Balsamic Roasted Brussels Sprouts

These vegan Balsamic Roasted Brussels Sprouts are perfectly crispy on the outside, tender on the inside, and loaded with flavor from balsamic vinegar and garlic-infused olive oil. Made with just 5 simple ingredients, this easy side dish is naturally gluten-free and ready in less than 45 minutes.

If you've been making the same boring roasted vegan Brussels sprouts, , this recipe will change everything. The combination of tangy balsamic vinegar and aromatic garlic-infused olive oil creates caramelized edges that are absolutely irresistible.

The high heat caramelizes the natural sugars while the balsamic adds a subtle sweetness and depth that you'll love. Whether you're vegetarian, vegan, or just looking for a delicious veggie side, these roasted balsamic Brussels sprouts will quickly become a favorite.

As a bonus, they're also naturally gluten-free, making them perfect for guests with dietary restrictions. I love serving these alongside my vegan Thanksgiving spread or any weeknight dinner when I want something simple but impressive.

and, If you're feeling fancy, you can take these vegetarian roasted brussel sprouts to the next level by drizzling them with vegan bechamel sauce and sprinkling on some toasted sliced almonds. Simple but delicious!

Why This Vegan Roasted Brussel Sprouts Recipe Works

This recipe stands out for a few key reasons:

• Garlic-infused olive oil: Instead of adding raw garlic that can burn at high temperatures, the infused oil distributes garlic flavor evenly without any bitter burnt bits.
• High roasting temperature: 400°F is the sweet spot for achieving those crispy, caramelized edges while keeping the centers perfectly tender.
• Balsamic vinegar magic: The vinegar caramelizes during roasting, creating a subtle glaze that enhances the natural sweetness of the sprouts.
• Minimal ingredients: Just 5 ingredients means the brussels sprouts are the star. No fussy prep or complicated techniques required.

How to make balsamic roasted Brussels sprouts

Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside.

Thoroughly wash the Brussels sprouts to remove any dirt. Cut off the stems of the Brussels sprouts and discard them as well as any loose yellow or brown (or otherwise discolored or dirty) leaves.

Cut each Brussels sprout in half vertically.

Combine the Brussels sprouts with olive oil, balsamic vinegar, salt and pepper in a mixing bowl.

Transfer the Brussels sprouts to the parchment-lined baking sheet and spread them out evenly in one layer.

Roast in the oven, stirring once halfway through, until tender and golden brown, about 35-40 minutes.

Keep an eye on them and make sure they're not burning.

The outsides will get dark, but you don't want them charred.

The total time will depend on the size of your Brussels sprouts.

Some of the layers will fall off during cooking, and that's OK because they are like the potato chips of Brussels sprouts.

I like to sneak them off the tray and eat them all before anyone notices...lol. 😉

Tips for Crispy Vegan Roasted Brussel Sprouts

• Don't overcrowd the pan. This is the number one mistake I see. If the sprouts are piled on top of each other, they'll steam instead of roast. Use two baking sheets if needed.
• Cut them evenly. Uniform sizes mean even cooking. Nobody wants some sprouts burnt while others are still raw in the middle.
• Dry them thoroughly. After washing, make sure to pat them completely dry. Excess moisture prevents browning and crispiness.
• Use fresh brussels sprouts. While you can use frozen brussels sprouts on the stovetop, fresh ones roast much better with crispier results.
• Place cut side down. For maximum caramelization, arrange the halved sprouts with their flat cut sides touching the pan.

Glaze Variations (Beyond Balsamic)

While I love the classic balsamic version, I've tested several other glazes that work beautifully if you want to switch things up:

• Maple Mustard: Mix mayo and mustard and mix with maple syrup. Toss with the sprouts before roasting for a sweet and tangy flavor.
• Lemon Herb: Try it with this lemon herb dressing (oil free!) that creates a perfectly tangy sauce with a hint of sweetness.
• Sriracha Lime: Combine sriracha with fresh lime juice and a touch of agave for a spicy, citrusy kick.
• Simple Garlic: Skip the balsamic and just use extra garlic-infused olive oil with a squeeze of lemon after roasting.
• Apple Cider Vinegar: A great 1:1 substitute for balsamic if you prefer a lighter, more tangy flavor.

What to serve these vegan Brussels sprouts with

These roasted Brussels are great any time of the year, but they really shine as a vegan side dish for the holidays, especially as a side dish for lasagna. They're perfect for Thanksgiving, Christmas, Easter, or any celebratory feast.

Serve them alongside our chickpea veggie loaf with vegan cream cheese mashed potatoes, stovetop vegan mac and cheese, chickpea-butternut squash vegan casserole and cheesy vegan almond flour biscuits.

They are also delicious with our marinated tempeh and vegan pumpkin mac and cheese. If you're bringing a dish to share, check out our gluten-free potluck ideas or vegan potluck recipes for more inspiration.

More roasted veggie dishes

• Roasted Spaghetti Squash
• Roasted Broccoli with Garlic
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate

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