Print

Balsamic Roasted Brussels Sprouts

a plate of balsamic brussels sprouts.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.girlgonegourmet.com/roasted-brussels-sprouts/