If you’re ready to fall in love with Brussels sprouts, get excited for Roasted Brussels Sprouts with Balsamic Glaze! Perfectly crisp on the outside, tender within, and draped in a glossy, tangy-sweet glaze, this dish transforms everyday veggies into a showstopping side. The magic lies in simple techniques and just a handful of everyday ingredients, but the payoff is pure wow-factor flavor. Whether you’re looking for a holiday-worthy side or crave a veggie dish that doesn’t feel like a compromise, Roasted Brussels Sprouts with Balsamic Glaze absolutely delivers.
Ingredients You’ll Need
The beauty of Roasted Brussels Sprouts with Balsamic Glaze is how just a few staple ingredients can create something truly special. Each one brings its own personality, from crispy texture to that irresistible hit of sweetness, balancing and building layers of flavor you’ll crave all season long.
- Brussels sprouts: These green gems caramelize as they roast, turning nutty and wonderfully crisp on the edges.
- Olive oil: Helps the Brussels sprouts turn golden and flavorful, locking in moisture while promoting beautifully crisped exteriors.
- Salt and black pepper: The essential seasoning duo that brightens every bite and brings all the flavors forward.
- Maple syrup: Adds a subtle layer of natural sweetness, complementing the balsamic glaze with just a hint of cozy richness.
- Balsamic vinegar: Reduces into a tangy syrup, giving the dish its iconic glaze—you’ll love the depth and gentle acidity it brings.
- Dijon mustard: Whisks a little warmth and gentle sharpness into the glaze, making every drizzle totally craveable.
- Pomegranate seeds or toasted nuts (optional): Add a festive pop of color or a delightful crunch to finish off the plate with flair.
How to Make Roasted Brussels Sprouts with Balsamic Glaze
Step 1: Prep Your Pan and the Sprouts
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This little bit of prep ensures easy cleanup and encourages the Brussels sprouts to crisp up just right. Trim the stem ends and halve the sprouts to make sure each bite cooks evenly and soaks up all that roasty goodness.
Step 2: Toss and Season
In a large bowl, combine the halved Brussels sprouts, olive oil, salt, and black pepper. Toss them thoroughly so each sprout gets a light, even coating. This is what promises plenty of golden edges and draws their natural nuttiness to the forefront.
Step 3: Arrange and Roast
Spread the seasoned Brussels sprouts on your prepared baking sheet, making sure they’re in a single layer with their cut sides facing down. Roasting them this way caramelizes the flat sides and gives every sprout a deeply golden crust. Pop them in the oven for 20-25 minutes, checking after 20; they should look beautifully bronzed and crispy on the outside, but still tender in the center.
Step 4: Make the Balsamic Glaze
While the Brussels sprouts roast, it’s time to work on the star of this recipe: the balsamic glaze. In a small saucepan, whisk together the balsamic vinegar, maple syrup, and Dijon mustard over medium heat. Let it bubble away for 3-5 minutes, stirring often until the glaze thickens just enough to coat a spoon and shine beautifully atop the sprouts.
Step 5: Dress and Serve
Once the sprouts emerge all crispy and irresistibly golden, transfer them to a serving dish. Drizzle generously with the warm balsamic glaze (you want those luscious sweet-tangy notes on every single bite!). If desired, scatter fresh pomegranate seeds or toasted nuts over the top for an extra punch of color and crunch. Serve Roasted Brussels Sprouts with Balsamic Glaze immediately—the sharper the contrast between hot sprouts and cool garnishes, the better.
How to Serve Roasted Brussels Sprouts with Balsamic Glaze
Garnishes
Garnishing Roasted Brussels Sprouts with Balsamic Glaze is your chance to get a little playful. Bright pomegranate seeds add a juicy, jewel-like finish, while toasted nuts like almonds, pecans, or walnuts lend a satisfying crunch. For an extra pop, try a sprinkle of flaky sea salt or even a little freshly zested lemon for zing.
Side Dishes
These Brussels sprouts are right at home next to your favorite mains. They complement roasted meats, hearty grains, or creamy pastas beautifully. I especially love piling them alongside wild rice pilaf, garlicky mashed potatoes, or a holiday roast—Roasted Brussels Sprouts with Balsamic Glaze can balance and brighten so many spreads!
Creative Ways to Present
Why not make Roasted Brussels Sprouts with Balsamic Glaze the star of a colorful composed salad? Layer them over arugula with creamy goat cheese and toasted seeds, or toss with cooked farro for a cozy lunch bowl. Serve them on a pretty platter sprinkled with herbs for family style, or skewer them with cocktail picks as a fun appetizer—the possibilities are endless and always impressive.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Brussels Sprouts with Balsamic Glaze keep well in an airtight container in the refrigerator for up to 4 days. Be sure to cool them to room temperature before storing so they stay as crisp as possible and don’t get soggy.
Freezing
While you can technically freeze roasted Brussels sprouts, their texture can turn mushy once thawed, and the glaze may separate. If you do freeze them, spread cooled sprouts on a baking sheet to freeze individually before transferring to a bag. Add fresh glaze after reheating for best flavor and texture.
Reheating
To recapture their crispiness, spread leftovers on a baking sheet and pop into a 400°F oven for about 5-8 minutes, or until they’re warmed through and a bit crispy again. For a quick fix, you can also reheat them in a hot skillet with a touch of oil. Drizzle on a little extra glaze before serving to freshen them right up.
FAQs
Can I make Roasted Brussels Sprouts with Balsamic Glaze ahead of time?
Absolutely! You can roast the Brussels sprouts a few hours in advance and reheat them in the oven just before serving. Hold off on the glaze and garnishes until right before bringing them to the table—this keeps everything crisp and vibrant.
Is there a substitute for maple syrup in the glaze?
If you don’t have maple syrup, you can substitute with honey or agave for a similar sweetness. Just keep an eye on the glaze as it reduces, since honey may caramelize a bit faster.
How do I keep the Brussels sprouts from getting soggy?
Make sure the sprouts are dry before tossing with oil, and always arrange them cut side down in a single layer on the baking sheet. Roasting at high heat helps, and skipping overcrowding is key—space means crispiness!
Can I use frozen Brussels sprouts?
For best results, use fresh Brussels sprouts. Frozen ones can release more moisture, which may prevent them from crisping up properly. If you try it, thaw and dry them thoroughly, then proceed as directed.
What proteins pair well with Roasted Brussels Sprouts with Balsamic Glaze?
These sprouts make a stellar partner to roasted chicken, pork tenderloin, grilled salmon, and even hearty vegetarian mains like lentil loaf or chickpea-stuffed squash. The sweet-tangy glaze is wonderfully versatile!
Final Thoughts
There’s just something magical about how Roasted Brussels Sprouts with Balsamic Glaze take humble ingredients and whirl them into a dish that steals the show. I hope you’re inspired to try them soon, whether you’re cooking for a holiday gathering or just shaking up weeknight veggies—with every crisp, flavorful bite, you’ll see why they’ve become a favorite at my table!
Print
Roasted Brussels Sprouts with Balsamic Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Crispy Roasted Brussels Sprouts Drizzled with a Tangy-Sweet Balsamic Glaze – a delicious and easy vegetarian side dish perfect for any occasion.
Ingredients
Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
Seasoning:
- 2 tablespoons olive oil
- Salt and black pepper to taste
Balsamic Glaze:
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
Optional Garnish:
- Pomegranate seeds or toasted nuts
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until well coated.
- Roast Brussels Sprouts: Spread the Brussels sprouts cut side down on the baking sheet in a single layer. Roast for 20-25 minutes until golden brown and crispy.
- Make Balsamic Glaze: In a small saucepan over medium heat, whisk together balsamic vinegar, maple syrup, and Dijon mustard. Simmer for 3-5 minutes until slightly thickened.
- Drizzle with Glaze: Remove Brussels sprouts from the oven, transfer to a serving dish, and drizzle with the balsamic glaze.
- Garnish and Serve: Garnish with optional pomegranate seeds or nuts, if desired. Serve immediately.
Notes
- For extra sweetness, you can increase the amount of maple syrup in the glaze.
- Feel free to add other seasonings like garlic powder or red pepper flakes for added flavor.
- Ensure Brussels sprouts are dry before roasting to achieve maximum crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
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