Dish out this classic, tangy, and garlicky side dish with any of your favorite mains.
When I lived with my grandma for a year, she shared her most beloved recipes with me. But one of the simplest was balsamic Brussels sprouts. They’re baked to crispy perfection, drizzled with sweet and rich olive oil, and sprinkled with some spicy red pepper flakes—creating a harmony of flavors unlike any other. Since she and I are huge fans of balsamic vinegar, we baked this side at least once a week. In fact, whenever we didn’t have Brussels sprouts or balsamic on hand, we would promptly get some from the grocery store. They were staples for us and still are, even though we don’t live together anymore.
What’s so great about balsamic Brussels sprouts? Well, they’re browned and caramelized on the outside but tender on the inside. This recipe completely transforms sprouts into sweet and zesty golden nuggets with a hint of spice. What more could you ask for? If you’re seeking a stellar side dish that can enliven your taste buds, then look no further than this one.
Comparing different types of vinegar
While balsamic vinegar is known for its dark and robust flavor, there are other kinds of vinegar that work well with Brussels sprouts if you want to try something light and bright. My personal favorite is apple cider vinegar because it’s sweeter and fruitier than others, with bright and tangy notes. You can also use red wine vinegar, which is about halfway between apple cider and balsamic in terms of sweetness. Feel free to experiment with these different vinegars. There are so many to choose from!
How do I store leftovers?
Make sure your leftover balsamic Brussels sprouts are at room temperature before popping them in an airtight container. Refrigerate them for up to 2 days, but don’t freeze them because thawing would cause them to get soggy. Reheat in the oven at 300°F for 10-15 minutes, until they’re completely warm.
Similar recipes to try
Sweetened balsamic vinegar isn’t the only way to spruce up some Brussels sprouts. If you’d like them sweet with a hint of smokiness, try Shaved Brussels Sprouts With Bacon And Brown Sugar or Roasted BBQ Bacon Brussels Sprouts. On the other hand, if you’d like to taste them fresh and leafy, craft a Shaved Brussels Sprouts Salad with a side of Sweet Potato Slices.
Balsamic Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 3 garlic cloves minced
- 3 tablespoons balsamic vinegar divided
- 1/2 teaspoon kosher salt plus more, to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes optional
Instructions
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Preheat your oven to 425°F. Line a baking sheet with parchment paper.
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Trim the tough ends off the Brussels sprouts and cut them in half. Place them in a large bowl.
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In a small bowl, whisk together the olive oil, honey, minced garlic, 1 1/2 tablespoons of the balsamic vinegar, salt, pepper, and red pepper flakes (if using) until well blended.
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Toss the Brussels sprouts with the marinade until they are evenly coated. Spread them in a single layer on the prepared baking sheet with the cut sides facing down.
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Roast for 20 to 25 minutes until tender and slightly crisp. Remove from the oven and drizzle with the remaining 1 1/2 tablespoons of balsamic vinegar. Taste and adjust salt if needed before serving warm.
Nutrition
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