Balsamic Glazed Brussels Sprouts

5 from 31 votes

An oven roasted brussels sprouts topped with a homemade balsamic glaze. Perfect for everyday meals or holiday dinners.

Course Vegetable

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 104kcal

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 oil
1-2 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 salt
¼ 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.

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 the leaves 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.