suggestions
Roasted balsamic brussels sprouts just need a simple protein for a complete meal! Try any of my healthy dinner recipes, or choose one of my favorites: I usually make a larger batch of balsamic glaze when I make this recipe, so that I can repurpose it. If you have extra, use it for Caprese skewers or balsamic chicken.
Chicken – I like to make air fried boneless chicken thighs (pictured above), a juicy chicken breast in the air fryer, or my cast iron chicken thighs while the balsamic brussels are roasting in the oven. Seafood – When I want to impress or just have a special meal, I pair them with some lobster tail, quick sauteed shrimp, or buttery seared scallops. Fish – Pan seared salmon and creamy Tuscan salmon pair well with balsamic, offering a rich contrast to the tangy and slightly sweet flavors of the dish. Steak – Make a classic surf and turf meal, or just pair these sprouts with simple air fryer sirloin steak or even steak tips.
More Roasted Veggie Recipes
I love roasted vegetables, and balsamic glaze goes with so many of them! Try it with these favorites:
My Favorite Baking Sheet For This Recipe
If you use a good baking sheet like the one I use, you can skip lining it with foil! This one is completely nonstick and so easy to clean. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
