Balsamic Glazed Brussels Sprouts

My family, let me tell you, can be a tough crowd when it comes to vegetables. Getting them to eat their greens, as they say, is sometimes like trying to convince a cat to take a bath. But this Balsamic Glazed Brussels Sprouts recipe? This is different. From the first time I made it, the aroma alone had everyone sniffing around the kitchen, asking what smelled so wonderfully sweet and savory. And the taste? Forget any preconceived notions of bitter, mushy sprouts. These are crispy, caramelized, and bursting with flavor. Even my pickiest eater, who once declared Brussels sprouts “the enemy,” now asks for seconds. This recipe has transformed our weeknight dinners and become a holiday staple. It’s simple enough for a quick side dish, yet elegant enough to grace any special occasion. Honestly, if you’re looking for a way to finally enjoy Brussels sprouts, or to convert even the staunchest sprout-skeptic, look no further. This recipe is a guaranteed winner.

Ingredients for Balsamic Glazed Brussels Sprouts

• Fresh Brussels Sprouts (2 pounds): The star of the show! Choose firm, bright green sprouts of roughly the same size for even cooking. Fresh sprouts are crucial for the best texture and flavor in this recipe.
• Olive Oil (3 tablespoons): A good quality olive oil is essential for roasting and adds a fruity flavor. It helps the sprouts crisp up beautifully and prevents them from drying out.
• Balsamic Vinegar (1/4 cup): The magic ingredient that provides that signature sweet and tangy glaze. Use a good quality balsamic for a richer, more complex flavor. A thicker, syrupy balsamic will reduce more quickly and create a glossier glaze.
• Maple Syrup or Honey (2 tablespoons): Adds a touch of sweetness to balance the balsamic vinegar’s acidity and enhance the caramelization process. Maple syrup is vegan-friendly, while honey offers a different depth of sweetness.
• Garlic Powder (1 teaspoon): Provides a subtle savory and aromatic background note that complements the balsamic and sprouts.
• Salt (1 teaspoon): Enhances all the flavors in the dish and is crucial for properly seasoning the Brussels sprouts. Kosher salt or sea salt is recommended.
• Black Pepper (1/2 teaspoon): Adds a touch of spice and complexity. Freshly ground black pepper is always preferable for the best flavor.
• Optional: Red Pepper Flakes (1/4 teaspoon): For a hint of heat, red pepper flakes can be added to balance the sweetness and balsamic tang.
• Optional Garnish: Balsamic Glaze Drizzle (extra): For an extra touch of elegance and intensified balsamic flavor, a drizzle of balsamic glaze (reduced balsamic vinegar or store-bought) after roasting is highly recommended.
• Optional Garnish: Toasted Nuts (e.g., pecans, walnuts, slivered almonds): Adds a delightful crunch and nutty flavor contrast. Toasting the nuts enhances their aroma and texture.

Instructions: How to Make Perfect Balsamic Glazed Brussels Sprouts

1. Preheat Your Oven and Prepare the Sprouts: Begin by preheating your oven to 400°F (200°C). This high temperature is key for achieving crispy, not steamed, Brussels sprouts. While the oven is preheating, prepare your Brussels sprouts. Start by rinsing them thoroughly under cold water to remove any dirt or debris. Then, using a sharp knife, trim off the tough, dry ends of each sprout. This part can be slightly bitter and fibrous, so removing it is important for optimal taste and texture. Next, depending on the size of your sprouts, you may need to halve or quarter them. If they are small to medium, halving them lengthwise is usually sufficient. For larger sprouts, quartering them ensures they cook evenly and become tender throughout while still getting those desirable crispy edges. Aim for roughly uniform sizes to ensure consistent cooking.
2. Toss with Oil and Seasoning: In a large bowl, place your prepared Brussels sprouts. Drizzle them with the olive oil. Using your hands or tongs, toss the sprouts to ensure they are evenly coated with the oil. This is important because the oil helps them crisp up in the oven and prevents them from sticking to the baking sheet. Once they are well-oiled, add the garlic powder, salt, and black pepper. If you are using red pepper flakes, add them now as well. Again, toss everything together until the spices are evenly distributed and the sprouts are nicely seasoned. Don’t be shy with the seasoning; it’s crucial for flavorful Brussels sprouts.
3. Arrange on a Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. It’s crucial to avoid overcrowding the pan. If the sprouts are too close together, they will steam instead of roast, resulting in soggy sprouts. If necessary, use two baking sheets to ensure they have enough space. Arrange them cut-side down for maximum caramelization and browning on the flat surface.
4. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet from the oven and, using tongs or a spatula, flip the Brussels sprouts. This ensures even browning on all sides. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the Brussels sprouts are tender when pierced with a fork and nicely browned and crispy around the edges. The total roasting time will vary depending on the size of your sprouts and your oven, so keep an eye on them towards the end.
5. Prepare the Balsamic Glaze: While the Brussels sprouts are roasting for the final stretch, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup (or honey). Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for about 5-7 minutes, or until the glaze has thickened slightly and reduced by about half. It should have a syrupy consistency that will nicely coat the sprouts. Be careful not to over-reduce it, as it can become too thick and sticky. You want a glaze that’s pourable but not watery.
6. Glaze the Brussels Sprouts: Once the Brussels sprouts are roasted to perfection and the balsamic glaze is ready, remove the baking sheet from the oven. Immediately pour the balsamic glaze over the hot Brussels sprouts. Toss them gently with tongs or a spatula to ensure they are evenly coated in the glaze. The heat from the sprouts will help the glaze adhere nicely and create a beautiful glossy finish.
7. Serve and Garnish (Optional): Transfer the balsamic glazed Brussels sprouts to a serving dish. At this point, you can optionally drizzle them with extra balsamic glaze for an intensified flavor and visual appeal. If desired, garnish with toasted nuts for added texture and flavor. Pecans, walnuts, or slivered almonds work wonderfully. Serve immediately while they are hot and crispy. They are best enjoyed fresh out of the oven.

Nutrition Facts for Balsamic Glazed Brussels Sprouts

(Per Serving, approximate)

• Servings: Approximately 6 servings
• Calories: Approximately 150-180 calories per serving (This can vary slightly depending on the amount of olive oil and maple syrup used)
• Fiber (5-7 grams): Brussels sprouts are an excellent source of dietary fiber, which is important for digestive health, helps regulate blood sugar levels, and promotes feelings of fullness.
• Vitamin C (Over 100% of Daily Value): Brussels sprouts are packed with Vitamin C, a powerful antioxidant that supports the immune system, helps protect against cell damage, and is essential for skin health.
• Vitamin K (Significantly High): Brussels sprouts are incredibly high in Vitamin K, which is crucial for blood clotting and bone health.
• Antioxidants: Rich in antioxidants like sulforaphane and kaempferol, which have been linked to various health benefits, including reducing inflammation and protecting against chronic diseases.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time for Balsamic Glazed Brussels Sprouts

• Prep Time: 15 minutes
  • This includes washing and trimming the Brussels sprouts, halving or quartering them, and measuring out the ingredients for the seasoning and glaze. The majority of this time is spent preparing the Brussels sprouts themselves, ensuring they are ready for roasting.
• Cook Time: 35-40 minutes
  • This includes the total roasting time in the oven, which is approximately 35-40 minutes at 400°F (200°C). The first 20 minutes are for initial roasting, followed by flipping and another 15-20 minutes to ensure tenderness and crispiness. The time also includes the few minutes it takes to simmer and reduce the balsamic glaze.
• Total Time: Approximately 50-55 minutes
  • From start to finish, you can expect this dish to take around 50-55 minutes to prepare and cook. This makes it a relatively quick and easy side dish, perfect for weeknight dinners or when you need a flavorful vegetable dish without spending hours in the kitchen.

How to Serve Balsamic Glazed Brussels Sprouts

These Balsamic Glazed Brussels Sprouts are incredibly versatile and can be served in numerous ways. Here are some delicious serving suggestions:

• As a Classic Side Dish:
  • Pair with Roasted Meats: They are a perfect accompaniment to roasted chicken, pork tenderloin, beef roast, or lamb. The sweetness of the balsamic glaze complements the savory flavors of roasted meats beautifully.
  • Alongside Fish or Seafood: Serve them with grilled salmon, baked cod, or pan-seared scallops for a balanced and flavorful meal. The slight bitterness of the sprouts cuts through the richness of fish.
  • For Vegetarian or Vegan Mains: They make a fantastic side dish for vegetarian entrees like lentil loaf, stuffed bell peppers, or a hearty grain bowl. They add substance and flavor to plant-based meals.
• Elevate Your Holiday Table:
  • Thanksgiving or Christmas Side: These glazed sprouts are an elegant and flavorful addition to holiday feasts. They offer a welcome change from traditional, heavier side dishes and are always a crowd-pleaser.
  • Special Occasion Dinner: Impress your guests at any special dinner party by serving these as a sophisticated and delicious vegetable side.
• Incorporate into Other Dishes:
  • Warm Brussels Sprout Salad: Toss the roasted sprouts with mixed greens, crumbled goat cheese or feta, dried cranberries, and a light vinaigrette for a warm and flavorful salad.
  • Grain Bowls: Add them to grain bowls with quinoa, farro, or brown rice, along with other roasted vegetables, protein, and a flavorful dressing for a complete and nutritious meal.
  • Pasta Dishes: Chop them up and add them to pasta dishes with garlic, olive oil, and parmesan cheese for a boost of flavor and nutrients.
  • Pizza Topping: Get creative and use them as a unique and delicious pizza topping, paired with caramelized onions, bacon, and gorgonzola cheese.
• Serving Temperature:
  • Best Served Hot: Balsamic glazed Brussels sprouts are best enjoyed immediately after roasting while they are still hot and crispy.
  • Can be Served Warm: They are still delicious warm, but they will lose some of their crispness as they cool.
  • Reheating: If you have leftovers, you can reheat them in the oven or air fryer to help restore some of their crispness. Microwaving is not recommended as it can make them soggy.

Additional Tips for the Best Balsamic Glazed Brussels Sprouts

1. Choose Fresh, Firm Sprouts: Start with the best quality ingredients. Select Brussels sprouts that are firm to the touch, tightly packed, and bright green. Avoid sprouts that are yellowing, have wilted leaves, or smell sulfurous. Freshness directly impacts the flavor and texture.
2. Uniform Size for Even Cooking: Try to select Brussels sprouts that are roughly the same size. This will ensure they cook evenly and are all done at the same time. If you have a mix of sizes, you may need to adjust the cooking time or cut larger sprouts into smaller pieces.
3. Don’t Overcrowd the Pan: As mentioned earlier, overcrowding the baking sheet is a major mistake when roasting Brussels sprouts. Give them space to breathe! If they are too close together, they will steam instead of roast, resulting in mushy, not crispy, sprouts. Use two baking sheets if necessary.
4. High Heat is Key: Roasting at a high temperature (400°F/200°C) is essential for getting crispy, caramelized Brussels sprouts. Lower temperatures will lead to steaming and less desirable texture. Ensure your oven is properly preheated before placing the sprouts inside.
5. Don’t Skimp on the Oil: Olive oil is crucial for roasting and flavor. It helps the sprouts crisp up, prevents them from drying out, and adds a delicious fruity flavor. Make sure to coat the sprouts evenly with oil before roasting.
6. Taste and Adjust Seasoning: Before roasting, taste a sprout after you’ve tossed it with oil and seasoning. This allows you to adjust the salt, pepper, or garlic powder as needed. Seasoning properly at the beginning is key to a flavorful final dish.
7. Watch the Glaze Carefully: When reducing the balsamic glaze, keep a close eye on it. It can go from perfectly thickened to overly thick and sticky very quickly. You want a syrupy consistency that coats the sprouts nicely, not a hard, candy-like glaze. Remove it from the heat as soon as it reaches the desired consistency.
8. Glaze While Hot and Serve Immediately: Pour the balsamic glaze over the Brussels sprouts while they are still hot right out of the oven. This helps the glaze adhere and creates that beautiful glossy finish. Serve them immediately for the best taste and texture. They are most delicious when they are fresh, hot, and crispy.

Frequently Asked Questions (FAQ) About Balsamic Glazed Brussels Sprouts

1. Can I use frozen Brussels sprouts? While fresh Brussels sprouts are highly recommended for the best texture and flavor, you can use frozen in a pinch. However, frozen sprouts tend to release more water and may not get as crispy. If using frozen, thaw them completely and pat them very dry with paper towels before roasting to remove excess moisture. You might also need to roast them for a slightly longer time.
2. Can I make this recipe ahead of time? For the best results, it’s recommended to make and serve balsamic glazed Brussels sprouts fresh. They are most crispy and delicious right out of the oven. However, you can prepare the Brussels sprouts (trim and halve/quarter) and make the balsamic glaze ahead of time. Store them separately and roast and glaze the sprouts just before serving. Leftovers can be stored in the refrigerator for 1-2 days, but they will lose some crispness upon reheating.
3. How do I reheat leftover Brussels sprouts? To reheat leftover Brussels sprouts and try to regain some crispness, the best method is to reheat them in the oven or air fryer. Preheat your oven or air fryer to 350°F (175°C) and spread the sprouts in a single layer on a baking sheet or air fryer basket. Reheat for about 5-10 minutes, or until heated through and slightly crispy. Microwaving is not recommended as it will make them soggy.
4. Can I add other vegetables to this recipe? Yes, you can certainly roast other vegetables along with Brussels sprouts! Vegetables that roast well alongside sprouts include carrots, sweet potatoes, butternut squash, and red onions. Just ensure that the vegetables you choose have similar roasting times to Brussels sprouts. Cut them into similar sizes and toss them with the same oil and seasoning.
5. What if I don’t have maple syrup or honey? If you don’t have maple syrup or honey, you can use other sweeteners like brown sugar, agave nectar, or even a touch of granulated sugar in the balsamic glaze. These alternatives will provide sweetness to balance the balsamic vinegar, although the flavor profile might be slightly different.
6. Can I make this recipe vegan? Yes, this recipe is naturally vegan if you use maple syrup instead of honey. Ensure all your ingredients are plant-based, and you have a delicious and vegan-friendly side dish.
7. What kind of balsamic vinegar should I use? For the best flavor, use a good quality balsamic vinegar. A thicker, syrupy balsamic will reduce more beautifully and create a richer glaze. If you only have a thinner balsamic, you may need to simmer it for a slightly longer time to achieve the desired thickness. You can also use balsamic glaze (already reduced balsamic vinegar) for convenience, just adjust the amount of maple syrup or honey accordingly as balsamic glaze is often already sweetened.
8. My Brussels sprouts are still bitter, what did I do wrong? Brussels sprouts naturally contain some compounds that can taste bitter to some people. However, proper preparation and roasting can minimize bitterness. Ensure you are trimming the tough ends, roasting at a high temperature to caramelize them, and not overcooking them (overcooked sprouts can become more bitter). The sweetness from the balsamic glaze and maple syrup also helps to balance any potential bitterness. If you are particularly sensitive to bitterness, you can try blanching the sprouts briefly in boiling water before roasting them, but this is usually not necessary for this recipe.

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