These oven roasted balsamic Brussels sprouts with brown sugar are sweet and tangy and are the most delicious side to turkey, roast meats, grilled fish, or your favourite mains. Taking minimal prep work, they are ready to enjoy in less than 30 minutes.
Roasting Brussels sprouts brings out their sweet flavour and gives you tender Brussels sprouts with crispy caramelised edges, making them so delicious! They are a delicious side to roast chicken and turkey alongside roast parsnips, or go well in rice bowls with hummus or chickpeas.
These roasted Brussels sprouts with balsamic vinegar and brown sugar are a simple side made from just 6 ingredients (4 without salt and pepper!) and, like my pan-fried sprouts, are naturally vegan and gluten free.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Brussels sprouts – look for bright green Brussels sprouts that are firm with tightly packed leaves. Avoid ones that are brown or with leaves that aren’t tightly layered together. Choose Brussels sprouts that are the same size to ensure they cook evenly. If you have some Brussels Sprouts that are much larger than the others, cut them into quarters.
- Balsamic vinegar – this dark Italian vinegar reduces to a thick syrup and in the oven. When mixed with the brown sugar, the Brussels sprouts become coated in this delicious sweet-sour syrup that is so delicious!
- Brown sugar – soft brown sugar, or substitute with maple syrup or honey.
How to make these roasted Brussels sprouts in the oven
Please scroll down to the recipe card at the end of the post for the full recipe.
- Mix the halved Brussels sprouts with the balsamic vinegar, brown sugar, oil and seasonings then tip out on to a lined baking tray. Make sure to spread the Brussels sprouts out evenly on the tray in an even single layer as leaving them one on top of another can cause them to steam rather than roast, and they can end up mushy rather than crisp.
- Roast the Brussels sprouts in the oven until tender and the edges are caramelised.
FAQ
No, you don’t need to boil Brussels sprouts before roasting.
If your Brussels sprouts are mushy it can mean they are overcooked, you cooked them at too low a temperature, or you overcrowded them on the tray.
No you don’t have to but I recommend you halve your Brussels sprouts – not only does the cut side go deliciously caramelised but it speeds up cooking time which helps keep them sweet and tender rather than bitter and mushy.
To trim the Brussels sprouts remove the bottoms of the stem with a sharp knife, then remove any yellowing or damaged leaves.
You can use frozen Brussels sprouts in this recipe, however frozen Brussels sprouts will have a softer texture than fresh, and will require an extra 5-10 minutes cooking time.
My recipe tips
- To double or triple the recipe – make sure the Brussel sprouts aren’t overcrowded in the pan, otherwise they will never crisp up. Use two pans if necessary.
- Cooking times – exact cooking times can vary 5 minutes or so depending on the size of your Brussels sprouts.
Variations
- Nuts – add ⅓ c / 50g toasted pecans, flaked almonds or walnuts to the Brussel sprouts just before serving.
- Bacon – stir through some crispy bacon.
- Thyme – add a couple of fresh thyme sprigs.
- Maple syrup – use maple syrup instead of the brown sugar. I have tested this recipe using maple syrup rather than brown sugar and I preferred the flavour of brown sugar, however they were still delicious made with maple syrup.
Why not try…
You may also like these other easy sides:
Balsamic Roasted Brussels Sprouts
Author: Robyn
Equipment
- Medium mixing bowl
- Baking tray / sheet pan lined with baking paper
Ingredients
- 450 g Brussels Sprouts trimmed and halved
- 1½ tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon soft brown sugar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 400˚F / 200˚C / 180˚C fan.
- Line a baking tray with baking paper.
- Place the halved Brussels sprouts into a medium bowl and drizzle with the oil, balsamic vinegar and brown sugar, sprinkle with salt and pepper then toss to combine and the Brussels sprouts are thoroughly coated.
- Tip the Brussel Sprouts onto the lined baking sheet and arrange them in an even layer.
- Place in the preheated oven and roast for 18-20 minutes until tender and caramelised, rotating the pan halfway through to ensure even cooking.
- Check for seasoning and serve immediately.
Notes
Make ahead/storage
Fridge: leftover roasted Brussels sprouts will keep up to 3-5 days in an airtight container in the fridge. Freezer: I do not recommend freezing this recipe as the Brussels sprouts can become soggy. To reheat: warm them in a skillet / frying pan over a medium heat on the stove or spread out in an even layer and bake at 350˚F / 180˚C until warmed through.Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 450 g Brussels Sprouts trimmed and halved
- 1½ tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon soft brown sugar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 400˚F / 200˚C / 180˚C fan.
- Line a baking tray with baking parchment.
- Place the halved Brussels sprouts into a medium bowl and drizzle with the oil, balsamic vinegar and brown sugar, sprinkle with salt and pepper then toss to combine and the Brussels sprouts are thoroughly coated.
- Tip the Brussel Sprouts onto the lined baking sheet and arrange them in an even layer.
- Place in the preheated oven and roast for 18-20 minutes until tender and caramelised, rotating the pan halfway through to ensure even cooking.
- Check for seasoning and serve immediately.
Notes
Make ahead/storage
Fridge: leftover roasted Brussels sprouts will keep up to 3-5 days in an airtight container in the fridge. Freezer: I do not recommend freezing this recipe as the Brussels sprouts can become soggy. To reheat: warm them in a skillet / frying pan over a medium heat on the stove or spread out in an even layer and bake at 350˚F / 180˚C until warmed through.Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 1½ tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 1 tablespoon soft brown sugar
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 400˚F / 200˚C / 180˚C fan.
- Line a baking tray with baking parchment.
- Place the halved Brussels sprouts into a medium bowl and drizzle with the oil, balsamic vinegar and brown sugar, sprinkle with salt and pepper then toss to combine and the Brussels sprouts are thoroughly coated.
- Tip the Brussel Sprouts onto the lined baking sheet and arrange them in an even layer.
- Place in the preheated oven and roast for 18-20 minutes until tender and caramelised, rotating the pan halfway through to ensure even cooking.
- Check for seasoning and serve immediately.
Notes
Make ahead/storage
Fridge: leftover roasted Brussels sprouts will keep up to 3-5 days in an airtight container in the fridge. Freezer: I do not recommend freezing this recipe as the Brussels sprouts can become soggy. To reheat: warm them in a skillet / frying pan over a medium heat on the stove or spread out in an even layer and bake at 350˚F / 180˚C until warmed through.Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!