There’s nothing quite like a batch of Balsamic Glazed Roasted Brussel Sprouts: crispy at the edges, tender in the center, and finished with a sweet, tangy balsamic glaze that makes them positively irresistible. If you think brussel sprouts aren’t your thing, wait until you try this recipe—these are packed with flavor, beautifully caramelized, and so simple to make, you’ll want them on every dinner plate.
Why You’ll Love This Recipe
- Effortless Yet Impressive: In less than 30 minutes, you’ll create restaurant-quality Balsamic Glazed Roasted Brussel Sprouts with ingredients you probably already have.
- Sweet & Tangy Magic: The homemade balsamic glaze blends just the right balance of acidity and honeyed sweetness, turning humble sprouts into total standouts.
- Addictive Crispiness: Roasting at a high temperature ensures golden, delightfully crispy edges with each bite.
- Ultra Adaptable: This recipe welcomes customizations, whether you’re jazzing them up with add-ins or keeping things classic for weeknight meals or elegant holiday tables.
Ingredients You’ll Need
These staple ingredients make all the difference—each one plays its part in creating flavor-packed, glistening Balsamic Glazed Roasted Brussel Sprouts. Let’s peek at what you’ll need and why they matter!
- Brussel Sprouts (1 1/2 lbs): Fresh and vibrant, halved sprouts roast beautifully, developing lovely caramelized edges and a satisfying tender bite.
- Olive Oil (3 tbsp): This helps crisp up the outer leaves and ensures every sprout is golden and delicious.
- Salt (3/4 tsp) & Black Pepper (1/2 tsp): Just a touch of seasoning to bring out the natural savory notes of the veggies—don’t skip it!
- Balsamic Vinegar (2 tbsp): Adds tang, depth, and color; if you have balsamic glaze, you can use that for an even thicker, sweeter finish.
- Honey (2 tsp): A gentle touch of honey lifts the glaze, caramelizing in the oven and offsetting the vinegar’s brightness.
Variations
One of the joys of this recipe is how easily you can tailor it to your mood or what’s in your pantry. Here are just a few ways to put your own spin on these Balsamic Glazed Roasted Brussel Sprouts—have fun with it, and you might discover a new weeknight favorite!
- Add Bacon or Pancetta: Toss in crispy bacon bits or sautéed pancetta with the glaze for smoky, salty pops with every bite.
- Balsamic Vinegar Swap: If you’re out of balsamic, try sherry vinegar or even pomegranate molasses for a playful twist on the glaze.
- Make It Vegan: Use maple syrup in place of honey for the same glossy finish—nobody will miss a thing!
- Add Crunch: Sprinkle toasted pecans, walnuts, or pine nuts on top just before serving for extra texture.
- Spicy Kick: A pinch of red pepper flakes or a drizzle of chili oil can really wake up this dish if you like a little heat.
How to Make Balsamic Glazed Roasted Brussel Sprouts
Step 1: Prep the Brussel Sprouts
Start by trimming off any dry or bruised outer leaves from your sprouts, then cut a sliver from the bottom stem and slice each one lengthwise. This simple prep helps them roast up tender inside, crunchy outside, and lets all the seasonings soak right in.
Step 2: Season & Toss
In a large bowl, thoroughly toss the brussel sprouts with olive oil, salt, and black pepper. Make sure they’re nicely coated—this little step is the secret to getting those signature crispy edges and balanced flavor in every bite.
Step 3: Roast to Perfection
Spread the seasoned sprouts on your prepared baking sheet in an even layer. Don’t crowd the pan—space lets them brown instead of steam! Roast at 425°F for about 20 minutes, giving the tray a gentle shake halfway through. You’ll know they’re ready when the edges are deep golden and the centers are just fork-tender.
Step 4: Glaze & Serve
While the sprouts are still piping hot, transfer them back to the mixing bowl. Drizzle over the balsamic vinegar and honey, then toss everything together until glistening and evenly coated. Taste for seasoning, and add a little more salt if needed—then serve them straight away while they’re gloriously warm and sticky!
Pro Tips for Making Balsamic Glazed Roasted Brussel Sprouts
- Roasting Real Estate: Give the brussel sprouts enough space—crowding leads to steaming, but a roomy pan guarantees those crave-worthy crispy bits.
- Frozen Sprouts Hack: If you’re using frozen brussel sprouts, be sure to thaw and pat them dry thoroughly so they roast up golden instead of soggy.
- Custom Glaze: If you love extra glaze, double the balsamic and honey mixture and drizzle some over just as you serve for serious wow-factor.
- Test for Doneness: Don’t be afraid of deep color—those golden, slightly charred leaves are where the magic happens for true Balsamic Glazed Roasted Brussel Sprouts flavor.
How to Serve Balsamic Glazed Roasted Brussel Sprouts
Garnishes
A sprinkle of flaky sea salt, a grating of fresh parmesan, or a handful of toasted nuts (pecans or slivered almonds are dreamy) all add lovely contrast and crunch. For a burst of color, you can even scatter on a few pomegranate seeds right before serving—your Balsamic Glazed Roasted Brussel Sprouts will sparkle in more ways than one!
Side Dishes
These sprouts are the best supporting act for roasted chicken, grilled steak, or herby baked salmon. They also pair beautifully alongside creamy mashed potatoes, wild rice pilaf, or a fragrant quinoa salad—their sweet-tangy glaze is a natural complement to richer mains.
Creative Ways to Present
For dinner parties, serve your Balsamic Glazed Roasted Brussel Sprouts family-style on a rustic wooden platter with extra glaze drizzled over. Or, plate them individually atop a swoosh of whipped goat cheese for an appetizer that looks (and tastes) oh-so gourmet. Even tucked into grain bowls or folded into salads, their flavor shines.
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Glazed Roasted Brussel Sprouts keep beautifully! Store them in an airtight container in the fridge for up to 3-4 days. They’ll lose their crispness, but the flavors deepen and become even more delicious with time—try tossing leftovers into tomorrow’s salad or a breakfast scramble.
Freezing
While you can technically freeze roasted brussel sprouts, the texture does soften quite a bit after thawing. For best results, freeze only if you plan to reheat and mix them into casseroles or grain dishes where a little softness is fine. If serving crispy as a side, fresh is best!
Reheating
To bring back as much crispness as possible, spread the brussel sprouts out on a baking sheet and reheat at 400°F for 8-10 minutes. The oven revives their golden edges beautifully. In a pinch, the microwave works too—just note they’ll be softer, but still packed with flavor.
FAQs
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Can I make Balsamic Glazed Roasted Brussel Sprouts ahead of time for a party?
Absolutely! Roast the brussel sprouts up to three hours in advance and toss them with the glaze just before serving. If you need to reheat, pop them back in a hot oven for a few minutes until warmed through and crisped up.
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What’s the difference between balsamic vinegar and balsamic glaze?
Balsamic glaze is simply balsamic vinegar that’s been reduced (often with sugar or honey) into a syrupy consistency. For this recipe, you can use either; glaze will be thicker and sweeter, while plain vinegar will give a lighter, tangier finish.
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Can I use frozen brussel sprouts for this recipe?
Yes! Thaw the frozen sprouts and pat them dry really well before roasting. This helps them get as crispy as possible—just remember, they might take a couple of extra minutes to reach that golden perfection.
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How do I keep my brussel sprouts from getting soggy?
Two things: dry your sprouts thoroughly after washing (or thawing if using frozen) and don’t overcrowd the baking sheet. Giving them space allows hot air to circulate and ensures those deliciously crisp edges!
Final Thoughts
Give these Balsamic Glazed Roasted Brussel Sprouts a try, and I promise you’ll look at this humble veggie in a whole new light. They’re the crispy, tangy-sweet, secretly addictive side dish that everyone wants seconds of—perfect for a simple weeknight or an impressive feast. Happy roasting, and let me know how yours turn out!
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: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Balsamic Glazed Roasted Brussel Sprouts are a delightful side dish with a perfect balance of savory and sweet flavors. The balsamic glaze adds a rich, tangy taste that complements the caramelized brussels sprouts beautifully.
Ingredients
Ingredients:
- 1 1/2 lbs brussel sprouts (trimmed and halved)
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze)
- 2 tsp honey
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or a Silpat mat.
- Prepare sprouts: Trim, halve, and toss with oil, salt, and pepper.
- Roast: Bake for 20 mins until caramelized.
- Glaze: Toss roasted sprouts with balsamic vinegar and honey.
- Season and serve: Adjust salt and serve.
Notes
- If using frozen sprouts, ensure they are thawed and dry before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
