brussels sprouts in bowl

Brussels sprouts can be a polarizing vegetable — most people either love ’em or hate ’em. But there is one way of cooking these adorable tiny cabbages that is almost guaranteed to be enjoyed by all. We’re talking about roasting Brussels sprouts at a high temperature, then coating them in a sweet and sour balsamic glaze until they are crispy and charred, but not over-cooked to death, which is an all-too-common crime that befalls this nutritious cruciferous vegetable.

These easy balsamic roasted Brussels sprouts — courtesy of Alexandra Shytsman of the plant-based blog The New Baguette — are so delicious, they are borderline addictive. You have been warned! It goes without saying they make a great holiday side dish (for Thanksgiving or Christmas), but they work just as well for everyday lunches and dinners, any time of year. There’s no better way to round out a dinner than with a vegetable, but you don’t have to stick with boring steamed broccoli. Instead, give these insanely flavorful sprouts a try!

Gather the ingredients for balsamic glazed Brussels sprouts

ingredients for roasted brussels sprouts

To make these easy balsamic roasted Brussels sprouts, you’ll need some fresh Brussels sprouts, extra virgin olive oil, mustard, maple syrup, balsamic vinegar, hot sauce (we recommend Sriracha), and some fresh parsley for garnishing.

We encourage you to seek out whole grain brown mustard because the mustard seeds add a pleasant crunch to the Brussels sprouts. If you can’t find any, use Dijon mustard instead. Be sure to use 100% pure maple syrup here — not artificial pancake syrup. As an alternative, you can use honey.

Prep the Brussels sprouts

chopped brussels sprouts

First things first, preheat your oven to 425 F so that it’s ready to go after you prepare the sprouts. Now, it’s time to focus on the little vegetables — start by rinsing and patting your Brussels sprouts dry with a kitchen towel. Next, trim the ends and pull off any outer leaves that look brown or are wilted. Then halve the sprouts lengthwise, which will not only help them cook more evenly, but it makes them more bite-sized.

Roast the Brussels sprouts

roasted brussels sprouts on baking sheet

Put the halved Brussels sprouts on a rimmed baking sheet. Drizzle with oil, season with salt, and toss with your hands to coat evenly. Be sure to arrange the sprouts in a single layer on the baking sheet — if they are overcrowded, they will steam and get mushy instead of browning properly.

Then, place the sprouts in the preheated oven. Roasting at a high temperature is key because it cooks the sprouts’ interiors while caramelizing the exteriors. The browning is where most of the flavor will come from.

Make the balsamic glaze

balsamic glaze in a bowl

Meanwhile, make the balsamic glaze. In a small bowl, combine whole grain mustard, maple syrup, balsamic vinegar, and hot sauce. Before adding the glaze, make sure the Brussels sprouts are almost entirely cooked through; roast them first for at least 20 minutes (tossing once about halfway through cooking), until they are golden brown all over and have crispy edges. Only then should you add the glaze. If you coat the sprouts in the glaze before roasting, the glaze may burn.

Garnish and serve

brussels sprouts in white bowl

To prep these for the table, transfer the sprouts to a bowl or platter, and sprinkle with some chopped parsley. If you want to get even fancier, garnish with pomegranate seeds, crispy fried shallots, and/or feta cheese. Balsamic roasted Brussels sprouts are best served hot, straight out of the oven, as they will lose some of their crispy texture after cooling. These are the perfect side dish to almost any main course!

  • ¾ pound Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • salt, to taste
  • 1 tablespoon whole grain brown mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 to 2 teaspoons hot sauce, to taste
  • chopped parsley as garnish
  1. Preheat the oven to 425 F.
  2. Trim the ends of the Brussels sprouts and pull off any outer leaves that are brown/wilted. Then halve them lengthwise.
  3. Place the sprouts on a baking sheet, drizzle with oil, sprinkle with salt, and toss to coat with your hands.
  4. Roast for 15 minutes, then stir the sprouts to ensure even cooking. Return them to the oven and roast until they’re golden brown all over, about 5 minutes more.
  5. Meanwhile, in a small bowl, combine the mustard, maple syrup, vinegar, and hot sauce, and whisk to combine.
  6. Take the sprouts out of the oven, drizzle with the glaze, and lightly toss to coat. Return them to the oven for another few minutes and roast until the glaze thickens.
  7. Serve immediately, optionally garnished with chopped parsley.