Let’s be honest — Brussels sprouts used to get a bad rap. But roasted just right and finished with a glossy, tangy-sweet
balsamic glaze? Total game changer. If you’ve ever said “I don’t like Brussels sprouts,” it’s probably because you’ve never had roasted Brussels sprouts with balsamic glaze done properly.
This dish transforms these humble little green bulbs into crispy, caramelized bites of joy with tender insides and sticky-sweet edges. Whether you’re serving them up as a side at Thanksgiving or tossing them into a weekday power bowl, they’re ridiculously easy to make and ridiculously hard to stop eating.
🛒 Ingredients You’ll Need
Base Ingredients:
- 1½ pounds Brussels sprouts, trimmed and halved
- 2–3 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the balsamic glaze:
- ½ cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- Optional: 1 clove garlic, minced
Optional add-ons:
- ¼ cup toasted walnuts or pecans
- Parmesan cheese shavings
- Crispy bacon bits
- A sprinkle of chili flakes for heat
The core recipe is super simple, but extras can elevate it into a fancier holiday-worthy side.
🔥 How to Roast Brussels Sprouts Perfectly
1. Preheat your oven
Set it to 425°F (218°C). A hot oven is key to getting crispy edges without turning them to mush.
2. Prep the sprouts
Trim off the tough ends, remove any yellow leaves, and slice each sprout in half. Try to keep them roughly the same size so they cook evenly.
3. Toss with oil and season
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure every piece is lightly coated.
4. Roast until crispy
Spread them in a single layer on a baking sheet, cut side down for max browning. Roast for 20–25 minutes or until the outer leaves are crispy and golden brown.
5. Make the glaze
While the sprouts roast, add balsamic vinegar and honey to a small saucepan. Simmer over medium heat for 8–10 minutes until reduced by half and thick enough to coat a spoon.
6. Drizzle and serve
Remove sprouts from the oven, transfer to a bowl or platter, and drizzle the warm balsamic glaze over the top. Toss gently to coat and serve immediately.
📊 Nutritional Breakdown (Per Serving – Serves 4)
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Brussels Sprouts (6 oz) | 60 | 11 | 4 | 0.5 |
| Olive Oil (1 tbsp) | 120 | 0 | 0 | 14 |
| Balsamic Vinegar (2 tbsp) | 28 | 6 | 0 | 0 |
| Honey (½ tbsp) | 32 | 8 | 0 | 0 |
| Total per serving | 240 | 25 | 4 | 14.5 |
🍽️ Nutritional Highlights
Brussels sprouts are a powerhouse of vitamins C and K, plus fiber and antioxidants. Olive oil adds healthy fats, while the balsamic glaze gives just enough natural sweetness without going overboard. The end result? A well-rounded, nutrient-dense side that feels indulgent but is totally good for you.
🍂 Best Add-Ins & Customizations
The beauty of this dish is how easily it flexes to fit your table. Try these simple upgrades:
For crunch:
- Toasted nuts like almonds, walnuts, or pecans
- Panko breadcrumbs or crispy shallots
For protein:
- Crumbled feta or goat cheese
- Crispy bacon or pancetta
- A handful of quinoa for a grain bowl upgrade
For sweetness:
- Pomegranate arils
- Roasted grapes or dried cranberries
- Maple syrup instead of honey for a cozier flavor
❗ Common Mistakes to Avoid
- Overcrowding the pan – If the sprouts are piled up, they’ll steam instead of roast. Use two trays if needed.
- Skipping the preheat – The oven must be fully hot before roasting, or you’ll end up with soggy sprouts.
- Adding glaze too early – It can burn in the oven. Always glaze after roasting.
- Using cheap balsamic – Low-quality vinegar = overly sour glaze. Use a good one for better depth.
🧊 Meal Prep & Storage Tips
Storing:
- Let the sprouts cool fully before refrigerating. Store in an airtight container for up to 4 days.
Reheating:
- Reheat in the oven at 400°F for 5–8 minutes for best texture.
- Avoid microwaving if possible — it softens the crispy edges.
Freezing:
- Not recommended. Roasted sprouts tend to go mushy when thawed.
🧂 What to Serve Them With
These balsamic roasted sprouts are versatile. Pair them with:
- Roast chicken or turkey
- Grilled salmon
- Mashed potatoes and stuffing for holiday meals
- Pasta dishes or risotto
- Stuffed squash or lentil loaves for vegetarian dinners
They’re also great tossed into a warm grain bowl with farro, chickpeas, and tahini sauce.
🧠 Pro Tips from the Kitchen
- Cut extra-large sprouts into quarters to keep cook time even.
- Add a splash of lemon juice at the end to balance the glaze.
- Roast garlic cloves alongside the sprouts for added depth.
- Want a little spice? A dash of cayenne or smoked paprika goes a long way.
- Finish with a grating of lemon zest for brightness.
❓ FAQ
Q: Can I use frozen Brussels sprouts?
A: Not ideal. They release too much water when roasted. Fresh is best for crispy results.
Q: How do I know when they’re done roasting?
A: They’ll be golden on the outside and fork-tender inside — usually around 25 minutes at 425°F.
Q: Can I make the glaze ahead of time?
A: Yes! It stores well in the fridge for up to a week. Reheat gently before using.
Q: Is this recipe vegan?
A: It can be — just swap honey for maple syrup or agave.
Q: Are Brussels sprouts healthy?
A: Extremely. They’re rich in fiber, vitamins C and K, and antioxidants that support overall wellness.
🧩 Summary
These roasted Brussels sprouts with balsamic glaze are crispy, tangy, and crave-worthy — proof that Brussels can be a highlight, not a side-note. Whether you’re roasting up a cozy weeknight meal or preparing a showstopper holiday spread, this recipe delivers big flavor with minimal effort.
Give them a try and you might just turn a few sprout skeptics into fans for life.
