Brussel sprouts have come a long way from the days of being steamed to oblivion! If you’re ready to turn this humble veggie into a crispy, caramelized side dish that’ll steal the spotlight, you’re in for a treat. These Roasted Brussels Sprouts with Balsamic Glaze are a balance of sweet and savory with that irresistible crispy edge. The balsamic reduction adds just the right tang to bring this dish to life.
If you’re looking for a veggie side dish that’s quick, easy, and a total crowd pleaser, this is it!
Why You’ll Love This Recipe
- Quick and Simple: Just a few ingredients and minimal fuss. Perfect for busy weeknights.
- Healthy but Indulgent: Crispy Brussels sprouts that feel decadent without being heavy.
- Versatile: This dish is elegant enough for holiday tables but easy for everyday meals.
- Customizable: Don’t have balsamic? A squeeze of lemon can amp things up too.
Ingredients Breakdown
Here’s a quick look at what you’ll need to whip up these tasty roasted Brussels sprouts:
- Brussels Sprouts: Pick sprouts that are firm with tightly packed leaves. You’ll want to trim just the ends and halve or quarter depending on their size.
- Olive Oil: Used for roasting to get that perfect crisp. Feel free to use avocado oil for an equally delicious result.
- Salt & Pepper: Simple seasonings but crucial for flavor! Sea salt works beautifully here.
- Balsamic Vinegar: This is where the magic happens. After reducing, it becomes thick and syrupy with a sweet-tangy flavor that pairs so well with the roasted sprouts.
- Honey (optional): For extra sweetness, you can add a drizzle of honey to the glaze. I mean, why not?
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). While it’s heating up, trim the Brussels sprouts by removing any yellowed or dull leaves and cutting each sprout in half.
2. Toss and Season
In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Make sure they aren’t overcrowded; we want them to roast, not steam!
3. Roast Away
Roast in the preheated oven for about 20-25 minutes, or until the edges are golden brown and crispy, and the sprouts are tender on the inside. Give them a quick toss halfway through to ensure an even roast.
4. Make the Balsamic Glaze
Meanwhile, as the Brussels sprouts roast, pour 1/2 cup of balsamic vinegar into a small saucepan. Simmer over medium heat until it reduces by half and thickens, about 8-10 minutes. If you’re adding honey, stir it in as the glaze thickens.
5. Drizzle and Serve
Once your Brussels sprouts are out of the oven, transfer them to a serving dish and drizzle with that rich balsamic glaze. Sprinkle a bit more salt or pepper to taste, and get ready to dig in!
Chef’s Tips and Tricks
- Overcrowd and you lose the crisp: Make sure to use a large enough baking sheet to give your Brussels sprouts plenty of space. If they’re too close, the steam will interfere, and they won’t get that toasty goodness!
- Worried about burning? Keep an eye on smaller sprouts towards the end of roasting, they can cook faster!
- Balsamic burns quickly: Reduce the balsamic over low to medium heat and stir often. It should coat the back of a spoon when it’s ready!
Recipe Variations and Serving Suggestions
- Add cheese: Some crumbled feta or a sprinkle of Parmesan can take these sprouts over the top.
- Make it vegan: Skip the honey in the balsamic reduction, or swap it for maple syrup if you’d like a touch of extra sweetness.
- Pairing ideas: These sprouts are perfect alongside roasted chicken, grilled salmon, or as part of a veggie grain bowl.
FAQs
Can I make these ahead of time? Yes! You can roast the Brussels sprouts in advance and gently reheat them in the oven before serving. Just drizzle the balsamic glaze right before serving to keep them crispy.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat and maintain crispness, pop them under the broiler for a few minutes, rather than using the microwave.
Can I use frozen Brussels sprouts? Fresh is definitely best for that crispy texture, but if you only have frozen, make sure to thaw and dry them well before roasting to avoid sogginess.
Roasted Brussels Sprouts with Balsamic Glaze Recipe
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 4
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup balsamic vinegar
- 1 tbsp honey (optional)
Instructions:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet.
- Roast Brussels sprouts for 20-25 minutes, tossing halfway through, until crispy and golden brown.
- While Brussels sprouts roast, make balsamic glaze: Simmer vinegar in a small saucepan over medium heat until reduced by half, about 8-10 minutes. (Stir in honey if desired).
- Drizzle roasted Brussels sprouts with the balsamic glaze and serve immediately.
Ready to try these irresistible Brussels sprouts with balsamic glaze? Let me know what you think in the comments! And if you love this recipe, be sure to check out some of my other veggie-forward dishes for more delicious inspiration!
