Balsamic Roasted Broccoli and Brussel Sprouts, 5 Ingredients

Balsamic Roasted Broccoli  and Brussel Sprouts, 5 Ingredients

I love a simple but healthy side dish. I think it’s a trait I get from my mom, but to me a main course just needs something next to it on the plate to become “dinner.” Well my friends, in this latest installment of 5 Ingredients or Less recipes I give you a classic pairing that’s crazy easy to make, bursting with flavor, and can served with almost anything: Roasted Broccoli and Brussel Sprouts with a Balsamic Drizzle.

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This recipe is very similar to my Bacon and Balsamic Brussel sprout recipe I shared with you last year. But pared down to the basics and with the addition of roasted broccoli. This means more veggies, less work, and overall yumminess.

erhaps the best thing about this side dish is you barely need anything to make it. Here they are:

  • Broccoli
  • Brussel Sprouts
  • Balsamic Vinegar
  • Red Onion
  • Maple Syrup

In case you are wondering, the maple syrup here is serving as a sweetener for the balsamic vinegar reduction. You can just swap sugar for the maple syrup, but maple syrup is better for you and I try to use it when possible. Now I am talking about the real deal, “came from a tree in spring” stuff. Not the “Mrs. Butterworth’s tastes sorta like maple syrup but is really corn syrup and food dye” stuff.

If you don’t keep real maple syrup in the house (you need to) you can use sugar instead.

Read Next: 5 Ingredient Tater Tot Casserole

broccoli and brussel sprout on a fork

To start you need to prep your broccoli and brussel sprouts. Rinse them both well in the sink and pull out your cutting board. The broccoli needs to have the stems mostly removed and cut into bite sized pieces. Once this is done place the broccoli on a baking sheet.

Next prep your brussel sprouts by cutting them in halves or quarters (if they are large). You will also need to cut off the very bottom of the brussel sprout where the dense stem is located. This is technically edible, but not the most appitizing. Toss the chopped brussel sprouts on your baking sheet with the broccoli, follow with the chopped red onion and you are just about ready to bake.

As always, it’s important to season and oil your veggies so they cook well and gain some flavor. Do this by drizzling olive oil over the veggies on the pan, and then sprinkling about a tsp of salt. Use your fingers to toss this mix around until evenly coated. Now you are ready to roast for about 30 minutes.

broccoli and brussel sprouts in a bowl

While the broccoli and brussel sprouts roast, take the time to make the balsamic drizzle. This is done by adding the balsamic vinegar and maple syrup to a small sauce pan. Let the mix come to a low boil and stir almost the entire time to avoid over reducing and burning the sauce. The solution should reduce to about half of its original amount.

Once the sauce has reduced and the broccoli and brussel sprouts are roasted and tender, simple drizzle the sauce over the veggies.

Balsamic Broccoli and Brussel Sprouts


  • 1 lb brussel sprouts
  • 1 head broccoli
  • 1/2 red onion
  • 1/2 cup balsamic vinegar
  • 1/2 tbsp maple syrup
  • 1 tsp salt
  • 1 tbsp olive oil


  1. Preheat oven to 375.          

  2. Prep broccoli and brussel sprouts by rinsing them and cutting them into bite-sized pieces. 

  3. Arrange chopped veggies and onions on a baking sheet. Drizzle with olive oil and salt. Use your fingers to toss gently until completely coated. 

  4. Place in the oven and let bake for 30-35 minutes. 

  5. While roasting the veggies created the balsamic reduction by adding balsamic vinegar and maple syrup to a small saucepan. Heat slowly stirring constantly until sauce thickens and reduces to about half of the original amount. 

  6. Once veggies are tender remove from oven and drizzle balsamic reduction over them. Serve warm. 

And there you have it. A super simple, extremely taste side dish, perfect for pairing with seafood, steak, or even pasta!

Until we cook again,

~ Chloe M.

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