If you’re looking for a healthy, flavorful side dish for Thanksgiving, Christmas, or any holiday dinner, this Easy Balsamic Brussels Sprouts recipe is my go-to. Crispy, tender Brussels sprouts tossed with Parmesan and a drizzle of balsamic vinegar make this dish irresistible. It’s easy to prepare, full of flavor, and always a hit with family and friends.
INGREDIENTS YOU’LL NEED
Here’s what I use to make my Easy Balsamic Brussels Sprouts:
- (2 lbs) Brussels sprouts, trimmed and halved – I use fresh Brussels sprouts because they roast up perfectly crispy on the outside and tender on the inside.
- (3 tbsp) olive oil or avocado oil – I like using olive oil for a rich flavor, but avocado oil works too for high-heat roasting.
- (¾ tsp) garlic powder or (3 cloves) fresh garlic, minced – Garlic adds that savory kick I love, and I’ll swap in fresh garlic when I want a stronger flavor.
- (¾ tsp) salt – A little salt really brings out the flavor of the roasted sprouts.
- (½ tsp) freshly ground black pepper – I like adding freshly cracked pepper for a subtle heat.
- (⅓ cup) balsamic vinegar – The balsamic reduction gives the Brussels sprouts a sweet tangy glaze that makes them irresistible.
- (1 ½ tbsp) honey or maple syrup – I drizzle in honey to balance the acidity, but maple syrup adds a cozy fall sweetness too.
- (½ cup) freshly grated Parmesan cheese, plus extra for garnish – I love finishing with Parmesan because it melts into the sprouts and adds a salty, cheesy bite.
Why I Love This Recipe
I love this recipe because it’s quick, easy, and full of flavor. The combination of crispy Brussels sprouts, parmesan cheese, and tangy balsamic makes it a perfect holiday side dish. It’s also healthy, satisfying, and everyone always asks for seconds!
Step-by-Step Instructions
Time needed: 40 minutes
- Prep the Brussels Sprouts:
Trim ends and remove any yellowed outer leaves. Slice each sprout in half. - Season:
In a large bowl, toss the sprouts with olive oil, garlic powder, salt, and pepper until well coated.
- Roast:
Spread sprouts in a single layer, cut side down, on two parchment-lined baking sheets (crowding will steam them instead of crisping). Roast at 400°F (200°C) for 25–30 minutes, flipping halfway through, until deep golden-brown with caramelized edges. - Make the Glaze:
While sprouts roast, combine balsamic vinegar and honey in a small saucepan. Simmer gently over medium heat until reduced by about half (6–8 minutes). The glaze should be glossy and coat the back of a spoon. - Combine and Finish:
Transfer roasted sprouts to a serving bowl. Drizzle with balsamic glaze, tossing gently to coat. - Serve:
Garnish with extra Parmesan and cracked pepper. Serve warm for the best flavor and texture.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes! I skip the bacon and use extra butter or olive oil for a vegetarian-friendly version.
Absolutely! Toss them with butter, Parmesan, and balsamic, then roast at 400°F for 20–25 minutes until crispy.
Yes, you can chop the Brussels sprouts and prepare the balsamic glaze ahead of time, then roast and combine right before serving.
Make sure the oven is preheated and avoid overcrowding. Using the broiler for the last couple of minutes will give the sprouts nice caramelized edges.
RECIPE SUBSTITUTIONS AND VARIATIONS:
- Swap the Glaze – Sometimes I use maple syrup instead of honey in the balsamic glaze when I want a sweeter flavor.
- Add Some Heat – I like to sprinkle red pepper flakes or drizzle a little hot honey for a spicy twist.
- Cheesy Upgrade – A handful of crumbled feta or shredded asiago cheese on top makes these Brussels sprouts extra delicious.
- Mix in Veggies – I’ll toss in halfed mushrooms or quartered red onions alongside the sprouts for more color and flavor in the pan.
TIPS FOR THE PERFECTLY ROASTED BRUSSELS SPROUTS
- I make sure to cut the Brussels sprouts in half so they roast evenly and get those crispy edges.
- Always dry them really well after washing—too much moisture keeps them from crisping.
- Spread them out on the baking sheet so they’re not crowded; otherwise, they steam instead of roasting.
- I roast them at a high temperature, around 400–425°F, to get that perfect golden-brown caramelization.
WHAT DO YOU SERVE WITH BALSAMIC ROASTED BRUSSELS SPROUTS?
This dish pairs beautifully with roast turkey, honey-glazed ham, or baked chicken for a holiday meal. I also love serving it alongside mashed potatoes or sweet potato casserole. For drinks, a crisp white wine or sparkling cider complements the balsamic glazed Brussels sprouts perfectly.
HOW TO STORE AND REHEAT BRUSSELS SPROUTS?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the air fryer or oven to keep the Brussels sprouts crispy. Avoid microwaving for too long, or they may become soggy.
Can BRUSSELS SPROUTS Be Frozen?
Yes! Cooked Balsamic Brussels Sprouts can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer to make them crispy again.
LOOKING FOR MORE BRUSSELS SPROUTS SIDE DISHES? TRY THESE!
Roasted Longhorn Steakhouse Brussels Sprouts: With their perfect balance of crispiness and caramelized sweetness, these Brussels sprouts are bursting with flavor.
Cheesy Bacon Brussels Sprouts: This dish is all about crispy Brussels sprouts coated in a creamy, cheesy sauce and topped with smoky bacon.
Creamy Bacon Brussels Sprouts: Picture crisp Brussels sprouts bathed in a velvety, savory cream sauce and adorned with the smoky allure of bacon.
FINAL THOUGHTS:
Roasted Brussels sprouts with balsamic glaze are one of my favorite easy side dishes because they’re crispy, flavorful, and healthy. This recipe is the perfect balance of sweet and savory, making it a great choice for Thanksgiving, holiday dinners, or even a weeknight meal. If you give these balsamic-glazed Brussels sprouts a try, I’d love for you to leave a comment and let me know how you liked them!
Easy Balsamic Brussels Sprouts
Equipment
Ingredients
- 2 lbs Brussels Sprouts (trimmed and halved)
- 3 tablespoons Olive Oil (or avocado oil)
- ¾ teaspoons Garlic Powder (or 3 fresh garlic cloves, minced)
- Salt and Ground Black Pepper (adjust to taste)
Balsamic Glaze Ingredients:
- ⅓ cup Balsamic Vinegar
- 1 ½ tablespoons Honey (or maple syrup)
- ½ cup Parmesan Cheese (freshly grated)(plus extra for garnish)
Instructions
- Prep the Brussels Sprouts: Trim ends and remove any yellowed outer leaves. Slice each sprout in half.
- Season: In a large bowl, toss the sprouts with olive oil, garlic powder, salt, and pepper until well coated.
- Roast: Spread sprouts in a single layer, cut side down, on two parchment-lined baking sheets (crowding will steam them instead of crisping). Roast at 400°F (200°C) for 25–30 minutes, flipping halfway through, until deep golden-brown with caramelized edges.
- Make the Glaze: While sprouts roast, combine balsamic vinegar and honey in a small saucepan. Simmer gently over medium heat until reduced by about half (6–8 minutes). The glaze should be glossy and coat the back of a spoon.
- Combine & Finish: Transfer roasted sprouts to a serving bowl. Drizzle with balsamic glaze, tossing gently to coat. Sprinkle with Parmesan.
- Serve: Garnish with extra Parmesan and cracked pepper. Serve warm for the best flavor and texture.
