Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts recipe from

I love brussels sprouts, and I have made it my mission in life to convert skeptics to fans. Roasted Balsamic Brussels Sprouts are not the brussies of your youth... especially if what you're used to are overcooked brussels sprouts out of a can. These are roasted, with crisp edges, and then tossed in syrupy sweet reduced balsamic vinegar. They are the perfect side dish for your holiday table. 

I've tossed brussels sprouts with everything from parmesan cheese to cranberries to poppy seeds and bacon. There's something about the combination of slow roasted red onions and sweet balsamic glaze that make this batch of brussels sprouts something really special. Are you a brussels sprouts lover or skeptic? Tell me in the comments below! 

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Roasted Balsamic Brussels Sprouts

Prep Time: 0 mins Cook Time: 0 mins

egg free

nut free

dairy free

gluten free


  • 1 pound brussels sprouts
  • 1 red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon reduced balsamic vinegar


1. Preheat the oven to 425F degrees. Cut the brussels sprouts in half and the red onion into chunks. 

2. Place the brussels sprouts and onions on a baking sheet, drizzle with the oil and salt, and toss to thoroughly coat. 

3. Roast until the Brussels sprouts are fork tender and the leaves begin to crisp, about 40 minutes. 

4. Remove from the oven, and toss with the reduced balsamic vinegar. 

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.