Skip to content
Afoodrink logo
Roasted Brussels Sprouts with Balsamic Glaze: Easy Brussels Sprouts — Salads & sides recipe | AfoodrinkSalads & sides

Roasted Brussels Sprouts with Balsamic Glaze

Transform Brussels sprouts with this simple and delicious recipe. Perfect for a side dish or a healthy snack.

Total

35 min

Servings

4 servings

Level

Easy

Brussels sprouts often get a bad rap, but when roasted to perfection, they transform into a delectable dish that’s both crispy and tender. Their nutty flavor is enhanced with a simple balsamic glaze, making them a versatile side dish for any meal.

This recipe is straightforward and quick, making it a great choice for weeknight dinners or fancy gatherings. Whether you’re a seasoned cook or just starting out, these roasted Brussels sprouts are sure to impress.

With just a few ingredients and minimal prep time, you can create a dish that's both nutritious and delicious. Once you try them, you might find Brussels sprouts becoming a regular favorite in your kitchen.

01What you'll need

Ingredients

5 items · 4 servings

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey

02How to make it

Step-by-step

  1. Preheat the Oven

    Set your oven to 400°F (200°C). A hot oven is key to getting those sprouts crispy.

  2. Prepare the Brussels Sprouts

    Rinse the Brussels sprouts under cold water, trim the ends, and cut them in half. Place them in a large bowl.

  3. Season the Sprouts

    Toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.

  4. Roast the Sprouts

    Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through, until golden brown and crispy.

  5. Make the Balsamic Glaze

    While the sprouts roast, combine balsamic vinegar and honey in a small saucepan. Simmer over low heat until reduced by half and syrupy, about 5 minutes.

  6. Finish and Serve

    Drizzle the balsamic glaze over the roasted Brussels sprouts before serving. Toss gently to coat and enjoy warm.

03From our kitchen

Cook's tips

  • You can prepare the sprouts ahead by trimming and halving them the day before. Store them in an airtight container in the refrigerator until ready to roast.
  • Leftover roasted Brussels sprouts can be stored in the fridge for up to 3 days. Reheat them in the oven to retain crispiness.
  • If you don't have balsamic vinegar, red wine vinegar with a touch of sugar can be a good substitute.

Cook's note

Brussels sprouts have made a comeback, and this recipe is a wonderful way to enjoy them. Simple yet flavorful!

04Frequently asked

Questions & answers

Can I use frozen Brussels sprouts?

Yes, you can use frozen Brussels sprouts. Thaw them first and pat them dry to ensure they roast well.

How can I make this recipe vegan?

Simply replace the honey with maple syrup to make the dish vegan.

What can I serve with roasted Brussels sprouts?

They pair well with roasted chicken, grilled fish, or a hearty grain like quinoa.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories78

% Daily Value*

Total Fat6.8 g
9%
Saturated Fat0.9 g
5%
Cholesterol0 mg
0%
Sodium1 mg
0%
Total Carbohydrate4.5 g
2%
Dietary Fiber0 g
0%
Total Sugars4.4 g
Protein0 g
0%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

05Keep cooking

You might also like

Roasted Delicata Squash with Maple, Thyme, and Pepitas: easy roasted delicata squash with skin — Salads & sides recipeSalads & sides

Roasted Delicata Squash with Maple, Thyme, and Pepitas

Delicata squash is the weeknight-friendly winter squash: sweet, quick to roast, and tender enough to eat with the skin on. This simple side dish adds maple, thyme, and crunchy pepitas for a colorful fall or holiday plate

40m4 servingsEasy
Arugula and Pear Salad with Lemon Vinaigrette: easy salad with arugula — Salads & sides recipeSalads & sides

Arugula and Pear Salad with Lemon Vinaigrette

A refreshing salad that brings together peppery arugula and sweet pears with a zesty dressing.

15m4 servingsEasy
Garlic Kale: easy sautéed garlic kale — Salads & sides recipeSalads & sides

Garlic Kale

This simple garlic kale is tender, bright, and ready in about 20 minutes. It is a useful side dish for weeknights, grain bowls, eggs, pasta, or roasted chicken.

18m4 servingsEasy
Classic Macaroni Salad: creamy macaroni salad with pickles — Salads & sides recipeSalads & sides

Classic Macaroni Salad

Creamy, tangy, and full of crunch, this macaroni salad is the kind of side dish that fits right in at picnics, cookouts, and easy lunches. A quick rinse after cooking keeps the pasta firm and ready for its simple, mayo-m

30m6–8 servingsEasy