Roasted Brussels Sprouts with Balsamic Drizzle is one of those dishes that feels like fall in every bite warm, crispy, and just a touch sweet. As a Tuscan-born chef turned gluten-free food lover, this dish brings me back to chilly evenings in my mother’s kitchen where seasonal vegetables ruled the table. After moving to the U.S. and discovering my gluten intolerance, I found comfort in re-creating those familiar flavors with a healthier twist. Brussels sprouts became one of my seasonal staples, and this roasted version, finished with a tangy balsamic drizzle, quickly became a reader favorite for its simplicity and bold flavor. Whether you’re cooking for a holiday or a weeknight dinner, this easy side fits beautifully on any autumn table.
Let’s dive into what makes this roasted veggie recipe shine from its basic ingredients to tips for perfect texture and flavor.
Roasted Brussels Sprouts with Balsamic Drizzle
Equipment
- baking sheet
- parchment paper
- mixing bowl
- small saucepan
- spoon or spatula
- knife
- cutting board
Ingredients
- 1 ½ lbs fresh Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard (optional)
- Chopped walnuts or slivered almonds (optional, for topping)
Instructions
- Start by washing and trimming the Brussels sprouts. Slice them in half to allow for more surface area to crisp up in the oven.
- In a large bowl, toss the halved sprouts with olive oil, garlic powder, salt, and pepper. Spread them cut side down on a baking sheet lined with parchment paper for even crisping.
- Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping once halfway through. You’re looking for a deep golden color and crispy edges.
- In a small saucepan over medium-low heat, combine balsamic vinegar, maple syrup, and Dijon mustard. Simmer for about 5 minutes until slightly thickened. Let it cool—it’ll thicken a bit more.
- Drizzle the reduction over the warm Brussels sprouts and sprinkle with chopped nuts or dried cranberries if you like. Serve immediately.
Notes
Nutrition
Ingredients You’ll Need
This dish is proof that a few good ingredients can go a long way. Here’s what you need to create the perfect roasted Brussels sprouts with balsamic drizzle:
- 1 ½ lbs fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard (optional, for tangy drizzle)
- Chopped walnuts or slivered almonds (for crunch, optional)
You can also experiment with seasonal toppings like dried cranberries or vegan parmesan.
Step by Step Instructions
1. Prep the Brussels Sprouts
Start by washing and trimming the Brussels sprouts. Slice them in half to allow for more surface area to crisp up in the oven.
2. Season and Toss
In a large bowl, toss the halved sprouts with olive oil, garlic powder, salt, and pepper. Spread them cut side down on a baking sheet lined with parchment paper for even crisping.
3. Roast to Golden Perfection
Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping once halfway through. You’re looking for a deep golden color and crispy edges.
4. Make the Balsamic Drizzle
In a small saucepan over medium-low heat, combine balsamic vinegar, maple syrup, and Dijon mustard. Simmer for about 5 minutes until slightly thickened. Let it cool it’ll thicken a bit more.
5. Finish and Serve
Drizzle the reduction over the warm Brussels sprouts and sprinkle with chopped nuts or dried cranberries if you like. Serve immediately.
Tips for Roasting Success
- Don’t overcrowd the pan. Brussels sprouts need space to roast, not steam. Use two pans if needed.
- Use parchment paper to avoid sticking and to make cleanup easier.
- For extra crispiness, let the pan preheat in the oven before adding the sprouts.
- Cut size matters. If you have extra-large Brussels sprouts, quarter them to ensure even roasting.
For more cozy autumn sides, try my Mini Polenta Cakes with Mushroom Ragu or these Parmesan Garlic Cauliflower Bites, both perfect for fall gatherings.
Delicious Variations to Try
Gluten-Free and Dairy-Free Options
This recipe is naturally gluten-free and dairy-free. To make it vegan, ensure your mustard and maple syrup are plant-based with no additives.
Add a Sweet Note
Swap maple syrup with a drizzle of date syrup or a touch of honey (if not vegan) for a richer caramel-like flavor.
Streusel Topping? Why Not!
For a holiday-worthy twist, sprinkle with a quick streusel of almond flour, chopped pecans, and a pinch of cinnamon before baking.
Pair these sprouts with a main dish like One Pan Lemon Herb Salmon with Asparagus or go meatless with a Roasted Veggie and Brown Rice Bowl.
Storage and Make Ahead Tips
Roasted Brussels sprouts are best fresh, but they can be made ahead and revived with a quick reheat:
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 375°F oven for 8–10 minutes or quickly crisp them in a skillet over medium heat.
- Freezing? Not ideal. Brussels sprouts get mushy when frozen and thawed.
- Drizzle separately: If prepping ahead, store the balsamic drizzle separately and add just before serving to maintain texture.
Hosting a fall dinner? Serve these alongside Zucchini with Pasta and Tomatoes or my Easy Gluten-Free Pesto Pasta with Cherry Tomatoes for a vibrant and seasonal spread.
FAQ: Roasted Brussels Sprouts with Balsamic Drizzle
What’s the best way to get crispy Brussels sprouts?
Roast them cut side down at high heat, don’t overcrowd, and use just enough oil to coat.
Can I use frozen Brussels sprouts?
Yes, but thaw and pat dry completely before roasting. Fresh sprouts give the best crisp.
Is balsamic glaze the same as balsamic drizzle?
They’re similar! A balsamic glaze is just a reduced version of balsamic vinegar what we make here is a quick homemade version with maple syrup.
Can I prep this ahead for Thanksgiving or a dinner party?
Absolutely. Roast the sprouts earlier in the day, refrigerate, and reheat before serving. Prepare the balsamic drizzle in advance and store it in a sealed jar.
Final Thoughts
Roasted Brussels Sprouts with Balsamic Drizzle is more than just a healthy side it’s a celebration of fall flavors, simplicity, and tradition. Whether you’re serving this at a holiday table or pairing it with a cozy weeknight meal, it’s one of those dishes that turns skeptics into fans.
Looking for more fall goodness? Don’t miss my Sheet Pan Sweet Potato and Veggie Hash or Quick Gluten-Free Chicken Stir Fry with Veggies for weekday inspiration.