Balsamic Roasted Brussel Sprouts

Balsamic roasted brussel sprouts are the perfect side dish for a hearty dinner. Served with sweet potatoes, balsamic roasted brussel sprouts give me major fall vibes. Packed with flavor and crisp from the oven, these brussel sprouts are best served hot and fresh all year round.

This post is part of our Basic Cooking Skills series. Each week we will be doing a deep-dive into one basic cooking skill and a brand new recipe to accompany it to practice that newfound skill. Check back throughout the series for updates and new posts.

Brussel Sprouts…Love them or hate them

Brussel sprouts used to be on the top of my list of vegetables I would NEVER try. They are way too green and have SUCH a strong smell and I immediately distanced myself without giving them a chance.

Fast forward a few years to where Luke was sautéing brussel sprouts and drizzled a dreamy balsamic reduction over them. The sweet smells lured me in and I couldn’t resist.

And they were AMAZING! I never know a vegetable so green could taste so good.

Balsamic vinegar: reduction or glaze?

Balsamic vinegar is a dark, flavorful vinegar formed from pressed grapes. It is much thicker than other vinegars and used in a variety of dishes to introduce sweet, rich flavors.

A balsamic reduction is the process of boiling the vinegar to create a thicker consistency. The balsamic vinegar is very aromatic during this process so you may be slightly overwhelmed!! Add in garlic for increased flavor. The reduction has more concentrated flavors that aren’t nearly as strong as the vinegar outright.

Balsamic glaze is essentially a sweetened reduction. As the vinegar is simmering, stir in sweeteners such as honey or maple syrup. The thickness will increase dramatically and be syrup-like.

Reductions and glazes can be added to salads, sauces, meat, and roasted vegetables.

roasted brussel sprouts

Now that I’ve come to love brussel sprouts, I don’t even need a savory glaze to enjoy them.

I love brussel sprouts tossed in olive oil and seasoned with salt and pepper. It’s so simple but the flavor is SO pronounced.

When finished roasting, they get beautiful charred edges that are to die for. My favorite are small leaves that break up and are extra crispy like chips. Oh so delicious.

The balsamic glaze is like icing on the cake and takes the flavor to the next level.

how to: prepare brussel sprouts

Cut brussel sprouts in half and remove any yellow leaves from the outer layer. Leaves will fall off after the brussels are halved but the ones in good condition can be roasted as well (just MUCH quicker and should be kept separate).

brussel sprouts, olive oil, salt, pepper

Add the brussel sprouts to a large bowl and drizzle with olive oil. Toss and add salt and pepper. Keep tossing until all are covered and add to a sheet pan.

The extra leaves can be tossed as well, but I would recommend adding them to another sheet pan or a separate piece of foil for early removal from the onion.

how to: roast brussel sprouts

Roast the brussel sprouts for 15 minutes. The brussel sprouts should already have amazing color!

Remove the extra leaves if using. So crunchy and crispy, yum.

Flip brussels over and sprinkle additional salt and pepper if needed. Continue roasting 20 minutes or until fully brown.

Perfection! While the brussel sprouts are roasting it’s time to make the glaze.

how to: create a balsamic glaze

This simple glaze uses three ingredients: balsamic vinegar, honey, and minced garlic.

Add the garlic to a pan over medium heat. Saute for 3-4 minutes until fragrant.

Carefully pour in balsamic vinegar and honey and stir to combine. Bring to a boil and then quickly lower the heat to a simmer.

Stirring frequently, allow the glaze to simmer for 15-20 minutes or until it reaches a very thick, syrupy consistency.

Pour the glaze over the brussel sprouts while hot and serve immediately.

Ingredients Needed

Materials Needed