Roasted Brussels Sprouts with Balsamic Glaze
Making and eating these Balsamic Roasted Brussels Sprouts is the perfect way to a delicious side dish. If you’re a fan of crispy brussels sprouts, you’re going to love this fast and great recipe.
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If this is your favorite veggie and are a fan of brussels sprouts, you’re going to love the additional balsamic glaze. It’s the perfect combination of maple syrup and balsamic vinegar to create epic balsamic brussels sprouts.
If you love recipes like this, you may also enjoy this Easy Broccoli Salad! Make sure to check out my Garden Veggie Mason Jar Salad with Homemade Dressing as well!
Table of Contents
Why you’ll love these Balsamic Roasted Brussel Sprouts
- These warm veggies are ones that the whole family will love
- You can easily alter the original recipe to cook turn these into air fryer brussels sprouts
- These would be perfect for a Thanksgiving feast or any holiday party
Ingredients
- Extra Virgin Olive oil – You could also use coconut oil as well.
- Brussels sprouts – I like to use smaller sprouts but you can vary it up.
- Salt and black pepper – To taste.
- Balsamic vinegar – I think that adding this also tends to add a bit of an umami flavor.
- Maple syrup – A great way to add a natural sweetness that pairs with the balsamic.
See the recipe card below for a complete list of ingredients and measurements.
How To Make This Brussels Sprouts Recipe
Step One: Place oven rack in the center position and preheat oven to 400°F.
Step Two: Heat olive oil in large cast iron or another oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, occasionally stirring until the sprouts begin to turn brown.
Step Three: Once browned, transfer the skillet to the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a vibrant brown color.
Step Four: While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will get too hard and sticky).
Storage and leftovers
If you’re lucky enough to have leftovers of this easy dish, just be sure to let them cool to room temperature before adding them to an airtight container.
To reheat, you can warm them up on the oven for a short roasting time or pop them in the microwave as well.
Recipe FAQs
Dried cranberries and a drizzle of honey would be amazing! You can even add some extra sea salt for flavor as well.
I love adding parmesan cheese to the top once I take them out of the oven. This is the best way to add a quick flavor quickly.
What to eat with Cooked Brussels Sprouts
You can easily pair these veggies with so many main dishes!
- Instant Pot Italian Chicken Penne Pasta
- Boneless Pork Chops with Creamy Chive Pan Sauce
- Apple Feta-Stuffed Pork Tenderloin
- Instant Pot Chicken Alfredo with Pasta
- Cold Italian Tortellini Salad
- Instant Pot Chicken and Mushroom Tetrazzini
- Baked Ziti Pasta
Other Side Dish Recipes You’ll Enjoy
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
- 2 tablespoons (2 T) olive oil extra virgin
- 1 lb (453 ⅗ g) Brussels sprouts small, rinsed and cut in half
- Salt and black pepper to taste
- ⅓ cup (78 6/7 ml) Balsamic Vinegar
- 1 tablespoon (1 T) Maple Syrup
Instructions
- Place oven rack in the center position and preheat oven to 400℉
- Heat olive oil in large cast iron or another oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, occasionally stirring until the sprouts begin to turn brown.2 tablespoons olive oil,1 lb Brussels sprouts,Salt and black pepper
- Once browned, transfer the skillet to the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a vibrant brown color.
- While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will get too hard and sticky).⅓ cup Balsamic Vinegar,1 tablespoon Maple Syrup
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Nutrition Information
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