Balsamic Brussels Sprouts are easy to make and even easier to eat – even if you’re not a big veggie fan! Tender on the inside and crispy on the outside, these brussels have the best oven baked texture. Balsamic vinegar, maple syrup, butter and more come together to create the most satisfying sweet and tangy flavor!

Brussel sprouts are spread across a baking sheet.

Balsamic Brussels Sprouts

Tossing these brussel sprouts into the oven is so quick and easy! Whether I’m making them for a holiday dinner or just a weekday at home, I can’t get enough of these veggies. And that’s a good thing, because they’re loaded with tons of nutrients that my body needs. Good for you and downright delicious – truly the best of both worlds!

Let’s talk about what makes these brussels so good, shall we? The consistency is pretty amazing. The exterior leaves crisp up perfectly in the hot oven all while the insides of the veggies stay warm and tender. That texture makes for the best bite every single time! As for the flavor, the balsamic vinegar really shines through and gives the veggies that signature sweet and tangy flavor.

The sweetness is enhanced by some maple syrup, which you can easily omit if you need them to be a little less sweet. Other than that, all you need is some olive oil, butter, and seasonings. You might just have everything you need for this simple side dish already in your kitchen now! That’s why I love making roasted brussel sprouts for the holidays. On crazy busy cooking days, it’s nice to have something this easy to toss together.

A spatula is lifting a small portion of brussel sprouts from a baking sheet.

How to Make Balsamic Brussels Sprouts

Essentially, you just toss everything together in a bowl, spread it on a baking sheet, bake and serve. It’s that easy! Scroll down for more detailed step-by-step instructions.

  1. Whisk. In a bowl, whisk all of the ingredients (except for the sprouts) together until combined.
  2. Toss. Add the halved brussel sprouts to the bowl and toss to coat.
  3. Roast. Spread the brussels sprouts on a baking sheet in an even layer. Bake them at 425°F for about 25 minutes, or until fork tender and golden. It’s best to place them cut side down.
  4. Enjoy! Season with just a little bit of salt and freshly grated parmesan cheese before serving.
Cooked brussel sprouts are presented on a baking sheet.

Serving Suggestions

There are so many entrees that pair perfectly with roasted balsamic brussels sprout! Serve them as part of your Thanksgiving dinner next to the turkey or on Christmas beside the ham. They also go well with weeknight dinners like grilled spatchcock chicken or classic meatloaf.

Storage and Reheating

Once they’ve totally cooled to room temperature, you can store baked brussels sprouts in an airtight container in the fridge for 3-4 days. While you can always reheat them in the microwave, it’s best to use the oven or air fryer. That way they maintain their original crisp consistency on the outside!

Ingredient Notes

Let’s take a look at that shopping list:

  • Olive Oil – Avocado oil also works well if preferred.
  • Butter – It can be salted or unsalted. If you do use salted butter, you may want to omit the additional sprinkle of salt before serving. Up to you!
  • Balsamic Vinegar – If you have any left over, use it to make the very best balsamic vinaigrette. Your salads will thank you.
  • Maple Syrup – Use pure maple syrup, not pancake maple syrup. You can also use honey instead if you’d like.
  • Seasonings – I use a simple seasonings – salt and garlic powder. I find that adding much more than that can overpower the balsamic flavor.
  • Brussels Sprouts – Trim and halve them before tossing with the other ingredients.
Brussel sprouts are being slightly lifted from the baking sheet with a metal spatula.

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Cooked brussel sprouts are presented on a baking sheet.

Get the Recipe: Balsamic Brussels Sprouts Recipe

Tender Balsamic Brussels sprouts are caramelized and sweet! The perfect side dish for anything. Ready in less than 30 minutes from start to finish.
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  • 3 tablespoons olive oil
  • 1 tablespoon melted butter
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 lbs brussels sprouts, tried and halved


  • 1 baking sheet


  • Preheat oven to 425˚F.
  • Whisk together the olive oil, melted butter, vinegar, maple syrup, garlic powder and salt in a large bowl.
  • Add the Brussel sprouts and toss to coat.
  • Arrange the brussels sprouts on the baking sheet cut side down and roast in the oven until golden brown on the cut side and fork tender, approximately 25 minutes.
  • Season with salt and parmesan cheese before serving.
Calories: 249kcal, Carbohydrates: 28g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 374mg, Potassium: 923mg, Fiber: 9g, Sugar: 11g, Vitamin A: 1798IU, Vitamin C: 193mg, Calcium: 108mg, Iron: 3mg