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These roasted balsamic Brussels sprouts come out savory and crispy: then drizzle them with balsamic glaze to take them to new heights!

Balsamic Brussels Sprouts
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Ready to up your side dish game? Try these Roasted Balsamic Brussels Sprouts! These little nuggets of goodness are crisp roasted to perfection. Then toss them with an easy, super thick balsamic glaze to take them to new heights! The glaze itself is one for the books: it takes just 5 minutes to whip up and you’ll love the savory flavor: it works well on Brussels but also chicken, salmon, broccoli and more! Let’s get to it.

Tips for making balsamic Brussels sprouts

Let’s start with the Brussels sprouts. It can be tough to get perfectly crispy, browned Brussels sprouts unless you’re using a fryer. But our oven roasted Brussels sprout method does the trick! Here are some tips for getting the crispiest Brussels in the oven, then covering them in a balsamic glaze:

  • Use 1 pound Brussels sprouts per baking sheet. At the most, you can go up to 1 ½ pounds. But don’t use any more than that: space between the Brussels is key to getting them crispy.
  • Roast on a parchment lined baking sheet. We don’t recommend silicone mats, as that can make the Brussels soggy. Place them cut side down to maximize caramelization.
  • Roast at 450 degrees for 17 to 23 minutes. High heat makes them brown on the outsides. Pull them out when they’re browned and the outsides are crispy.
  • Toss with balsamic glaze. In our testing, we found that tossing with the glaze after roasting is the way to go. Baking with the glaze on made them come out soggier.
Roasted balsamic brussels sprouts

For the balsamic glaze

Many balsamic glaze recipes are essentially a balsamic reduction: where you cook balsamic vinegar until it reduces and becomes thick and sticky. But this type of recipe can be tricky: if you go too far, the glaze can become too sticky. It can also taste a little one-note when you use only balsamic. We created this balsamic glaze recipe to have intriguing, sweet savory flavor and be glossy and thick. Here are the ingredients you’ll need:

  • Balsamic vinegar
  • Maple syrup
  • Dijon mustard
  • Garlic powder
  • Cornstarch
  • Water

Simply simmer for 5 minutes while the roasted Brussels sprouts do their thing in the oven, and you’ll get a lusciously thick sauce that’s ideal for drizzling.

Balsamic brussel sprouts

Balsamic glaze storage and uses

For these balsamic Brussels sprouts, you’ll use half the balsamic glaze recipe. Store the remaining glaze refrigerated, and make sure to bring it to room temperature before serving.

What else to use the balsamic glaze for? Try it on salmon (like baked Salmon or broiled salmon), on chicken, as a drizzle for Crostini, or a sauce for a sheet pan pizza.

More Brussels sprout recipes

This balsamic Brussels sprouts recipe is our new favorite way to prepare this tasty cruciferous veggie! Here are a few more ideas:

This balsamic Brussel sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
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These roasted balsamic Brussels sprouts come out savory and crispy: then drizzle them with balsamic glaze to take them to new heights!


  • 1 pound Brussels sprouts (off the stalk)
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons Balsamic Glaze (recipe below)

For the Balsamic Glaze

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ tablespoon cornstarch
  • 2 tablespoons water


  1. Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  3. Line a baking sheet with parchment paper (avoid using a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
  4. Roast for 17 to 23 minutes until very browned and tender, stirring once (timing depends on the brussels sprouts and your oven).
  5. Meanwhile, make the balsamic glaze: In a small saucepan, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. In a small bowl, combine the cornstarch with the water and whisk until dissolved, then pour it into the saucepan.
    Simmer the mixture for 5 to 6 minutes on medium low heat, until the sauce thickens and becomes glossy. (Store leftovers refrigerated for up to 2 weeks; bring to room temperature before serving.)
  6. Once the sprouts are roasted, cool them for 3 minutes. Then drizzle on 3 tablespoons of the glaze.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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