The first time I roasted Brussels sprouts with balsamic glaze, I realized just how underrated these little green gems are. Roasting transforms them into something magical—crisp on the outside, tender inside, and slightly caramelized. When you drizzle over a tangy-sweet balsamic glaze, they go from a humble side dish to a holiday-worthy star. Even the pickiest eaters at my table (yes, the ones who swore they hated Brussels sprouts) ended up reaching for seconds.
What I love most about this recipe is its simplicity. With just a handful of ingredients and minimal prep, you get a side dish that feels fancy but requires almost no effort. It’s equally perfect for a Thanksgiving feast, a Christmas dinner, or just a weeknight meal when you want something nutritious and delicious.
Why You’ll Love This Recipe
These Roasted Brussels Sprouts with Balsamic Glaze are a side dish that looks elegant but couldn’t be easier. The roasting brings out natural sweetness and nuttiness, while the balsamic glaze adds tangy depth that keeps each bite balanced. They’re golden, crisp, and just indulgent enough to feel special.
This recipe is also flexible—you can keep it simple for weeknights or dress it up with add-ins like Parmesan, pecans, or dried cranberries for the holidays. Plus, Brussels sprouts are nutrient-dense, so you get a dish that’s as nourishing as it is delicious.
What You’ll Need
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ½ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
Optional Add-Ins
- ¼ cup grated Parmesan
- ¼ cup chopped pecans or walnuts
- ¼ cup dried cranberries
Pro Tips
- Cut sprouts evenly so they roast at the same rate.
- Place cut-side down on the baking sheet for maximum crispness.
- Don’t overcrowd the pan—spread them out for caramelization, not steaming.
- Simmer glaze until thick enough to coat a spoon—it will thicken more as it cools.
- Add glaze just before serving so sprouts stay crisp.
Tools You’ll Need
- Baking sheet
- Sharp knife and cutting board
- Small saucepan
- Wooden spoon or whisk
- Mixing bowl
Substitutions and Variations
- Sweetener: Use brown sugar instead of honey or maple.
- Glaze shortcut: Buy premade balsamic glaze if you’re short on time.
- Extra flavor: Toss with garlic or shallots before roasting.
- Holiday version: Add dried cranberries and toasted pecans.
- Cheesy twist: Sprinkle Parmesan or feta over sprouts just before serving.
Make-Ahead Tips
- Trim and halve Brussels sprouts a day in advance; refrigerate until ready.
- Make balsamic glaze ahead and store in a jar for up to a week.
- Roast sprouts just before serving for best texture, but you can reheat in the oven at 350°F for 10 minutes.
How to Make Roasted Brussels Sprouts with Balsamic Glaze
Step 1: Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Prep Brussels Sprouts
Toss halved sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet, cut side down.
Step 3: Roast
Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Step 4: Make Glaze
While the sprouts roast, simmer balsamic vinegar and honey in a saucepan over medium heat until reduced by half and syrupy.
Step 5: Finish and Serve
Drizzle roasted sprouts with balsamic glaze. Add Parmesan, nuts, or cranberries if desired. Serve warm.
Serving Suggestions
- Serve alongside roast turkey, ham, or chicken for a holiday meal.
- Pair with pasta or risotto for a vegetarian main.
- Add to a grain bowl with quinoa, chickpeas, and roasted squash.
- Sprinkle with extra sea salt for a simple side.
Leftovers & Storage
Store leftovers in the fridge for up to 3 days. Reheat in the oven to bring back crispness. Avoid microwaving, which softens them.
Nutrition & Benefits
Brussels sprouts are rich in fiber, vitamin C, vitamin K, and antioxidants. Roasting enhances their natural sweetness, making them more kid- and crowd-friendly. The balsamic glaze adds indulgence but can be adjusted to taste with less sweetener for a lighter option.
Recipe FAQ
1. Can I use frozen Brussels sprouts?
Yes, but they won’t crisp as much—roast at higher heat (425°F) and dry well first.
2. Can I make these ahead for a holiday dinner?
Yes—roast a few hours ahead, then reheat and glaze before serving.
3. Can I skip the glaze?
Absolutely—they’re delicious roasted simply with olive oil, salt, and pepper.
4. What’s the best way to get crispy edges?
Place cut-side down on a hot baking sheet and don’t overcrowd.
5. Can I air-fry Brussels sprouts?
Yes—air fry at 375°F for 12–15 minutes, shaking halfway through.
6. What’s the best vinegar to use?
Good-quality balsamic vinegar makes the richest glaze.
7. Can I make the glaze less sweet?
Yes—reduce honey or maple syrup by half, or omit entirely for tangier flavor.
Crispy, Tangy, and Holiday-Worthy
These Roasted Brussels Sprouts with Balsamic Glaze are proof that simple ingredients can create something truly special. With their crispy edges, caramelized flavor, and glossy glaze, they’re the perfect side dish to elevate both everyday dinners and festive holiday feasts.