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a skillet with balsamic roasted brussel sprouts with tomatoes and garlic

Roasted Balsamic Brussels Sprouts Recipe with Tomatoes & Garlic⁠

This easy best Roasted Balsamic Brussels Sprouts Recipe with Tomatoes, Olives, and Garlic features tips on how to get the bitterness out of Brussel sprouts and roast them to sweet and caramelized perfection.  

Course side
Cuisine American
Keyword balsamic roasted Brussel Sprouts, brussel sprouts with balsamic, roasted brussel sprouts recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 300 kcal


  • 6 cups brussels sprouts
  • 2 cups cherry tomatoes ⁠
  • 1/2 tsp salt ⁠
  • 1/4 tsp black pepper⁠
  • 4 tbsp olive oil ⁠
  • 6 garlic cloves⁠
  • 3 tbsp balsamic vinegar⁠
  • 1/2 cup olives⁠

To Finish

  • 3 tbsp olive oil ⁠
  • ¼ teaspoon fennel seeds crushed⁠
  • 2 twigs fresh thyme or rosemary⁠
  • 1 teaspoon finely grated orange zest⁠
  • optional: 1/4 cup shredded parmesan cheese⁠ balsamic glaze


  1. Preheat the oven to 500°F (260°C) with the rack in one of the upper positions. Prep a foil-lined baking sheet and place it in the oven while it preheats. If you have a baking steel or pizza stone of some kind, this is the time to break it out.

  2. While waiting on the oven, cut all of your Brussel sprouts in half lengthwise, exposing all those interior folds and a portion of the stem. This will make more surface area available for browning and caramelization. Toss the sprouts with the oil, balsamic, salt, and pepper, then transfer the sprouts to your warm baking sheet along with the peeled garlic and tomatoes.
  3. Bake for 30-40 minutes, or until crispy, with noticeable patches of caramelization. Add olives in the last 10 minutes⁠.
  4. Once the olives go in, gently warm up 3 tbsp olive oil, thyme, and crushed fennel seeds in a large saute pan, over low to medium-low heat.

  5. Once the sprouts come out of the oven, toss again with the herbed oil, adding orange zest, and seasoning with more salt and pepper if needed.⁠
  6. Transfer to a plate, garnish with balsamic glaze drizzle and shredded parm

Recipe Notes

  • If you’ve halved this recipe, using an oven-safe skillet is just as effective as the baking sheet. The only real concern here is crowding the pan, which cuts down on surface area that can be easily browned.
  • This is a great excuse to use that pizza stone or baking steel that’s taking up space in the back of your cupboard. It allows for more heat transfer to the bottom on the baking sheet and more browning of the surface
  • This methodology discussed here is easily transferable to other beloved cruciferous vegetables like cauliflower and broccoli. Just adjust your cooking times.
  • Depending on the size and relative age of your brussel sprouts, you may want to trim off a bit of the bottom of the stem, they can get rather tough and taste a bit woody.