Roasted Brussels Sprouts with Balsamic Glaze are such an easy and delicious side dish! They’re perfectly caramelized and taste amazing drizzled with the sweet and tangy sauce.
If you’re looking for a simple, healthy, and yummy side dish for Thanksgiving, Sunday dinner, or a dinner party, make these gorgeous Roasted Brussel Sprouts! Serve them along side Turkey in a Bag, Slow Cooker Pork Chops, or Glazed Ham with Cherry Sauce.
Oven Roasted Brussels Sprouts with Balsamic
This cute little vegetable is a fall and winter favorite! The best way to cook brussels is to roast them. Roasting is a dry-heat method of cooking and it helps enhance the natural sweetness through the caramelization process. After cooking the sprouts perfectly, they’re topped with balsamic glaze to make them extra yummy.
Ingredients for Balsamic Brussels Sprouts:
- Brussels Sprouts– These come from the same family as cabbage and look like little mini cabbages. They are bitter when raw but take on a nutty sweet flavor when cooked. In the U.S., they are in season from September through March.
- Kosher Salt– I use this because it’s easier to sprinkle and distribute evenly but table salt can be substituted (only measure out 1/2 teaspoon since it is more dense).
- Fresh cracked Pepper– Tastes better because the inside hasn’t been exposed to oxidation yet and therefore has a better flavor.
- Olive Oil– Any kind will work. I always use extra virgin olive oil in my cooking.
- Balsamic Glaze– You can find this in the store next to the vinegar or you can make your own with just 2 ingredients!
How to Roast Brussels Sprouts:
Time needed: 25 minutes.
- Preheat Oven
Preheat oven to 425 degrees F.
Place halved brussels sprouts on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Spread out on the pan so as not overcrowd them.
Bake for 20-25 minutes, tossing halfway through, until fork tender and browned.
Drizzle roasted brussels with balsamic glaze and serve.
Brussels sprouts should be washed and trimmed before cooking. Rinse in cold water, rubbing gently. Cut off a little of the end to remove where it has dried up. Try not to cut too much off or the leaves will start coming off, but if they do, through them on the pan for some delicious crispiness! Slice in half so that they cook evenly. If some are really small, leave intact.
Brussels contain sulfur and nitrogen which gives them a distinct bitter taste, especially when raw. Roasting, salting, adding oil, and drizzling with a sweet/tangy balsamic glaze all help to counter the bitterness.
To get that yummy and gorgeous caramelization on your brussels, roast directly on the pan making sure they are spread out. Flip halfway through and cook until they are tender and can be poked with slight pressure.
TOOLS USED TO MAKE THESE ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Knife Set– I got this when I got married 10 years ago. I use them multiple times a day and they’re still going strong!
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
LOOKING FOR MORE ROASTED VEGETABLES? CHECK OUT THESE:
- Roasted Sweet Potatoes
- 3-Ingredient Roasted Green Beans
- Roasted Potatoes & Carrots
- Roasted Beets
- Parmesan Roasted Cauliflower
Roasted Brussels Sprouts with Balsamic Glaze
- 1 1/2 pounds brussels sprouts, halved
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoon olive oil
- 3 tablespoons balsamic glaze
- Preheat oven to 425 degrees F.
- Place halved brussels sprouts on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Spread out on the pan so as not overcrowd them.
- Bake for 20-25 minutes, tossing halfway through, until fork tender and browned.
- Drizzle with balsamic glaze and serve.