Roasted Brussels Sprouts with Balsamic Vinegar Recipe
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I used to skip right past Brussels sprouts, but roasted Brussels sprouts with balsamic vinegar changed my mind fast. Even those who usually skip them will go back for seconds.
They come out of the oven crisp and caramelized with a soft, buttery center that’s hard to beat. A few pieces of bacon add a salty crunch, and the balsamic glaze brings everything together with just the right touch of tangy sweetness.
What makes them even better is how little effort they take. Ten minutes of prep, then you can walk away while the oven does its thing. They go with just about anything and are guaranteed to disappear fast. Whether it’s a quick weeknight dinner or a holiday meal, this simple recipe fits right in and never disappoints.
Why You’ll Love This Recipe
- Simple ingredients
- Ready in 30 minutes
- Naturally flavorful
- Meal prep friendly: Make a big batch on Sunday and reheat through the week without losing that crunch.
- Easy to switch up: Toss in cheese, herbs, or your favorite spice blend to make them your own.
- Works with anything: They fit right in next to chicken, salmon, steak, or whatever’s cooking.
How to Make Roasted Brussels Sprouts
When I need a simple side, I reach for roasted brussels sprouts with balsamic vinegar. They roast up golden and tender with a touch of sweetness that even picky eaters go for.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Brussels sprouts: Choose small to medium sprouts, around 1 to 1½ inches wide. They cook faster, taste sweeter, and have a softer texture than the larger ones.
- Olive oil: A good extra-virgin olive oil adds a light peppery flavor and brings out the sprouts’ natural sweetness.
- Seasonings: Garlic powder, salt, and black pepper.
- Bacon: Brings a smoky, salty crunch that pairs perfectly with the caramelized sprouts.
- Balsamic vinegar: For a thicker glaze, simmer it briefly before drizzling so it coats the sprouts beautifully.
Step-By-Step Instructions
Just five simple steps and about ten minutes of prep are all it takes. Once they’re in the oven, you can sit back and let the heat do the work. Before you know it, you’ve got a crisp and flavorful side ready to serve.
Step 1: Prep
Preheat the oven to 425 F. Line a large baking sheet with parchment paper or foil to make cleanup easy.
Step 2: Season the Brussels sprouts
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper until everything is well coated.
Step 3: Add the bacon
Spread the sprouts out in a single layer on the baking sheet. For the best crisp, place the cut sides down. Sprinkle the chopped bacon evenly over the top.
Step 4: Roast
Bake for 20 to 25 minutes, stirring once about halfway through, until the sprouts are golden and crisp around the edges and the bacon is cooked through.
Step 5: Drizzle and serve
Finish with a drizzle of balsamic glaze and serve warm.
Substitutions
- Olive oil: Avocado oil, canola oil, or even melted butter all work nicely.
- Garlic powder: You can use fresh garlic instead, just add it halfway through roasting so it doesn’t burn. Onion powder also works in a pinch.
- Bacon: Try turkey bacon, pancetta, or crispy prosciutto.
- Balsamic vinegar: Red wine vinegar with a little honey or apple cider vinegar makes a great alternative.
Expert Tips
- Dry the Brussels sprouts: Pat them completely dry before seasoning. Any moisture will create steam and keep them from getting crispy.
- Give them space: Spread the sprouts out on the baking sheet so they roast instead of steam. Crowding the pan traps moisture.
- Use thick-cut bacon: It cooks evenly with the sprouts and adds a nice chewy bite without burning.
- Add your favorites: Mix in toasted pecans, dried cranberries, or Parmesan for extra flavor and crunch. Hot honey, crumbled goat cheese, or roasted garlic are also great finishing touches.
- Flip just once: Turning them too often can stop them from browning properly and make them dry.
- Serve right away: Brussels sprouts taste best fresh from the oven while they’re still crisp and warm.
How to Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375 F oven for 8 to 10 minutes until crisp again. An air fryer works too; heat them for 3 to 5 minutes. The microwave works, but you’ll lose the crunch.
What to Serve with Roasted Brussels Sprouts
It’s hard to find a main dish that doesn’t go with roasted brussels sprouts with balsamic vinegar. They add a rich, tangy contrast to chicken dishes like herb-crusted chicken or blackened chicken tenders, salmon, or a hearty roast. You can even pair them with a grain bowl or a light pasta when you want something simple but satisfying. They fit right in on a holiday table, too!
More Easy Sides To Try
- Roasted eggplant
- Broccoli rice casserole
- Corn and black bean salad
- Carrot raisin salad
- Tomato basil soup
30-Minute Roasted Brussels Sprouts with Balsamic Vinegar
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 slices bacon chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425 °F. Line a large baking sheet with parchment paper or foil to make cleanup easy.
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper until everything is well coated.
- Spread the sprouts out in a single layer on the baking sheet. For the best crisp, place the cut sides down. Sprinkle the chopped bacon evenly over the top.
- Bake for 20 to 25 minutes, stirring once about halfway through, until the sprouts are golden and crisp around the edges and the bacon is cooked through.
- Finish with a drizzle of balsamic glaze and serve warm.
Notes
- Pat the Brussels sprouts completely dry before seasoning so they roast crisp instead of steaming.
- Spread them out on the baking sheet so they have room to brown instead of steam.
- Use thick-cut bacon so it cooks evenly and adds a chewy, savory bite without burning.
- Mix in extras like toasted pecans, dried cranberries, or Parmesan for more flavor and crunch. You can also finish with hot honey, crumbled goat cheese, or roasted garlic.
- Flip them only once while roasting to help them brown evenly and stay tender inside.
- Enjoy right away while they’re still crisp and warm from the oven.
