Introduction
Roasted Brussels Sprouts with Balsamic Glaze is a side dish that turns simple vegetables into something gourmet-worthy. When roasted, Brussels sprouts caramelize beautifully, developing a nutty, slightly sweet flavor. Drizzling them with a rich, tangy balsamic glaze enhances their natural sweetness and adds a glossy, irresistible finish.
This dish is perfect for family dinners, festive gatherings, or even as a healthy weeknight side. The combination of crisp, golden-brown sprouts and the sweet-tangy glaze makes it a crowd-pleaser—even for those who think they don’t like Brussels sprouts.
Why I Love This Recipe
- Flavor Transformation: Roasting brings out the natural sweetness of sprouts, making them irresistible.
- Perfect Balance: The balsamic glaze adds tangy-sweet depth that pairs well with the earthy sprouts.
- Easy but Elegant: Simple ingredients, quick prep, but looks and tastes restaurant-quality.
- Healthy & Nutritious: High in fiber, vitamin C, and antioxidants while still being delicious.
- Versatile: Works as a holiday side dish or a weeknight veggie fix.
Why It’s a Must-Try Dish
This dish is a must-try because it showcases how technique can elevate humble ingredients. Roasting Brussels sprouts until caramelized turns them from bitter to sweet and nutty, while the balsamic glaze adds a gourmet touch. Once you taste this version, you’ll never look at Brussels sprouts the same way again!
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories (per serving): ~150 kcal
Cuisine & Course
- Cuisine: American / European-inspired
- Course: Side Dish / Vegetable
Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup (for the glaze)
Optional Garnishes:
- Freshly grated Parmesan
- Toasted nuts (almonds, pecans, or walnuts)
- Dried cranberries or pomegranate seeds
Simple Cooking Directions
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Roast until golden and caramelized.
- Simmer balsamic vinegar with honey until thickened.
- Drizzle glaze over roasted sprouts and serve.
Step-by-Step Preparation
- Prepare Brussels Sprouts
- Preheat oven to 400°F (200°C).
- Trim ends and cut Brussels sprouts in half.
- Season & Roast
- Place sprouts on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread in a single layer, cut side down for maximum caramelization.
- Roast for 20–25 minutes, stirring halfway, until golden brown and crispy.
- Make the Balsamic Glaze
- In a small saucepan, combine balsamic vinegar and honey (or maple syrup).
- Simmer over medium heat for 5–6 minutes until thickened and syrupy.
- Remove from heat and let cool slightly.
- Combine & Serve
- Transfer roasted sprouts to a serving bowl or platter.
- Drizzle with balsamic glaze.
- Garnish with Parmesan, nuts, or cranberries if desired.
How to Serve
- Serve as a holiday side dish with turkey, ham, or roast beef.
- Pair with grilled chicken, salmon, or pasta for weeknight meals.
- Add to grain bowls with quinoa, brown rice, or farro.
- Serve warm or at room temperature.
Additional Tips
- Roast cut side down for the crispiest texture.
- Don’t overcrowd the pan—give sprouts room to caramelize.
- If glaze gets too thick, thin it with a teaspoon of water.
- For extra flavor, add garlic cloves to the pan while roasting.
Variations
- Garlic & Herb: Toss sprouts with minced garlic, thyme, or rosemary before roasting.
- Spicy Version: Add a pinch of red chili flakes to the glaze.
- Cheesy Delight: Sprinkle with Parmesan or feta before serving.
- Sweet Twist: Add dried cranberries or roasted apples for a festive touch.
Freezing & Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended, as roasted sprouts lose their crisp texture.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes to regain crispiness.
Special Equipment Needed
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Small saucepan (for glaze)
- Wooden spoon or spatula
Conclusion
Roasted Brussels Sprouts with Balsamic Glaze is a simple yet elegant dish that can turn skeptics into fans. The caramelized sprouts paired with the sweet and tangy glaze create a perfect balance of flavors and textures. Whether you serve it at a holiday feast or as a quick weeknight side, this recipe proves that Brussels sprouts can be truly delicious. Once you try it, it’s bound to become a staple on your table.
Roasted Brussels Sprouts with Balsamic Glaze
Description
Roasted Brussels Sprouts with Balsamic Glaze is a side dish that turns simple vegetables into something gourmet-worthy. When roasted, Brussels sprouts caramelize beautifully, developing a nutty, slightly sweet flavor.
Ingredients
Instructions
-
Prepare Brussels Sprouts : Preheat oven to 400°F (200°C). Trim ends and cut Brussels sprouts in half.
-
Season & Roast : Place sprouts on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer, cut side down for maximum caramelization. Roast for 20–25 minutes, stirring halfway, until golden brown and crispy.
-
Make the Balsamic Glaze : In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Simmer over medium heat for 5–6 minutes until thickened and syrupy. Remove from heat and let cool slightly.
-
Combine & Serve : Transfer roasted sprouts to a serving bowl or platter. Drizzle with balsamic glaze. Garnish with Parmesan, nuts, or cranberries if desired.
