I’ll never forget the first time I tried roasted Brussels sprouts with balsamic glaze at my friend Sarah’s dinner party. Honestly, I was skeptical – Brussels sprouts? Really? But one bite of those caramelized little gems drizzled with that tangy-sweet glaze, and I was hooked. The way the crispy edges give way to tender centers, paired with that rich balsamic reduction… it’s magic. Now it’s my go-to side dish whenever I want to impress guests (or just treat myself). What I love most is how simple ingredients transform into something so elegant – just sprouts, olive oil, and that incredible glaze that makes everyone ask for the recipe.
Why You’ll Love Roasted Brussels Sprouts with Balsamic Glaze
Let me tell you why this recipe never leaves my rotation – it’s one of those rare dishes that checks all the boxes:
- Quick prep: I’m talking 10 minutes of active time – just trim, halve, toss, and roast. Perfect for those “I need something fancy but have zero energy” nights.
- Pantry-friendly ingredients: Brussels sprouts, olive oil, balsamic vinegar, honey – that’s it! No hunting for obscure spices or last-minute grocery runs.
- Flavor fireworks: The caramelized sprouts with that sweet-tangy glaze? Absolute perfection. Even my “I hate vegetables” nephew asks for seconds.
- Healthy but indulgent: You get all the benefits of eating your greens without feeling like you’re sacrificing flavor. It’s my little secret for making healthy eating actually enjoyable.
Trust me, once you try this combo, you’ll understand why I make it at least twice a week!
Ingredients for Roasted Brussels Sprouts with Balsamic Glaze
Okay, let’s talk ingredients – and I promise, this is one of those recipes where less is more. You won’t believe how these simple components come together to create something magical. I’ve grouped them so you can see exactly what goes into each part of the dish. Pro tip: measure everything before you start cooking (my grandma called this “mise en place” – fancy term for “get your act together”).
For the Brussels Sprouts
- 1 lb Brussels sprouts – trimmed and halved (look for bright green, firm sprouts – no yellow leaves!)
- 2 tbsp olive oil – the good stuff, please! It makes all the difference in getting those crispy edges.
- 1/2 tsp salt – I use kosher salt because it distributes better than table salt.
- 1/4 tsp black pepper – freshly ground if you can – the flavor pops so much more.
For the Balsamic Glaze
- 1/4 cup balsamic vinegar – splurge on a decent aged one if possible – it thickens better and has deeper flavor.
- 1 tbsp honey – this balances the vinegar’s tang perfectly. Maple syrup works too if you’re out of honey.
That’s it! Just six ingredients for what might become your new favorite side dish. I love how this recipe scales up easily for holiday gatherings too. Now let’s get cooking!
How to Make Roasted Brussels Sprouts with Balsamic Glaze
Alright, let’s get to the fun part – turning those humble sprouts into something extraordinary! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in your kitchen with you. The secret? Patience and paying attention to those little details that make all the difference.
Step 1: Prep and Roast the Brussels Sprouts
First things first – crank that oven to 400°F (200°C). While it’s heating up, grab your sprouts and give them a quick trim. Cut off the dry ends and peel away any sad-looking outer leaves. Then halve them lengthwise – this creates more surface area for that gorgeous caramelization we’re after. Toss them in a bowl with the olive oil, salt, and pepper until they’re evenly coated. Spread them out on your baking sheet in a single layer – don’t crowd them or they’ll steam instead of roast! Pop them in the oven for 20-25 minutes, giving them a good stir halfway through. You’ll know they’re done when they’re tender with those beautiful crispy brown edges.
Step 2: Make the Balsamic Glaze
While your sprouts are roasting, let’s make that magical glaze. Combine the balsamic vinegar and honey in a small saucepan over medium heat. Now here’s where you need to watch closely – let it simmer gently for 3-5 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. Pro tip: Don’t walk away! Overcooked balsamic turns bitter fast. When it’s reduced by about half and looks syrupy, take it off the heat immediately. It’ll thicken more as it cools.
When your sprouts come out of the oven looking golden and irresistible, drizzle that gorgeous glaze all over them. Give everything a gentle toss to coat evenly. Serve immediately while they’re still piping hot – though honestly, I’ve been known to snack on the leftovers cold straight from the fridge! This simple method works wonders with other veggies too – try it with roasted potatoes for a delicious variation.
Tips for Perfect Roasted Brussels Sprouts with Balsamic Glaze
After making this dish more times than I can count, I’ve picked up some foolproof tricks that’ll take your roasted Brussels sprouts from good to spectacular. These are the little things that make all the difference:
- Give them space to breathe: Don’t dump all those sprouts on one crowded baking sheet – they’ll steam instead of roast. Trust me, use two pans if you need to. Crispy edges are everything!
- Play with your glaze: Like it sweeter? Add a touch more honey. Prefer tang? Reduce the vinegar a bit longer. Make it your own – I’ve even added a pinch of red pepper flakes for heat.
- Cheese makes everything better: A quick grating of Parmesan or pecorino right after glazing is my secret weapon. The salty cheese melts slightly over the warm sprouts – absolute heaven.
- Don’t skip the taste test: Always sample a sprout before pulling the whole batch – they should be tender but still have some bite. Overcooked sprouts lose their magic.
These simple tweaks will have your guests thinking you’re a gourmet chef – our little secret!
Serving Suggestions for Roasted Brussels Sprouts with Balsamic Glaze
Oh, let me tell you about my favorite ways to serve these glorious sprouts! They’re like the perfect supporting actor – they make everything else shine brighter. For weeknight dinners, I love pairing them with my juicy roasted chicken – the crispy skin and tender meat balance those tangy sprouts beautifully. When I’m feeling fancy, nothing beats them alongside lemon-dill salmon – the flavors just sing together. And holidays? These sprouts are mandatory at my table, right next to the turkey or ham. Honestly, they’re so versatile I’ve even served them over creamy polenta for a meatless meal that feels indulgent. The possibilities are endless!
Nutritional Information for Roasted Brussels Sprouts with Balsamic Glaze
Now, I’m no nutritionist, but let me tell you why I feel so good about serving this dish! Keep in mind these numbers are estimates – your actual counts might vary depending on your exact ingredients (especially that honey or olive oil you use). Here’s the scoop per serving:
- 120 calories – perfect for when you want something satisfying but not heavy
- 6g fat – the good kind from olive oil (1g saturated)
- 15g carbs – with 8g natural sugars from the honey and sprouts
- 4g fiber – thanks to those mighty Brussels sprouts doing the heavy lifting!
What really makes me happy? You’re getting 100% of your daily vitamin C in each serving – who knew eating your veggies could taste this good? And with only 300mg sodium, it’s a heart-healthy choice too!
Frequently Asked Questions
I get asked about this recipe all the time – here are the burning questions my friends and readers keep asking (along with my tried-and-true answers)!
Can I use frozen Brussels sprouts?
Honestly? Fresh is best here. Frozen sprouts release too much water when roasting, so you won’t get those crispy edges we love. If you must use frozen, thaw completely and pat them bone-dry first – but I’d only do this in a pinch!
What’s the best way to store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. They lose some crispness, but I actually love the softened texture! To reheat, 5 minutes in a 350°F oven brings back some crunch.
Can I make the glaze ahead?
Absolutely! The glaze keeps beautifully for up to 2 weeks in the fridge. Just warm it slightly before drizzling – it thickens when cold. I keep a jar ready for quick veggie upgrades all week.
What if my glaze is too thin/thick?
No sweat! Too thin? Simmer a bit longer. Too thick? Stir in a teaspoon of warm water at a time. I test mine by drizzling a spoonful – it should slowly drip off rather than pour or clump.
Any nut-free topping ideas besides cheese?
Try toasted breadcrumbs or crispy shallots! I also love a sprinkle of lemon zest right before serving – the brightness cuts through the glaze perfectly.
Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, stirring halfway, until tender and browned.
- While the sprouts roast, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 3-5 minutes until slightly thickened.
- Drizzle the glaze over the roasted Brussels sprouts before serving.