Oh, Brussels sprouts – those little green globes that used to make me cringe as a kid! But trust me, once you try them roasted with this balsamic glaze, you’ll be hooked. I discovered this magic combo at a dinner party years ago, and now it’s my go-to side dish for everything from weeknight dinners to holiday feasts. The secret? Getting those sprouts crispy-caramelized in the oven, then drizzling them with a sweet-tangy balsamic reduction that’ll make you want to lick the plate. It’s the perfect balance of textures and flavors – crunchy edges giving way to tender centers, all coated in that sticky, garlicky glaze. Even my veggie-skeptic friends come back for seconds!
Why You’ll Love These Balsamic-Glazed Brussels Sprouts
Let me tell you why this recipe never leaves my rotation:
- Perfect texture every time: That crispy outside and tender inside? Absolute perfection.
- Sweet and tangy magic: The balsamic-honey glaze caramelizes into something ridiculously good.
- Weeknight easy: From fridge to table in 35 minutes flat!
- Veggie win: Even Brussels sprout haters become believers with this recipe.
- Holiday superstar: Fancy enough for special meals, easy enough for Tuesday nights.
Seriously, the first time I made these, my husband ate half the tray before they even made it to the table. That’s when I knew this recipe was a keeper!
Ingredients for Balsamic-Glazed Brussels Sprouts
Here’s everything you’ll need to make these addictive little sprouts (measurements matter – trust me on this!):
- 1 lb Brussels sprouts – trimmed and halved (the bigger ones quartered)
- 2 tbsp olive oil – the good stuff, not that sad bottle in the back of your pantry
- 1/4 tsp salt – kosher salt works best here
- 1/4 tsp black pepper – freshly cracked if you’ve got it
- 2 tbsp balsamic vinegar – don’t skimp, this is the star!
- 1 tbsp honey – helps balance the vinegar’s tang
- 1 clove garlic – minced fine (no jarred stuff, please!)
Ingredient Notes & Substitutions
No honey? Maple syrup works beautifully. Out of balsamic? Red wine vinegar with a pinch of sugar makes a decent stand-in. For garlic lovers, add an extra clove – I won’t tell! Vegans can swap the honey for agave nectar. Just promise me you’ll use fresh sprouts – frozen ones turn to mush.
Equipment You’ll Need
Grab these trusty kitchen tools – nothing fancy required!
- Rimmed baking sheet – for that perfect crispy roast
- Small saucepan – to work that balsamic magic
- Mixing bowl – for tossing sprouts with love
- Sharp knife – makes trimming sprouts a breeze
- Silicone spatula – no glaze left behind!
That’s it! No special gadgets needed – just good old-fashioned roasting and stirring.
How to Make Balsamic-Glazed Brussels Sprouts
Alright, let’s turn those little green guys into something spectacular! Follow these steps – I promise it’s easier than you think.
Step 1: Prep and Roast the Brussels Sprouts
First things first – crank that oven to 400°F (200°C). While it’s heating up, grab your sprouts. Trim off the dry ends and slice them in half lengthwise. Any big ones? Quarter them so everything cooks evenly. Toss them in a bowl with the olive oil, salt, and pepper until they’re all shiny and happy.
Now here’s the key: spread them out on your baking sheet in a single layer, cut side down. No piling! This is how we get those gorgeous crispy edges. Roast for 20-25 minutes – you’ll know they’re ready when the edges are caramelized and the centers are fork-tender. Give them a peek at 15 minutes – every oven lies a little!
Step 2: Make the Balsamic Glaze
While the sprouts are roasting, let’s make that magical glaze. In your small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring it to a simmer over medium heat, then reduce to low. Stir occasionally as it bubbles gently for 3-4 minutes – you’re looking for it to thicken just enough to coat the back of a spoon. Careful, it’ll bubble up like crazy at first! When it’s reduced by about half and looks syrupy, take it off the heat.
Step 3: Combine and Serve
Your kitchen should smell amazing by now! Transfer the roasted sprouts to a serving dish (or just leave them on the baking sheet if you’re keeping it casual). Drizzle that gorgeous glaze all over – I like to use a spoon and make zigzags so every bite gets some love. Serve immediately while everything’s still warm and crispy. Watch out – these disappear fast!
Tips for Perfect Balsamic-Glazed Brussels Sprouts
After making this recipe about a hundred times (no joke!), here are my hard-earned secrets for sprout success:
- Space is your friend: Crowd the pan, and you’ll steam instead of roast. Give those sprouts room to breathe!
- Cut side down: Laying them flat means maximum caramelization on that delicious cut surface.
- Glaze timing: Add the glaze right before serving to keep everything crisp – it soaks in fast!
- Taste as you go: Love tang? Add an extra splash of balsamic. Prefer sweet? Another drizzle of honey won’t hurt.
- Fresh is best: Older sprouts get bitter – look for tight, bright green heads without yellow leaves.
Oh! And if your glaze thickens too much while cooling, just stir in a teaspoon of warm water to loosen it up. Happy roasting!
Serving Suggestions
These balsamic-glazed sprouts play well with so many dishes! I love them with simple roasted chicken (the glaze makes killer pan juices) or piled next to grilled salmon. At holidays, they steal the show beside glazed ham or standing rib roast. Honestly? I’ve been known to eat a whole bowl as a meal with crusty bread to sop up that glaze – no regrets!
Storage & Reheating
Okay, let’s be real – these rarely last long enough to need storing at my house! But if you’ve got leftovers (lucky you), here’s how to keep them tasting fresh:
Pop them in an airtight container in the fridge for up to 3 days. The glaze will soak in more over time, so I like to keep a little extra aside if I know I’ll have leftovers. When you’re ready for round two, skip the microwave unless you love soggy sprouts (no judgment!). Instead, spread them on a baking sheet and reheat at 375°F (190°C) for about 10 minutes – just until they’re warmed through and crispy again. If they look dry, a quick drizzle of fresh glaze brings them right back to life!
Pro tip: The glaze thickens when chilled, so let it sit at room temp for 10 minutes before using. And if you’re feeling fancy, sprinkle with toasted nuts or pomegranate seeds when serving leftovers – instant upgrade!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving (because yes, veggies can be indulgent too!):
- Serving Size: About 1/4 of the recipe
- Calories: 120
- Sugar: 6g (mostly from that glorious honey and natural veggie sugars)
- Sodium: 150mg
- Fat: 7g (the good-for-you olive oil kind!)
- Carbohydrates: 12g
- Fiber: 3g (thanks, sprouts!)
- Protein: 3g
Remember: Nutrition varies based on ingredients/brands. Values are estimates per serving. I calculate based on exactly what I use, but your favorite honey or olive oil might tweak the numbers slightly. The important thing? You’re getting a crazy-nutritious veggie side that tastes like dessert – win-win!
FAQs About Balsamic-Glazed Brussels Sprouts
I get so many questions about this recipe – here are the ones that pop up most often (with my tested answers!):
Can I use frozen Brussels sprouts instead of fresh?
Oh honey, I know frozen veggies are convenient, but trust me – fresh is the way to go here. Frozen sprouts release too much water when roasting, and you’ll end up with sad, soggy sprouts instead of those glorious crispy edges we’re after. If you absolutely must use frozen, thaw them completely and pat DRY before roasting, but expect less caramelization.
Help! My glaze is too thick/too thin – how do I fix it?
Don’t panic! Too thick? Stir in warm water ½ teaspoon at a time until it’s drizzle-able. Too thin? Just simmer it a bit longer – but watch closely because it can go from perfect to burnt fast! The ideal consistency coats the back of a spoon but still runs off slowly. And remember – it thickens as it cools!
How do I prevent soggy Brussels sprouts?
Three magic words: HOT. OVEN. SPACE. Preheat properly (no cheating!), don’t overcrowd the pan (I use two sheets if needed), and roast at high heat. The cut-side-down trick is crucial too – it creates that perfect caramelized surface that keeps moisture from making them mushy. Oh! And never cover them after roasting – that’s a soggy sprout death sentence!
Can I make these ahead for a dinner party?
Absolutely! Roast the sprouts and make the glaze separately up to 2 hours ahead. Keep them at room temperature (glaze might thicken – just warm slightly before using). When ready to serve, re-crisp the sprouts at 375°F for 5 minutes, then glaze. They’ll taste freshly made – your secret is safe with me!
What’s the best way to trim Brussels sprouts?
My grandma taught me this trick: Slice just a whisper off the stem end (too much and the leaves fall apart). Then peel off any yellow outer leaves – they’re bitter. For uniform cooking, halve them pole-to-pole (through the stem). Big ones? Quarter them. Pro tip: Save those loose leaves – they crisp up like chips when roasted separately!
I can’t wait for you to try this recipe and fall in love with Brussels sprouts all over again! There’s something magical about that crispy-tender texture meeting the sweet-tangy glaze – it’s the kind of side dish that steals the spotlight at any meal. When you make it, do me a favor? Snap a photo of your gorgeous glazed sprouts and tell me in the comments how it turned out. Did you add any fun twists? Did it convert any veggie skeptics at your table? I read every single comment and love hearing your kitchen adventures. Now go roast those sprouts – your taste buds are in for the happiest surprise!
PrintIrresistible Balsamic-Glazed Brussels Sprouts in 35 Minutes
Crispy Brussels sprouts with a sweet and tangy balsamic glaze.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast for 20-25 minutes until crispy and golden.
- In a small saucepan, heat balsamic vinegar, honey, and garlic over medium heat.
- Simmer for 3-4 minutes until slightly thickened.
- Drizzle glaze over roasted Brussels sprouts and serve.
Notes
- Trim and halve Brussels sprouts for even cooking.
- Use fresh garlic for the best flavor.
- Adjust honey for desired sweetness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
