Today I have a recipe for Roasted Brussels Sprouts with Balsamic and Thyme as a part of our simple seasonal vegetable side dish series here on Healthy Seasonal Recipes. You’ll want to hang onto this one because is the best way way to cook Brussels sprouts in the oven! They’re made with only a few basic ingredients, but the results are utterly delicious!

sheet pan with roasted balsamic brussels sprouts on it

This recipe for Roasted Brussels Sprouts was originally published on November 1st, 2016. I have updated the text and images to share it with you again today.

Why This is a Great Roasted Brussels Sprouts Recipe

To make this recipe, simply toss the trimmed and halved Brussels sprouts with some basic seasoning, and let the oven do the rest of the work. Then you can serve them with holiday dinners or as a delicious and healthy vegetable side dish for a weeknight meal or Sunday supper. All it takes are a few simple ingredients and a hot oven! This is a perfect recipe for beginners!

If your family thinks they don’t like Brussels then, you’ll have to make this recipe for them to show them just how yummy they can be. Roasting makes them tender and sweet. This recipe is paired with sweet and tart balsamic vinegar which cancels out any remaining bitterness! The flavor of the thyme and the coarse salt adds so much savory flavor, you’ll fall in love with them and so will the rest of your family.

Once you try this easy recipe, you’ll see how adaptive it is. You can also get creative and flavor them in different ways, depending on your menu. So join in on the Brussels love and make a batch of these fabulous veggies. And if you are craving more, we love sharing easy yummy Brussels sprouts side dishes. If you aren’t familiar with the Brussels sprouts recipes we’ve shared over the years, don’t miss this Shaved Brussels Sprouts Salad or this Brussels Sprouts Slaw with Blue Cheese not to mention these ones that are sautéed with chorizo. For Thanksgiving, I always make these Brussels Sprouts with Hazelnuts. I’ve also made Maple Syrup Roasted Brussels Sprouts with Bacon! LOVE!! I’ve also made Brussels Sprouts Pasta Carbonara and Sheet Pan Chicken and Brussels Sprouts. You get the idea… They are one of our favorite vegetables!

Ingredients For Roasted Brussels Sprouts with Balsamic and Thyme

the ingredients with text overlay
  • 8 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped toasted sliced almonds
  • 2 tablespoons balsamic vinegar or balsamic reduction or balsamic glaze

Step-By-Step Instructions For This Recipe

trimming and cutting in half then tossing with the oil and seasoning

Step 1: Preheat Oven and Prepare Brussels Sprouts

Preheat oven to 425 degrees F. Trim the Brussel sprouts by cutting off the woody stem end. Take a moment to remove the outer leaves and cut them in half through the stem end. Smaller brussels sprouts can be left whole if desired.

Step 2: Toss Brussels Sprouts with the Oil and Seasonings

Toss Brussels sprouts with oil, thyme, salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. Tip: For the best browning, make sure the flat sides touch the large baking sheet.

roasting the brussels sprouts, then drizzling with balsamic vinegar

Step 3: Roast

Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.

Step 4: Finish with Toasted Almonds and Balsamic Vinegar

Remove from the oven, transfer to a serving platter or bowl. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar or balsamic reduction. (See tips below for our balsamic glaze recipe.)

FAQs and Expert Tips for the best Roasted Brussels Sprouts

Can roasted brussels sprouts be made ahead?

Keep leftover Balsamic Brussels Sprouts in an airtight container for up to three days. Brussels sprouts can get overly soft and let off a sulfurous aroma when they are reheated in the oven, so I don’t recommend roasting them and then reheating that way. Instead, quickly rewarming them in the microwave only until they are steaming hot is a great way to make them ahead. You can also prep them in advance by trimming and cutting them in half. That way they can easily be tossed together and roasted in no time.

Are roasted Brussels sprouts good for you?

Yes. Brussels sprouts are low in calories, and high in dietary fiber. They are a member of the brassica family which are high in antioxidants, vitamins, and minerals which are known for a multitude of health benefits.

What is Balsamic Glaze?

Balsamic glaze is thickened balsamic vinegar that can be purchased in the vinegar section of most supermarkets. To make your own balsamic reduction bring 1/2 cup balsamic vinegar to a boil in a small saucepan over medium heat, swirling the pan occasionally. Reduce heat to low and allow to simmer and reduce until the vinegar is thick and syrupy about 13 to 15 minutes. Set aside.

What is the best way to toast the almonds for this recipe?

After the oven preheats, spread the sliced almonds on a small baking sheet. Roast for 4 minutes until they have a nutty aroma and are lightly browned.

a white dish with brussels sprouts in it

Our 5 Top Tips For Perfect Roasted Brussels Sprouts

HOT OVEN:

First and foremost, you have to use a hot oven. When you’re roasting veggies, you want to roast them with high heat so that they don’t steam in their own juices. You can read more about how liquid impedes caramelization here.

CUTTING TIP:

To make your life easier, when you are picking out the Brussels Sprouts at the grocery store, keep in mind that you ideally want all the same size. I personally like to cut them in half so that they cook more quickly and I like the way the seasoning gets into the layers of leaves. Plus I like the way the flat surface gives more opportunity for a good sear! If you have a mix of sizes, cut your larger sprouts in half and if you have any little ones, you can leave them whole. Note: after trimming, if you have any loose leaves, they can get added in, but they may end up browning too much.

AVOID BURNING:

Because you’re going for browning, you don’t want to add additional ingredients that, when chopped fine, will burn (like garlic.) If you do want to add garlic to roasted vegetables, that’s fine, just stir it in toward the end and only roast it for the last 5 or so minutes. I left it out entirely here since I wanted this recipe to be as easy as possible.

CHOOSE THE RIGHT PAN:

You want a large rimmed baking sheet or a heavy roasting pan that’s large enough to prevent crowding. I personally almost exclusively use half sheet pan for roasting veggies because it has enough surface area to spread out the veggies. You can get them at Williams Sonoma or the Pampered Chef. Or if there is a restaurant supply store that is open to the public that will be the cheapest place to find them. One thing to know about half sheet pans is that they are made out of reactive aluminum and you shouldn’t use them with acidic ingredients. That’s why I drizzle the Balsamic on after it’s in the serving dish.

VARIATIONS ON SEASONING:

I used tangy balsamic vinegar here because it is so simple and the sweetness of the vinegar goes so well with the natural sweetness of the Brussels sprouts. I also used thyme since I always have it on hand and it goes with a variety of flavors. We added in almonds too for even more nutty flavor. For some other flavor variations, you can also sprinkle on Parmesan cheese! instead of balsamic vinegar, you can use a squeeze of lemon juice and a sprinkle of lemon zest instead! You can add a pinch of red pepper flakes to the seasoning as well.

close up of roasted Brussels sprouts

Menu Ideas For This Recipe

side view of a dish filled with roasted brussels sprouts

More Recipes for Roasted Vegetable Side Dishes

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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close-up of a sheet pan with roasted brussels sprouts on it

Balsamic Roasted Brussels Sprouts Recipe

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Side dish
  • Method: Oven
  • Cuisine: American

Description

These roasted brussels sprouts with balsamic and thyme are the perfect Thanksgiving vegetarian side dish! And they’re ready in 45 minutes leaving you time to focus on the rest of the meal.


Scale

Ingredients

  • 8 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon pepper
  • ¼ cup chopped toasted sliced almonds
  • 2 tablespoons balsamic vinegar or balsamic glaze

Instructions

  1. Preheat oven to 425 degrees F.
  2. Toss Brussels sprouts with oil, thyme salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.
  3. Remove from the oven, transfer to a serving platter or bowl. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar.

Notes

Make Ahead

Brussels sprouts can get overly soft when they are reheated so I don’t recommend roasting them and then reheating. But you can prep them in advance by trimming and cutting them in half. That way they can easily be tossed together with the seasoning and roasted.

Balsamic Reduction

Balsamic glaze is thickened balsamic vinegar that can be purchased in the vinegar section of most supermarkets. To make your own balsamic reduction bring 1/2 cup balsamic vinegar to a boil in a small saucepan over medium heat, swirling the pan occasionally. Reduce heat to low and allow to simmer and reduce until the vinegar is thick and syrupy about 13 to 15 minutes. Set aside.


Nutrition

  • Serving Size: 1 cup
  • Calories: 122
  • Sugar: 3 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 12 g
  • Fiber: 5 g
  • Protein: 5 g