Hi friends! If you think Brussels sprouts aren’t your thing, I promise this recipe will change your mind. These Roasted Brussels Sprouts with Balsamic Glaze are crispy, caramelized, and bursting with flavor. I mean, who can resist that delicious sweet-tangy balsamic kiss? Whether you’re making a simple weeknight dinner or something special for the weekend, this dish delivers big on taste without the fuss. Trust me, even the sprout-skeptics in your family will ask for seconds!
“If you’re after a side that’s simple, healthy, and still feels a little gourmet, this one’s for you!”
Why You’ll Love This Recipe
- Simple Ingredients – You probably already have everything in your pantry right now.
- Super Quick – Done in under 30 minutes with hardly any prep. Perfect for a busy weeknight or an easy side to your holiday mains.
- Irresistibly Crispy – Roasting gives these sprouts the ultimate crunch outside while keeping them tender inside.
- Family-Friendly – Even the pickiest eaters will love the slight sweetness from the balsamic glaze.
Ingredients Breakdown
Essentials:
- Brussels sprouts – Fresh, preferably smaller ones for more even roasting.
- Olive oil – Helps the sprouts crisp up beautifully. You can swap for avocado oil if preferred.
- Salt & pepper – The base seasonings. Don’t skip these; they enhance the sprouts’ natural flavors.
- Balsamic vinegar – The star of the show. Go for a good-quality vinegar for the best flavor!
- Maple syrup – Adds a natural sweetness to balance the balsamic tang.
Pro Tips:
Don’t overcrowd the pan: Give your sprouts some space on the baking sheet! Too many can lead to steaming instead of roasting, which means less crispy edges.
Trim the Brussels Sprouts: Remove the tough ends and any yellow leaves. It’ll keep them tender and appealing on the plate.
Step-by-Step Instructions
Step 1: Prep the Brussels Sprouts
Preheat your oven to 400°F (200°C). While the oven’s heating up, trim the bottoms of your Brussels sprouts and halve them. If you’ve got any large sprouts, quarter them to ensure they cook evenly.
Step 2: Season the Sprouts
Toss your Brussels sprouts in a large bowl with olive oil, salt, and pepper. Make sure everything gets evenly coated—this is key for the perfect roast.
Step 3: Roast
Spread the Brussels sprouts out on a baking sheet in a single layer. Roast for 20–25 minutes or until the edges are browned and crispy. Give the pan a shake halfway through cooking to make sure they roast evenly.
Step 4: Make the Balsamic Glaze
While the sprouts are roasting, combine balsamic vinegar and maple syrup in a small saucepan and simmer over medium heat. Let it reduce for about 5 minutes until thick and syrupy. Remove from heat and set aside.
Step 5: Glaze the Brussels Sprouts
Once the Brussels sprouts are done, drizzle them with the balsamic glaze while they’re still warm. Toss to coat and serve immediately. Enjoy!
Chef’s Tips and Tricks
- Watch the glaze: Keep an eye on your balsamic glaze as it reduces. It can go from perfectly thick to too sticky very quickly if left for too long.
- Extra crunch tip: For an even crispier result, crank up your oven temperature to 425°F (220°C) for the last 5 minutes of roasting!
Recipe Variations and Serving Suggestions
- Make it vegan: Swap the honey or regular balsamic vinegar glaze for a plant-based balsamic reduction, or just stick with maple syrup for sweetness!
- Cheesy addition: Finish off the roasted sprouts with a sprinkle of parmesan or goat cheese when they come out of the oven—it adds another layer of richness.
- Perfect pairings: Serve this alongside a protein like roasted chicken or grilled salmon to make it a complete meal.
FAQs
Can I use frozen Brussels sprouts?
Yes! Just thaw and pat them dry before roasting. The texture won’t be quite as crispy, but they’ll still be delicious!
How do I store leftovers?
Store leftover roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 400°F for about 5–7 minutes to regain their crispiness.
Can I make the balsamic glaze ahead of time?
Yes! You can make the balsamic glaze 1–2 days ahead and store it in the fridge. Simply reheat it before drizzling on your fresh-out-of-the-oven sprouts.
Roasted Brussels Sprouts with Balsamic Glaze Recipe Card
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 tbsp maple syrup (or honey)
Instructions:
- Preheat oven to 400°F (200°C). Trim the Brussels sprouts and cut them in half (quarter if large).
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
- Roast for 20–25 minutes, shaking the pan halfway through, until crispy and browned on the edges.
- While Brussels sprouts roast, make the balsamic glaze. In a small saucepan, combine balsamic vinegar and maple syrup. Simmer until reduced and thick, about 5 minutes.
- Remove Brussels sprouts from the oven and drizzle with balsamic glaze while still warm. Toss to coat and serve immediately.
And there you have it, friends! A simple dish packed with flavor and perfect for just about any occasion. Let me know in the comments below if your family loved it! And don’t forget—if you try this recipe, tag me on Instagram @TheKitchensAid. I can’t wait to see how it turns out in your kitchen!
