Balsamic-Glazed Roasted Brussels Sprouts
Transform humble Brussels sprouts into a craveable side dish with this easy roasting method, enhanced by a sweet and tangy balsamic glaze. Even sprout skeptics will become fans!
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, or lightly grease it.
Prepare the Brussels sprouts: Trim off the tough ends of each sprout and remove any loose or discolored outer leaves. Cut each sprout in half through the stem end. For very large sprouts, you can quarter them.
In a large bowl, combine the halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder. Toss thoroughly until all sprouts are evenly coated.
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to allow for proper caramelization.
Roast for 20-25 minutes, tossing them halfway through (around the 10-12 minute mark) to ensure even browning and crispness. The sprouts should be tender-crisp on the inside with beautifully caramelized, slightly charred edges.
Once roasted to your desired tenderness and crispness, remove the baking sheet from the oven. Drizzle the balsamic glaze evenly over the hot Brussels sprouts.
Toss gently to coat the sprouts in the glaze. Serve immediately as a delicious and healthy side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Spreading the sprouts in a single layer is crucial for roasting, not steaming. If the pan is too full, they will steam and become soggy instead of crisp and caramelized.
- 2Make your own balsamic glaze: If you don't have store-bought glaze, you can easily make it by simmering 1/2 cup (120ml) balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and thickens to a syrupy consistency (about 10-15 minutes). Let it cool slightly before using.
- 3Achieve maximum crispiness: For extra crispy sprouts, ensure they are thoroughly dry after washing before tossing with oil and seasoning. Pat them dry with a clean kitchen towel or paper towels.
- 4Check for doneness: Roasted Brussels sprouts should be fork-tender but still have a slight bite, with deep brown, crispy edges. Adjust roasting time based on your oven and desired texture.
Adapt it for your goals.
Sweet & Spicy
Add a tablespoon of maple syrup or honey along with a pinch of red pepper flakes when tossing the sprouts for a sweet heat kick.
Nutty CrunchNutty Crunch
Toss in 1/4 cup of chopped pecans or walnuts during the last 10 minutes of roasting for an added layer of texture and flavor.
Savory BaconSavory Bacon
Cook 3-4 slices of bacon until crispy, crumble, and toss with the roasted sprouts before glazing for a smoky, savory addition.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are an excellent source of Vitamin K, essential for blood clotting and bone health.
High in Fiber
Their high fiber content aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Antioxidant Powerhouse
Packed with antioxidants like Vitamin C and kaempferol, Brussels sprouts help protect cells from damage and reduce inflammation.
Frequently asked questions
While fresh sprouts are recommended for the best texture, you can use frozen ones. Thaw them completely and pat them very dry before roasting to prevent sogginess. They may take a few minutes longer to roast and might not get as crispy.
