Balsamic glazed brussels sprouts are roasted in the oven until they are nice and crispy, then a sweet and tangy homemade balsamic glaze is drizzled over top to give the dish a complex and rich flavor. These brussels sprouts are easy to prep, making them a great side dish to add to your holiday spread or special dinner with friends or family. For more delicious side dishes, you may enjoy slow cooker glazed carrots, which are also very easy to dump and go. We also enjoy bacon wrapped asparagus with the sweet and tangy balsamic glaze, be sure to give them a try!
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Balsamic Glazed Roasted Brussels Sprouts
Equipment
- Baking sheet (linked below)
- Stainless steel measuring cups (linked below)
- Mixing bowl (linked below)
Ingredients
- 1 1/4 pounds brussels sprouts
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/4 cup olive oil
- 1/4 cup grated parmesan
Instructions
Preheat oven to 425:
- Halve the brussels sprouts and trim the ends. Toss the trimmed brussels sprouts with olive oil, seasonings and grated parmesan cheese.
- Spread the brussels sprouts onto a large baking sheet with space between the brussels sprouts to help them crisp up nicely. Bake in the preheated oven for 20-25 minutes until they have crisped up and are browned on the tops and bottoms.
- Place the balsamic vinegar and brown sugar into a small saucepan. Whisk together until combined, then bring to a boil over medium high heat. Reduce the heat to medium-low and allow the glaze to simmer for 20-30 minutes until it has reduced to about half and has thickened, stirring occasionally. Allow the glaze to cool and continue to thicken, then drizzle over the roasted brussels sprouts.
Notes
- Baking sheet I prefer to use my Nordic Ware baking sheets with sides to roast the brussels sprouts on.
- Measuring cups Measuring cups and spoons are useful for measuring out the seasonings, oil and parmesan cheese needed for tossing with the brussels sprouts.
- Mixing bowl A mixing bowl is needed to toss the brussels sprouts with seasonings, cheese and oil.
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Ingredients needed for the roasted brussels sprouts with balsamic vinegar glaze: Balsamic vinegar, salt, pepper, olive oil, garlic powder, brown sugar, parmesan and brussels sprouts.
Step 1: Halve the brussels sprouts and trim the ends. Toss the trimmed brussels sprouts with olive oil, seasonings and grated parmesan cheese.
Step 2: Spread the brussels sprouts onto a large baking sheet with space between the brussels sprouts to help them crisp up nicely. Bake in the preheated oven for 20-25 minutes until they have crisped up and are browned on the tops and bottoms.
Step 3: Place the balsamic vinegar and brown sugar into a small saucepan. Whisk together until combined, then bring to a boil over medium high heat. Reduce the heat to medium-low and allow the glaze to simmer for 20-30 minutes until it has reduced to about half and has thickened, stirring occasionally. Allow the glaze to cool and continue to thicken, then drizzle over the roasted brussels sprouts.
Serve the brussels sprouts and enjoy! We like to enjoy our brussels sprouts with steak and Roasted Bacon and Ranch Potatoes or Steakhouse Style Sweet Potatoes.
Storage for leftover roasted brussels sprouts:
Allow the brussels sprouts to cool to room temperature, then refrigerate for up to several days. For the best results, reheat the brussels sprouts in an air fryer or in the oven. You can also freeze the brussel sprouts in an airtight container for several months before thawing and reheating them, but keep in mind that they will no longer be as crispy if frozen.
Some main dishes you may enjoy with these roasted brussels sprouts and homemade balsamic glaze:
- Easy slow cooker pork chops and sauerkraut
- The best sausage meatloaf
- Amish browned butter chicken
- The best crockpot barbequed chicken
- Pineapple citrus glazed ham
- The best slow cooker meatloaf
- Stuffed chicken with Amish bread stuffing
- Easy barbequed spare ribs
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