Fast, easy and delicious, these Balsamic Glazed Brussels Sprouts make a perfect vegetable side dish for weeknight dinners or for holiday meals.
Oven-roasted for maximum flavor and then drizzled with a homemade balsamic and honey glaze for a perfect touch. Even your non-veggie eaters will be devouring these veggies!
Oven roasted brussels sprouts
Oven roasting is one of the easiest ways to cook just about anything. My oven roasted pork loin roast is so easy and delicious! And how about oven roasted tomatoes or asparagus? Roasting brings out so much flavor!
You just can't go wrong with roasting in the oven. These brussels sprouts are no exception. The roasting gives a slight char to the outer leaves and it adds so much flavor. No bitterness here!
A drizzle of reduced balsamic vinegar enhances the roasted vegetable although this is optional. The roasted brussels sprouts are delicious with just a sprinkling of coarse salt too.
When I was a kid, the worst thing you could have served me was brussels sprouts! (My tastes have changed now!) However, there's a strong chance I would have eaten these!
Luckily, my kids were great eaters from the moment they started eating. I don't know if there's anything they don't like and they definitely love roasted brussels sprouts.
Key ingredients
- Brussels Sprouts - Find whole brussels sprouts that are similar in size. I often buy them in a bag and you can't control the size variations. If you end up with larger ones, you can always cut them into quarters.
- Look for tight firm heads with nice green leaves. Avoid soft or mushy heads. Don't buy pre-cut brussels sprouts. They tend to dry out and not be as fresh.
- Use brussels sprouts within 5-7 days of purchasing for best results. They get stronger in taste and less sweet the older they get.
- If you purchased brussels sprouts on the stalk, don't cut them off until you're ready to use. They'll stay fresher on the stalk.
- Store brussels sprouts unwashed in an airtight bag in the crisper drawer of your fridge
- Olive Oil - Used for drizzling over the brussels sprouts before roasting. Choose a light olive oil or extra virgin. Avocado oil or ghee can also be used if you prefer.
- Salt - I know it seems funny to talk about salt because it's just salt. Right? Nope. The salt makes a really big difference. It really enhances the flavors of the brussels sprouts.
- Choose a coarse salt like Kosher salt or a flake sea salt. You want to be able to see the salt!
- Balsamic Vinegar - Shoot for a really delicious, aged balsamic, if possible. The balsamic will be reduced so the flavors will really be enhanced.
- Honey - Just a touch is added to the balsamic. It helps balance the flavors.
- Feel free to use brown sugar instead, if you're looking for a vegan version of the glaze.
Step by step directions
- Trim the bottom of the sprout. Just remove the dried end. Don't trim too much or the leaves will fall off!
- Halve brussels sprouts lengthwise. If you have a really large one, cut it into quarters.
- Place in a bowl and drizzle with olive oil
- Gently toss the brussels sprouts with your hands or a large spatula so all sides of the sprouts are covered with the oil.
- Place on a baking sheet lined with parchment paper. This helps make cleanup easy!
- Sprinkle on a coarse salt
- Bake in preheated 415°F oven for 18-25 minutes until the brussels sprouts are a deep golden brown color on the outside and soft on the inside.
- While brussels sprouts are in the oven, make the balsamic glaze. Combine balsamic and honey in a small pot. Heat over medium heat until it begins to simmer. Stir regularly until the mixture begins to thicken. Look for a thin syrup consistency.
- When brussels sprouts are done, remove them from the oven and place them on a serving dish. Drizzle glaze over sprouts or serve on the side and let everyone add their own.
Recipe tips
- Easily adjust the servings according to your needs. Plan about ¼ pound per person. If doubling, don't overcrowd the pan.
- When tossing the brussels sprouts in olive oil, a few of the leaves may fall off. I just add those to the pan. They will definitely turn dark, but they are still delicious. These are the ones I nibble on when I take the tray out of the oven.
- Use parchment paper for easier cleanup
- No need to flip the brussels sprouts while they are cooking
- Cooking time will vary depending on the size of your sprouts and your individual taste. Test with a fork to see if they are soft enough for you.
- These are best eaten and served right away
Frequently asked questions
Yes, you can use frozen when fresh brussels sprouts are not available. Do not thaw before using. Don't slice in half, just leave whole and toss with olive oil.
May need to increase the baking time by 5-10 minutes.
These are best eaten right away. However, you can make the glaze ahead of time and prep all the brussels sprouts by trimming, cutting and adding the olive oil. Then all you have to do is throw everything in the oven and let them bake.
Serving suggestions
Roasted brussels sprouts go with just about any main course. Some favorites include:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my vegetable recipes!
Balsamic Glazed Brussels Sprouts
Ingredients
Brussels Sprouts
- 1 pound brussels sprouts
- 1-2 tablespoons olive oil
- ¼ teaspoon coarse salt (kosher or flaked sea salt)
Glaze
- ¼ cup balsamic vinegar
- 2 teaspoons honey
Instructions
- Preheat oven to 415°F
- Trim the bottom of the sprout. Just remove the dried end. Don't trim too much or the leaves will fall off!1 pound brussels sprouts
- Halve brussels sprouts lengthwise. If you have a really large one, cut into quarters.
- Place in a bowl and drizzle with olive oil1-2 tablespoons olive oil
- Gently toss the brussels sprouts with your hands or a large spatula so all sides of the sprouts are covered with the oil.
- Place on a baking sheet lined with parchment paper. This helps make cleanup easy!
- Sprinkle on a coarse salt¼ teaspoon coarse salt
- Bake in preheated 415°F oven for 18-25 minutes until the brussels sprouts are a deep golden brown color on the outside and soft on the inside.
- While brussels sprouts are in the oven, make the balsamic glaze. Combine balsamic and honey in a small pot. Heat over medium heat until it begins to simmer. Stir regularly until mixture begins to thicken. Look for a thin syrup consistency.¼ cup balsamic vinegar, 2 teaspoons honey
- When brussels sprouts are done, remove from oven and place on a serving dish. Drizzle glaze over sprouts or serve on the side and let everyone add their own.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Valentina says
I always love brussels sprouts with sweet ingredients. These look amazing -- especially the beautiful color on them. 🙂 ~Valentina
Kathy says
I didn't always love brussels sprouts, but I do now!!!
David @ Spiced says
Roasted brussels are one of our go-to veggies for weeknights. This version with balsamic + honey sounds like a fun way to mix it up a bit. Delicious!