Balsamic glazed brussels sprouts combine the simplicity of oven roasted brussels sprouts with a sticky, sweet, balsamic glaze. An easy side dish that comes together quickly, they have become my go to veggie side any time I’m using the oven – and sometimes when I’m not. I hope they become a staple rotation in your family’s menu planning. Read on for my tips and tricks or scroll straight to the recipe and start cooking!
This recipe originally appeared as a guest post on The Melrose Family.
The bold flavors of balsamic with a hint of mustard and garlic, give these brussels sprouts a flavor that can easily steal the dinner time show. The recipe calls for fresh brussels sprouts, which are available most of the year. Unlike frozen sprouts they have a tender but firm texture when oven roasted.
When it comes to weeknight meals, people don’t often think there is time (or the energy) to bring gourmet flavors to the table. With three simple steps and only four ingredients, these balsamic glazed brussels sprouts are here to prove you wrong.
On a busy weeknight, I like to pair mine with oven roasted chicken breasts or panko crusted rockfish fillets. For something a little more exciting, try them with my Hazelnut Crusted Oven Roasted Turkey Breast and Sweet Potato Fritters, followed by my Butterscotch Apple Crisp for dessert.
Brussels Sprouts Tips and Tricks
I must confess: I used to hate brussels sprouts, but now I love them. It’s not the vegetable that was the problem, it was the preparation method. The most important tip I can give you when making brussels sprouts: do not use frozen sprouts!
Frozen brussels sprouts turn into mush when you cook them, which does not make for a very delicious side dish. If you can find fresh ones that are still on the stalk, they will last even longer in your fridge. Here are my other tips to get this recipe right the first time:
- Look for brussels sprouts that are all about the same size so that they will cook more evenly.
- Tossing the brussels sprouts with the oil directly on the baking sheet oils both the pan and the sprouts at the same time, giving you fewer dishes to wash.
- Move the smaller brussels sprouts to the center of the pan, to keep them from cooking too quickly.
- Use a large bowl to make the balsamic glaze sauce, so that there is plenty of room to toss the brussels sprouts, again without cleaning an extra bowl.
- The brussels sprouts are tossed in the sauce after cooking because the sugars in the glaze burn easily at the high heat needed for roasting.
Balsamic glaze is the key ingredient in these balsamic glazed brussels sprouts. It may not be a staple in your kitchen, but it might be once you try it. It’s has a sweet and tangy flavor, with a syrupy consistency. I love the stuff. I mix it into ground beef when making burgers and drizzle it on spinach for a quick salad. Also, I love it with greek yogurt and fresh figs for breakfast. Often, the price of balsamic reduction and balsamic vinegar is the same, so it’s cheaper to buy the reduction.
If you cannot find it or don’t want to buy a whole bottle of it you can make your own from regular balsamic vinegar. Start with 1/4 cup of balsamic vinegar and simmer it over a low heat until reduced by half. Add 1/4 tsp of sugar, then use it in place of the balsamic reduction. NOTE: The fumes given off by heating vinegar can be strong! It will clear your sinuses instantly, so don’t deeply inhale until it cools.
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Balsamic Glazed Brussels Sprouts Recipe
With a sweet and tangy balsamic glaze these oven roasted brussels sprouts make a delicious side dish for a busy weeknight dinner. Pair them with your family’s favorites for a tasty treat that you’ll want to eat again and again. Only 10 minutes of prep and 15 minutes of hands free cook time until dinner is on the table.
You may also like this recipe for Garam Masala Brussels Sprouts.
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Balsamic Glazed Brussels Sprouts
Oven Roasted Brussels Sprouts
- 1 lb brussels sprouts
- 2 tbsp olive oil
- 1/8 tsp kosher salt
Balsamic Glaze Sauce
- 2 tbsp balsamic reduction
- 1/2 tsp mustard
- 1/4 tsp garlic powder
- Preheat oven to 400 degrees.
- Slice brussels sprouts in half and place on a baking sheet. Drizzle on the olive oil, sprinkle on the salt, then toss to coat the brussels sprouts and the pan with oil.
- Spread out the brussels sprouts evenly on the pan with the cut side down, moving smaller sprouts to the middle to prevent burning.
- Roast in the oven for 15 - 18 minutes or until tender.
- While the sprouts are roasting, in a large bowl combine together the balsamic reduction, mustard, and garlic powder. Once brussels sprouts are cooked through, add them to the bowl and toss to coat. Serve immediately.