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    Home » Side & Appetizer Recipes

    October 13, 2021

    Roasted Brussels Sprouts with Balsamic Glaze

    Jump to Recipe Print Recipe

    These Roasted Brussels Sprouts with Balsamic Glaze are an easy vegetable side for the holidays or for your next weeknight dinner! Just 6 ingredients and 30 minutes are needed!

    Roasted brussels sprouts served in a white platter and topped with balsamic glaze.

    These crispy roasted brussels sprouts can elevate any dinner party, especially if you take the time to make your own balsamic glaze! This recipe is so easy to make, yet it's packed with flavor! It has depth, richness, and umami, and you only need 6 ingredients to make it!

    Jump to:
    • Ingredients You Need
    • How To Make Balsamic Glaze
    • How To Make Roasted Brussels Sprouts
    • FAQ
    • Storage Instructions
    • Recipe Notes
    • More Easy Holiday Side Dishes
    • Roasted Brussels Sprouts with Balsamic Glaze

    Ingredients You Need

    • Brussels sprouts. It's best to pick brussels sprouts that are in season and have a bright green color. If you have to pick the size, go for the ones that are medium-sized.
    • Balsamic vinegar. Make sure to choose a high-quality balsamic vinegar for this recipe.
    • Olive oil. For cooking. Any oil can work here.
    • Salt and black pepper. To taste.
    • Garlic, thinly sliced. For some more depth of flavor!
    • Pecans and dried cranberries. Optional, but we do recommend them if you are feeling fancy!
    Gathered ingredients for making roasted brussels sprouts.

    How To Make Balsamic Glaze

    You'll need to prepare the balsamic glaze before starting with the roasted Brussels sprouts, so the glaze can have time to cool.

    All you have to do is add balsamic vinegar to a small saucepan and simmer over medium-low heat for 10-15 minutes or until it thickens. Remove from the heat and set it aside.

    How To Make Roasted Brussels Sprouts

    Trim and cut brussels sprouts in half. As you can see in the photo, I forgot to trim them, but I do suggest doing it. Otherwise, they may be a bit hard to chew.

    Next, remove any yellow leaves that don't look fresh, and transfer them to a bowl. Season with olive oil, salt, and black pepper and toss to combine.

    Tossing halved brussels sprouts in a bowl with a wooden spoon.

    Place your Brussels sprouts with the flat side down on the baking sheet. Bake for 15-20 minutes or until lightly golden.

    Brussels sprouts layered on a baking sheet.

    Then, take them out of the oven and add the pecans and the garlic. Continue cooking for 10 more minutes or until everything is golden.

    A baking sheet with brussels sprouts, pecans and garlic.

    Once everything is ready transfer the brussels sprouts and pecans to a plate. Add the dried cranberries (optional) and a generous drizzle of the balsamic glaze.

    FAQ

    Should I blanch my Brussels sprouts before roasting?

    No! This recipe doesn't require blanching. You can roast your brussels sprouts right away!

    How do you roast Brussels sprouts so they are not soggy?

    Make sure to not over-crowd your baking sheet! This will give the brussels sprouts enough space to crisp up, rather than steam when they are too close. Also, make sure that you're not cooking them on too low heat.

    How do you get the bitterness out of Brussels sprouts?

    You can sprinkle them with a tablespoon of brown sugar to neutralize the bitterness. I don't do it myself, but I've heard that it helps.

    What do you serve them with?

    This recipe is great to serve alongside moussaka, sweet potato salad, lentil pot pie, and even grilled cheese!

    Roasted brussels sprouts and pecans served on a white plate.

    Storage Instructions

    • Fridge: Let your Brussels sprouts cool to room temperature. Transfer them to a container and cover with a lid. Save in the fridge for up to 4 days.
    • Freezer: This recipe doesn't freeze well.

    Recipe Notes

    • Place your brussels sprouts with the flat side down. This way they have more of a chance to brown!
    • Keep in mind that when making the balsamic glaze, your whole house will smell prety intense. If you are making this for guests, I suggest to prepare the it earlier in the day so that the smell can have time to fade away.
    • These roasted brussels sprouts won't stay crispy once drizzled with balsamic glaze and stored in the fridge. They are best served when fresh.
    A platter of roasted brussels sprouts topped with balsamic glaze.

    More Easy Holiday Side Dishes

    Air Fryer Smashed Potatoes

    Curried Mashed Potatoes

    Orzo Mac and Cheese

    Vegan Mac and Cheese without Cashews

    Salad Kabobs Appetizers

    Roasted brussels sprouts served in a white platter and topped with balsamic glaze

    Roasted Brussels Sprouts with Balsamic Glaze

    Petranka
    These Roasted Brussels Sprouts with Balsamic Glaze are an easy vegetable side dish for the holidays or your next weeknight dinner! Just 6 ingredients and 30 minutes are needed!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American, Gluten-free, Vegan
    Servings 4
    Calories 140 kcal

    Equipment

    • Stovetop
    • Oven

    Ingredients
      

    Brussels sprouts

    • 1 lb brussels sprouts, rinsed
    • 2 tablespoon olive oil
    • ¼ teaspoon salt
    • Freshly cracked black pepper
    • 6-7 garlic cloves, peeled and thinly sliced
    • ⅓ cup raw pecans (optional)

    Balsamic glaze

    • ½ cup balsamic vinegar

    For serving (optional)

    • A handful of dried cranberries

    Instructions
     

    Balsamic Glaze

    • Add balsamic vinegar to a small saucepan and heat over medium-low heat. Cook for 10-15 minutes or until it starts to thicken, stirring frequently towards the end to prevent burning. Transfer the hot balsamic glaze to a small jar or a bowl and set it aside to cool. It'll continue to thicken as it cools down.

    Brussels Sprouts

    • Pre-heat oven to 400F (200C). Place a piece of parchment paper on a baking sheet.
    • Trim and half your brussels sprouts. Remove any yellow leaves. Add them to a bowl and add olive oil, salt, and black pepper. Toss to combine.
    • Transfer the brussels sprouts to the baking dish, with the flat side facing down. Bake for 15-20 minutes or until lightly golden.
    • Take them out of the oven and add the sliced garlic and pecans (optional). Bake for 10 more minutes.
    • Transfer everything to a plate, top with the dried cranberries (if using), and then with a generous drizzle of the balsamic glaze. Serve immediately!

    Notes

    Storage Tips
    Fridge: Let your Brussels sprouts cool to room temperature. Transfer them to a container and cover with a lid. Save in the fridge for up to 4 days.
    Freezer: This recipe doesn't freeze well.
    If you have any balsamic glaze left, you can store it in a jar for 3 months.
    *Nutrition information is a rough estimate calculated without optional ingredients.
    Keyword balsamic glaze, brussels sprouts, garlic, pecans
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    Reader Interactions

    Comments

    1. Boris Sokachev says

      October 13, 2021 at 6:15 pm

      5 stars
      As a child i hardly ever ate any greens and that continued up to my 20s. These have been really helpful in breaking that mental barrier.

      Reply
      • Petranka says

        October 26, 2021 at 7:28 am

        So happy to hear! Thanks for sharing!

        Reply
    2. Terry McDermott says

      October 25, 2021 at 10:54 pm

      5 stars
      Simple and delicious!

      Reply
      • Petranka says

        October 26, 2021 at 7:27 am

        Glad you enjoyed it!

        Reply

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    Sunglow Kitchen is a food blog about healthy vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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