Looking for an easy side dish packed with flavor? These 5-ingredient Balsamic Glazed Brussels Sprouts will convince even the most reluctant veggie eater to dive right in.
Brussels Sprouts don't get the love they deserve. Am I right?
You can change that when you make these crispy Balsamic Glazed Brussels Sprouts for dinner. You will be left with an empty bowl and your family asking for the recipe.
So let your oven do the hard work and make these crispy Brussels Sprouts for dinner tonight!
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Why this recipe works
There is something magical that happens to vegetables when you roast them in the oven.
✘ The flavor is intensified and no one can resist the crispy edges.
✘ The balsamic glaze is the perfect salty/ sweet combination.
✘ You can easily substitute a store-bought balsamic glaze instead of making the reduction.
Ingredients
You don't need much to make this easy side dish! Just a handful of pantry staples plus the Brussels sprouts and you are set.
Ingredient Notes:
- Brussels Sprouts - Try to pick sprouts that are similar in size, if possible. They will cook at the same rate and be done at the same time.
- Balsamic reduction - Don't be scared! It's easy to make and can be used on any roasted vegetable or even a Caprese salad!
- If you don't have time to make the balsamic reduction buy a bottle of balsamic glaze at the store!
Pro Tip: Don't skimp on the salt. I salt them when I toss them with oil and again when they come out of the oven. They "almost" taste just like french fries!
Instructions
- Cut stem and slice Brussels Sprouts in half.
2. Toss with olive oil, salt, and pepper.
3. Place your sprouts cut side down on the sheet pan to make sure they get extra crispy. Watch the veggies for how quickly they brown as every oven is different.
FAQs
Look for bright green heads that are firm and heavy for their size without yellow leaves.
The most common culprits are an overcrowded pan or an oven that wasn't hot enough. Make sure you have enough breathing room around your vegetables - use two pans if needed - and the oven is adequately preheated.
Making balsamic reduction is a snap and will keep in the refrigerator for a few weeks after you make it.
Simply place ¼ -½ cup good balsamic vinegar in a small sauce pan, bring to a boil and reduce heat. Let simmer on stove for 15-20 minutes or until vinegar is syrupy and coats a spoon. It will thicken as it cools.
If you like a sweeter reduction, add a tablespoon of honey to the vinegar as it cooks.
Tips for the Best Roasted Vegetables
- Use the right temperature - Use 400°F, 425°F or even 450°F to get that nice caramel color we all love. If you go lower than 400°F, your vegetables will end up being steamed instead of crispy.
- Use a hot pan - Preheat the oven with your pan in it to get that instant sizzle.
- Cut your vegetables in similar sizes - This will ensure they cook evenly and are done at the same time.
- Use a bowl to toss the veggies with oil - This makes sure they are coated evenly allowing all sides to brown.
- Don't crowd the pan and place the veggies cut side down on the pan to get even browning.
- Serve them hot from the oven! Roasted Brussels Sprouts can get soft as they sit (but will still be delicious).
More Roasted Vegetables
Cheesy Roasted Green Beans are a great addition to any meal!
You can find more easy side dish recipes and all of our easy roasted vegetables recipes in our archives!
Did you make this recipe? We'd love to hear your thoughts!
Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers!
Recipe
Balsamic Glazed Brussels Sprouts
Ingredients
- 1 pound Brussels Sprouts
- 2 tablespoons Olive Oil
- Kosher Salt
- Pepper
- ⅓ cup Balsamic Vinegar or Balsamic Glaze
Instructions
- Heat oven to 400 degrees.
- Slice brussels sprouts in half through the core.1 pound Brussels Sprouts
- Toss with olive oil and generously season with salt and pepper.2 tablespoons Olive Oil, Kosher Salt, Pepper
- Place on sheet pan and roast for 30-40 minutes or until golden brown and crispy turning once halfway through.
- While the sprouts are roasting, put ⅓ cup balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to about half and it coats a spoon. About 15 minutes.⅓ cup Balsamic Vinegar or Balsamic Glaze
- Place brussels sprouts in a serving bowl and toss with balsamic reduction.
- Serve.
Notes
- Brussels Sprouts - Try to pick sprouts that are similar in size, if possible. They will cook at the same rate and be done at the same time.
- Pro Tip: Don't skimp on the salt. I salt them when I toss them with oil and again when they come out of the oven. They "almost" taste just like french fries!
- Place sliced brussels cut side down on the pan for extra crispiness.
- Balsamic reduction - Don't be scared! It's easy to make and can be used on any roasted vegetable or even a Caprese salad!
- If you want your reduction a little sweeter add a tablespoon of honey when it is cooking.
- If you don't have time to make the balsamic reduction buy a bottle of balsamic glaze at the store!
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
Chelsea says
officially making 🙂 thank you for the beautiful idea! xoxo chelsea at http://nowismagic.blogspot.com
Lisa says
Hi Chelsea! THanks for the comment! So glad you found our site! Enjoy the brussel sprouts!
Alex says
Is it possible to make this recipe with frozen brussel sprouts? Fresh ones are surprisingly hard to find!
Lisa says
I am not sure as I have always made it with fresh. Fresh Brussel Sprouts are abundant for us right now. My only concern is that they won't crisp up like the fresh ones do. Let me know what happens if you try! Good Luck!
Emmilou says
Just as delicious with frozen sprouts! Just let them defrost first.
GiGi Eats Celebrities says
Pinned! Love this so much! Roasted Brussels Sprouts are absolutely AMAZING! People who hate sprouts are certainly MISSING OUT!
Lisa says
I agree, roasted brussel sprouts rock! Thanks for the pin!
farid says
this is delicious
Lisa says
So happy you liked it! Thanks for the feedback!
Autism United says
I am the only sprout lover in my household and sure does suck when I am craving a batch. But with the holidays comes the sprout recipes. I always serve brussel sprouts when I make a meal for guests and they always leave loving them. But I just can't get my family to appreciate their wonderful goodness. Your roasted brussel sprout recipe looks wonderful and will be trying next time we have guests over. Thanks for sharing. Your pic has my mouth watering.
Lisa says
Thanks! I love them too and have had the same problem with my family. The combination of roasting and the balsamic reduction are delish! So glad you found our site!