Easy Balsamic Roasted Brussels Sprouts come together really quickly, and only require a few ingredients. Brussels Sprouts are roasted in the oven with olive oil, salt, and pepper, and once they’re roasted, toss them in a balsamic reduction (store bought or homemade). The result is a sticky, savory, sweet and delicious side dish. This easy Brussels Sprouts recipe is perfect for weeknight side dishes, and when company is over!
How to make Balsamic Roasted Brussels Sprouts
There isn’t too much to this recipe. Simply trim the sprouts, toss in some olive oil, salt and pepper. Roast in the oven and then drizzle on the balsamic reduction. This is a great recipe for weeknights, and I love it served alongside chicken breasts and rice, for a full balanced meal.
About Balsamic Glaze (Balsamic Reduction):
You can buy balsamic reduction (glaze) most anywhere these days (even on Amazon!), but I just make my own if I run out. It’s a snap. Just pour balsamic vinegar in a saucepan, bring it to a simmer and let it reduce by half. Takes about 10 minutes. I usually make a double batch…it’s a great low calorie sauce on chicken or pork.
Why You’ll Love This Recipe:
- Easy to make with minimal ingredients.
- Crispy edges, tender centers, roasting veggies is so easy and the results are perfection!
- Naturally vegetarian, gluten free, dairy free, and overall healthy & delicious.
- Sweet and savory side dish, this pairs well with pasta, chicken, pork, beef or fish.
Sheet Pan Brussels Sprouts
Roasting vegetables on a sheet pan is about as easy as it gets. The nice thing about roasting Brussels Sprouts on a sheet pan is that everything cooks evenly, with minimal prep, and very little cleanup.
You can roast Brussels Sprouts right on the sheet pan, or you can line it with parchment paper if you want minimal cleanup. Even with olive oil, roasted veggies can tend to stick to foil, so I always like using parchment paper better. I buy these precut sheets of parchment paper, they work really well.
Roasted Brussels Sprouts on a Sheet Pan
I tossed in some red onion but it isn’t necessary (though it does add color and flavor). You could add in other vegetables to roast alongside the Brussels Sprouts, but you’ll want to use a vegetable with a similar thickness so they roast evenly. Carrots, cauliflower, broccoli, asparagus, green beans, and
Recipe Tips & Storage
Tips:
- Buy or make your balsamic reduction.
- Trader Joes, and Kroger both carry it (and you can get it on Amazon, too). Easy directions to make are in the recipe card below.
- Red onions are optional, but they do add a nice color and flavor.
- If you need to clean out your refrigerator, you can add in more vegetables to roast alongside the Brussels.
Storing Roasted Brussels Sprouts
If you have leftovers, simply store them in a lidded container. These heat really well in an air fryer on reheat mode, which will help keep the exterior crisp, and the interior tender.
More Sheet Pan Recipes with Vegetables
If you like this recipe, here’s a few more we think you’ll like that incorporate sheet pan roasting, and fresh vegetables.
- Greek Sheet Pan Chicken and Veggies
- Sheet Pan Quiche
- Sheet Pan Sausage and Vegetables
- Sheet Pan Fajitas
- 30 Minute Sheet Pan Marinara
If you are a Brussels Sprouts lover, check out these smashed Brussels Sprouts, and our Thai chili Brussels Sprouts!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Cheers to easy recipes! – Kathi and Rachel
Easy Balsamic Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds brussels sprouts
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup balsamic glaze
Balsamic Reduction (if making from scratch)
- 1/2 cup balsamic vinegar
Instructions
- Preheat oven to 400 degrees. Wash, trim and half brussels sprouts.
- Place Brussels Sprouts on a large sheet pan. Toss with olive oil, salt and pepper.
- Roast for about 20-30 minutes, turning once, until browned evenly.
- Remove Brussels Sprouts from oven. Drizzle 1/4 cup balsamic reduction over Brussels Sprouts, and toss well to combine.
- Place balsamic coated Brussels Sprouts back in oven for about 5 minutes.
- Remove from oven, and allow to slightly cool before serving.
- Balsamic Reduction Instructions (if making your own)
- Add balsamic vinegar to a medium saucepan. Heat to a simmer, and allow to cook on a low simmer for about 10 minutes until reduced by half. Once reduced this should yield about 1/4 cp of balsamic reduction. Store leftovers in a lidded container in the refrigerator for up to 1 month.
Nutrition
John says
Pairing these with the Chicken Rollatini to spice up our weekday dinners.
Sabrina says
These brussels sound so delicious! I’d love to try this recipe!