Balsamic glaze Brussels sprouts are a game-changing way to enjoy this underrated side dish. With a deep caramelization from roasting and the tangy sweetness of balsamic reduction, this dish delivers a punch of flavors. Serve it with toasted almond slices for a holiday classic with a crowd-pleasing twist!
Begin by prepping your Brussels sprouts. Wash and thoroughly dry the sprouts. Trim off the tough, woody base and any dry outer leaves, then cut each sprout in half lengthwise (or quarters if they’re quite large).
In a large mixing bowl, combine the Brussels sprouts with olive oil and the seasonings until they’re well-coated. Transfer the sprouts to a lined baking sheet, adjusting them so the cut sides face down. Positioning the cut sides down enhances caramelization, so don’t skip this step!
Roast your Brussels sprouts until they’re tender and deeply caramelized. Our oven takes 20 minutes, but start checking them around 17 minutes. Making sure your oven is nice and hot is key for the perfect caramelization.
As the sprouts are roasting, reduce the balsamic vinegar and agave in a small saucepan until the consistency is thick enough to coat the back of a spoon. Again, the amount of time this will take largely depends on the quality of your vinegar.
When the Brussels sprouts are done, toss them with the balsamic reduction in the same mixing bowl as before. Give one a taste test and sprinkle additional salt if necessary. Serve your balsamic glaze Brussels sprouts immediately with toasted almonds on top. Happy eating!