Crispy Balsamic Brussel Sprouts may just be the way to make anyone a fan of these tender little sprouts. Seriously, they are delicious and crunchy and full of flavor.

I went from 0 to 100 when it came to Brussels sprouts a few years back. They basically never crossed my mind as a valid veggie option until I went to a restaurant and was semi forced to try them when a friend ordered them. The restaurant served them deeply roasted with balsamic vinegar drizzle on top and they were amazing. They also had a freshly poached egg and a mountain of Parmesan cheese. Definitely a delicious introduction back into the world of Brussels sprouts.

Since then I have been making Brussels sprouts almost weekly at home and this version is probably the one I make most often. The sprouts are tossed in plenty of balsamic vinegar, olive oil, and dusted with fresh garlic, salt, and pepper. Then they are roasted until they are perfectly tender on the inside and nice and crispy on the outside. I like to leave them in the oven until they are really browned, almost charred, but you can take them out at any point depending on how you like them. To finish things off, they are drizzled with another round of balsamic vinegar. Yum.

I am also happy to report that I have turned four separate people into sprouts lovers after trying this recipe. It always a bit of an internal challenge for me to introduce people to new foods when they come over for dinner. This is especially true with vegetables since so many people think they don’t like virtually all veggies. In my opinion, they just have never had them cooked correctly and instead imagine canned, overly steamed, or mushy versions they may have had growing up. Roasting them brings out a whole new flavor and quickly turns people into veggie lovers, or at least people who can tolerate them.

Now when it comes to these Crispy Balsamic Brussel Sprouts, there are all kinds of ways to make them your own.

  • Consider topping the cooked sprouts with a generous helping of Parmesan cheese to kick things up a notch. You could also add a squeeze of fresh lemon juice to add some brightness.
  • If you can’t fathom eating Brussel sprouts without bacon, it can definitely be added to this recipe. Just add some chopped raw bacon to the baking sheet with the sprouts and it will cook up at the same time as the sprouts.
  • For those out there who love fresh herbs, you can also add some to the mix. Thyme and rosemary work really well in this recipe.
  • Don’t be scared that you are burning the sprouts. The flavor of a deeply charred Brussel sprout is really something amazing so make sure you give them time to darken in color and caramelize.

Looking for more Brussels sprouts recipes?

Here are some things I used to help prepare this recipe:

  • A good balsamic vinegar: The balsamic vinegar in the recipe adds a lot of the flavor so you want to choose one that tastes really great. Normally I buy the Whole Foods 365 Aged Balsamic Vinegar, this one, or this one.
  • Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well plus the 9X13 size is really versatile.
  • Kosher salt: This is a basic one but it really makes a ton of difference when it comes to taste. Kosher salt it less “salty” than table salt and will make a big difference when it comes to the taste of roasted veggies.
Calories 105, Total Fat 5g, Total Carbohydrate 13g, Protein 4g, Serving Size 3/4 cup
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