Roasted Brussels Sprouts with Balsamic Glaze

Roasted Hard, Glazed at the End

Brussels sprouts are halved, tossed with olive oil, garlic powder, salt and pepper, and roasted at 400°F (200°C) until golden and crisp at the edges. While they roast, balsamic vinegar and honey simmer into a thick glaze that gets tossed through at the end. The recipe makes 6 servings and takes 35 minutes, 10 for prep and 25 for cooking.

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Roasting turns the sprouts sweet and caramelized, and the tangy glaze sets that off. It works as a side dish or as an appetizer.

What Goes in the Pan

The full amounts are in the recipe card at the bottom.

• Brussels sprouts (2 pounds, trimmed and halved): cut them in uniform halves so they roast evenly. Pick firm, bright green sprouts with no yellowing or blemishes.
• Olive oil (3 tablespoons), salt, black pepper and garlic powder: the seasoning for the roast.
• Red pepper flakes (1/4 teaspoon, optional): a little heat.
• Balsamic vinegar (1/2 cup) and honey (2 tablespoons): the glaze. The honey balances the acidity of the vinegar.

Roasting and Glazing

Toss the sprouts with the oil and seasonings until each one is well coated. Spread them in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden brown and crispy outside and tender inside. For extra crunch, leave them in a few minutes longer and keep an eye on them so they do not burn.

For the glaze, combine the balsamic vinegar and honey in a small saucepan and bring to a simmer over medium heat. Reduce to low and simmer for 10 to 15 minutes, until it thickens slightly. When the sprouts come out of the oven, drizzle the glaze over them and toss to coat evenly. Serve warm.

Ways to Change It

• Parmesan: sprinkle grated Parmesan over the finished sprouts.
• Bacon or pancetta: add chopped pieces before roasting.
• Nuts: toss in chopped walnuts or pecans before roasting.
• Herbs: sprinkle thyme or rosemary over the sprouts before they go in the oven.
• Vegan: leave the honey out of the glaze and use agave syrup.

What to Serve With Them

Cauliflower mash, grilled chicken or grilled fish all go well with the sprouts, and sparkling water with a squeeze of lemon makes a light drink.

Nutrition per Serving

Each serving has about 150 calories, 10 grams of fat (1 gram saturated), 10 grams of carbohydrates, 4 grams of fiber, 6 grams of sugar, 4 grams of protein and 300 milligrams of sodium. These are estimates.

FAQ

Can I make this dish ahead of time?

You can toss the sprouts with the oil and seasonings a few hours ahead, cover them and refrigerate. Roast them fresh for the best texture. If you roast them ahead, reheat them in the oven for a few minutes to crisp them again.

How long do leftovers keep?

About 3 to 4 days in an airtight container in the refrigerator. Reheat in the oven or a skillet. The microwave makes them soggy.

Can I use something other than balsamic vinegar?

Red wine vinegar, or apple cider vinegar mixed with a little honey. The flavor will differ slightly, but it still makes a good glaze.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us