brussel sprouts

Balsamic Roasted Brussel Sprouts

Sharing is caring!

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
Balsamic Roasted Brussel Sprouts

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.

brussels sprouts, vegetables, brussels

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.

food, cook, schnitzel

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

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.

brussels 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

roasted 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.

roasted brussels

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

how to: create a balsamic glaze

balsamic vinegar, honey, garlic

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.

balsamic glaze
A nice simmer!

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.

balsamic roasted brussel sprouts

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

Ingredients Needed

Materials Needed

brussel sprouts

Balsamic Roasted Brussel Sprouts

Crispy roasted brussel sprouts fresh out of the oven and coated with a sweet balsamic glaze. You'll never turn your back on brussel sprouts again!
4.60 from 5 votes
Course Side Dish
Cuisine American

Ingredients
  

  • 2 cups brussel sprouts one standard pack from grocery stores
  • 3 tbsp olive oil
  • 2 tbsp salt sea salt preferred
  • 1 tbsp black pepper
  • 2 cloves garlic minced
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions
 

  • Preheat oven to 425 degrees.
  • Cut brussel sprouts in half. Reserve leaves that fall off if you'd like.
  • In a large bowl, toss brussel sprouts in olive oil, salt, and pepper. Add to a sheet pan. If using extra leaves, add to another pan or piece of foil.
  • After 15 minutes, remove the extra leaves. Flip the whole brussels and continue roasting 20 minutes or until brown.
  • While the brussel sprouts are roasting, add garlic and a splash of olive oil to a pan over medium heat. Saute for 3-4 minutes.
  • Add balsamic vinegar and honey, stirring frequently. Bring to a boil and quickly reduce to a simmer. Stir often. Simmer for 15-20 minutes or until the glaze reaches a thick consistency.
  • Pour balsamic glaze over brussel sprouts fresh from the oven and serve immediately.
Keyword balsamic, brussel sprouts, brussels, roasted

customizations

  • Seasoning: The balsamic glaze packs a major flavor punch, but any of your favorite seasonings can be tossed onto the brussel sprouts before serving. Some of our favorites include red pepper flakes, garlic powder, or paprika.
  • Glaze: Honey can be swapped out with maple syrup or agave to maintain the syrup consistency. Brown sugar is another great sweetener but just doesn’t thicken up as much. Minced onions can also be added to supplement the garlic, but extremely small cuts here are important.

Pin me!

pin balsamic roastes brussels
pin balsamic roasted brussel sprouts
pin balsamic brussels

Are there any vegetables you used to despise but now love? Share in the comments below!

Get your $1 worksheets today!

Related Posts

61 thoughts on “Balsamic Roasted Brussel Sprouts”

  1. This looks absolutely divine !
    I’m definitely more into eating more veggies and more greens so your recipes lately have been so helpful and yummy ! Will try this out !

  2. I actually LOVE Brussel sprouts and need no encouragement to eat them whatsoever. But this balsamic glaze looks absolutely delicious, I’ll have to try that the next time we have some, thank you! Lisa

  3. Pingback: Roasting Vegetables - Basic Cooking Skills - Abundance of Flavor

  4. I am obsessed with roasted brussel sprouts. They are so good on salads. I have never made them with a balsamic glaze though. That sounds amazing. Adding this to my grocery list now. Thanks!

  5. I;m personally not keen on sprouts, but the roasting recipe may be something I have to try. Boiled sprouts are gross (obviously) and I’ve tried honey roasting before, but not a balsamic glaze

  6. I’m not big on Brussel sprouts but these actually look really good! Thankyou for sharing this recipe because the balsamic is not an idea I would have thought of before x

  7. I love brussel sprouts the first time I had them. I toss mine with balsamic salad dressing (oil, vinegar, and maple syrup) and bake. Sometimes I sprinkle parmesan on top or eat them in salad!

  8. Oh yum! I love Brussel sprouts! That’s one of my favorite side dishes to make! Thanks for sharing the recipe!

  9. I love brussel sprouts! Especially the crispy bits. This recipe sounds so good with the balsamic and maple syrup/honey. I’ve been on a balsamic kick lately, so I might buy some sprouts at the market today and have this for lunch!

  10. My hubby makes them in a similar way and I love them! My mom and therefore me, makes them with onion and bacon and that is really good too. You are totally right, Brussel sprouts are passed over way too often. Thanks for sharing this recipe.

  11. Pingback: Spicy Jalapeno Deviled Eggs - Abundance of Flavor

  12. Pingback: 50 Easter Dinner Recipes Roundup - Down Home Dish

  13. Pingback: Cinnamon Apple Cider Cocktail - Abundance of Flavor

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating