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!
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!
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!
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.
Place your Brussels sprouts with the flat side down on the baking sheet. Bake for 15-20 minutes or until lightly golden.
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.
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.
No! This recipe doesn't require blanching. You can roast your brussels sprouts right away!
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.
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.
- 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.
- 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.
More Easy Holiday Side Dishes
Roasted Brussels Sprouts with Balsamic Glaze
- 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)
- ½ cup balsamic vinegar
For serving (optional)
- A handful of dried cranberries
- 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.
- 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!