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An iron skillet with roasted Brussels sprouts.

Crispy Roasted Balsamic Brussels Sprouts

This easy and delicious Brussels sprouts recipe makes a great appetizer or side dish. The sprouts are crispy and savory, just like they should be.
4.19 from 11 votes
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Course: Appetizer, Side Dish
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 92kcal
Author: Linda & Alex
Cost: $8


  • Oven


  • 1 ½ pounds Brussels Sprouts peel outside leaves off, trim the end off, and slice in half lengthwise
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon balsamic glaze some call it balsamic syrup, divided
  • Salt and pepper to taste


  • Preheat the oven to 425°F (218°C).
  • Remove the outer layer of the Brussels sprouts and discard the dirty leaves. Trim the end off of each sprout and then slice in half vertically.
  • Put the sprouts in a large bowl, a large (14 to 19-incskillet, or on a parchment lined (optional, but makes for easy clean-ubaking sheet and drizzle the 3 tablespoon of olive oil and 2 tablespoon of vinegar over the sprouts. Salt and pepper to taste and then toss until the sprouts are coated with the oil and balsamic.
  • Spread them evenly out on the pan flat side down. You don’t want them to touch or they’ll end up steaming instead of roasting.
  • Roast for 15 minutes and then shake the pan and roast for another 15, or until they’re caramelized and the edges are crispy. (SEE NOTE)
  • Drizzle the remaining 1 tablespoon of balsamic over the sprouts and toss.
  • Best when eaten hot.



Depending on how your oven is calibrated, you may need to roast them for less than or more than 30 minutes. You want them to be a deep golden brown, so use your discretion when roasting.


Serving: 5cup | Calories: 92kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 641IU | Vitamin C: 72mg | Calcium: 36mg | Iron: 1mg
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