Roasted Brussels Sprouts With Balsamic Glaze

A simple and delicious side dish featuring caramelized roasted Brussels sprouts drizzled with a sweet and tangy balsamic glaze—easy to make and perfect for any occasion.

Why You’ll Love This Recipe

• Roasting transforms bitter sprouts into nutty, caramelized bites

• The balsamic glaze adds a vibrant sweet‑and‑tangy finish

• It’s quick, easy, and versatile—ideal for weeknight dinners, holiday feasts, or casual entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 pounds Brussels sprouts, halved

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly cracked pepper

• 2 tablespoons olive oil

• 3 tablespoons balsamic glaze

Directions

1. Preheat oven to 425°F.

2. Place halved Brussels sprouts on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly, then spread them out so they’re not overcrowded.

3. Roast for 20–25 minutes, tossing halfway through, until tender and nicely browned.

4. Drizzle with balsamic glaze and serve immediately.

Servings And Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Add a sprinkle of Parmesan cheese before serving for a savory twist

• Mix in chopped bacon or pancetta during roasting for extra flavor

• Swap balsamic glaze with a squeeze of fresh lemon juice and honey for a lighter option

Storage / Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days

• Reheating: Reheat in a 350°F oven for about 5–7 minutes to crisp them up again. Alternatively, toss in a warm skillet on the stovetop for a few minutes until heated through and slightly crispy

FAQs

1. How Do I Prep Brussels Sprouts?

Trim the ends, peel away any wilted or damaged outer leaves, and slice them in half for even roasting.

2. Why Do Brussels Sprouts Taste Bitter?

They contain sulfur and nitrogen compounds that can taste bitter raw—but roasting, oil, and the sweet‑tangy glaze help balance that bitterness.

3. How Can I Get Them Perfectly Caramelized?

Spread sprouts in a single layer with some space between them, roast until browned, and toss halfway through.

4. Can I Use Frozen Brussels Sprouts?

You can—thaw them, pat dry, then follow the recipe. Just check frequently to avoid overcooking, as they may roast faster.

5. Can I Make My Own Balsamic Glaze?

Yes! Simply reduce balsamic vinegar—typically simmer 1 cup balsamic until it thickens into a syrupy consistency.

6. Can I Roast Them At A Different Temperature?

425°F gives the best caramelization. Lower temps may work but likely result in less browning and longer cook times.

7. Is Olive Oil Necessary?

Any neutral oil with a suitable smoke point (e.g., avocado or vegetable oil) works fine in place of olive oil.

8. Can I Add Seasonings Like Garlic Or Chili Flakes?

Absolutely—sprinkle on garlic powder, crushed red pepper, or even fresh herbs before roasting for extra flavor.

9. What’s The Best Pan For Roasting?

A large, rimmed baking sheet ensures even heat and prevents overcrowding—for better caramelization.

10. Can I Half-Cook And Finish Later?

Yes—par-roast until just tender, cool completely, refrigerate, then reheat with glaze when ready—just watch for over-browning.

Conclusion

This roasted Brussels sprouts recipe strikes the perfect balance of simplicity and flavor. With minimal prep and cook time, it delivers a beautifully caramelized, tangy-sweet side dish that’s sure to please every plate. Store leftovers easily, and feel free to experiment with variations to make it your own. Enjoy!

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