Balsamic Marinated Brussels Sprouts with Basil

Roasted brussels sprouts in a balsamic marinade drizzled in a basil, lemon and garlic dressing create a flavorful side dish that's easy to make and full of bright flavor!

basil dipping sauce and roasted brussels sprouts

Why Marinate Brussels Sprouts?

Marinating is the key to good flavor with so much in cooking - especially with brussels sprouts! Since they're so fibrous, the marinating time allows the vinaigrette to soak up into the leaves.

You can roast them without marinating and still get delish brussels - the flavor is just better with the extra marinating time!

If the idea of waiting to roast them isn't appealing cuz time is of the essence, try prepping them the night before. They can sit overnight and get cooked the next day.

I do this a lot with chicken, but you can also do it with veggies like brussels sprouts since they're so fibrous and won't break down sitting in the marinade overnight.

Balsamic Marinade Ingredients

This marinade is very simple, but that's all you need! The flavor is all there, so just slice the brussels sprouts in half and mix well with the marinade.

Ingredients include:

  • olive oil
  • balsamic vinegar
  • fresh garlic
  • salt and pepper
sliced brussels sprouts, balsamic vinegar, garlic and olive oil

Basil Lemon and Garlic Dressing

This dressing is to die for! It's so good and full of fresh basil flavor, you can't go wrong with it. I chose a basil dressing to go with these roasted brussels sprouts because basil and balsamic never disappoint.

The recipe makes more than enough dressing for the cooked brussels sprouts, so if you have extra try it as a pita bread dip or salad dressing - no sad boring salads here!

basil leaves, lemons, garlic and olive oil


  • Fresh basil leaves
  • Lemon juice
  • Olive oil
  • Garlic
  • Sugar

Blend it all up in a blender or food processor and store in a glass container. Drizzle the dressing on the roasted brussels sprouts or mix it all together, either way, you'll get bright, fresh flavors with every bite!

Serving Suggestions

This recipe is vegan and gluten-free, so it makes a great side dish to bring to gatherings so most people can enjoy them.

If you're looking for garnish ideas try a balsamic glaze on top! You can buy it or make your own. Top your platter with fresh basil leaves and a splash of lemon juice. You could also try nuts like pine nuts on top.

If you're looking for other ways to enjoy brussels sprouts, try these recipes:

fork holding a cooked brussels sprout

Recipe Tips and FAQs

How long can I store the cooked brussels sprouts?

Their texture and flavor will be optimal within 3 days after cooking them.

I don't have fresh basil. Can I use dried?

Sure! While you may not be able to make the dressing, you can still add dried basil to the marinade for delish basil flavor 🙂

balsamic roasted brussels sprouts garnished with basil leaves

Balsamic Marinated Brussels Sprouts with Basil

To get the best flavor, marinate your brussels sprouts! Roast them in a balsamic marinade and top with a basil dressing!
Print Pin Rate
Prep Time: 4 hours 15 minutes
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes
Servings: 4 people


For the Marinade

  • 1 pound sliced brussels sprouts
  • 3 tablespoon olive oil
  • 2 tablespoon balsamic vinegar
  • 1 minced garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Basil Dresssing

  • ½ cup packed basil leaves
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 minced garlic clove
  • 1 teaspoon sugar


For the Marinade

  • Slice the brussels sprouts in half, discarding the ends.
  • In a mixing bowl or ziploc bag, add the sliced brussels sprouts, olive oil, balsamic vinegar, garlic, salt and pepper, and give it a good mix.
  • If using a bowl, cover and refrigerate or if using a ziploc bag, seal removing as much air as possible. Refrigerate for 2-4 hours to allow the brussels sprouts to marinate and pick up all the flavors.
  • When ready to roast the brussels sprouts, preheat the oven to 400 degrees Fahrenheit.
  • Spread the brussels sprouts on a foil covered baking sheet.
  • Place the pan in the pre-heated oven and roast for a total of 20-25 minutes, flipping half-way at the 10 minute mark to make sure the heat disperses evenly to all the brussels sprouts.
  • Drizzle, dunk or mix the basil dressing in with the roasted brussels sprouts - enjoy!

For the Basil Dressing

  • In a blender or food processor add the basil leaves, olive oil, lemon juice, garlic and sugar.
  • Blend until smooth and pour on the brussels sprouts or a storage container.


  1. Garnish topping ideas include extra fresh basil, balsamic glaze or pine nuts.
  2. The cooked brussels sprouts are best within 3 days of cooking.
  3. The basil dressing makes more than needed for the brussels sprouts, so pour the remaining amount in a storage container. It can be used as a salad dressing, pita dip, sandwich spread or pasta sauce add-in.
  4. Nutrition information does not include the basil dressing.


Calories: 151kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 321mg | Potassium: 464mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1014IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 2mg

(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

Course: Side Dish
Cuisine: American
Keyword: roasted, vegan, gluten-free
Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!

2 thoughts on “Balsamic Marinated Brussels Sprouts with Basil”

  1. I made this recipe last week using my largest cast iron skillet rather than a nonstick cooking pan. The results were a mix of flavorful, textured brussels sprouts, so good! I left out the garlic as well. Really makes a nice snack too. Will definitely make often. Great recipe and easy to prepare when you don't have much time.

    1. Monica Nedeff, RDN

      So happy to hear they turned out well in the cast iron skillet! They really are great to make in a pinch!

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