Roasted Brussels Sprouts with Balsamic Glaze
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Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze Recipe

Roasted Brussels Sprouts with Balsamic Glaze

Imagine caramelized Brussels sprouts, crisp on the outside and tender inside, coated in a tangy balsamic glaze that lingers on your taste buds. Each bite is a perfect balance of sweet, savory, and nutty flavors—an irresistible side dish for any meal.

Crispy roasted Brussels sprouts with balsamic glaze

Recipe Details

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings
  • Nutritional Estimate: 120 kcal per serving, 6g carbs, 4g fiber, 4g fat, 3g protein
  • ⭐️⭐️⭐️⭐️☆

Ingredients

  • 1 lb (450g) Brussels sprouts — fresh, firm, halved for even roasting.
  • 2 tbsp (30ml) extra virgin olive oil — adds golden crispiness.
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30ml) balsamic vinegar — for a tangy glaze.
  • 1 tbsp (15ml) maple syrup — enhances natural sweetness.
  • Optional: 1/4 cup (25g) toasted pecans or walnuts — for crunch.

Instructions

  1. Preheat your oven to 400°F (200°C). Use a rimmed baking sheet for easy cleanup and even heat distribution.
  2. Trim the Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper in a large mixing bowl.
  3. Spread the sprouts evenly on the baking sheet, cut side down, to ensure maximum caramelization.
  4. Roast for 20–25 minutes until the edges are crisp and golden. Shake the pan halfway through for even cooking.
  5. While roasting, whisk together balsamic vinegar and maple syrup in a small saucepan over medium heat until slightly thickened.
  6. Drizzle the glaze over roasted sprouts, toss gently, and sprinkle with toasted pecans if desired. Serve immediately.

Ingredient Spotlights

  • Brussels sprouts: Rich in fiber and vitamin C, roasting brings out a nutty sweetness.
  • Balsamic vinegar: Adds a tangy depth that complements the caramelized sprouts.
  • Maple syrup: Natural sweetener that balances acidity and enhances glaze shine.

Substitutions

  • Olive oil: Avocado oil or melted coconut oil works well for roasting.
  • Maple syrup: Honey or agave nectar can be used instead.
  • Pecans: Almonds or pumpkin seeds for alternative crunch.

Troubleshooting & Tips

  • If sprouts are bitter, trim the stem end carefully and remove yellow outer leaves.
  • For extra crispiness, avoid overcrowding the pan—use two baking sheets if needed.
  • Use a silicone spatula to toss sprouts without breaking the glaze.

Storage & Reheating

  • Store leftover sprouts in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a oven or toaster oven at 350°F (175°C) for 5–7 minutes to restore crispiness.

Serving Suggestions

  • Perfect side for roasted chicken, grilled salmon, or a holiday feast.
  • Sprinkle with grated Parmesan cheese for a savory twist.
  • Combine with quinoa or wild rice for a hearty vegetarian meal.

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FAQ

Can I make this recipe vegan?
Yes! This recipe is naturally vegan. Simply omit optional Parmesan cheese.

Can I use frozen Brussels sprouts?
Yes, but roast slightly longer to ensure crispiness and avoid excess water.

How can I make them extra crispy?
Ensure the sprouts are dry before roasting and don’t overcrowd the pan.
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