Roasted Brussels Sprouts with Balsamic Glaze
Transform Brussels sprouts with this simple and delicious recipe. Perfect for a side dish or a healthy snack.
Total
35 min
Servings
4 servings
Level
Easy
Brussels sprouts often get a bad rap, but when roasted to perfection, they transform into a delectable dish that’s both crispy and tender. Their nutty flavor is enhanced with a simple balsamic glaze, making them a versatile side dish for any meal.
This recipe is straightforward and quick, making it a great choice for weeknight dinners or fancy gatherings. Whether you’re a seasoned cook or just starting out, these roasted Brussels sprouts are sure to impress.
With just a few ingredients and minimal prep time, you can create a dish that's both nutritious and delicious. Once you try them, you might find Brussels sprouts becoming a regular favorite in your kitchen.
01What you'll need
Ingredients
5 items · 4 servings
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 tbsp honey
02How to make it
Step-by-step
Preheat the Oven
Set your oven to 400°F (200°C). A hot oven is key to getting those sprouts crispy.
Prepare the Brussels Sprouts
Rinse the Brussels sprouts under cold water, trim the ends, and cut them in half. Place them in a large bowl.
Season the Sprouts
Toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.
Roast the Sprouts
Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through, until golden brown and crispy.
Make the Balsamic Glaze
While the sprouts roast, combine balsamic vinegar and honey in a small saucepan. Simmer over low heat until reduced by half and syrupy, about 5 minutes.
Finish and Serve
Drizzle the balsamic glaze over the roasted Brussels sprouts before serving. Toss gently to coat and enjoy warm.
03From our kitchen
Cook's tips
- You can prepare the sprouts ahead by trimming and halving them the day before. Store them in an airtight container in the refrigerator until ready to roast.
- Leftover roasted Brussels sprouts can be stored in the fridge for up to 3 days. Reheat them in the oven to retain crispiness.
- If you don't have balsamic vinegar, red wine vinegar with a touch of sugar can be a good substitute.
Cook's note
Brussels sprouts have made a comeback, and this recipe is a wonderful way to enjoy them. Simple yet flavorful!
04Frequently asked
Questions & answers
Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts. Thaw them first and pat them dry to ensure they roast well.
How can I make this recipe vegan?
Simply replace the honey with maple syrup to make the dish vegan.
What can I serve with roasted Brussels sprouts?
They pair well with roasted chicken, grilled fish, or a hearty grain like quinoa.
05Keep cooking
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