Crispy roasted Brussels sprouts are topped with a thick balsamic glaze and dried cranberries for the perfect holiday side dish idea. Even Brussels sprouts haters will be converted with this balsamic glazed Brussels sprouts recipe.
Need prime rib side dish ideas? Check out our list of What To Serve with Prime Rib.
Forego the “limp” bacon Brussels sprouts recipes and opt for this fresh and flavorful balsamic and cranberry treatment. Even if you’re a bacon fan, making Brussels sprouts with balsamic reduction sauce is the way to go. The bacon never quite stays crispy enough to earn consistent 5-stars across the table unlike this Brussels sprouts recipe.
Roasted Brussels Sprouts Recipe
Brussels sprouts are one of the most polarizing vegetables. It all comes down to execution. Properly prepared Brussels sprouts are incredibly delicious and satisfying. My foolproof oven-roasted method for Balsamic Glazed Brussels Sprouts guarantees a nice crispy exterior and tender interior.
The Balsamic glaze takes it to another level. This is a fantastic dish that comes together fairly quickly and makes for a perfect weeknight meal side dish or holiday side dish recipe. Make it a one sheet pan dinner with Shake and Bake Chicken.
How to Roast Brussels Sprouts
Roasting Brussels sprouts is a breeze. The lengthiest step in the process is preparing the Brussels sprouts before roasting. After cutting them, you pretty much toss into an oven and wait. The steps are below.
1. Trim and cut the sprouts (as directed below).
2. Add the Brussels sprouts to a baking sheet lined with parchment paper or foil.
3. Drizzle with olive oil. Add salt and pepper, to taste. Toss on the sheet.
4. Roast for 20-25 minutes. Cook until tender and crispy golden brown.
The Brussels sprout will have a tender interior and a perfect crispy, lightly browned, and lightly charred exterior. The only thing that makes them even more delicious is my Balsamic glaze recipe.
Roasted Brussels Sprouts with Balsamic Reduction
This Balsamic Glaze is incredible. It tastes great and is super easy to make. The best part is, it’s only two ingredients: balsamic vinegar and brown sugar. Prefer Roasted Brussels Spouts with Balsamic and Honey? Use honey in place of the brown sugar. Easy breezy switch. Here are the steps to make a balsamic glaze for roasted Brussels sprouts.
1. Combine the balsamic vinegar and brown sugar (or honey) in a pan over medium-high heat.
2. Let the mixture come to a boil.
3. Reduce heat to a simmer until the glaze is thick.
4. Toss the glaze in a bowl with the roasted Brussels sprouts and add dried cranberries for a little bit of tart sweetness.
How to Cut Brussels Sprouts
After you’ve washed your Brussels sprouts, cutting them is fairly straightforward. See the below picture for a visual of what they should look like.
1. Remove the outer leaves and excess white stems.
2. Slice the Brussels sprouts lengthwise in half. This prevents the leaves from falling off as the core keeps the leaves together. If the Brussels sprouts are large, quarter them so they’re all similar size.
How to Store Brussels Sprouts
You can store untrimmed, unwashed Brussel sprouts either loose or on their stalk in the refrigerator. Keep them in the crisper drawer for the best results. Do not wash before storing as the moisture can cause them to spoil.
Be sure to remove any wilted leaves or yellow leaves before storing so that they stay fresh for as long as possible.
Generally, you want to consume Brussels sprouts within three to four days after purchase.
How to Freeze Brussels Sprouts
Brussels sprouts are highly freezable, which is awesome since they have a short “life” in the refrigerator.
Here are the steps to freeze your Brussels sprouts.
1. Wash the sprouts.
2. Remove the outer leaves and stems.
3. Boil for four minutes. You are blanching them, not cooking them all the way through.
4. Lay the Brussels sprouts out on a baking sheet and pat them dry.
5. When the Brussels sprouts are fully dry, place the tray in the freezer.
6. When the Brussels sprouts are frozen, transfer into an airtight container. Put them back in the freezer.
7. Consume within six to nine months.
When you’re ready to cook the Brussels sprouts, do not thaw them first or else they’ll be mushy. Roast them immediately!
You can also freeze roasted Brussels sprouts. Just toss into an airtight container, after they’ve cooled, and enjoy pithing six to nine months.
More Side Dish Recipes:
Roasted Butternut Squash
Crack Green Beans
Garlic Mashed Potatoes
Buttery Herbed Smashed Potatoes
Roasted Mushrooms in Garlic Butter
Creamy Slow Cooker Mashed Potatoes
Air Fryer Baby Potatoes
Air Fryer Mushrooms
Instant Pot Mushrooms
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ROASTED BRUSSEL SPROUTS
- 1.5 Lbs Brussels Sprouts (Halved and Excess Stem and Outer Leaves Removed) (*Note 1)
- 2 Tbsp Extra Virgin Olive Oil
- Kosher Salt (To Taste)
- Freshly Ground Black Pepper (To Taste)
- ½ Cup High Quality Balsamic Vinegar
- 2 Tbsp Brown Sugar or Honey
- ½ Cup Dried Cranberries (*Note 2)
- Preheat the oven to 425°F and place the oven rack in the middle position. Line a baking sheet with parchment paper or lightly greased foil.
- Add the Brussels sprouts to the baking sheet. Toss with the olive oil, salt and pepper until evently coated. Spread the Brussel sprouts out so they're not overlapping.
- Roast the Brussels sprouts for about 20-22 minutes, tossing halfway through. Cook until tender and golden brown.
- While the sprouts are roasting, add the balsamic vinegar and brown sugar (or honey) to a small sauce pan and heat over medium-heat until boiling. Reduce heat and simmer until the glaze is thick and reduced to about a 1/4 cup (approx. 15 minutes).
- Transfer the roasted Brussels sprouts to a large serving bowl and toss with the balsamic glaze and dried cranberries. Enjoy immediately.