Crispy Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze come out crisp on the outside and tender inside, finished with olive oil and fresh rosemary. With about five minutes of prep, they make an easy, flavorful side dish for weeknights or holiday meals.

I’ve been sharing more of the simple vegetable sides I make regularly because easy, reliable vegetable recipes belong in every cook’s repertoire. Recipes like Sautéed Green Beans and Sheet Pan Roasted Vegetables are often overlooked, but they’re staples that pair well with so many mains. This roasted Brussels sprouts recipe is one I return to throughout the fall and winter: straightforward enough for a busy weeknight, attractive enough for a holiday plate.

Ingredient Notes

• Brussels sprouts: Choose fresh sprouts that are firm and bright green. Avoid heads with lots of yellowing or soft spots. For even roasting, select similarly sized sprouts or cut larger ones in half.
• Oil: Extra-virgin olive oil gives good flavor and helps the outer leaves crisp up in the oven.
• Seasoning: Granulated garlic works well for roasting because it adds garlic flavor without burning or leaving dark bits. Use salt and freshly ground black pepper to taste.
• Fresh herbs: Rosemary sprigs add an aromatic, savory note when roasted alongside the sprouts. You’ll remove the woody stems before serving and scatter the softened leaves over the dish.
• Balsamic glaze: A bottled balsamic glaze is a convenient shortcut to finish the sprouts with sweet-tangy sheen. Use 2 to 3 tablespoons to taste.

How to Trim Brussels Sprouts

Trim the hard, woody stem end from each Brussels sprout with a sharp knife. Remove any loose or damaged outer leaves. If your sprouts vary widely in size, halve the largest ones so everything cooks evenly. When sprouts are uniform, they roast to a consistent caramelized finish.

How to Make Rosemary Roasted Brussels Sprouts

1. Preheat the oven to 425°F (220°C).
2. Place trimmed Brussels sprouts on a large rimmed baking sheet. Drizzle with extra-virgin olive oil and toss to coat evenly. Season with granulated garlic, salt, and pepper.
3. Arrange several rosemary sprigs on top of the sprouts. Roast in the preheated oven for 20–25 minutes, stirring with a spatula once after the first 10 minutes and again as needed to promote even browning. The sprouts are done when a knife pierces them easily and the outer leaves are browned and crisp.
4. Let the tray rest for 2–3 minutes. Remove and discard the woody rosemary stems, pull any remaining soft rosemary leaves off the stems, scatter them over the sprouts, then drizzle with balsamic glaze and toss lightly before serving.

Favorite Brussels Sprouts Recipes

Brussels sprouts are versatile. Shaved raw, they make a crisp coleslaw with cranberries and walnuts. Shaved and roasted, they pair beautifully with Parmesan. For a festive side, try honey-roasted carrots and Brussels sprouts. They also work well roasted with apples alongside poultry for a sweet-savory balance. These variations show how flexible Brussels sprouts are—use this basic roasting method as your template and add fruit, nuts, cheese, or a sweet finish to suit the meal.

Sign up for the newsletter for new recipes and follow along on social media for more cooking inspiration.

Roasted Brussels Sprouts with Balsamic Glaze

Author: Valerie Brunmeier

Servings: 6

Prep Time: 5 mins | Cook Time: 20 mins | Resting Time: 2–3 mins | Total Time: ~27 mins

Crispy roasted Brussels sprouts flavored with rosemary and finished with a sweet-tart balsamic glaze. A simple, elegant side dish that’s ready in under 30 minutes.

Ingredients

• 2 pounds Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon granulated garlic
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3–4 sprigs fresh rosemary
• 2–3 tablespoons balsamic glaze

Instructions

1. Preheat oven to 425°F (220°C).
2. Trim and halve any large Brussels sprouts, place on a rimmed baking sheet, drizzle with oil, and toss to coat. Season with granulated garlic, salt, and pepper.
3. Lay rosemary sprigs over the sprouts and roast for 20–25 minutes, stirring once after 10 minutes and again if needed, until the sprouts are tender and caramelized.
4. Let rest 2–3 minutes, remove rosemary stems and pull off any softened leaves to scatter over the sprouts. Drizzle with balsamic glaze, toss gently, and serve warm.

Notes and Tips

• For maximum browning, spread sprouts in a single layer and avoid overcrowding the pan.
• Swap granulated garlic for garlic powder if needed, or add a clove of garlic thinly sliced and roasted with the sprouts for extra aroma.
• To make this ahead, roast the sprouts and reheat in a 400°F oven for 6–8 minutes to regain crispness, then finish with glaze.

Nutrition

Estimated per serving: Calories: 117 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 5 g | Fiber: 6 g | Sodium: 135 mg | Vitamin C: 129 mg

Nutrition information is an estimate based on generic ingredients. For precise values, consult the labels of the ingredients you use.