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.
These sprouts would be a wonderful side dish with Filet Mignon, Baked Chicken Thighs, Smoked Leg of Lamb, or Prime Rib.
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.
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 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.
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Balsamic Glaze Recipe
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 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 sprouts and add dried cranberries for a little bit of tart sweetness.
How to Cut Brussels Sprouts
After you’ve washed your 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 sprouts lengthwise in half. This prevents the leaves from falling off as the core keeps the leaves together. If the sprouts are large, quarter them so they’re all similar size.
More Vegetable Recipes
Here are a few popular vegetable recipes on FoodieandWine.com.
Crispy Balsamic Glazed roasted Brussels Sprouts with Dried Cranberries
Ingredients
ROASTED BRUSSEL SPROUTS
- 1⅓ 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
BALSAMIC GLAZE:
- ½ Cup High Quality Balsamic Vinegar
- 2 Tbsp Brown Sugar or Honey
OPTIONAL:
- ½ Cup Dried Cranberries (*Note 2)
Instructions
- 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.