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Try these Balsamic Brussels Sprouts for a delicious and simple ingredient side dish that is perfect for the holidays or for a weeknight meal.
Balsamic Brussels Sprouts has crispy edges with a sweet, tangy and caramelized flavor. You can easily serve them just as they are or toss them in lemon juice and parmesan cheese. I even love snacking on them right from the baking sheet.
These brussels sprouts is a simple veggie side dish but is bursting with flavor. If you have been following for a while, you know I love balsamic vinegar. If your love the flavor too, try Crock Pot Balsamic Pot Roast, Balsamic Chicken Marinade or Balsamic Instant Pot Pork Tenderloin Recipe.
Table of Contents
Why This Recipe Works
My kids are not big fans of Brussel Sprouts, but when I roast them and serve them with this Balsamic Glaze they always get a second helping. They all love the way they taste and crispy edges.
These brussels sprouts are even delicious roasted with other vegetables. We have added green beans, sweet potatoes, cauliflower and broccoli for even more flavor.
We love making Balsamic Vinaigrette Dressing to top our favorite green salad. That is why these brussels sprouts are always served.
Ingredients
- Brussels Sprouts – Trimmed and halved about the same size
- Extra Virgin Olive Oil – Use oil of your choice. We have even used avocado oil
- Honey – You can also use maple syrup
- Clove Garlic – Learn How to Mince Garlic Cloves
How to Make Balsamic Brussels Sprouts
- Step 1 – Preheat oven to 400°F.
Step 2 – In a large bowl, toss 1 pounds Brussels sprouts with olive oil, tsp of salt, and pepper.
Step 3 – Spread Brussels sprouts on a parchment paper lined baking sheet pan in a single layer, cut side down. Roast for 20-25 minutes, or until crispy on the outside and tender on the inside.
Step 4 – While the Brussels sprouts are roasting, in a small bowl, whisk together tbsp of balsamic vinegar, honey, and minced garlic.
Step 5 – Once the Brussels sprouts are done, transfer them to a serving bowl. Drizzle the balsamic-honey mixture over the hot Brussels sprouts and toss to coat evenly. Serve and Enjoy!
Expert Tips
- Brussel Sprouts – Choose Brussels sprouts that are similar in size for even cooking.
- Balsamic Glaze – The balsamic-honey mixture will thicken slightly as it cools. If it’s too thick, warm it gently before drizzling.
- Cooking Time – Roasting the Brussels Sprouts will vary depending on your oven and the size of Brussels Sprouts.
- Combining Ingredients – Make sure to completely cover the Brussels Sprouts with the glaze for the best flavor.
Serving Suggestions
Balsamic Brussels Sprouts makes a delicious side dish to be served for Thanksgiving, Christmas or any weeknight meal. Try it with one of these main dish recipes.
Expert Tips
If the Brussel Sprouts are not getting crispy, make sure that they are covered in oil, they are in a single layer on the baking sheet and that the oven is preheated to a high temperature.
Before placing the Brussel Sprouts on the sheet plan, we recommend cutting them in half and removing any damaged outer leaves from Brussel Sprouts.
Store the leftovers in an airtight container in the refrigerator. This delicious side dish will last up to 5 days if stored properly.
More Easy Brussels Sprouts Recipe
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Bacon Wrapped Brussel Sprouts recipe
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Balsamic Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic minced
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread Brussels sprouts on a baking sheet in a single layer, cut side down.
- Roast for 20-25 minutes, or until crispy on the outside and tender on the inside.
- While the Brussels sprouts are roasting, in a small bowl, whisk together balsamic vinegar, honey, and minced garlic.
- Once the Brussels sprouts are done, transfer them to a serving bowl.
- Drizzle the balsamic-honey mixture over the hot Brussels sprouts and toss to coat evenly.
- Serve immediately.
