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Balsamic Glazed Brussels Sprouts

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4.85 from 13 votes

These simple to make Balsamic Glazed Brussels Sprouts are loaded with flavor and make the perfect side dish for any meal, any time of year.

Crispy and crunch glazed Brussels sprouts on a plate

If you’re a Brussels sprouts lover like I am, then you have to try this recipe.  It is so simple, and the end result is perfectly roasted sprouts covered in a sweet and tangy balsamic glaze.  Everyone in our household loves these, including my five-year-old twin sons!

Why this Recipe Works:

  • Using only a few simple ingredients, this is one of the easiest roasted veggie recipes out there.
  • The roasting process and the balsamic glaze help make these Brussels sprouts slightly sweet and tangy with the perfect touch of salt.

What pairs well with these Brussels Sprouts?

Looking for other easy side dishes? Try my:

Where can I find Balsamic Glaze?

  • Stores such as Trader Joe’s and Whole Foods typically carry it and can be found in the vinegar section.  It may also be called “Barrel-Aged Balsamic” or “Reduced Balsamic.”
  • Balsamic Glaze can also be found on Amazon.
  • You can also easily make your own balsamic glaze using regular balsamic vinegar by following the instructions in THIS recipe.

How to Make Balsamic Glazed Brussels Sprouts:

1. First, prep your Brussels sprouts. For medium-sized or traditional-sized sprouts, simply trim the stubby ends and then cut them in half. However for larger sprouts, trim the ends and then quarter them. Here’s a tip: for a shortcut, buy pre-cut Brussels such as what I have here:

Pre-cut Brussels sprouts in a container

 

Raw Brussels sprouts on a baking sheet cut side down

2. Preheat your oven to 400°F (approx. 204°C).

3. Place the Brussels sprouts in a mixing bowl and toss with the oil. Add the garlic powder, if using, along with the salt and pepper, and toss again. Tip: No need to wash your bowl right away—you’ll be using it again after the Brussels sprouts have roasted!

4. Spread the sprouts evenly on a parchment-lined or nonstick baking sheet (or two), cut side down.

5. Roast for 15 minutes. Remove the sprouts from the oven to flip, then reduce your oven temperature to 350°F (approx. 177°C). Immediately return the Brussels sprouts to the oven for an additional 15–20 minutes or until brown and crispy.

Finished roasted Brussels sprouts on a baking sheet

6. Meanwhile, cook the bacon in a skillet until browned on both sides, if using. If your bacon seems overly dry, coat each side lightly with oil. Once cool enough to handle, chop or slice it into small pieces.

7. Transfer your roasted sprouts back to the mixing bowl and toss with the chopped bacon and balsamic glaze to evenly coat. Taste and add more salt and pepper as needed. Spoon the Brussels sprouts onto your serving dish of choice and serve immediately.

Brussels sprouts after being tossed with balsamic glaze

Top Tips for Making Balsamic Glazed Brussels Sprouts:

  • For quicker prep, buy pre-cut and trimmed Brussels sprouts.
  • Want to make your own balsamic glaze? Check out this recipe to learn how.
  • After tossing your sprouts with balsamic glaze, wash that mixing bowl right away for easier clean up.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Crispy and crunch glazed Brussels sprouts on a plate

Balsamic Glazed Brussels Sprouts

These simple glazed Brussels sprouts are down-right addictive, and make the perfect side dish for any meal, any time of year!
4.85 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: gluten-free, vegan
Keyword: Glazed Brussels Sprouts Recipe
Prep Time: 10 minutes
Servings: 6 servings

Ingredients

  • 6 c. trimmed and halved Brussels sprouts (540 g)
  • 1 Tbsp. olive or avocado oil (15 ml)
  • 1/2 tsp. garlic powder (optional)
  • 1/2 tsp. salt plus more to taste
  • 1/4 tsp. black pepper plus more to taste
  • 4 strips vegan bacon (optional)
  • 1/4 c. balsamic glaze or aged balsamic (59 ml)

Instructions

  • First, prep your Brussels sprouts. For medium-sized or traditional-sized sprouts, simply trim the stubby ends and then cut them in half. However for larger sprouts, trim the ends and then quarter them. Here's a tip: for a shortcut, buy pre-cut Brussels such as what I have here:
  • Preheat your oven to 400°F (approx. 204°C).
  • Place the Brussels sprouts in a mixing bowl and toss with the oil. Add the garlic powder, if using, along with the salt and pepper, and toss again. Tip: No need to wash your bowl right away—you’ll be using it again after the Brussels sprouts have roasted!
  • Spread the sprouts evenly on a parchment-lined or nonstick baking sheet (or two), cut side down.
  • Roast for 15 minutes. Remove the sprouts from the oven to flip, then reduce your oven temperature to 350°F (approx. 177°C). Immediately return the Brussels sprouts to the oven for an additional 15–20 minutes or until brown and crispy.
  • Meanwhile, cook the bacon in a skillet until browned on both sides, if using. If your bacon seems overly dry, coat each side lightly with oil. Once cool enough to handle, chop or slice it into small pieces.
  • Transfer your roasted sprouts back to the mixing bowl and toss with the chopped bacon and balsamic glaze to evenly coat. Taste and add more salt and pepper as needed. Spoon the Brussels sprouts onto your serving dish of choice and serve immediately.

Notes

  • For quicker prep, buy pre-cut Brussels sprouts.
  • Want to make your own balsamic glaze? Check out this recipe using regular balsamic vinegar to learn how.
  • After tossing your sprouts with balsamic glaze, wash that mixing bowl right away for easier clean up.
  • Want to dress these up a bit more? Add some chopped nuts, pomegranate seeds, dried cranberries, or even cooked and chopped tempeh bacon. Just be sure to add them after the Brussels have been roasted and glazed.
 
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

Comments

Deborah A. Axelson

5 stars
I’ve tried something similar to this but ended up with more burnt than brown. I like your version better and will try it very soon.
Thanks

Reply

Audrey Dunham

Thanks! Yes – I find the key is to toss in that glaze post roasting to prevent that from happening.

Reply

JJ

5 stars
This was so bomb! I didn’t use that much glaze though. Probably only a tbsp.

Reply

Audrey Dunham

So glad you liked it, JJ! Thanks for taking the time to comment.

Reply

Catie

5 stars
Really easy and delicious!

Reply

Audrey Dunham

Thank you- happy to hear it!

Reply

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