Recipes Roasted Brussels Sprouts With Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze: A Culinary Symphony

Brussels sprouts, those diminutive and often-overlooked cruciferous vegetables, have undergone a culinary renaissance in recent years, emerging as a versatile and delectable ingredient. When roasted to perfection, they develop a caramelized exterior and a tender, nutty interior that can be further elevated with a tantalizing balsamic glaze. This combination of flavors and textures creates a dish that is both sophisticated and comforting, a testament to the transformative power of simple ingredients.


  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried thyme


  1. Prepare the Brussels sprouts: Trim the Brussels sprouts by removing the woody stem end. Cut them in half lengthwise.

  2. Season the Brussels sprouts: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Ensure that the vegetables are evenly coated.

  3. Roast the Brussels sprouts: Spread the seasoned Brussels sprouts on a baking sheet lined with parchment paper. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender and slightly browned.

  4. Make the balsamic glaze: While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and dried thyme. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened and reduced by about half.

  5. Glaze the Brussels sprouts: Once the Brussels sprouts are roasted, remove them from the oven and immediately drizzle with the balsamic glaze. Toss to coat.

  6. Serve: Serve the roasted Brussels sprouts with balsamic glaze warm as a side dish or as part of a main course.


  • Add bacon: For a savory twist, add cooked and crumbled bacon to the roasted Brussels sprouts before glazing.

  • Use other vegetables: Feel free to experiment with other vegetables in this recipe. Root vegetables such as carrots, parsnips, or sweet potatoes can be roasted alongside the Brussels sprouts.

  • Change the glaze: The balsamic glaze can be customized to your taste. Try adding a splash of red wine or a dollop of fruit preserves for a different flavor profile.


  • Choose fresh Brussels sprouts: For the best results, select Brussels sprouts that are firm and have a vibrant green color. Avoid any sprouts with yellowing or wilted leaves.

  • Trim the Brussels sprouts properly: Trimming the stem end of the Brussels sprouts helps them roast more evenly and prevents them from becoming bitter.

  • Don’t overcrowd the baking sheet: To ensure that the Brussels sprouts roast properly, spread them out in a single layer on the baking sheet. Overcrowding can lead to steamed vegetables rather than roasted ones.

  • Roast until tender: The roasting time will vary depending on the size of the Brussels sprouts. Use a fork or knife to test their tenderness. They should be tender when pierced but still have a slight bite to them.

  • Serve immediately: Roasted Brussels sprouts with balsamic glaze are best served warm. The glaze will thicken as it cools, so enjoy them fresh from the oven.


Roasted Brussels sprouts with balsamic glaze are a culinary delight that combines the simplicity of roasted vegetables with the sophistication of a flavorful glaze. This versatile dish can be enjoyed as a side dish, a vegetarian main course, or as part of a larger meal. Whether you’re a seasoned chef or a home cook looking for an easy and impressive recipe, roasted Brussels sprouts with balsamic glaze are sure to become a staple in your culinary repertoire.


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