Yes, YOU can make restaurant-quality brussels in the comfort of your own home! Try out my recipe for Roasted Balsamic Brussels Sprouts and see the magic. These pair well with any protein for a delicious side at half the cost.
These roasted brussels sprouts are crispy and have the perfect balance of sweet and savory flavor! You can elevate your weeknight dinner with a large bowl of these for either an appetizer or side dish.
The Coined Breakdown
- Total Cost per serving: $2.01
- Total Cost (about 2 servings): $4.02
- Those Other Guys: $8.99 per serving
Ingredients
- Fresh Brussels Sprouts - We're going for fresh, not frozen brussels. You can find these at any grocery store in the produce section.
- Balsamic Vinegar - The tangy flavor comes from balsamic vinegar. It also brightens up the entire dish.
- Honey - A smidge of honey helps balance the acidity of the balsamic, and the spice from our cayenne pepper.
- Avocado Oil - Toss these in an oil that holds up well to high heat, like avocado or canola oil.
- Salt & Cayenne - Just a pinch of cayenne pepper helps add a tiny kick (you won't notice it!) and we season these with salt to taste.
Variations and Substitutions
Balsamic Glaze: You can also dress these with balsamic glaze instead of vinegar. I recommend thinning it out just a tad with water so it coats the veggies evenly.
Sweeteners: Instead of honey, try pure maple syrup or agave syrup.
Roasted Garlic Parmesan Brussels Sprouts: Roast per the instructions, then toss in chopped roasted garlic pieces and freshly shaved parmesan right before serving.
Roasted Miso Brussels Sprouts: After roasting, toss the brussels sprouts in a mixture of miso paste and pure maple syrup. So delicious!
Looking for other brussels sprouts recipes? My Shaved Brussels Sprouts Salad is a great, fresh dish.
How to Roast Brussels Sprouts at Home
Crispy brussels sprouts are one of the easiest sides you can make - so these are perfect for a healthy vegetable during those busy weeknights!
Step 1: Preheat your oven to 425°F and add your sheet pan into the oven to get it nice and hot.
Wash and dry your brussels sprouts. Slice the bottom off of each sprout, then slice them in half lengthwise. Remove any loose outer leaves.
Step 2: Add them to a large mixing bowl, and toss in avocado oil, salt, and cayenne pepper.
Step 3: Place the seasoned brussels sprouts, cut side down, on the hot sheet pan.
Roast for 20 minutes on the lower oven rack. The cut sides should have a beautiful brown crust.
Step 4: Pour the balsamic glaze and honey into the bottom of the mixing bowl, then pour in the hot roasted brussels sprouts.
Toss well until fully combined, and serve. That's it!
Recipe Pro Tips
- Bake cut-side down on a hot pan. To get that crispy crust, roast the halved brussels cut-side down. Using a hot sheet pan, they will be tender and golden brown.
- Use the lower oven rack. This helps concentrate most of the heat on the bottom of the pan, instead of burning the tops of the brussels sprouts.
Recipe FAQs
No, I don't recommend that method. Coating the veggies in honey and balsamic before roasting will give the brussels a bitter flavor and make them more likely to burn.
They will keep in the fridge for 3 - 4 days.
These are easy to reheat! You can either microwave them, or quickly air fry them for maximum crispiness.
Honestly, these go well with any protein. Try these Roasted Chicken Leg Quarters, a tender Filet Mignon, Honey-Soy Glazed Salmon, or One-Skillet Chicken Thighs & Rice.
They also make a great starter/appetizer dish!
Other Easy and Healthy Sides You'll Love!
If you tried this Roasted Balsamic Brussels Sprouts Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Roasted Balsamic Brussels Sprouts
Equipment
- Clean Kitchen Towel
- Chef's Knife
- Mixing Bowl
- Sheet Pan
- Tongs
Ingredients
- 1 pound brussels sprouts
- 2 tablespoons avocado oil
- 1 pinch salt to taste
- 1 pinch cayenne pepper
- 2 tablespoons balsamic vinegar or balsamic glaze
- 2 tablespoons honey
Instructions
- Preheat the oven to 425℉ and add a large sheet pan to the oven so it heats up.
- Start by washing your brussels sprouts and drying them with a clean kitchen towel.1 pound brussels sprouts
- Cut the bottom stems off of each brussels. This helps avoid a bitter taste!
- Slice the brussels in half lengthwise, and remove any loose outer leaves.Add the trimmed brussels sprouts to a large bowl.
- Pour in the olive oil, salt, and cayenne pepper. Toss the brussels until they are completely covered.2 tablespoons avocado oil, 1 pinch salt, 1 pinch cayenne pepper
- Carefully take the hot sheet pan out of the oven. Add the seasoned brussels sprouts, cut side down, to the hot pan.
- Roast for 20 minutes on a low oven rack. They should have a browned crust on the cut side.
- Pour the balsamic vinegar and honey into a large mixing bowl. Add the hot sprouts on top.2 tablespoons balsamic vinegar, 2 tablespoons honey
- Toss thoroughly and serve hot. Season with any additional salt to taste. Enjoy!
Jazz says
Everybody devoured this side dish—I served it with chicken and rice! Thank you!
Marcus Avery says
It's amazing how such a simple dish can pack so much flavor! This is my new favorite way to serve brussels sprouts. So good!
Krysten says
These roasted balsamic brussels sprouts are a game-changer! The sweet and tangy combination of balsamic vinegar and honey perfectly complements the crispy, caramelized Brussels sprouts, while a hint of cayenne adds a delightful kick. Everyone wanted seconds!
Robin says
These were the best brussels sprouts I've ever made! The tip on making them less bitter is genius - thank you!
Marta says
You performed a miracle! I loved these roasted balsamic brussels sprouts. They were so easy to make and so unlike they yucky brussels sprouts I was forced to eat as a kid.