Roasted Brussels Sprouts with Balsamic Reduction

Roasted Brussels Sprouts with Balsamic Reduction

One of the hardest things to get my daughter to eat is vegetables. Especially green ones, unless it’s green beans with parmesan cheese. She will eat those like french fries, but everything else is tolerated and accompanied by a large glass of milk. Why is it that we don’t like veggies as kids and yet we love them as adults and actually seek out recipes to make them for ourselves? And we become determined to be the ones who can get our children to eat them?? It’s a never-ending cycle. 

Brussels Sprouts are often looked at as a less than desirable vegetable. But here is a way that you can win over almost anyone. These brussels sprouts are roasted to a crisp in the oven with olive oil, pepper and lots of salt. They are salty almost like french fries (see where I’m going with this?) Salt them when you roast them and then salt them again right when you take them out of the oven. Toss them with the balsamic reduction, and these toasty, crispy brussels sprouts will be a hit. It’s a great combination of salty and sweet. Even the most finicky eater will eat them. 

My daughter ate these without complaining and without a lot of milk. Another vegetable conquered. Do you have any ways to get your kids to eat vegetables? Send them our way! We are always looking for ideas.

Roasted Brussels Sprouts with Balsamic Reduction

4.0 from 1 reviews
Roasted Brussels Sprouts with Balsamic Reduction
Crispy, roasted brussels sprouts with a balsamic reduction.
Recipe type: Sides and Salads
Serves: 4
  • 1½ pounds Brussels Sprouts
  • 2 T. Olive Oil
  • Kosher Salt
  • Pepper
  • ½ cup good Balsamic Vinegar
  1. Heat oven to 400
  2. Slice brussels sprouts in half through the core. Toss with olive oil and generously season with salt and pepper. Place on jelly roll pan and roast for 30-40 minutes or until golden brown and crispy.
  3. To make balsamic reduction: put ½ cup balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to ¼ cup. About 15 minutes.
  4. Place brussels sprouts in a serving bowl and toss with balsamic reduction.


  1. says

    I am the only sprout lover in my household and sure does suck when I am craving a batch. But with the holidays comes the sprout recipes. I always serve brussel sprouts when I make a meal for guests and they always leave loving them. But I just can’t get my family to appreciate their wonderful goodness. Your roasted brussel sprout recipe looks wonderful and will be trying next time we have guests over. Thanks for sharing. Your pic has my mouth watering.

    • Lisa says

      Thanks! I love them too and have had the same problem with my family. The combination of roasting and the balsamic reduction are delish! So glad you found our site!

    • Lisa says

      I am not sure as I have always made it with fresh. Fresh Brussel Sprouts are abundant for us right now. My only concern is that they won’t crisp up like the fresh ones do. Let me know what happens if you try! Good Luck!

  2. Amy says

    No mystery to me why I didn’t like most vegetables growing up. I lived in the Midwest, where the recipe for any vegetable is “boil until soft”.

    Looking back, it’s just silly. MY kids love vegetables, because I’m creative when cooking them. You’re right about these sprouts. My kids love them.

    • Lisa says

      Isn’t it fun to find new ways to make vegetables? So many great choices out there. Thanks for your note!

  3. says

    I’ve made these but tossed them with toasted pinenuts and crisp diced bacon or crisped , thinly sliced prosciutto. Cut back on the added salt if you try this. Yum!

  4. Bill says

    This looks like a great recipe. I’m a big fan of grilling vegetables on my gas grill (on one of those perforated sheets). Think I am going to roast these that way (with indirect heat) … I expect they will be outstanding. Thanks for the recipe.

  5. Erica says

    I make both of these but hadn’t thought to combine. My 5.5 year old whined about the smell of the reduction but then ate 2 servings. Thank you for making me be a little more creative. (Also I put a pat of butter in the reduction at the very end. Old school style so it glosses a bit more.)

  6. Lee Ann says

    I’ll be trying your technique for roasting brussel sprouts tonight. I roast asparagus and put a browned butter /soy / balsalmic sauce on it and my kids and I love it. I’m hoping that if I roast brussel sprouts with that same sauce, we’ll like that too. My husband is a big brussel sprout fan but the rest of us aren’t. :)

  7. says

    Made these for dinner tonight. My husband said “how’d you fix these potatoes? They’re good.” He hates brussel sprouts. Then I told him what they were and he stopped eating them. I thought they were great!

    • Lisa says

      That’s funny! Maybe he will come around and like brussel sprouts after all! Thanks for the note!

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