Roasted Brussels Sprouts with Balsamic Glaze Recipe


  • 1 pound Brussels sprouts: Look for firm, fresh sprouts.
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar: Use a good quality balsamic.
  • 2 tablespoons honey or maple syrup: Adds sweetness to balance the balsamic.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional additions: 1/4 cup chopped pecans or walnuts, 2 tablespoons dried cranberries


  • Large bowl
  • Baking sheet
  • Parchment paper (optional)
  • Small saucepan


Preheat and Prep:

  • Preheat oven to 425°F (220°C).
  • Line a large rimmed baking sheet with parchment paper for easy cleanup (optional).

Trim and toss:

  • Trim the ends of the Brussels sprouts and remove any yellowed outer leaves.
  • Cut in half lengthwise (or quarters if very large) for even cooking.
  • In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper, ensuring an even coating.


  • Spread the Brussels sprouts on the prepared baking sheet in a single layer.
  • Roast for 20-25 minutes, or until tender and the edges turn golden brown and slightly crispy. Toss halfway through for even browning.

Make the glaze:

  • While the Brussels sprouts roast, prepare the glaze. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup).
  • Bring to a boil over medium-high heat, then reduce heat and simmer for about 5 minutes, or until the glaze thickens slightly.

Drizzle and serve:

  • When the sprouts are cooked, transfer them back to the large bowl.
  • Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat. Taste and adjust seasonings with salt and pepper if needed.
  • Add toppings (optional): For extra flavor and crunch, toss in chopped pecans or walnuts and dried cranberries. Serve immediately.


  • Don’t overcrowd the pan: This will ensure crispy roasted Brussels sprouts instead of steamed ones.
  • Cut for even cooking: Make sure your pieces are a similar size.
  • High heat is your friend: It helps create that beautiful caramelization.
  • Experiment: Play around with additions like garlic powder, a touch of Dijon mustard, or a sprinkle of freshly grated Parmesan cheese after roasting.


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