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–+ servings
Balsamic glaze Brussels sprouts in a bowl.

Perfect Balsamic Glaze Brussels Sprouts

Justine Drosdovech
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.
5 from 49 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 6 servings
Calories 94.4 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Saucepan
  • Spatula

Ingredients
 

US Customary - Metric
  • 1 pound Brussels sprouts (~4 cups)
  • 2 tablespoons olive oil (extra-virgin)
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

Glaze

  • ¼ cup balsamic vinegar
  • 1 tablespoon agave (or maple syrup)

For serving

  • Toasted almond slivers or slices

Instructions
 

  • Preheat the oven to 425°F and line a baking pan with foil or a silicone baking mat.
  • Wash and thoroughly dry the sprouts. Trim off the tough, woody base and any dry outer leaves, then cut each sprout in half lengthwise.
  • In a large mixing bowl, combine the Brussels sprouts with olive oil, salt, and freshly cracked black pepper until well-coated.
  • Transfer the sprouts to the prepared baking sheet, adjusting them so the cut sides face down.
  • Roast your Brussels sprouts for 17-25 minutes until they’re tender and deeply caramelized. Our oven takes 20 minutes, but start checking them at 17 minutes.
  • As the sprouts are roasting, and there's around 5 minutes of cooking time left, combine balsamic vinegar and agave in a small saucepan.
  • Bring the mixture to a boil, then lower the heat and let it simmer for roughly 3-10 minutes*, or until the consistency is thick enough to coat the back of a spoon.
  • When the Brussels sprouts are done, transfer them back into the mixing bowl. Drizzle the reduced balsamic mixture over them and toss until coated.
  • Give one a taste test and sprinkle additional salt if desired. Serve your balsamic glaze Brussels sprouts immediately with toasted almonds on top. Happy eating!

Notes

  • Use fresh sprouts: Choose bright green, firm Brussels sprouts for the best results.
  • Cut to an even size: Ensure the sprouts are halved or quartered uniformly for even roasting.
  • Get that oven hot: Make sure your oven is at a hot temperature and thoroughly preheated. This helps in achieving a perfectly caramelized exterior.
  • Prevent sticking: Use a silicone baking mat or aluminum foil for easy cleanup.
  • Spread out: Don't overcrowd the baking sheet or you’ll end up with soggy, steamed Brussels sprouts. Keep them in a single layer.
  • Watch the glaze: Don't let the balsamic mixture burn! It’s important to keep a close eye on it and stir it frequently.
  • Reduction time: The balsamic glaze reduction time will vary depending on the quality of your vinegar. If it is already quite thick and sweet, you may only need to reduce it for 2-3 minutes. If it’s thinner, it will need to reduce for at least 10 minutes.
  • Glaze consistency: Aim for a glaze that’s thick but still pourable. Don’t forget, it will thicken even more as it cools.
  • Serve hot: For the best texture and flavor, serve your balsamic glaze Brussels sprouts immediately.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 94.4kcal | Carbohydrates: 11.4g | Protein: 2.6g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Sodium: 215.4mg | Potassium: 308.4mg | Fiber: 2.9g | Sugar: 5.6g | Vitamin A: 570.9IU | Vitamin C: 64.9mg | Calcium: 35.6mg | Iron: 1.2mg
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