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Easy • Sides

Balsamic-Glazed Brussels Sprouts

Transform humble Brussels sprouts into a caramelized, savory-sweet side dish with a simple balsamic glaze.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Balsamic-Glazed Brussels Sprouts

If you've ever thought you didn't like Brussels sprouts, prepare to be converted! These Balsamic-Glazed Brussels Sprouts are roasted until beautifully caramelized and tender-crisp, then tossed in a sticky, tangy balsamic reduction. They make an irresistible side dish that everyone will love, even the skeptics!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup balsamic vinegar
  • 1 tbsp maple syrup or brown sugar

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

  3. Step 3

    Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring cut sides are mostly down for maximum caramelization.

  4. Step 4

    Roast for 15-20 minutes, or until the sprouts are tender-crisp and nicely charred in spots.

  5. Step 5

    While the sprouts roast, combine balsamic vinegar and maple syrup (or brown sugar) in a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes, stirring occasionally, until the glaze has thickened slightly to coat the back of a spoon.

  6. Step 6

    Once roasted, transfer the hot Brussels sprouts to the saucepan with the balsamic glaze (or pour glaze over sprouts on the sheet pan). Toss gently to coat. Serve immediately.

Tips

  • For extra crispiness, ensure the Brussels sprouts are as dry as possible after washing.
  • If some outer leaves fall off while roasting, that's okay! They often get extra crispy and delicious.
  • A sprinkle of toasted pecans or crumbled bacon after glazing would be a fantastic addition.

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