Tender on the inside, gloriously crispy on the edges, and shimmering with a sweet-tangy glaze—these Balsamic Glazed Roasted Brussel Sprouts are a true game-changer for veggie lovers and skeptics alike. With just a handful of ingredients, you can transform humble brussel sprouts into a caramelized side dish that steals the show at any dinner table.
Why You’ll Love This Recipe
- Incredible Flavor: Roasting makes the brussel sprouts sweet and nutty, while the balsamic-honey glaze adds a gorgeous tang and a hint of caramel.
- Effortless & Fast: You’ll go from prepping fresh veggies to pulling a golden tray from the oven in just about 25 minutes.
- Crowd-Pleasing: Even self-proclaimed sprout skeptics come back for seconds—these Balsamic Glazed Roasted Brussel Sprouts are that irresistible!
- Versatile Side: Pairs beautifully with everything from holiday roasts to simple weeknight proteins for year-round perfection.
Ingredients You’ll Need
This recipe is all about letting just a few quality ingredients shine! Each one plays a starring role—whether it’s adding crisp texture, bold flavor, or a pop of glossy color to the Balsamic Glazed Roasted Brussel Sprouts you’re about to fall in love with.
- Brussel Sprouts (1 1/2 lbs): Look for vibrant green, tight-headed sprouts for the best bite and color. Smaller sprouts are especially tender.
- Olive Oil (3 tbsp): Helps the sprouts crisp and caramelize, giving you those legendary golden edges.
- Salt (3/4 tsp): Kosher salt brings out both the sweetness and depth of the veggies.
- Black Pepper (1/2 tsp): Freshly ground if possible for just the right earthy kick.
- Balsamic Vinegar or Glaze (2 tbsp): The key to that sweetly tangy finish and gorgeous sheen—balsamic enhances the caramel notes of roasted sprouts.
- Honey (2 tsp): Adds irresistible balance to the acidity and helps the glaze thicken and shine.
Variations
One of the best things about Balsamic Glazed Roasted Brussel Sprouts is how easy they are to personalize. Play around with add-ins, alternative sweeteners, or extra crunch to suit your mood, what’s in your pantry, or even dietary needs.
- Add Toasted Nuts: Toss some toasted pecans, almonds, or walnuts with the finished sprouts for extra crunch.
- Crispy Bacon: Stir in a handful of crumbled cooked bacon for smoky flavor and heartier texture.
- Maple Twist: Swap honey for pure maple syrup for deeper, earthy sweetness.
- Dairy-Free/Vegan: Use maple syrup in place of honey, and opt for a vegan balsamic reduction if needed.
How to Make Balsamic Glazed Roasted Brussel Sprouts
Step 1: Prep the Brussel Sprouts
Start by trimming off the tough stem ends and removing any yellow or dry outer leaves from your brussel sprouts. Then, carefully slice each sprout in half lengthwise. This not only helps them roast more evenly, but all those flat surfaces get browned and extra delicious in the oven!
Step 2: Season and Toss
Toss the trimmed, halved sprouts generously with olive oil, kosher salt, and freshly ground black pepper in a large bowl. Coating them well ensures they cook up both tender and crisp, and every bite is perfectly seasoned.
Step 3: Roast to Perfection
Spread the sprouts out on a foil-lined or silicone mat–lined baking sheet, making sure they’re in a single layer. Roast at a hot 425°F for about 20 minutes until golden-brown and tender—the high heat works its magic, caramelizing the cut sides and crisping up the leaves.
Step 4: Glaze and Serve
Once roasted, return the sprouts to your mixing bowl. Drizzle with balsamic vinegar and honey (or balsamic glaze), then toss thoroughly to coat. The warm veggies soak up the glaze, creating that beautiful, shiny, tangy-sweet finish that makes this recipe sing. Taste, adjust salt if needed, and serve while piping hot!
Pro Tips for Making Balsamic Glazed Roasted Brussel Sprouts
- Maximize Caramelization: Spread sprouts out in a single layer with the cut sides down; overcrowding the pan leads to steaming, not sizzling!
- Use Real Balsamic: For the most luxurious flavor, opt for a nice-quality balsamic vinegar (or authentic balsamic glaze) rather than generic store brands.
- Timing Is Everything: Add the glaze after roasting, not before, to keep the veggies ultra-crispy and prevent burning the sugars.
- Frozen Sprouts Hack: If using frozen, thaw completely and pat dry before roasting to avoid sogginess—crispy edges are key!
How to Serve Balsamic Glazed Roasted Brussel Sprouts
Garnishes
Crumble a little fresh goat cheese or feta over the top, sprinkle with toasted pine nuts, or shave a bit of lemon zest to brighten the flavors. A final drizzle of extra balsamic glaze can also add irresistible shine and tang to your Balsamic Glazed Roasted Brussel Sprouts.
Side Dishes
These sprouts are stunning next to simple mains like roasted chicken, salmon, beef tenderloin, or as a show-off side on your holiday table with turkey and mashed potatoes. They are even wonderful tucked into grain bowls with quinoa or farro for a hearty vegetarian meal.
Creative Ways to Present
Try threading individual brussel sprout halves onto skewers for party-ready bites, or serve them in mini cast iron pans for rustic style. Pile them high on a platter and finish with a dramatic balsamic drizzle for maximum wow-factor.
Make Ahead and Storage
Storing Leftovers
Cool the Balsamic Glazed Roasted Brussel Sprouts completely, then transfer to an airtight container and refrigerate for up to 4 days. They’ll keep their flavor beautifully and make fantastic leftovers.
Freezing
While you technically can freeze roasted brussel sprouts, the texture may soften after thawing. For best results, keep leftovers chilled and use within a few days. If you do freeze, spread them out on a tray first to prevent sticking, then store in a sealed container.
Reheating
For the crispiest results, reheat brussel sprouts in a hot oven (about 400°F) for 8–10 minutes, or pop them under the broiler for a quick minute. The microwave works in a pinch, but the oven brings back that irresistible caramelized edge.
FAQs
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Can I use frozen brussel sprouts instead of fresh?
Yes! Just thaw them completely and shake or pat off as much excess water as possible before roasting. They won’t be quite as crisp as fresh, but they’ll still pick up lots of caramelized flavor.
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How do I keep brussel sprouts from getting mushy?
Be sure to dry your sprouts thoroughly before roasting, use a hot oven, and don’t overcrowd the pan. This allows the heat to circulate so you get that perfect crispy exterior!
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Can I make Balsamic Glazed Roasted Brussel Sprouts ahead of time?
Absolutely! Prep and roast the sprouts, but wait to toss with the balsamic-honey glaze until just before serving. This keeps them from getting soggy and preserves that glistening finish.
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Is there a substitute for honey if I want a vegan version?
Yes, maple syrup is an excellent vegan-friendly swap and adds its own lovely depth alongside the balsamic glaze.
Final Thoughts
I hope you’re inspired to make these Balsamic Glazed Roasted Brussel Sprouts a new staple in your kitchen. Whether you’re dressing up a weeknight or hosting a festive gathering, their irresistible flavor and beautiful caramelized glaze will wow everyone at the table. Give them a try, and don’t be surprised if this becomes your go-to way to love brussel sprouts—one crispy bite at a time!
Print
Balsamic Glazed Roasted Brussel Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Balsamic Glazed Roasted Brussel Sprouts are a flavorful and easy side dish that pairs perfectly with any meal. The combination of balsamic vinegar and honey creates a delicious glaze that elevates the roasted brussel sprouts to a whole new level of deliciousness.
Ingredients
Ingredients:
- 1 1/2 lbs brussel sprouts
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large bowl, toss brussels sprouts with olive oil, kosher salt, and freshly cracked black pepper to coat thoroughly.
- Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
- Place roasted brussel sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Notes
- If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
