Roasted Brussels Sprouts with Balsamic Glaze

Wait until you try this Roasted Brussels Sprouts with Balsamic Glaze Recipe! There are few things better than a delicious roasted vegetable and this roasted brussels sprouts is one of the best. While this is often thought of as a Thanksgiving Day recipe, don’t let that fool you.

This recipe is perfect for Thanksgiving or any time you want to serve something that will impress your guests. It is the perfect dish to serve to family and friends but it is even better to give yourself a healthy delicious side dish to any dinner.

We enjoy having this recipe with a simple, delicious protein such as chicken in the air fryer or this orange glazed salmon.

The balsamic glaze adds an extra level of flavor and sweetness, making this dish irresistible. If you’re looking for a new side dish, this one’s sure to be a hit!

Brussels Sprouts in a cast iron pan

Roasted Brussels Sprouts with Balsamic Glaze

This recipe will have you wondering why Brussels sprouts have such a bad rap. They’re not just for Thanksgiving anymore! Roasted Brussels Sprouts with Balsamic Glaze are a delicious and healthy side dish that can be served as an appetizer or even main course.

In addition to being easy to make, this dish is budget friendly and requires only a cast iron pan and a baking sheet. This recipe is vegan and gluten-free, but feel free to add cheese if desired. Serve with some crusty bread for dipping in the glaze!

What makes these so good?

This hearty side dish goes above and above with its distinctive, complex flavor complemented with just a hint of sweetness. This dish’s mix of sweet and savory components makes it ideal for a wide range of main courses, including maple-grilled salmon and these delicious Maple Balsamic Pork Chops.

I toss these little beauties in balsamic vinegar glaze after roasting. The flavor it adds takes this recipe to a whole new dimension and completely makes the dish. This is truly the best way to make this delicious side dish.

The Brussels sprouts are delicious when cooked in the oven. They’re delicate and sweet, and they’ll go so well with the glaze that anyone who says they do not like brussels sprouts will be a convert.  

Are Brussels sprouts cabbage?

This vegetable is sometimes mistaken for a miniature cabbage. Although they appear to be, they are not. Brussel sprouts and cabbage belong to the same cruciferous family of vegetables. Broccoli, kale, cauliflower, and bok choy are some of the other veggies in the family.

What does brussels sprouts taste like?

Brussels sprouts vary in size and color depending on their age and growing conditions. They can be green or violet in color. A recently picked brussels sprout is firmer with a hint of natural sweetness more subtle than it’s adult version.

Just like cabbage, brussels sprouts are dense and leafy with a distinctive flavor that is all their own. Brussels sprouts have a unique taste that can be described as nutty or earthy.

When you make the balsamic brussels sprouts with this thick balsamic glaze they taste even better. The flavor is intensified when they are roasted.  This recipe is one of my favorite go-to recipes.

The nutty flavor balances the sweetness of balsamic glaze perfectly making this dish delicious without being too sweet or too savory. This roasted brussels sprouts with balsamic glaze recipe will be your new favorite way to prepare them for an easy side dish.

Are Roasted Brussels Sprouts Good For You?

YES! Brussels sprouts are high in nutrients and may help you live a healthy life. Brussels sprouts include kaempferol and omega-3 fatty acids, which have been shown to inhibit tumor development, relieve inflammation, and promote heart health.

Also, Brussels sprouts have a lot of fiber, so they can be beneficial to digestive health as well as to cardiovascular health.

The Best Way to Trim Brussels Sprouts

You want to trim and cut the brussels sprouts before you roast them. It is very easy to do and worth the few minutes for the best results.

Remove the outer leaves from each Brussels sprout using a knife before trimming and halving them. Remove any yellow or damaged leaves, then cut each Brussels sprout in half lengthwise, starting at the tip and cutting down to the trimmed end.

How to Store Balsamic Roasted Brussels Sprouts

Once they have cooled completely, you can move the sprouts to an airtight container. If you do not have a container that you like to use, you can also use a freezer bag. You will want to store them in the refrigerator to keep them from spoiling.

How to Reheat Balsamic Roasted Brussels Sprouts

If you place these tasty veggies in a pan over medium heat, they will be delicious again soon after reheating. If you want them warmed up more quickly, set your oven to 350 degrees and bake for 5 to 10 minutes or until hot all the way through.

You can also reheat them in the microwave.  Add a serving of roasted brussels sprouts to a microwave-safe dish. Cover with plastic wrap or a lid, and microwave for 1 minute. Stir the vegetables well before microwaving them again for another 30 seconds to 1 minute until they are hot all the way through.

Can I Freeze Them

While freezing leftovers is a great way to make sure you have healthy food on hand whenever you want it, I do not recommend freezing this brussels sprouts recipe. The crispy brussels sprouts have a tendency to get soggy.

If you have a lot of leftovers that you can not bear to let go to waste, you can place the cooled Brussel sprouts in a freezer safe container or freezer bag. Place them in the freezer for up to 2 months. When you reheat them, use the instructions above. I recommend using the oven method to restore some of the crispiness.

What to serve with This Perfect Side Dish

You can serve roasted brussels sprouts with balsamic glaze alongside so many other dishes. Roasted salmon, grilled steak or chicken breasts will go perfectly with this side dish.

You should choose a protein that matches the flavors of your roasted brussels sprouts with balsamic glaze. Some other ideas to pair this dish with are roast ham, baked chicken or grilled portabella mushroom caps.

You can make a delicious meal out of these roasted brussels sprouts by adding in some meatballs made from lean ground beef or turkey. The flavor of the meat mingles well with the sweet and tangy roasted brussels sprouts.

This side dish will work well as part of a holiday meal or any time you are looking for an easy and delicious vegetable recipe.

Brussels Sprouts on a white plate next to pork chops

Ingredients

  • 2 T. extra virgin olive oil
  • 1 lb. small Brussels sprouts, rinsed and cut in half
  • Salt and black pepper, to taste
  • 1/3 c. balsamic vinegar
  • 1 T. real maple syrup

HoW to Make

Place oven rack in center position and preheat oven to 400°F.

Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown.

Once browned, transfer the skillet into 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 rich 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 become too hard and sticky).

To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with Maple Balsamic Boneless Pork Chops or other entrée of your choice. 

Brussels Sprouts in a cast iron pan
Brussels Sprouts on a white plate next to pork chops

Roasted Brussels Sprouts with Balsamic Glaze

Published By Stephanie
This satisfying side dish goes beyond basic, boring Brussels sprouts with its rich oven-roasted flavor enhanced with just a hint of sweetness. The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled salmon to these yummy Maple Balsamic Pork Chops.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4
Calories 143 kcal

Ingredients
  

  • 2 T. extra virgin olive oil
  • 1 lb. small Brussels sprouts rinsed and cut in half
  • Salt and black pepper to taste
  • 1/3 c. balsamic vinegar
  • 1 T. real maple syrup

Instructions
 

  • Place oven rack in center position and preheat oven to 400°F.
  • Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown.
  • Once browned, transfer the skillet into 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 rich 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 become too hard and sticky).
  • To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with Maple Balsamic Boneless Pork Chops or other entrée of your choice.

Nutrition

Calories: 143kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 34mgPotassium: 476mgFiber: 4gSugar: 9gVitamin A: 855IUVitamin C: 96mgCalcium: 59mgIron: 2mg
Keyword Roasted Brussels Sprouts
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about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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