Ready to up your side dish game? Try these Roasted Balsamic Brussels Sprouts! These little nuggets of goodness are crisp roasted to perfection. Then toss them with an easy, super thick balsamic glaze to take them to new heights! The glaze itself is one for the books: it takes just 5 minutes to whip up and you’ll love the savory flavor: it works well on Brussels but also chicken, salmon, broccoli and more! Let’s get to it.
Tips for making balsamic Brussels sprouts
Let’s start with the Brussels sprouts. It can be tough to get perfectly crispy, browned Brussels sprouts unless you’re using a fryer. But our oven roasted Brussels sprout method does the trick! Here are some tips for getting the crispiest Brussels in the oven, then covering them in a balsamic glaze:
Use 1 pound Brussels sprouts per baking sheet. At the most, you can go up to 1 ½ pounds. But don’t use any more than that: space between the Brussels is key to getting them crispy. Roast on a parchment lined baking sheet. We don’t recommend silicone mats, as that can make the Brussels soggy. Place them cut side down to maximize caramelization.Roast at 450 degrees for 17 to 23 minutes. High heat makes them brown on the outsides. Pull them out when they’re browned and the outsides are crispy.Toss with balsamic glaze. In our testing, we found that tossing with the glaze after roasting is the way to go. Baking with the glaze on made them come out soggier.
For the balsamic glaze
Many balsamic glaze recipes are essentially a balsamic reduction: where you cook balsamic vinegar until it reduces and becomes thick and sticky. But this type of recipe can be tricky: if you go too far, the glaze can become too sticky. It can also taste a little one-note when you use only balsamic. We created this balsamic glaze recipe to have intriguing, sweet savory flavor and be glossy and thick. Here are the ingredients you’ll need:
Balsamic vinegarMaple syrupDijon mustardGarlic powderCornstarchWater
Simply simmer for 5 minutes while the roasted Brussels sprouts do their thing in the oven, and you’ll get a lusciously thick sauce that’s ideal for drizzling.
Balsamic glaze storage and uses
For these balsamic Brussels sprouts, you’ll use half the balsamic glaze recipe. Store the remaining glaze refrigerated, and make sure to bring it to room temperature before serving. What else to use the balsamic glaze for? Try it on salmon (like baked Salmon or broiled salmon), on chicken, as a drizzle for Crostini, or a sauce for a sheet pan pizza.
More Brussels sprout recipes
This balsamic Brussels sprouts recipe is our new favorite way to prepare this tasty cruciferous veggie! Here are a few more ideas:
Go for classic Roasted Brussels Sprouts, or Roasted Brussels Sprouts with GarlicMake a Brussels Sprout CasseroleOpt for fancy with Smashed Brussels SproutsTry Brussels Sprout SaladGo for Shaved Brussels Sprouts or Steamed Brussels Sprouts
This balsamic Brussel sprouts recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free. No reviews
3 tablespoons balsamic vinegar 3 tablespoons pure maple syrup 1 teaspoon Dijon mustard ¼ teaspoon garlic powder ½ tablespoon cornstarch 2 tablespoons water
