Balsamic Glazed Brussels Sprouts are golden brown crispy on the outside, and perfectly tender in the center. The balsamic glaze adds a nice touch for that sweet and savory contrast.
It’s very easy to make and comes together in just 30 minutes, and you can also use store-bought balsamic glaze to make it even easier.
Balsamic glazed Brussels sprouts are a great make-ahead friendly side for any occasion, but especially the holidays. Give them a try!
Brussels sprouts are in peak season around the fall starting September until the winter. That’s when they are in their prime and taste best!
I don’t know about you, but I really, really like Brussels sprouts. I especially like this Balsamic Glazed Brussels Sprouts veggie side dish because it’s super easy to make and simple. It’s got lots of texture and flavor contrast.
The balsamic glaze enhances their natural flavor while adding a delicious, lightly sweet glossy finish.
Around this time, I always make sure to make a big batch of Roasted Brussels Sprouts and Butternut Squash, which my family loves. We also love these cheesy Brussels sprouts au gratin and shaved Brussels sprouts salad.
Below, I share my best tips on how to roast the PERFECT Brussels sprouts. Always crispy on the outside, tender in the center, and flavorful throughout.
Last night for dinner, we paired balsamic glazed Brussels sprouts with simple Pan Seared Chicken Breast and Loaded Mashed Potatoes. I swear, it was so incredibly good!
Why we love this Balsamic Glazed Brussels Sprouts recipe:
- So flavorful: Roasting brings out their unique flavor, and the balsamic glaze is the perfect finishing touch for that sweet and savory contrast.
- Perfect texture: Crispy and golden brown on the outside, perfectly tender in the center.
- Simple and easy: Requires minimal effort and ingredients.
- Pairs well with anything: It goes well with a variety of main courses, and it’s especially popular around Thanksgiving!
Jump to:
Tips for Roasting Perfect Brussels Sprouts
- Trim them properly: Trim the bottom stem, remove any damaged outer leaves, and cut them in half from top to bottom.
- Roast at high temperature: I roast Brussels sprouts at 450 degrees F for a total of 25 minutes. If your oven tends to run hot, 425 degrees F is fine too.
- Roast flat side down: This is key. Arrange them flat side down – the heat transferred directly from the sheet pan will help them crisp up and turn beautifully golden brown.
- Let them be: Roast undisturbed so they get a chance to develop that beautiful color and texture.
- Give them room: If they are too close together, they will steam instead.
- Season generously.
Store-Bought vs. Homemade Balsamic Glaze
I prefer store-bought balsamic glaze. Honestly, I hate making balsamic glaze because it makes my house smell too vinegary. It can get overwhelming, but that’s just a matter of preference.
Store-bought balsamic glaze is a convenient option and works well for this recipe. I like to use Alessi’s brand balsamic glaze.
However, if you prefer homemade, here’s how to make it: mix 2 cups of balsamic vinegar and brown sugar. Bring to a boil, and then reduce to a low simmer for 15 to 20 minutes until reduced (uncovered), whisking occasionally. Yields about 0.5 cups.
Ingredient Notes
You only need a few ingredients to prepare these balsamic glazed Brussels sprouts. As usual, the amount of each ingredient can be found in the recipe card below, but here are a few ingredient notes to start.
- Brussels sprouts: Choose fresh, vibrant and firm green sprouts. Trim the stems, remove any damaged outer leaves, and cut in half. Don’t use frozen or canned for this recipe.
- Olive oil: For roasting.
- Balsamic glaze: This is not the same as balsamic vinegar. Balsamic glaze is thicker and syrupy, thus perfect for drizzling.
- Salt, pepper, and garlic powder for seasoning.
Step-by-Step Tutorial
You’ll love how simple it is to prepare these balsamic glazed Brussels sprouts, making them the ideal side dish for busy weeknights or holidays.
Step 1 | Trim and season
Preheat oven to 450 degrees.
Trim the Brussels sprouts: Trim the bottom stem, and remove any exterior damaged leaves if needed. Then slice in half from top to bottom.
On a large sheet pan (if needed, use two sheet pans), toss with a few generous drizzles of olive oil, garlic powder, salt and pepper. Arrange them flat side down. Do not overcrowd, otherwise they will steam and not roast.
Step 2 | Roast
Roast at 450 degrees F for about 25 minutes total. After about 16-18 minutes, check and see if the flat side is golden brown. If it is, flip them and finish roasting. If not, give it an extra few minutes before flipping.
Step 3 | Drizzle with balsamic glaze
Remove from the oven and drizzle with balsamic glaze to taste. If desired, garnish with grated parmesan cheese.
Make Ahead Tips
Yes, you can make balsamic glazed Brussels sprouts ahead of time! Roast as directed but undercook by 5 minutes. Don’t drizzle with the balsamic glaze yet. Let them cool down completely. Refrigerate in a sealed container for up to 2 days.
To reheat, place on a lightly oiled sheet pan and pop in the oven at 375 degrees F until warm and slightly re-crisped, about 15 minutes. Then, drizzle with the balsamic glaze and serve.
Prep ahead option: Wash and pat try thoroughly. Trim the Brussels sprouts, and store in the fridge. When ready to cook, follow recipe directions.
Add-ins and Variations
These balsamic Brussels sprouts are highly customizable! Feel free to include a few add-ins or variations. Here are some ideas:
- More balsamic: Toss the roasted Brussels sprouts with a few drizzles of balsamic vinegar (not balsamic glaze). This will yield a more balsamic vinegar-y taste if you like that flavor profile.
- Honey: For sweeter tones, finish with a few drizzles of honey along with the balsamic glaze.
- Add crumbled crispy bacon. Brussels sprouts and bacon are a classic combination.
- Add nuts: Try toasted pine nuts, pistachios, almonds, pecans, or walnuts.
- Cheese: Sprinkle with feta, goat cheese, or grated Parmesan for added richness.
Pairing and Serving Ideas
During fall season, we love to serve balsamic Brussels sprouts with our Pork Chops with Apples or Herb Roasted Whole Chicken.
Other amazing veggie sides to try: Cheesy Cauliflower Gratin, Green Beans with Bacon, Rainbow Carrots. If you like squash, try this Maple Roasted Acorn Squash or Roasted Delicata Squash.
If you can’t get enough of this seasonal vegetable, here are more recipes to try:
Recipe FAQs
Use fresh Brussels sprouts for this recipe so you get the best crispy texture.
No. They are not the same. Balsamic glaze is thicker, sweeter, and more syrupy.
Absolutely! That’s what I use.
Yes. Combine 2 cups of balsamic vinegar and brown sugar. Bring to a boil, and then reduce to a low simmer for 15 to 20 minutes until reduced, uncovered. You’ll end up with about 0.5 cups.
Yes! Air fry at 375 degrees F for about 10 minutes total, flipping halfway through.
Tips for Success
- Pick fresh Brussels sprouts that have fewer bruises on the outer leaves, have a vibrant green color, and are packed. They should feel firm to the touch.
- I prefer to use store-bought balsamic glaze because it’s easier. Reducing balsamic vinegar into a glaze at home can sometimes saturate the kitchen with a vinegary smell.
- Always roast flat side down first. The direct heat transferred from the pan will turn the Brussels sprouts golden brown and crispy.
- Make sure the pan is not overcrowded, otherwise they will steam and not roast.
- Serve warm or cold.
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Balsamic Glazed Brussels Sprouts
Equipment
- Large sheet pan use 2 sheet pans if needed
Ingredients
- 1 ½ pounds fresh Brussels sprouts
- 3 tablespoons olive oil - or as needed
- ½ teaspoon garlic powder
- Kosher salt and black pepper to taste
- Store-bought balsamic glaze, to taste - not balsamic "vinegar"
- Shaved or grated parmesan cheese - for garnish, optional
Instructions
- Preheat oven to 450 degrees F.
- Trim the bottom stem of the Brussels sprouts, and remove any exterior damaged leaves if needed. Then slice in half from top to bottom.
- Toss Brussels sprouts with olive oil, garlic powder, Kosher salt (about ⅓ teaspoon), and ground black pepper. Arrange on a large sheet pan, flat side down. Make sure the pan is not overcrowded, otherwise they will steam and not roast.
- Roast for about 25 minutes total. After about 16-18 minutes, check and see if the flat side is golden brown. If it is, flip them and finish roasting until tender. If it’s not, give them an extra 2-3 minutes before flipping.
- Remove from oven and immediately drizzle with balsamic glaze to taste. Tip: Drizzling the glaze while still hot helps with better flavor absorption.
- Serve with more drizzled balsamic glaze and garnish with parmesan cheese (optional). Enjoy!
Notes
- Balsamic “glaze” vs. “vinegar”: Balsamic glaze is thicker, sweeter, and more syrupy. For this recipe, use the glaze.
- Always use fresh Brussels sprouts. Canned or frozen may get too mushy and soggy.
- Make ahead: Roast as directed but undercook by 5 minutes. Don’t drizzle with the balsamic glaze yet. Let cool completely. Refrigerate for up to 2 days.
- To reheat: Reheat in the oven at 375 degrees F until warm and slightly re-crisped, about 15 minutes. Drizzle with balsamic glaze.
- Serve warm or cold.
- Prefer homemade balsamic glaze? Combine 2 cups of balsamic vinegar and brown sugar. Bring to a boil, and then reduce to a low simmer for 15 to 20 minutes until reduced, uncovered. Stir ocassionally.
- Air fryer option: Air fry at 375 degrees F for about 10 minutes total, flipping halfway through.
- Crumbled bacon
- Honey: For sweeter tones, finish with a few drizzles of honey along with the balsamic glaze.
- Nuts: pine nuts, almonds, pecans, pistachios.
- Cheese: feta, goat cheese, or grated Parmesan
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