Balsamic Roasted Brussels Sprouts
If you need a super easy side dish for Thanksgiving or Christmas, might I introduce you to these roasted Brussels sprouts with Balsamic glaze? They go with all the other holiday dishes and are so easy to make – you only need a few simple ingredients!
Something magical happens to Brussels sprouts when you roast them. Roasting draws out their natural sweetness so they caramelize and crisp up around the edges. I love to drizzle them with balsamic glaze for a pop of tangy flavor to finish them off. They’re so simple, delicious, and a great side dish for holiday dinners.
Balsamic Brussels Sprouts
Ingredients
- Fresh Brussels sprouts: Two pounds of sprouts is plenty for four people, but if you are serving other side dishes, this recipe will stretch to serve six. You can also easily double or triple it if you’re hosting a crowd.
- Seasonings: You only need kosher salt, black pepper, and olive oil!
- Balsamic glaze: If you haven’t tried it, I think it’ll be a staple in your pantry after you try this recipe. It’s thick, velvety, and great for drizzling over roasted veggies, sandwiches, salads, pasta… it’s one of my favorite pantry ingredients. Brussels sprouts have a bitter flavor, but roasting them tames that bitter flavor. Adding this glaze gives them a tangy kick that further balances out any bitterness. It really takes them to a whole new level.
How to Make Them
This is such a simple recipe with just a few ingredients and minimal prep. Once they’re in the oven, just give them a stir halfway through. They’re ready to serve in about 30 minutes!
PrintBalsamic Roasted Brussels Sprouts
This balsamic Brussels sprouts recipe is one of my favorite holiday side dishes. Even the so-called Brussels sprouts haters love them! The sprouts come out tender and caramelized, and the drizzle of balsamic glaze takes them over the top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Ingredients
- 2 pounds Brussels sprouts, trimmed (see note)
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon balsamic glaze, or more to taste (see note)
Instructions
- Preheat the oven to 400°F.
- Spread the Brussels sprouts in a single layer on a large sheet pan. Drizzle the oil over the top, sprinkle the salt over the top, and then stir them around to coat them evenly.
- Roast them for 20 to 30 minutes or until they are caramelized and tender. I like to stir them halfway through the cooking time so they roast evenly.
- Sprinkle the pepper over the top of the sprouts and then drizzle the balsamic glaze over them. Stir them on the sheet pan to coat them evenly and transfer them to a serving dish.
Notes
Brussel sprouts: To prep the sprouts, I like to slice off the root end of each sprout and pull off any browned or tough outer leaves. Also, you want them to be approximately the same size so they roast evenly. So, slice the large ones into quarters or halves before you roast them.
Glaze: You can buy balsamic glaze at most grocery stores. Depending on the store, you can usually find it with the other kinds of balsamic vinegar or near the pasta sauces and pestos.
Serving tip: I like to drizzle a little more glaze over the top of the roasted sprouts for serving.
Roasting tip: I like to roast Brussels sprouts until they are fork tender but still with a bit of bite to them. They should be browned around the edges. Any loose leaves that have separated from the sprouts should be nice and crispy but not burnt.
Nutrition
- Calories: 233
- Sugar: 9g
- Sodium: 366.8mg
- Fat: 14.7g
- Saturated Fat: 2.1g
- Unsaturated Fat: 11.9g
- Trans Fat: 0g
- Carbohydrates: 24.5g
- Fiber: 8.7g
- Protein: 7.7g
- Cholesterol: 0mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Recipe Tips
- I like roasted Brussels sprouts that are tender and lightly crispy around the edges. They should be fork-tender but with a small amount of chew when you take a bite. In other words, they shouldn’t be so soft that they’re mushy.
- There are always a few leaves that separate from the sprouts, and they will get crisp when you roast them. I love the combo of those crispy leaves and tender caramelized sprouts.
- If you prefer crispier sprouts, you should use a baking sheet large enough to spread them out so they are spaced apart. In the photos below, you can see what mine look like – they fill the sheet pan but are still in a single layer. Use a larger pan and spread them out more if you want them even crispier.
- You can line the sheet pan with aluminum foil for easier cleanup, but I recommend brushing it with a light coating of olive before you spread out the sprouts. They tend to stick the foil if you don’t do this.
- If you can’t find prepared balsamic glaze at the store, you can make your own balsamic reduction. Bring half of a cup of balsamic vinegar to a simmer in a small saucepan. Stir and simmer it for about five to ten minutes. It’s ready when you can drag the spatula across the bottom of the pan, and it exposes the bottom without the glaze running over it right away. Or dip a spoon in – if the glaze evenly coats it, it’s ready.
- You can dress these roasted sprouts up even more with your favorite dried or fresh herbs or a sprinkle of Parmesan cheese, but I think they’re pretty fantastic, just as they are. They pair well with all the holiday main dishes, and they’re so good they might even steal the show. I hope you try them!
Happy roasting,
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Post, photos, and recipe updated from the archives. First published in August 2017.
I too was a brussels sprouts hater. Up until a couple of years ago. Then I discovered deep fried Brussles Sprouts and it change me.
Looks like I’ll have to try the roasted approach now!