These vegan Balsamic Roasted Brussels Sprouts require just 3 ingredients plus salt and pepper! Tossed in balsamic vinegar and garlic-infused olive oil, these roasted Brussels sprouts are loaded with flavor.

Jump to Recipe

overhead of balsamic roasted Brussels sprouts in a white dish with bechamel sauce to the left and a spoon to the right

Bored with the same old Brussels sprouts? Try roasting them with some garlic-infused olive oil and balsamic vinegar, and kiss the days of boring Brussels bye-bye.

Instead, you'll have bodacious, breathtaking, bomb-diggity Brussels! OK, maybe I was reaching there with that last one, but I was going for some alliteration and all.

Unfortunately, there are just no decent words to describe tasty food that start with the letter "b."

Bummer 🙁

Anyway, these Brussels sprouts don't require excessive use of literary devices to emphasize their awesomeness.

These babies are caramelized on the outside and tender on the inside!

They're also naturally vegan and gluten-free.

But, wait...that's not all!

Side view of Brussels sprouts with vegan bechamel sauce in background

If you're so inclined, you can go one step further and take them to the next level by serving them with vegan white sauce and toasted sliced almonds.

You might just be tempted to eat the whole tray of these balsamic-y bechamel Brussels...booyah! 😉

overhead of Brussels sprouts topped with vegan bechamel and toasted almonds

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.

Stems cut off Brussels sprouts with some leaves removed

Cut each Brussels sprout in half vertically.

Brussels sprouts cut in half on a cutting board with knife next to them

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

Brussels sprouts in mixing bowl with olive oil, balsamic vinegar, salt and pepper mixed in

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

Brussels sprouts on baking sheet lined with parchment paper

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. 😉

pouring vegan bechamel onto brussels sprouts in a white dish

What to serve these vegan Brussels sprouts with

These roasted Brussels are great any time of the year, but also make the perfect vegan side dish for the holidays, such as 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.

More roasted veggie dishes

close-up of Brussels sprouts in white baking dish

Print Recipe Save Recipe

5 from 1 vote

Balsamic Roasted Brussels Sprouts

Course Side Dish

Cuisine American, Gluten-Free, Vegan

Keyword Brussels sprouts, Thanksgiving, Christmas, holiday recipes, vegan, gluten free, vegetarian

Prep Time 10

Cook Time 35

Servings

Calories 100kcal

Author Sherri Hall

Ingredients

Instructions

Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside.
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.
Add the Brussels sprouts to a mixing bowl along with olive oil, balsamic vinegar, salt and pepper. Stir to combine.
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.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftovers are best reheated in the oven, but can be microwaved if needed.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.