Roasted balsamic glaze brussels sprouts turn even the veggie haters into veggie lovers. They're an easy weeknight dinner side and special enough for a holiday menu. Roasting brings out their nutty flavor and the balsamic glaze gives them a glossy burnished color and savory sweet flavor. You've got to try these, made in about 30 minutes.
Balsamic brussels sprouts are terrific with chicken, roast turkey, ham or a pork roast. Focus on other tasks while they are roasting as it's mostly hands off. The balsamic glaze takes them over the top.
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Why You'll Like This Recipe
- Simple ingredients, easy recipe, done in the oven.
- Prep ahead for faster cooking, trim brussels sprouts and refrigerate in an airtight container.
- Three options for the balsamic glaze.
For another delicious recipe, try lemon thyme Brussels sprouts or brussels sprouts with bacon and cranberries.
Recipe Ingredients
Here's how to make balsamic glazed brussels sprouts.
- Brussels sprouts: Choose fresh, whole, larger sized and similar sized.
- Oil: I use extra virgin olive oil but avocado or a healthy neutral oil like this works too.
- Herbs: Buy fresh thyme springs and strip the leaves. Many recipes work with dried herbs but fresh are best for these roasted Brussels sprouts.
- Balsamic glaze: It's simply reduced, concentrated Balsamic vinegar with a syrupy texture that clings nicely to foods. See options below.
Please see the recipe card for all ingredients and quantities.
Chef's Tip: buying brussels sprouts. Go for the medium to larger size, because you will trim them. Choose bright green heads with no brown or black spots, and no withered yellow edges (often a sign of age or mold). The heads should feel firm and fairly hard, not soft. While the sprouts on the stalk look neat, I skip them as the sizes vary a lot. Consistent size means consistent roasting and even results. While you'll find brussels sprouts in stores year round, they are at peak season from fall into early spring.
Substitutions and Variations
- If fresh thyme is not available, try fresh oregano, marjoram or savory. Dried herbs are not the best option as they need time to rehydrate, but if that is your only option, do it. They will still be good and you'll still be pleased with the results.
If you love brussels sprouts, try them thinly sliced as a warm salad.
Balsamic Glaze Options
Whether store-bought or homemade, balsamic glaze is great for more than roasted brussels sprouts. It's terrific with other vegetables too, like these easy roast carrots.
- Homemade Balsamic Glaze: Make a balsamic reduction. Reduce a decent balsamic vinegar and add a little brown sugar or coconut sugar for a little added sweetness and caramel-y flavor. Its easy and you control the ingredients. Try my recipe in the link.
- A good quality aged balsamic vinegar: Higher quality, more expensive balsamic vinegar usually has a syrupy quality and marvelous taste from being aged in barrels. If you've never treated yourself to a nice bottle of balsamic, now is the time! Here's one of my favorites, a good balsamic vinegar that won't break the bank (plain one).
- A bottled store brand. Find them on the vinegar shelf. Read labels. Some brands have added gums giving them a gummy texture. Can't find it at your local store? There are many balsamic glaze options on Amazon, and try Trader Joe's Balsamic Glaze if there's a store near you.
Recipe Instructions
Pre-heat a hot oven to 400°F and line a sheet pan with either parchment paper or aluminum foil for easy clean up.
Serving Suggestions
Balsamic glaze brussels sprouts are wonderful served with whole roast chicken or roast chicken breasts. A versatile side dish, brussels are a perfect holiday side dish served along side fluffy mashed potatoes made with russets.
Garnishes
- Add an extra drizzle of balsamic glaze.
- Sprinkle with some fresh chopped parsley
- Add toasted pine nuts or soft dried cranberries for a colorful option.
- Crisply cook and crumbled bacon.
- A sprinkle of good grated parmesan cheese
Recipe FAQs
I prefer extra virgin olive oil as it is a healthy fat with delicious flavor that compliments the roasted Brussels sprouts. Another good option is avocado oil or a healthy neutral oil. Pass on standard grocery store "vegetable oil", as it is not usually a healthy option.
Absolutely! Roasted brussels sprouts are a very healthy and nutritious vegetable. They are a member of the cruciferous vegetable family including broccoli, cauliflower, cabbage, arugula, kale, and collard greens. One half cup provides 2 grams of protein and fiber, 5 carbs, and they are high in vitamins C and K, necessary for blood clotting and bone health. Lastly, Brussels sprouts are high in antioxidants.
Cooking time depends on the size of the brussels sprouts and your oven. Cutting them in half and laying them flat side down for roasting speeds the process and helps with even roasting. When done, they should be tender with pierced with the tip of a sharp paring knife. Brussels sprouts are also delicious steamed, sautéed, and cooked in other ways for variety.
More Tasty Side Vegetable Recipes
For more recipe ideas, check out the vegetable recipes and side dishes category page.
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📖 Recipe
Balsamic Glaze Brussels Sprouts
Equipment
Ingredients
- 2 pounds fresh brussels sprouts medium to large size
- 1 ½ tablespoons olive oil
- 1 tablespoon fresh chopped thyme leaves
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepepr
- ⅛ teaspoon granulated garlic
- 1-2 tablespoons Balsamic glaze or syrupy balsamic vinegar see note at end of recipe for options
Garnishes (optional)
- toasted pine nuts
- fresh chopped chives or parsley
- grated Parmesan
- crisp crumbled bacon
Instructions
Prep
- Pre-heat the oven to 400°F. Prep brussels sprout by trimming off the root end with a sharp knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.
- Roast
- Place trimmed brussels sprouts in a medium bowl and toss with the oil, herbs, and seasonings to evenly coat. Lay them flat, cut side down, on the baking sheet lined with parchment or without. Place in the oven to roast on the center rack. Check at 20 minutes. When done, brussels sprouts will be browned and tender when pierced with a sharp paring knife. Test a few in different places on the baking tray.
- When done, place the brussels sprouts in a serving bowl and drizzle with the balsamic glaze. Serve warm. Leftovers will keep in the refrigerator in an airtight container for 3-4 days but they will soften. Re-heat in a 350°F oven or microwave until hot.
Notes
-
- Homemade Balsamic Glaze: Reduce a decent Balsamic vinegar and add a little brown sugar or coconut sugar for a little added sweetness and caramel-y flavor. Its easy and you control the ingredients.
-
- Use a good quality aged Balsamic vinegar: Higher quality, more expensive Balsamic vinegar usually has a syrupy quality and marvelous taste from being aged in barrels.
-
- Use a bottled store brand. Find them on the vinegar shelf. Read labels. Some brands have added gums giving them a gummy texture. That is why I prefer to make my own. Can't find it at your local store? There are many Balsamic glaze options on Amazon.
- If you place the brussels sprouts directly on the sheet pan without parchment or foil, they will brown faster on the cut side. Check them towards the end of roasting.
Nutrition
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marla says
Beautiful sprouts Sally ~ linking back to this today 🙂
Karen says
I loved caramelized sprouts roasted and tossed with a bit of bacon and maple syrup. Don't go "Ewwww!" Its yum!
Sally says
Sounds good, not crazy!
sally @ sallys baking addiction says
Sally! I love your name. 😉 I am obsessed with Brussels sprouts and roasting them in my favorite way to eat them. I am in love with your photos - so bright, clear and crisp! I'm glad I found you through foodgawker 🙂
Sally says
Thanks Sally!
Anna says
The sprouts are just shining! Beautiful and delicious.
Madonna says
These are really delicious roasted. I will have to try them with the balsamic syrup. One more layer of flavor. Thanks again.
Baltic Maid says
I love Brussels sprouts but roasted ones are really one of my favourite way of preparing them. Yours look delicious!
Neena66 says
I happen to love Brussel Sprouts! I'm def going to try this recipe! Thanks for sharing:)