Chipotle-Balsamic Brussels Sprouts only call for 5 ingredients and are ready in under 30 minutes. Deeply caramelized with savory-sweet flavor, they're an easy way to elevate weeknights.Read more
Why You'll Love these Chipotle-Balsamic Brussels Sprouts
Allow me to introduce you to our favorite new recipe for roasted Brussels sprouts.
Roasted to perfection with crispy leaves, tender insides, and subtle smoky spice. The savory-sweet glaze really elevates these sprouts, making them downright addictive.
Much like these Brussels Sprouts with Kimchi Sauce, this the perfect weeknight recipe to elevate any dinner spread.
Not to mention the tastiest way to reach our daily veggie quota.
Try this recipe for balsamic Brussels sprouts, and I bet you will eat these right off the sheet pan!
- Brussels Sprouts: Look for ones that are similar in size to ensure consistent cooking. It's important to trim off the stem end of the sprout, and discard any damaged, discolored leaves
- Balsamic Vinegar: Use a good quality balsamic vinegar, as it's one of the main flavor agents of the dish.
- Honey: A little honey lends acid and sweetness to the sauce. Alternatively, you can use maple syrup.
- Adobo Sauce: This is the sauce that chipotle chiles are canned in. It's super smoky and spicy, so a little goes a long way.
- Olive Oil: Essential for perfectly crispy, caramelized, and flavorful sprouts! You can also use avocado oil.
For the full list of recipe ingredients and quantities, see the recipe card below.
- Make Vegan: Swap the honey for maple syrup.
- Add Bacon: The salty-savory flavor of bacon complements this dish beautifully. Simply add chopped pieces of raw bacon to the sheet pan with the Brussels sprouts and it will become perfectly crispy alongside the sprouts.
- Add Garlic: During the final 5 minutes of roasting, toss 2 cloves of minced garlic in with the Brussels. (This will help prevent it from burning.)
- Make Spicy: These sprouts are already subtly spicy, however you can increase the adobo sauce to 1 tablespoon for more kick.
Step 1: Prepare glaze by combining olive oil, balsamic, honey, adobo sauce, and salt in a large bowl. Add Brussels sprouts and toss to coat. Empty onto a large rimmed baking sheet.
Step 2: Roast Brussels sprouts at 450ºF for 15 to 20 minutes, shaking the pan once halfway through, until crispy.
Recipe Tips and Tricks:
- Do Not Overcrowd the Pan. If you crowd the pan, the Brussels sprouts will steam instead of roast, which prevents them from becoming crispy. Make sure they are in a single layer so the air can circulate.
- Roast Cut Side-Down. The flat surface will pick up the most caramelization.
- Roast at a High Temperature. I suggest either 425ºF or 450ºF to encourage the best texture.
- Salmon: For a healthy dinner that you can serve all year long, try pairing them with this Maple-Mustard Salmon.
- Shrimp: One of my favorite meal combinations! Garlic-Paprika Shrimp Skillet, Turmeric Shrimp, and Black Pepper Shrimp would all be sublime.
- Chicken: You can't go wrong with this Turmeric Chicken.
- Pasta: Serve your chipotle-balsamic Brussels sprouts alongside a hearty plate of this epic One Pan Pasta.
Brussels sprouts are a great source of fiber and antioxidants, making them a healthy vegetable option.
They're particularly rich in Vitamins K and C, as well as potassium.
No, it is not necessary to soak Brussels sprouts before cooking them. Some recipes will soak Brussels spouts to clean them and remove any dirt hiding under the outer leaves. However as long as you rinse them, trim off the stems, and peel away any dirty outside leaves, there is no need to soak them first.
Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Next, remove any damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
More Brussels Sprouts Recipes to Try:
Chipotle-Balsamic Brussels Sprouts
- Large rimmed baking sheet
- 1 lb. Brussels sprouts
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 2 tsp. adobo sauce (from a can of chipotle peppers in adobo)
- ½ tsp. kosher salt
- Preheat oven to 450ºF. Trim and slice Brussels sprouts in half, discarding any discolored or damaged leaves.
- In a large bowl, combine olive oil, balsamic, honey, adobo, and salt; mix to combine. Add Brussels sprouts and toss to coat.Empty Brussels sprouts onto a large rimmed baking and arrange cut side-down, avoiding any overlap. Roast for 15 to 20 minutes, shaking the pan once midway through, until tender and crisp.
- Serve alongside salmon, roasted chicken, burgers, steak, etc.!
- Refrigerate leftovers in an airtight container for up to 4 days.