Roasted Brussels Sprouts with Balsamic Glaze I’m Making Again & Again

Whether you’re a Brussels sprouts fan or someone warming up to them, the perfect roast and glossy balsamic drizzle bring out a depth of flavor that’s impossible to resist.

It’s a simple side that feels special every time, and the ease of making these Roasted Brussels Sprouts with Balsamic glaze means they quickly become a weeknight staple.

Why I Can’t Stop Making These Cookies

• Perfect quick-win side that’s ready in under 30 minutes, ideal for busy evenings.
• The balsamic glaze adds a tangy-sweet twist that elevates the natural earthiness of Brussels sprouts.
• Pantry-friendly ingredients you likely already have, with minimal prep.
• Kid-approved once they’re roasted to a crispy, caramelized finish.
• Great for seasonal cooking, especially in fall and winter when Brussels sprouts are at their best.

What Type of Brussels Sprouts Should I Use?

For this recipe, fresh Brussels sprouts with firm, bright green leaves work best. Look for medium-sized sprouts too large and they might be bitter and chewy; too small, and they roast too quickly without that lovely caramelization. If using frozen Brussels sprouts, thaw completely, drain well, and pat dry to avoid steaming instead of roasting. Avoid dried or pre-shredded versions here, as they won’t hold up on the roasting pan and won’t produce the same crisp texture.

Options for Ingredient Alternatives

• Instead of olive oil, you can use melted butter or avocado oil for a richer flavor.
• While traditional balsamic vinegar is best for glaze, balsamic reduction or fig vinegar make great alternatives.
• Use coconut oil for a dairy-free version, but remember to melt and cool it before tossing with sprouts to prevent clumping.
• Fresh lemon juice can enhance the glaze for a brighter zing, or add a splash of maple syrup for more sweetness.
• For sprinkling, swap Parmesan with nutritional yeast for a vegan option or toasted nuts for extra crunch.

The Biggest Challenges While Roasting

• Avoid overcrowding the pan crowding will steam the sprouts instead of roasting them to crisp perfection. Use one or two pans if needed.
• Make sure Brussels sprouts are dry before roasting; moisture traps heat and prevents browning.
• Toss the glaze only after roasting to keep that caramelized edge crisp and fresh.
• Keep an eye on oven temperature too hot can burn the outer leaves before the insides cook.
• If your sprouts turn out bitter, try trimming the stems and removing any yellowed or tough outer leaves before roasting.

Storage & Freezing Instructions

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. For freezing, place cooled roasted sprouts in a single layer on a baking sheet and freeze until firm (about 2 hours). Transfer frozen sprouts to a freezer bag and use within 2 months. Reheat directly from frozen in a hot pan or oven for best results. Pre-roasting and freezing is a great make-ahead option for meal prep.

Estimated Nutrition

The entire batch yields about 4 servings. Total calories approximately 250 per batch, with roughly 7 grams of fat, 30 grams of carbohydrates, 6 grams of fiber, and 4 grams of protein per serving. This makes for a light but satisfying side that’s rich in vitamins C and K, antioxidants, and fiber from the Brussels sprouts.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved (450 g)
• 2 tablespoons olive oil (30 ml)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup balsamic vinegar (80 ml)
• 1 tablespoon brown sugar or honey (optional, for glaze)
• 1 teaspoon Dijon mustard (optional, brightens glaze)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Toss trimmed and halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread sprouts cut side down on the prepared baking sheet in a single layer, making sure they are not crowded.
4. Roast in the oven for 20 to 25 minutes until outer leaves are crispy and browned, and the centers are tender. Shake the pan about halfway through to promote even cooking.
5. While roasting, combine balsamic vinegar, brown sugar or honey, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat, then reduce heat and allow to simmer gently until thickened and syrupy, about 5 to 7 minutes. Remove from heat and let cool slightly.
6. Once sprouts are roasted, transfer to a serving bowl and drizzle immediately with the balsamic glaze. Toss gently to coat without breaking up the sprouts.
7. Serve warm as a side dish, garnished with extra cracked black pepper or shaved Parmesan if desired.

Tips, Variations & Serving Ideas

• Add chopped toasted pecans or walnuts for crunch.
• Stir in dried cranberries for a holiday twist.
• Under-roast slightly for softer sprouts with crispy edges.
• Serve over a bed of mixed greens for a warm salad option.
• Top with crumbled goat cheese or feta for richness.
• Use leftover sprouts as a pizza topping or mix into grain bowls.
• The glaze also pairs well with roasted cauliflower or carrots for a versatile sauce.

FAQs

Q: Can I make this recipe vegan?
A: Yes, simply use maple syrup instead of honey in the balsamic glaze, and skip any cheese toppings.

Q: How do I prevent burnt balsamic glaze?
A: Keep the heat low when simmering and watch carefully. Stir frequently and remove from heat as soon as it thickens.

Q: Can I roast Brussels sprouts ahead of time?
A: Yes! Roast sprouts, cool them, then store in the refrigerator. Reheat in the oven and add fresh balsamic glaze before serving for the best flavor.

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