These Balsamic Glazed Brussels Sprouts are an easy side dish that benefit from some chef tips to be totally delicious. If you’ve ever had soggy Brussels sprouts, you know why so many people think they don’t enjoy them. But one of the things I learned during my 10+ years as a personal chef is how roasting can make all the difference with Brussels sprouts.
This recipe starts with roasting and ends with the perfect sweet and syrupy balsamic glaze that will win over even the most reluctant Brussels sprouts eaters!
Jump to:
- Why You'll Love This Balsamic Brussels Sprouts Recipe
- Ingredients for Balsamic Glazed Brussels Sprouts
- How to Make Balsamic Brussels Sprouts
- Serving Suggestions for Balsamic Brussels Sprouts
- How to Store Glazed Brussels Sprouts
- Glazed Brussels Sprouts Recipe FAQs
- Expert Tips
- Other Winter Vegetable Recipes
- 📖 Recipe
- More About Molly
Why You'll Love This Balsamic Brussels Sprouts Recipe
- Great Flavor: The flavor of these Brussels sprouts is just top-notch thanks to that balsamic glaze.
- No Soggy Sprouts: Roasting the sprouts rather than cooking them with the sauce ingredients ensures that they don’t soften and become soggy.
- Perfect Winter Side Dish: It can be hard to get excited about winter vegetable side dishes, but this one is just straight up delicious and perfect with everything from roast chicken, to sausages, to a vegan rice bowl. If you love this one as much as I do, you may want to check out my Smashed Brussels Sprouts with Parmesan recipe too!
Ingredients for Balsamic Glazed Brussels Sprouts
- Brussels Sprouts: Look for sprouts either still on their thick stalk or already broken off the stalk. You want heads with the leaves tightly packed together and no insect damage.
- Balsamic Vinegar: Because you are going to boil the balsamic vinegar in this recipe, don’t use your best bottle of 10 year-aged vinegar. Just get a mid-range balsamic vinegar at the grocery store. You’ll build depth of flavor during the cooking process.
- Garlic Powder: I like using garlic powder in this recipe because it dissolves into the glaze. But you can absolutely replace it with a minced or grated fresh garlic clove.
- Brown Sugar: The brown sugar in this glaze adds just a tiny bit more sweetness. You can leave it out, or replace with maple syrup or honey.
How to Make Balsamic Brussels Sprouts
Preheat oven to 425 degrees Fahrenheit. Trim the bottoms off 1 pound of Brussels sprouts, then halve each sprout. Peel off any bruised or dirty leaves. Place sprouts on a nonstick foil-lined sheet pan and toss with 1 tablespoon of olive oil and salt and pepper to taste. Spread sprouts out in a single layer, and turn so they are all cut-side down.
Roast for 15-20 minutes, until sprouts are tender and lightly browned on the top and the bottom.
While sprouts are roasting, combine ½ cup balsamic vinegar, 1 tablespoon brown sugar, ½ teaspoon garlic powder, and 1 teaspoon salt in a small saucepan.
Bring to a boil over medium heat, then simmer gently for 6-8 minutes, until glaze reduces and thickens.
Remove sprouts from oven when done, and pour into a serving bowl. Drizzle with glaze and toss to combine. Taste, and season with salt and pepper, as desired. Voilà! Delicious Brussels sprouts with a balsamic glaze!
Serving Suggestions for Balsamic Brussels Sprouts
This brussels sprouts side dish is delicious with so many main courses. Try pairing with these Sautéed Crab Cakes or these Crock Pot Pork Chops. They make a great holiday side too!
How to Store Glazed Brussels Sprouts
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Note, however, that the sprouts will get softer once they are refrigerated. Reheat them in a skillet on the stovetop, or pop them into a hot oven in a single layer on a sheet pan. Putting them in the air fryer is another option for bringing back a little bit of their crunch. Just watch that the glaze does not burn.
Glazed Brussels Sprouts Recipe FAQs
Brussels sprouts were first grown in an area near what is now known as Brussels, Belgium, which is why we refer to them as Brussels sprouts. They may have been grown there as early as the 13th century, but definitely by the 16th century. They later became popular in the Netherlands, which is now the largest producer of Brussels sprouts. Many people refer to them as “Brussel sprouts”, dropping the “s” in Brussels, but that is incorrect. The grammar police thank you for your attention to this matter.
Yes! Since the glaze is made separately on the stovetop, there’s no reason why you can’t roast the sprouts in the air fryer instead of the oven. I haven’t provided exact instructions for this, as there are many different types of air fryers. Many of them vary in how hot they get, and how quickly. Use the settings you normally use to air fry vegetables—for my air fryer, it’s generally around 400 degrees for 10 minutes.
Brussels sprouts are a cold season vegetable. Brussels sprouts are best between September and mid-February, depending on where they are grown. Generally they are first picked after the first frost and continue to grow through the beginning part of winter. If you’re lucky enough to find Brussels sprouts right after a frost, jump on them—the frost results in a sweeter sprout.
Expert Tips
- The trickiest part of this recipe is making the balsamic glaze. Make sure you stir the sauce frequently so it doesn’t scorch. Also, adjust the heat to make sure it is just gently simmering and not full-on boiling. You’ll know when the glaze is done when the bubbles get bigger, and the liquid has reduced to a little more than half the original amount. When you drag a rubber spatula across it, you will see a line across the bottom of the pan before it fills in. Don’t cook it for so long that it becomes very thick and too hard to toss with the sprouts.
- Note that the more the glaze cools before using, the thicker it will become. If you let it cool too much, or refrigerate it, it may be too thick to pour over sprouts. In that case, just warm it up in the microwave before using.
- The cook time for Brussels sprouts will depend on how big they are. Some sprouts are quite small, and some can be almost the size of a ping pong ball. If your sprouts are quite large, you will want to par-cook them before you roast. To do that, place Brussels sprout halves in a large microwave-safe bowl. Add 1 tablespoon of water, and cover the bowl with plastic wrap poked with holes. Cook on high for 2 minutes, then remove plastic wrap and drain sprouts in a colander. After draining, pour out into paper towels or a clean kitchen towel and pat dry. Then proceed as directed!
- This is a vegan recipe, as written, but meat lovers could also add pancetta or bacon to this recipe. Chop the bacon or pancetta into small pieces and toss with the sprouts on the sheet pan before roasting. Or, cook the meat separately, and crumble over the top of the dish to serve.
Other Winter Vegetable Recipes
If Brussels sprouts are your true love, don't miss this recipe for Air Fryer Brussel Sprouts with pomegranate seeds and feta, these Honey Sriracha Brussel Sprouts or these Roasted Brussels Sprouts with Bacon. These Maple Candied Brussels Sprouts have only 5 ingredients but big flavor!
Or, if you’re looking for other ways to make the most of your winter produce, don’t miss some of my other favorite winter veggie recipes!
If you try this Balsamic Glazed Brussels Sprouts recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Balsamic Glazed Brussels Sprouts
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- ½ cup balsamic vinegar
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Trim the bottoms off each sprout, then halve. Peel off any bruised or dirty leaves.
- Place sprouts on a nonstick foil-lined sheet pan and toss with olive oil and salt and pepper to taste.
- Spread sprouts out in a single layer, and turn so they are all cut-side down.
- Roast for 15-20 minutes, until sprouts are tender and lightly browned on the top and the bottom.
- While sprouts are roasting, combine balsamic vinegar, brown sugar, garlic powder, and 1 teaspoon salt in a small saucepan.
- Bring to a boil over medium heat, then simmer gently for 6-8 minutes, until glaze reduces and thickens.
- Remove sprouts from oven when done, and pour into a serving bowl.
- Drizzle with glaze and toss to combine.
- Taste, and season with salt and pepper, as desired. Serve!
Notes
Make sure you stir the sauce frequently so it doesn’t scorch. Adjust the heat to make sure it is just gently simmering and not full-on boiling. You’ll know when the glaze is done when the bubbles get bigger, and the liquid has reduced to a little more than half the original amount. When you drag a rubber spatula across it, you will see a line across the bottom of the pan before it fills in. Don’t cook it for so long that it becomes very thick and too hard to toss with the sprouts. The more the glaze cools before using, the thicker it will become. If you let it cool too much, or refrigerate it, it may be too thick to pour over sprouts. In that case, just warm it up in the microwave before using. The cook time for Brussels sprouts will depend on how big they are. Some sprouts are quite small, and some can be almost the size of a ping pong ball. If your sprouts are quite large, you will want to par-cook them before you roast. To do that, place Brussels sprout halves in a large microwave-safe bowl. Add 1 tablespoon of water, and cover the bowl with plastic wrap poked with holes. Cook on high for 2 minutes, then remove plastic wrap and drain sprouts in a colander. After draining, pour out into paper towels or a clean kitchen towel and pat dry. Then proceed as directed!
Nutrition
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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