Balsamic Roasted Brussels Sprouts

November 4, 2017

These Balsamic Roasted Brussels Sprouts are roasted at a high temp so that wonderful caramelization develops and they’re so fast and easy to make.

Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction and a pinch of brown sugar to boost the caramelization factor.

A balsamic glaze or reduction is simply balsamic vinegar that’s been cooked down (reduced) on the stove with sugar and it becomes thicker and more flavorful.

If you know someone who doesn’t like brussels sprouts, try this recipe and they’ll likely change their mind. Freshly shaved parmesan or toasted pistachios sprinkled on top are a nice touch for the ultimate in brussels sprouts.


  • about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • about 1/4 cup balsamic reduction or glaze
  • 1 tablespoon light brown sugar, packed
  • parmesan cheese, optional for garnishing
  • toasted pistachios, optional for garnishing


  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
  2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Put the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
  3. Remove baking sheet from oven. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic.
  4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used. Keep a close eye on them, because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

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