Balsamic Brussels Sprouts — These balsamic Brussels sprouts are easy to make and pair perfectly with any main dish. Serve with Parmesan and chopped pistachios to amp up the flavor!
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Balsamic Brussels Sprouts Recipe
I love Brussels sprouts and can make a meal out of them. And anything doused in balsamic, even better.
Rather than frying them, these Brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they’re so fast and easy to make. Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor.
A balsamic glaze or reduction is simply balsamic vinegar that’s been cooked down (reduced) on the stove with sugar and it becomes thicker and more flavorful. I have an easy balsamic reduction recipe, but for these roasted Brussels sprouts I used Trader Joe’s balsamic glaze. Or look in the vinegar aisle of your regular grocery store for balsamic reductions and glazes.
The outer edges of the balsamic glazed Brussels sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down.
If you know someone who doesn’t like Brussels sprouts, try this recipe and they’ll likely change their mind. Freshly shaved parmesan or toasted pistachios sprinkled on top are a nice touch for the ultimate in Brussels sprouts.
What’s in These Balsamic Brussels Sprouts?
To make these roasted Brussels sprouts with balsamic, you’ll need:
- Brussels sprouts
- Olive oil
- Salt and pepper
- Balsamic reduction or glaze
- Light brown sugar
How to Roast Brussels Sprouts
To make these balsamic glazed Brussels sprouts, preheat the oven to 400ºF and line a baking sheet with aluminum foil (makes for much easier cleanup!). Trim and halve the Brussels sprouts, then spread them out on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Arrange the sprouts with the cut-side facing down and roast until the tops start turning golden brown. Remove the baking tray from the oven, flip the Brussels sprouts over, and drizzle with balsamic glaze. Then, sprinkle with brown sugar.
Return the balsamic Brussels sprouts to the oven and continue roasting until they reach your desired level of caramelization.
Can I Prep These in Advance?
If you want to make these balsamic Brussels sprouts for a holiday party or family gathering, I recommend trimming and halving the sprouts ahead of time and storing them in a sealed bag in the fridge. When you’re ready to roast the Brussels sprouts with balsamic, simply season them and pop them in the oven.
Can I Use Frozen Brussels Sprouts?
I don’t recommend doing that, no. Fresh Brussels sprouts roast beautifully, and I’m not sure how well frozen sprouts would taste in this recipe.
Tips for Making Balsamic Brussels Sprouts
Before roasting the balsamic vinegar Brussels sprouts, it’s important that you take the time to flip each one so it’s facing cut-side down. Same rule applies for flipping the sprouts halfway through the roasting time. Trust me, it makes a big difference!
If desired, you can toss these balsamic Brussels sprouts with chopped, toasted nuts or crumbled bacon prior to serving them. Both would add extra oompf to this dish.
One last note: these balsamic Brussels sprouts are best warm and fresh. Roasted veggies don’t reheat well, especially not Brussels sprouts.
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Balsamic Brussels Sprouts
Ingredients
- about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- about 1/4 cup balsamic reduction or glaze, I used Trader Joe’s or make your own balsamic reduction
- 1 tablespoon light brown sugar, packed
- parmesan cheese, optional for garnishing
- toasted pistachios, optional for garnishing
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
- Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat.
- Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
- Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn’t make them taste sweet, but if you’re adverse to adding sugar, it can be omitted.
- Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes.
- Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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