Crispy Balsamic Roasted Brussels Sprouts

closeup of simple balsamic roasted brussels sprouts on a white plate.

5 from 1 reviews

Simple, crispy balsamic roasted brussels sprouts made with just 3 ingredients are a delicious and healthy veggie side dish to go with all of your favorite weeknight meals! (vegan, gluten-free)


  • 1 lb brussels sprouts (about 4 cups)
  • 3 tsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp balsamic vinegar


  1. Preheat oven to 425° F. Line a baking sheet with parchment paper or foil.
  2. Wash brussels sprouts, trim ends and cut in half vertically.
  3. Toss brussels sprouts with oil, salt and pepper until evenly coated. Spread them evenly onto the lined cookie sheet with cut sides down.
  4. Bake at 425° F for 15 to 20 minutes. Remove and turn oven up to broil.
  5. Pour balsamic vinegar over brussels sprouts and stir to coat. Return to oven and broil for about 5 minutes, watching carefully so that they do not burn. Remove from oven and serve hot.


  • Look for brussels sprouts that are on the smaller side, with tightly closed leaves that are bright green.
  • You want your brussels sprouts to roast, not steam, so make sure they have plenty of room on the baking sheet. Spread them in a single layer.
  • Keep the single stray leaves that escape during trimming. They roast up super crispy during cooking!
  • Using enough oil is key for getting crispy sprouts. You also want to wait until after they've cooked  before adding the balsamic vinegar so that they don't just steam in the liquid.
  • You can also use a large cast-iron skillet that has been preheated in the oven instead of a sheet pan.
  • Store leftovers in the refrigerator in an airtight container for up to 3-5 days.

Keywords: balsamic brussels sprouts, roasted brussels sprouts