Balsamic Brussels Sprouts
These easy Balsamic Brussels Sprouts are roasted until tender with crispy, caramelized edges, then tossed in a delicious balsamic glaze. A simple, flavorful side dish that's perfect for weeknight dinners or the holidays!
Servings: 6 servings
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Quick Balsamic Glaze
- ⅓ cup balsamic vinegar
- 1 tablespoon light or dark brown sugar
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Trim the tough ends from the 2 pounds Brussels sprouts and remove any damaged outer leaves. Cut them in half lengthwise.
- Pat them very dry with paper towels. This is important for getting properly browned edges.
- Add the Brussels sprouts directly to the sheet pan. Drizzle with 2 tablespoons extra-virgin olive oil and season with ¾ teaspoon garlic powder, ½ teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper. Toss until evenly coated.
- Turn as many Brussels sprouts as possible, cut-side down, against the baking sheet.
- Roast for 16-20 minutes, until charred in spots and tender in the center. There's no need to flip every Brussels sprout halfway through.
- While the Brussels sprouts finish roasting, add the ⅓ cup balsamic vinegar, 1 tablespoon light or dark brown sugar, 1 teaspoon Dijon mustard, 2 teaspoons cornstarch, and 1 pinch fine sea salt to a small saucepan. Whisk until there are no visible lumps.
- Place over heat and bring to a gentle simmer over medium heat.
- Cook for just about 2 minutes, whisking occasionally, until the sugar has dissolved and the mixture has thickened. It will thicken that fast! The glaze will also continue to thicken as it cools.
- Drizzle with about half to two-thirds of the balsamic glaze over the warm Brussels sprouts and toss gently.
- Taste before adding more. You want the sprouts lightly coated rather than swimming in balsamic. Serve immediately while the edges are still crisp.
This is the easiest trick for getting beautifully caramelized surfaces without constantly stirring them.
Notes
- Add some toppings: Garnish with toasted flaked almonds, pomegranate seeds, crumbled feta cheese, or a little grated lemon zest for a special touch.
- Make them cheesy: Shower the sprouts with a sprinkle of grated Parmesan in their last few minutes of roasting.
- Storage: Let the Brussels sprouts cool, then transfer to an airtight container. Store in the fridge for up to 5 days. Freezing isn't recommended.
- Reheating: Warm on a lined tray at 350°F for 5-10 minutes until heated through. Watch them closely, as the glaze can burn easily.
Nutrition
Calories: 131kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 251mg | Potassium: 615mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1142IU | Vitamin C: 129mg | Calcium: 71mg | Iron: 2mg