Balsamic Beef and Roasted Brussels Sprouts – A Savory, Weeknight-Friendly Favorite

This is the kind of dinner that makes the whole kitchen smell amazing and still feels easy enough for a weeknight. Tender strips of beef soak up a tangy-sweet balsamic glaze, while Brussels sprouts roast until they’re caramelized and crisp on the edges. It’s simple, satisfying, and full of bold flavor without a lot of fuss.

Serve it with mashed potatoes, rice, or just as is, and you’ve got a balanced, comforting meal. If you’re craving something hearty but not heavy, this recipe is a great pick.

What Makes This Recipe So Good

• Balanced flavors: Balsamic vinegar brings a deep sweetness and gentle acidity that pairs perfectly with seared beef and roasted sprouts.
• Texture you’ll love: Crispy-edged Brussels sprouts, tender beef, and a glossy sauce create a satisfying bite every time.
• Weeknight easy: One pan for the sprouts, one skillet for the beef, and dinner’s on the table in under an hour.
• Flexible and forgiving: Swap cuts of beef, add carrots or mushrooms, or make it grain-free. It’s hard to mess up.
• Meal-prep friendly: The components reheat well and taste even better the next day.

What You’ll Need

• 1.5 pounds flank steak or sirloin, thinly sliced against the grain
• 1.5 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil for the sprouts
• 2 tablespoons olive oil for the skillet
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar or honey
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker sauce)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon butter (optional, for extra richness)
• Fresh parsley or chives, chopped, for garnish
• Cooked rice, mashed potatoes, or polenta for serving (optional)

Instructions

1. Heat the oven: Preheat to 425°F (220°C).

   Line a baking sheet with parchment for easy cleanup.

2. Prep the sprouts: Toss the halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Place cut-side down on the baking sheet.
3. Roast: Bake for 20–25 minutes, stirring once, until the edges are browned and the centers are tender. They should be deeply caramelized, not burnt.
4. Slice the beef: Cut the steak thinly against the grain.

   Pat dry with paper towels for better searing. Season with a pinch of salt and pepper.

5. Make the sauce: In a small bowl, whisk together balsamic vinegar, soy sauce, Worcestershire, brown sugar or honey, garlic, Dijon, and red pepper flakes.
6. Sear the beef: Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Add beef in a single layer.

   Cook 1–2 minutes per side until browned but still pink in the middle. Work in batches to avoid steaming.

7. Deglaze and glaze: Lower the heat to medium. Return all beef to the skillet.

   Pour in the balsamic mixture and simmer 1–2 minutes, scraping up browned bits.

8. Thicken (optional): Stir in the cornstarch slurry and simmer another minute until glossy. Swirl in 1 tablespoon butter for extra shine.
9. Combine: Add roasted Brussels sprouts to the skillet and toss gently to coat everything in the sauce.
10. Serve: Plate with rice, mashed potatoes, or polenta. Garnish with chopped parsley or chives.

    Taste and adjust salt, pepper, or balsamic as needed.

Keeping It Fresh

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently on the stovetop over medium heat with a splash of water to loosen the sauce. Microwave in short bursts, stirring between intervals.
• Freezing: The beef and sauce freeze well for up to 2 months. Brussels sprouts can soften a bit when thawed, but they’re still tasty.

  Re-crisp them under the broiler for 2–3 minutes after thawing.

• Make-ahead tips: Slice the beef and mix the sauce up to 24 hours ahead. Store separately in the fridge to speed up dinner.

Benefits of This Recipe

• Protein-rich and satisfying: Lean beef gives you iron, B vitamins, and staying power.
• Veg-forward: Brussels sprouts bring fiber, vitamin C, and that roasted, nutty flavor that balances the rich sauce.
• Customizable for different diets: Use tamari for gluten-free, swap honey for refined sugar-free, or choose ghee for dairy-free if skipping butter.
• Budget-friendly: Flank or sirloin offers great flavor without premium pricing, and sprouts are often inexpensive.
• Great for leftovers: The flavors meld overnight, making lunch the next day even better.

What Not to Do

• Don’t overcrowd the pan: If the beef touches too much, it steams instead of sears. Cook in batches for a good crust.
• Don’t forget to dry the beef: Extra moisture means weak browning and a watery sauce.
• Don’t roast sprouts at low heat: Under 400°F won’t caramelize well.

  High heat is key to that crispy edge.

• Don’t overcook the beef: Thin slices only need a couple of minutes. Pull them before they go gray and tough.
• Don’t skip tasting: Balsamic varies in sweetness and acidity. Adjust salt, pepper, and vinegar at the end.

Recipe Variations

• Sheet Pan Style: Toss beef strips with half the sauce and the sprouts with oil and salt.

  Roast sprouts 15 minutes, add beef for the last 6–8 minutes, then toss with remaining sauce.

• Mushroom Boost: Sauté sliced cremini or shiitake after searing the beef. Add a splash more balsamic to balance the extra umami.
• Sweet Heat: Replace brown sugar with hot honey and add extra red pepper flakes for a gentle kick.
• Citrus Twist: Finish with lemon zest and a squeeze of juice to brighten the balsamic glaze.
• Garlic-Herb Butter: Stir in a pat of garlic-herb butter at the end for a steakhouse vibe.
• Grain Swap: Serve over farro, cauliflower rice, or creamy polenta to change the feel without changing the core flavors.

FAQ

Can I use a different cut of beef?

Yes. Flank, sirloin, and flat iron all work well.

Even thinly sliced chuck can be great if you cook it fast and keep it medium to medium-rare.

What if I don’t like Brussels sprouts?

Broccoli, broccolini, green beans, or asparagus roast beautifully at high heat. Keep the balsamic sauce the same and adjust roasting times as needed.

Is there a way to make it gluten-free?

Use tamari or coconut aminos in place of soy sauce, and double-check your Worcestershire is gluten-free. Everything else is naturally gluten-free.

Do I have to use cornstarch?

No.

The sauce will reduce and thicken slightly on its own. Cornstarch just gives it a glossy, clingy finish. Arrowroot works too.

How do I keep the sprouts from getting soggy?

Dry them well after washing, spread them out on the sheet pan, and roast cut-side down at high heat.

Avoid overcrowding so steam can escape.

Can I make this in advance for guests?

Yes. Roast the sprouts and sear the beef just before serving, but you can mix the sauce and trim the sprouts earlier in the day. Rewarm the sprouts briefly in the oven to re-crisp.

Final Thoughts

Balsamic Beef and Roasted Brussels Sprouts is one of those recipes that feels special without asking a lot from you.

It’s bold, simple, and adaptable to whatever you have on hand. Once you get the hang of the quick sear and high-heat roast, it becomes a reliable go-to. Keep the pantry staples stocked, and you can put this on the table any night of the week.

It’s comfort food with a little polish, and it never disappoints.