18 Flavorful Brussel Sprout Recipes with Balsamic Glaze

Brussels sprouts get a bad rap, but when roasted to crispy perfection and drizzled with sweet-tangy balsamic glaze, they become downright irresistible! Whether you’re a longtime sprout lover or a skeptic ready to be converted, these 18 flavorful recipes—from quick weeknight sides to showstopping holiday dishes—will make you fall in love. Get ready to transform this humble veggie into your new favorite obsession!

Balsamic Glazed Brussels Sprouts with Bacon

These crispy Brussels sprouts get a double dose of flavor from smoky bacon and a sweet-tangy balsamic glaze—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
2. Roast the sprouts: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until edges are charred and tender.
3. Make the glaze: While sprouts roast, combine balsamic vinegar, honey, and red pepper flakes (if using) in the same skillet with bacon drippings. Simmer over low heat for 3–4 minutes until slightly thickened.
4. Toss & serve: Transfer roasted sprouts to a bowl, drizzle with glaze, and toss to coat. Sprinkle bacon on top. Serve immediately while warm.

The magic here? The glaze caramelizes on the sprouts, balancing their natural bitterness with rich, smoky-sweet notes. Tip: For extra crunch, broil for 1–2 minutes after glazing—just watch closely to avoid burning!

Honey Balsamic Roasted Brussels Sprouts

These Honey Balsamic Roasted Brussels Sprouts strike the perfect balance between sweet, tangy, and crispy—your new go-to side dish that even veggie skeptics will love.

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 ½ tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with 3 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, stirring halfway, until sprouts are tender and edges are crispy.
4. In a small bowl, whisk together 2 tbsp balsamic vinegar and 1 ½ tbsp honey. Drizzle over the roasted sprouts and toss gently.
5. Return to the oven for 5 minutes to caramelize the glaze.
6. Garnish with 1 tbsp chopped parsley (if using) before serving.

The honey-balsamic glaze transforms humble sprouts into a glossy, restaurant-worthy dish with just the right touch of sweetness. Tip: For extra crunch, sprinkle with toasted chopped pecans or bacon bits right before serving.

Balsamic Maple Brussels Sprouts with Pecans

These caramelized Brussels sprouts strike the perfect balance between sweet and tangy, with crunchy pecans adding a buttery finish.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper on a rimmed baking sheet until evenly coated.
2. Roast for 20 minutes, stirring halfway, until sprouts are tender and edges are crispy.
3. Add pecans to the tray and roast 5 more minutes to toast them lightly.

The maple glaze clings to every nook of the sprouts, while the pecans bring a toasty contrast that makes this side dish feel extra special.

Tip: For extra depth, drizzle with an extra teaspoon of balsamic vinegar right before serving.

Garlic Parmesan Balsamic Brussels Sprouts

These crispy Brussels sprouts get a flavor boost from garlic, nutty Parmesan, and a sweet-tangy balsamic glaze—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
2. Roast for 20 minutes, stirring halfway, until edges are crispy and caramelized.
3. Meanwhile, heat remaining 1 tbsp olive oil in a small pan over medium. Add garlic and cook for 1 minute until fragrant. Stir in balsamic vinegar and honey, simmering for 2 minutes until slightly thickened.
4. Drizzle glaze over roasted sprouts, sprinkle with Parmesan, and toss to coat. Return to oven for 2–3 minutes just to melt the cheese.

The magic here? The balsamic reduction clings to every nook, balancing the sprouts’ natural bitterness with a glossy, savory-sweet punch.

Tip: For extra crunch, broil for the last 1–2 minutes—just watch closely to avoid burning!

Balsamic Brussels Sprouts with Cranberries

These roasted Brussels sprouts strike the perfect balance between sweet and tangy, with caramelized edges and pops of juicy cranberries.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/3 cup dried cranberries
• 2 tbsp chopped pecans (optional)

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Roast for 20 minutes, stirring halfway, until sprouts are tender with crispy edges.
3. Whisk together 2 tbsp balsamic vinegar and 1 tbsp honey. Drizzle over sprouts, add 1/3 cup cranberries (and pecans if using), and toss.
4. Return to oven for 5 minutes until glaze is sticky and cranberries plump slightly.

The balsamic-honey glaze clings to every nook, while the cranberries add a festive chew that makes this side dish feel special.

Tip: For extra crunch, sprinkle with crispy bacon or goat cheese crumbles before serving.

Balsamic Brussels Sprouts and Sweet Potato Hash

This Balsamic Brussels Sprouts and Sweet Potato Hash is a hearty, caramelized one-pan wonder that turns humble veggies into a showstopping side—or a satisfying vegetarian main.

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups sweet potatoes, peeled and diced into ½-inch cubes
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped pecans (optional for crunch)

1. Prep: Preheat oven to 425°F. Toss Brussels sprouts and sweet potatoes with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper on a large baking sheet.
2. Roast: Spread in a single layer and bake for 20 minutes. Flip veggies, then roast another 10–15 minutes until tender and edges are crispy.
3. Glaze: Whisk together remaining 1 tbsp olive oil, balsamic vinegar, and maple syrup. Drizzle over roasted veggies, toss gently, and return to the oven for 3–5 minutes until glaze thickens slightly.
4. Finish: Sprinkle with pecans (if using) and serve warm.

The magic here? The balsamic-maple glaze clings to every nook, balancing the sprouts’ earthiness and the sweet potatoes’ natural sugar with a tangy-sweet punch.

Tip: For extra caramelization, press veggies flat against the pan during the last 5 minutes of roasting.

Balsamic Brussels Sprouts with Goat Cheese

These caramelized Brussels sprouts get a tangy-sweet upgrade with balsamic glaze and creamy goat cheese—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze
• 1/4 cup crumbled goat cheese
• 1 tbsp honey
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and black pepper on a baking sheet. Roast for 20 minutes, stirring halfway, until crispy and charred at the edges.
2. Drizzle with balsamic glaze and honey, then return to the oven for 5 minutes to caramelize.
3. Transfer to a serving dish and immediately sprinkle with goat cheese and walnuts (if using). The residual heat will soften the cheese slightly.

The contrast of crispy sprouts, sticky-sweet glaze, and cool goat cheese makes this side dish irresistible. It’s a guaranteed crowd-pleaser, even for those who swear they hate Brussels sprouts!

Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3 minutes before adding.

Balsamic Brussels Sprouts and Quinoa Salad

This hearty salad combines crispy roasted Brussels sprouts with fluffy quinoa and a tangy balsamic glaze—perfect for meal prep or a quick weeknight side.

Ingredients:

• 1 cup quinoa, rinsed
• 1 ½ cups water
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• ¼ cup dried cranberries
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 400°F. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Toss Brussels sprouts with 1 tbsp olive oil, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until crispy and charred at the edges.
3. In a small bowl, whisk together remaining 1 tbsp olive oil, balsamic vinegar, honey, and remaining ¼ tsp salt.
4. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, cranberries, and pecans. Drizzle with balsamic dressing and toss gently.

The contrast of sweet cranberries, crunchy pecans, and caramelized sprouts makes this salad a standout—plus, it’s just as good warm or cold!

Tip: For extra protein, add crumbled feta or chickpeas before serving.

Balsamic Brussels Sprouts with Caramelized Onions

These sweet-and-tangy Brussels sprouts are a game-changer—caramelized onions and balsamic glaze take them from simple side to star of the table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-low. Add the onion and cook, stirring occasionally, for 15 minutes until deeply golden and caramelized. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil over medium-high. Add the Brussels sprouts, cut-side down, and cook undisturbed for 5 minutes until charred. Toss and cook 3 more minutes until tender.
3. Reduce heat to low. Stir in the balsamic vinegar, honey, salt, black pepper, and red pepper flakes (if using). Cook 1 minute until glossy. Fold in the caramelized onions.

The magic here? Letting the Brussels sprouts sit untouched to develop crispy edges while the balsamic-honey mix clings to every nook.

Tip: For extra crunch, sprinkle with toasted walnuts right before serving.

Balsamic Brussels Sprouts and Apple Skillet

This sweet-and-savory skillet dish turns humble Brussels sprouts into a showstopper with caramelized apples and a tangy balsamic glaze.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 large Honeycrisp apple, cored and thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped pecans (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add Brussels sprouts cut-side down; cook undisturbed for 5 minutes until deeply golden. Flip and cook 3 more minutes until tender-crisp. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil and apples; sauté for 4 minutes until lightly caramelized.
3. Stir in balsamic vinegar, honey, salt, and pepper. Return Brussels sprouts to skillet, tossing to coat. Cook 1 minute until glaze thickens slightly.
4. Remove from heat and sprinkle with pecans (if using).

The magic here? The balsamic reduction clings to every nook of the sprouts, while the apples add just enough sweetness to balance their earthy bite.

Tip: For extra crunch, swap pecans with crispy bacon bits.

Balsamic Brussels Sprouts with Toasted Almonds

These caramelized Brussels sprouts get a tangy-sweet punch from balsamic glaze and a satisfying crunch from toasted almonds—perfect for upgrading your weeknight veggie game.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze
• 1/4 cup sliced almonds

Instructions:

1. Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 20 minutes, flipping halfway, until crispy and charred at the edges.
2. While sprouts roast, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and fragrant.
3. Transfer roasted sprouts to a serving bowl, drizzle with 2 tbsp balsamic glaze, and sprinkle with toasted almonds. Toss gently to coat.

The glaze clings to every nook of the sprouts, balancing their earthy bite with the almonds’ buttery crunch. Tip: For extra depth, warm the balsamic glaze for 10 seconds in the microwave before drizzling.

Balsamic Brussels Sprouts and Mushroom Medley

This Balsamic Brussels Sprouts and Mushroom Medley is a savory, caramelized side dish that turns humble veggies into something downright addictive.

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Preheat oven to 425°F. Toss Brussels sprouts and mushrooms with 2 tbsp olive oil, salt, and black pepper on a large baking sheet. Spread in a single layer.
2. Roast for 20 minutes, stirring halfway, until sprouts are tender and edges are crispy.
3. Meanwhile, whisk together remaining 1 tbsp olive oil, balsamic vinegar, honey, garlic, and red pepper flakes (if using) in a small bowl.
4. Drizzle the balsamic mixture over the roasted veggies and toss to coat. Return to the oven for 3–5 minutes until glaze thickens slightly.

The magic here? The balsamic-honey glaze clings to every nook of the sprouts and mushrooms, balancing earthy flavors with a sweet-tangy punch.

Tip: For extra crunch, sprinkle with toasted walnuts or pepitas before serving.

Balsamic Brussels Sprouts with Pomegranate Seeds

These roasted Brussels sprouts get a sweet-tart upgrade with sticky balsamic glaze and juicy pomegranate seeds—perfect for impressing guests without the fuss.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• ½ cup pomegranate seeds
• 2 tbsp chopped walnuts (optional)

Instructions:

1. Prep: Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and black pepper on a baking sheet.
2. Roast: Spread in a single layer and bake for 20–25 minutes, flipping halfway, until crispy and charred at the edges.
3. Glaze: Meanwhile, simmer balsamic vinegar and honey in a small saucepan over medium heat for 3–4 minutes until slightly thickened.
4. Toss: Drizzle glaze over roasted sprouts, then gently fold in pomegranate seeds and walnuts (if using). Serve warm.

The contrast of caramelized sprouts, tangy glaze, and pops of fresh pomegranate makes every bite exciting. Tip: For extra crunch, toast the walnuts in a dry skillet for 2 minutes before adding.

Balsamic Brussels Sprouts and Chicken Stir-Fry

This one-pan wonder balances tangy balsamic glaze with crispy Brussels sprouts and tender chicken—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add Brussels sprouts, cut-side down, and cook undisturbed for 5 minutes until charred. Toss and cook 3 more minutes until tender-crisp. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil. Add chicken and cook for 6 minutes, stirring occasionally, until no longer pink. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Return Brussels sprouts to the skillet. Pour in balsamic vinegar, honey, salt, and black pepper. Toss to coat and cook 2 minutes until the sauce thickens and glazes everything evenly.

The magic here? The balsamic caramelizes into a sticky-sweet glaze that clings to every nook of the sprouts and chicken—no bland bites!

Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Balsamic Brussels Sprouts with Feta and Sun-Dried Tomatoes

These tangy-sweet Brussels sprouts are roasted to crispy perfection, then tossed with creamy feta and chewy sun-dried tomatoes for a side dish that steals the spotlight.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, stirring halfway, until sprouts are caramelized and tender.
3. Drizzle with 1 tbsp honey and scatter 1/3 cup feta and 1/4 cup sun-dried tomatoes over the top. Return to oven for 2 minutes just to warm the additions.

The contrast of the crispy sprouts, salty feta, and jammy tomatoes makes every bite exciting—plus, the honey-balsamic glaze ties it all together like a flavor bow.

Tip: For extra crunch, sprinkle with toasted pine nuts before serving.

Balsamic Brussels Sprouts and Butternut Squash Bake

This cozy bake transforms humble veggies into a caramelized, tangy-sweet side dish that’ll steal the spotlight at any dinner table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb butternut squash, peeled and cubed (1-inch pieces)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, 3 cloves minced garlic, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Toss Brussels sprouts and butternut squash in the mixture until evenly coated. Spread in a single layer on the prepared pan.
4. Roast for 25–30 minutes, flipping halfway, until veggies are tender and edges are crispy. Sprinkle with 1/4 cup feta (if using) in the last 5 minutes.

The magic here? The balsamic reduces into a sticky glaze that clings to every nook of the veggies, balancing their earthy flavors with a punchy sweetness.

Tip: For extra crunch, add 1/4 cup chopped walnuts before baking—they’ll toast alongside the veggies!

Balsamic Brussels Sprouts with Garlic Aioli

These crispy Brussels sprouts get a double dose of flavor—tossed in tangy balsamic glaze and served with a creamy garlic aioli for dipping. Perfect for when you want a veggie side that feels a little fancy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon juice
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1/2 tsp salt, and black pepper. Spread in a single layer on a baking sheet.
2. Roast for 20–25 minutes, flipping halfway, until crispy and charred at the edges.
3. While sprouts roast, whisk together mayonnaise, garlic, lemon juice, and 1/4 tsp salt in a small bowl to make the aioli.
4. Drizzle roasted Brussels sprouts with balsamic glaze and serve warm with garlic aioli on the side.

The contrast of caramelized sprouts with the cool, garlicky dip makes this dish irresistible—you’ll want to double the batch for snacking!

Tip: For extra crunch, sprinkle with toasted pine nuts or crispy bacon bits before serving.

Balsamic Brussels Sprouts and Sausage Skillet

This one-pan wonder balances sweet, tangy balsamic glaze with savory sausage and caramelized Brussels sprouts—perfect for a quick weeknight dinner with minimal cleanup.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 lb Brussels sprouts, trimmed and halved
• 1 small red onion, thinly sliced
• 3 tbsp olive oil, divided
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add sausage, breaking it into chunks with a spatula, and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil, Brussels sprouts, and red onion. Cook for 8 minutes, stirring occasionally, until sprouts are charred at the edges.
3. Reduce heat to medium. Stir in balsamic vinegar, honey, red pepper flakes, salt, and black pepper. Return sausage to the skillet and toss to coat. Cook for 2–3 minutes until glaze thickens slightly.

The magic here? The balsamic reduces into a sticky-sweet glaze that clings to every nook of the sprouts and sausage—no fancy techniques required.

Tip: For extra crunch, sprinkle with toasted walnuts before serving.

Conclusion

With 18 delicious ways to enjoy Brussels sprouts, this roundup proves they’re anything but boring! Whether roasted, grilled, or sautéed, each recipe shines with balsamic glaze. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the veggie love—pin it on Pinterest for later! Happy cooking!