If you’re a Brussels sprouts lover, you’ll love these Balsamic Glazed Brussels Sprouts! They are perfectly tender with amazing sweet and savory balsamic glaze flavors.
It’s super easy to make and comes together in just 30 minutes! The Brussels sprouts are roasted until golden brown and tender, and then tossed with sweet balsamic glaze. I use store-bought balsamic glaze for ease and convenience.
Balsamic glazed brussels sprouts are great as a side dish for any occasion, especially the holidays. Give them a try!
I really like brussels sprouts, especially when they are tossed with delicious dressings and sauces. These balsamic glazed brussels sprouts are one of my favorites. They are so easy to make, simple, and tasty.
I love the contrast between sweet and savory flavors, and the crisp tender texture. I roast at 450 degrees F until perfectly golden brown and crisp tender, and toss them with balsamic glaze while they are still hot in order to let all those flavors get fully incorporated.
Make these balsamic glazed Brussels sprouts for the holidays this year! They are super easy and quick.
I use store-bought balsamic glaze for this recipe. Honestly, I hate making homemade balsamic glaze because it makes my house smell too vinegary. It can get a bit overwhelming.
In fact, I think store-bought balsamic glaze is perfectly thick and delicious…much better than any homemade version I’ve attempted to make. Maybe I’m just not a homemade balsamic glaze type of person, but if you have a recipe that you really like, feel free to make your own.
I like to use Alessi’s brand balsamic glaze.
The great news is that you only need a few ingredients to make these balsamic glazed Brussels sprouts. Below are a few ingredient notes. As always, ingredient quantities can be found in the recipe card down below.
- Brussels sprouts: Use fresh Brussels sprouts. Trimmed, outer leaves removed, and halved.
- Olive oil: For tossing the Brussels sprouts.
- Garlic powder: For flavor.
- Salt and pepper to taste
- Balsamic glaze: I’d recommend using store-bought balsamic glaze (NOT balsamic vinegar).
1. Toss with olive oil and seasoning
Preheat oven to 450 degrees.
On a large sheet pan, toss prepared Brussels sprouts with olive oil, garlic powder, salt and pepper. Arrange them flat side down. Do not overcrowd pan, otherwise they will steam and not roast. If needed, use two sheet pans.
Prepping Brussels sprouts: Trim the bottom of the Brussels sprouts, and remove any exterior damaged leaves if needed. Then slice in half from top to bottom.
Roast at 450 degrees F for 20-23 minutes. After about 15-16 minutes, check and see if the flat side is golden brown. If it is, flip them and continue roasting. If not, leave as is and continue roasting until ready.
Tip: The trick to golden brown brussels sprouts without getting them too soft is roasting at high temperature. 450 degrees F works great. 425 degrees F is fine too, but they won’t get as caramelized before they turn soft.
3. Toss with balsamic glaze
Remove from oven. While they are still hot, drizzle some balsamic glaze over so they absorb all the flavors.
Serve warm with more balsamic glazed drizzled on top and shaved parmesan cheese.
Tip: You can find balsamic glaze (NOT balsamic vinegar) at most grocery stores. They are thick and syrupy. Technically, you can make your own balsamic reduction at home, but I hate doing that because it makes the whole house smell like vinegar.
Variations and Substitutions
There are a few optional modifications you can make to this balsamic glazed brussels sprouts recipe, just to switch it up a little bit:
- Toss with maple syrup or honey during the last 5 minutes of roasting. Note: Make sure syrup or honey is added last, otherwise it will get burnt.
- Season the Brussels sprouts with other spices you like.
Pairing and Serving Ideas
Great main dishes to serve these balsamic glazed Brussels sprouts with:
And a few of my favorite side dishes on the blog:
Trim the stems, remove the outer leaves as needed, and cut them in half from top to bottom.
I find that 450 degrees F to be best for getting a rich golden brown color without them turning too soft. You only need about 20 minutes of roasting time at 450 degrees F. 425 degrees F works too, but they may not brown as well before they turn soft.
You totally can! If you have a favorite recipe, go ahead and use that. I prefer not to make my own balsamic glaze because it makes my house smell very vinegary. I think store-bought balsamic glaze is pretty good!
Sure! You can serve this cold if you prefer.
Thanks for reading! I hope you like these Brussels sprouts with balsamic glaze as much as I do!
Tips for Success
- Don’t overcrowd the pan, otherwise the Brussels sprouts will steam and not roast. Use two sheet pans if needed.
- Before flipping them (after 15 minutes in the oven), check to see if the flat side is golden brown and caramelized. If they are not, let them roast flat side down for a few more minutes.
- Use fresh Brussels sprouts. Frozen or canned ones will not work.
- Balsamic glaze: I use store-bought for convenience. Make sure it’s “balsamic glaze” and not “balsamic vinegar.”
Balsamic Glazed Brussels Sprouts
- 1 ½ pounds fresh Brussels sprouts - stems trimmed, outer leaves removed, and halved
- 2 tablespoons olive oil - or as needed
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Store-bought balsamic glaze, to taste - (not balsamic "vinegar")
- Preheat oven to 450 degrees F.
- Toss Brussels sprouts with olive oil, garlic powder, salt (about ¼ teaspoon), and ground black pepper. Arrange on a large sheet pan, flat side down. Make sure they are not crowded on the pan, otherwise they will steam and not roast.
- Roast for 20-23 minutes, until golden brown, flipping after about 15 minutes in the oven. Tip: Before flipping, check that the bottom is golden brown. If it’s not, give it an extra 2 minutes or so before flipping.
- Remove from oven and immediately toss with a few drizzles of balsamic glaze to taste. Tip: Tossing with balsamic while still hot helps with flavor absorption.
- Serve on a serving platter with more drizzled balsamic glaze and shaved parmesan cheese. Enjoy!
- Use fresh Brussels sprouts. Canned or frozen brussels sprouts will get too mushy and soggy.
- The trick to golden brown Brussels sprouts is to not overcrowd the pan and to roast at high temperature (450 degrees F) for 20-23 minutes. For deeper golden brown colors, roast a few extra minutes.
- Balsamic glaze: I like to use store-bought balsamic glaze. I prefer not to make my own balsamic glaze because it makes my house smell very vinegary. I think store-bought balsamic glaze is pretty good! However, if you have a homemade balsamic glaze you like, feel free to use that.
- Make ahead: You can serve this cold, if you prefer. Make it the day before and store in the fridge.