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!
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Nutrition
Nutrition info not guaranteed to be accurate.
Made these for dinner tonight. My husband said "how'd you fix these potatoes? They're good." He hates brussel sprouts. Then I told him what they were and he stopped eating them. I thought they were great!
That's funny! Maybe he will come around and like brussel sprouts after all! Thanks for the note!
I'll be trying your technique for roasting brussel sprouts tonight. I roast asparagus and put a browned butter /soy / balsalmic sauce on it and my kids and I love it. I'm hoping that if I roast brussel sprouts with that same sauce, we'll like that too. My husband is a big brussel sprout fan but the rest of us aren't. 🙂
Let me know how they turn out! Good luck!
I love brussel sprouts and I love balsamic, what a great combo! Making this tonight.
I make both of these but hadn't thought to combine. My 5.5 year old whined about the smell of the reduction but then ate 2 servings. Thank you for making me be a little more creative. (Also I put a pat of butter in the reduction at the very end. Old school style so it glosses a bit more.)
This looks like a great recipe. I'm a big fan of grilling vegetables on my gas grill (on one of those perforated sheets). Think I am going to roast these that way (with indirect heat) ... I expect they will be outstanding. Thanks for the recipe.