Oh, the holidays! That magical time when the house fills with the most incredible smells, and everyone gathers ’round the table. For me, Thanksgiving is all about the food, and while the turkey gets a lot of the spotlight (rightly so!), the supporting cast of thanksgiving side dishes is just as important. I remember one year, I was scrambling to find something new, something that would wow our guests but not completely derail my schedule. That’s when I rediscovered these Roasted Brussels Sprouts with Balsamic Glaze. They’re so simple, a little bit sweet, a little bit tangy, and they just disappear so fast! Seriously, if you’re looking for that perfect dish to impress without the fuss, you’ve found it.
Why These Roasted Brussels Sprouts are Perfect Thanksgiving Side Dishes
Honestly, when it comes to Thanksgiving, you need sides that are both delicious and make your life easy. That’s exactly why I love these Brussels sprouts so much! They’ve got this amazing sweet and tangy flavor from the balsamic glaze that just cuts through all the richness of the turkey and stuffing. I remember serving them one year when my picky aunt was visiting, and not only did she go back for seconds, but she actually asked for the recipe! That’s high praise, folks. They roast up beautifully, getting those nice crispy edges that everyone loves, and the glaze pulls it all together. Plus, they look super pretty on the table with that lovely dark sheen. You can even snag some ideas for other fall favorites if you need a few more showstoppers!
Ingredients for the Best Thanksgiving Side Dishes
Okay, so the magic behind these Brussels sprouts is just how simple the ingredients are, but they work like a charm! For the sprouts themselves, you’ll need about 1.5 pounds of fresh Brussels sprouts, all trimmed up and halved so they get nice and crispy. We’re talking 3 tablespoons of good olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper to get them seasoned just right. Then, for that dreamy balsamic glaze, it’s just a quarter cup of balsamic vinegar and 1 tablespoon of honey. That’s it!
How to Prepare These Delicious Thanksgiving Side Dishes
Alright, let’s get cooking! Making these Brussels sprouts is honestly a breeze, and I promise, the results are totally worth it. It’s all about a few simple steps that really let those sprouts shine.
Prepping the Brussels Sprouts
First things first, let’s get those sprouts ready. You want to trim off those little woody ends – just a tiny slice is all they need. Then, cut them in half right through the middle. This gives you more surface area to get nice and crispy in the oven! Toss them all in a big bowl with that lovely olive oil, salt, and pepper. Make sure every single sprout gets a good coating; I like to use my hands for this part. It feels more involved, you know? Then, spread them out on your baking sheet. This is super important: try to get them in a single layer, not piled up. If they’re all crammed together, they’ll steam instead of roast, and nobody wants steamed sprouts. We’re aiming for those gorgeously browned, slightly charred edges!
Roasting for Perfect Thanksgiving Side Dishes
Now for the oven! Preheat it to a nice hot 400°F (200°C). Once your sprouts are spread out nice and even on the baking sheet, pop them in. We’re going to let them roast for about 20 to 25 minutes. About halfway through, around the 10-12 minute mark, give the pan a good shake or use a spatula to flip them over. This ensures they get beautifully caramelized all around. You’re looking for them to be tender when you poke them with a fork, and have those little bits of crispy brown caramelization. They’re seriously magical when they come out like this! You can check out my maple roasted version for another idea on getting that perfect roast!
Making the Balsamic Glaze
While those sprouts are doing their thing in the oven, let’s whip up that super simple glaze. Grab a small saucepan and pour in your balsamic vinegar and honey. Pop it on the stove over medium heat. You just want to bring it to a gentle simmer. Let it bubble away for about 5 to 7 minutes. You’ll see it start to thicken up just a bit. It should coat the back of a spoon nicely. Don’t let it get *too* thick, though, or it’ll be more like candy than a glaze. Just a nice, syrupy consistency is what we’re after.
Combining and Serving Your Thanksgiving Side Dishes
Once your sprouts are perfectly roasted and your glaze is ready, it’s time for the grand finale! Take the baking sheet out of the oven and carefully drizzle that shiny balsamic glaze all over the Brussels sprouts. Give them a gentle toss right there on the pan to coat everything evenly. Then, just transfer them to your serving dish. They’re best served warm, so try to time this right before you’re ready to sit down for your amazing Thanksgiving meal. They look just gorgeous!
Tips for Success with These Thanksgiving Side Dishes
Alright, so getting these Brussels sprouts perfect is pretty straightforward, but there are a few little tricks I’ve learned over the years that make a big difference! First off, picking the sprouts themselves: you want them to be firm and bright green, with no yellowing or wilting happening. Smaller ones tend to be a bit sweeter. And remember that single layer on the baking sheet? Seriously, don’t skip that! It’s the key to getting those lovely caramelized bits. If your sprouts are looking a little too small, you might toss them in a bit more oil. For more veggie inspiration, check out this super easy asparagus recipe – similar vibes!
Ingredient Notes and Substitutions
When I make these, I always reach for a good quality olive oil – you can really taste the difference! My go-to is usually an extra virgin olive oil, but a regular olive oil works fine too. For the balsamic vinegar, just a standard bottled one is perfect. Now, if you don’t have honey, no worries! Maple syrup is a fantastic substitute and adds a lovely warm, fall flavor that’s just wonderful with Brussels sprouts. Agave nectar works too, though it’s a bit sweeter, so maybe start with just a tiny bit less if you use it. For more tips on swapping ingredients, check out this handy guide on substitutions!
Variations for Your Thanksgiving Side Dishes
You know, while I adore these Brussels sprouts just as they are, there’s always room to play and make them even *more* special, especially for a big meal like Thanksgiving! If you’re feeling a bit adventurous or want to tailor them to your specific crowd, try tossing in some chopped pecans or walnuts during the last 10 minutes of roasting. They get these amazing crunchy bits that are just *chef’s kiss*. A sprinkle of grated Parmesan cheese right after they come out of the oven is also fantastic, adding a nice salty kick. Honestly, the possibilities are endless! For more fun holiday ideas, you might love this pumpkin mac and cheese – it’s another crowd-pleaser!
Frequently Asked Questions About Thanksgiving Side Dishes
Got questions about making these Brussels sprouts the star of your Thanksgiving table? I’ve got you covered!
Can I make these Brussels sprouts ahead of time?
You can totally prep the Brussels sprouts ahead! Trim and halve them, then store them in an airtight container in the fridge for up to two days. Toss them with the oil, salt, and pepper right before you roast them. The glaze is best made fresh, but you can simmer it while the sprouts are in the oven, and it only takes a few minutes!
What’s the best way to store leftovers?
Leftovers are rare at my house, but if you do happen to have any, just pop them into an airtight container and keep them in the fridge for up to 3 days. Reheat them gently in the oven or a skillet to get them nice and crisp again – microwaving can make them a bit soggy, and nobody wants that!
Can I roast other vegetables with Brussels sprouts?
Absolutely! These sprouts are great pals with other veggies. Carrots, sweet potatoes, or even chunks of butternut squash would be delicious roasted alongside them. Just make sure to cut them to a similar size so they cook evenly. You might need to adjust the roasting time slightly, depending on the veggies you add. It’s a great way to make your Thanksgiving side dish spread even more colorful and delicious!
How do I get my Brussels sprouts extra crispy?
The keys to crispy sprouts are a hot oven (400°F is perfect!) and making sure they’re in a single layer on the baking sheet. Don’t overcrowd the pan! Also, giving them a flip halfway through roasting helps them brown up nicely on all sides. If you want them extra crispy, you can even roast them for a couple of minutes longer, just watching carefully so they don’t burn.
Are there any other good Thanksgiving side dish ideas?
Oh, for sure! If you’re looking for more inspiration to round out your Thanksgiving meal, you should definitely check out my collection of cozy fall crockpot recipes. They’re perfect for making ahead and keeping warm while you tackle other dishes!
Nutritional Information
Okay, let’s talk about what’s in this delicious dish! Since everyone’s ingredients can be a little different – the exact size of your Brussels sprouts, the brand of olive oil, even how much honey you drizzle – these numbers are just an estimate, okay? But generally, a serving of these Roasted Brussels Sprouts with Balsamic Glaze is around 150-200 calories. You’ll get about 10-15 grams of fat, mostly from the olive oil and sprouts themselves. There’s roughly 5-8 grams of protein, and about 15-20 grams of carbohydrates, with a good chunk of that being natural sugars from the balsamic and honey, plus fiber from the sprouts. It’s a pretty balanced bite!
Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened.
- Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.