Balsamic Glazed Brussels Sprouts

Why You’ll Love This Recipe

These Brussels sprouts are everything you want in a side dish: crispy on the outside, tender on the inside, and coated in a sweet-tart balsamic glaze that enhances their natural flavor. They’re easy to prepare, incredibly versatile, and make a stunning addition to any table—whether it’s a weeknight dinner or a holiday feast. Even Brussels sprouts skeptics will be converted by this recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts
• Olive oil
• Salt
• Black pepper
• Balsamic vinegar
• Honey or maple syrup
• Garlic (optional)

Directions

1. Preheat oven: Set your oven to 425°F (220°C).
2. Prepare the Brussels sprouts: Trim the ends and cut the sprouts in half. Place them on a baking sheet.
3. Season and roast: Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Arrange cut-side down for maximum crispiness. Roast for 20–25 minutes, flipping halfway through.
4. Make the glaze: While the sprouts roast, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Simmer over medium heat for 5–7 minutes, or until thickened and syrupy.
5. Combine and finish: Once the Brussels sprouts are golden and crisp, drizzle with the balsamic glaze and toss to coat evenly.
6. Serve: Serve immediately, warm and caramelized.

Servings and timing

This recipe serves 4 and takes about 35 minutes from start to finish.

Variations

• Add nuts: Toss in toasted pecans or walnuts for crunch.
• Cheesy finish: Sprinkle with grated Parmesan just before serving.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the glaze.
• Crispy bacon: Stir in cooked crumbled bacon for a smoky twist.
• Cranberry addition: Add dried cranberries for a festive sweet-tart contrast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a 375°F oven for 8–10 minutes until warmed and slightly crisped. You can also microwave, though the sprouts will be softer.

FAQs

Can I use frozen Brussels sprouts?

Fresh sprouts work best for roasting. Frozen ones can be used but won’t crisp up the same way.

How do I keep Brussels sprouts crispy?

Roast at a high temperature, cut them in half, and place them cut-side down. Don’t overcrowd the pan.

What’s the best vinegar to use?

Balsamic vinegar is essential for this glaze. Use a good-quality vinegar for the best flavor.

Can I make the glaze ahead of time?

Yes, balsamic glaze can be made in advance and stored in the fridge for up to a week.

Are Brussels sprouts healthy?

Yes, they’re high in fiber, vitamins C and K, and antioxidants.

Can I add garlic?

Absolutely. Minced garlic can be tossed with the sprouts before roasting or added to the glaze.

How do I prevent bitterness?

Roasting helps reduce bitterness by caramelizing the natural sugars in the sprouts.

Can I make this dish vegan?

Yes, just use maple syrup instead of honey for a fully vegan glaze.

What main dishes pair well with this?

These sprouts go great with roast chicken, pork tenderloin, salmon, or a hearty grain bowl.

Can I double the recipe?

Yes, but use two baking sheets to avoid overcrowding and ensure even roasting.

Conclusion

Balsamic glazed Brussels sprouts are a flavorful and elegant side that brings out the best in this often-underappreciated vegetable. With crisp edges, a tender center, and a sweet-tangy glaze, they’re guaranteed to become a favorite. Serve them as part of a weeknight dinner or a festive spread—they’re sure to impress every time.

Balsamic Glazed Brussels Sprouts

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Balsamic glazed Brussels sprouts are crispy, caramelized, and coated in a tangy-sweet balsamic reduction. This easy roasted side dish is full of bold flavor and makes even Brussels sprouts skeptics fall in love.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 pounds fresh Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced (optional)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Place halved Brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Arrange cut-side down for crispier results.
3. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
4. While roasting, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Simmer over medium heat for 5–7 minutes, until thickened. Add garlic if using and cook briefly.
5. Remove sprouts from oven and drizzle with balsamic glaze. Toss to coat evenly.
6. Serve immediately while warm and caramelized.

Notes

• Don’t overcrowd the baking sheet—use two if doubling the recipe.
• Use maple syrup instead of honey for a vegan version.
• For extra crunch, add toasted nuts or seeds before serving.
• Roast garlic alongside the sprouts for a mellow garlic flavor.
• The glaze can be made ahead and stored in the fridge for up to a week.

Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 6g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg