Balsamic glazed brussels sprouts are my go to side dish for a busy weeknight meal. This recipe perfectly combines the simplicity of oven roasted brussels sprouts with a sticky, sweet, balsamic glaze.
They come together quickly and are easy enough that I hope they become a staple rotation in your family's menu planning. Read on for my tips and tricks or scroll straight to the recipe and start cooking!
I'm Renee, the recipe blogger behind Renee Nicole's Kitchen, where I focus on creating approachable homemade recipes with a gourmet twist. I am honored to be here sharing this recipe with you today and I hope it becomes one of your family favorites!
What makes these Balsamic Glazed Brussel Sprouts a great weeknight meal?
When it comes to weeknight meals, people don't often think there is time (or the energy) to bring gourmet flavors to the table. With three simple steps and only four ingredients, these balsamic glazed brussels sprouts are here to prove you wrong.
With the bold flavors of balsamic and a hint of mustard and garlic, these brussels sprouts can easily steal the dinner time show.
On a busy weeknight, I like to pair mine with some simple roasted chicken. For something a little more exciting, try them with my Hazelnut Crusted Oven Roasted Turkey Breast and Mashed Potatoes, followed by my Apple Pie Parfait for dessert.
Brussels Sprouts Tips and Tricks
I must confess: I used to hate brussels sprouts, but now I love them. It's not the vegetable that was the problem, it was the way they were prepared. The most important time I can give you when making brussels sprouts: do not use frozen sprouts!
Frozen brussels sprouts turn into mush when you cook them, which does not make for a very delicious side dish. If you can find fresh ones that are still on the stalk, they will last even longer in your fridge. Here are my other tips to get this recipe right the first time:
- Look for brussels sprouts that are all about the same size so that they will cook more evenly.
- Tossing the brussels sprouts with the oil directly on the baking sheet oils both the pan and the sprouts at the same time. That way you have fewer dishes to wash.
- Move the smaller brussels sprouts to the center of the pan, to keep them from cooking too quickly.
- Use a large bowl to make the balsamic glaze sauce, so that there is plenty of room to toss the brussels sprouts, again without cleaning an extra bowl.
- The brussels sprouts are tossed in the sauce after cooking because the sugars in the glaze burn easily at the high heat needed for roasting.
How do you use balsamic glaze?
Balsamic glaze may not be a staple in your kitchen, but it might be once you try it. It's has a sweet and tangy flavor, with a syrupy consistency. I love the stuff. I mix it into ground beef when making burgers and drizzle it on spinach for a quick salad. Also, I love it with Greek yogurt and fresh figs for breakfast. Often, the price of balsamic reduction and balsamic vinegar is the same, so it's cheaper to buy the reduction.
How to make Balsamic glaze?
If you cannot find it or don't want to buy a whole bottle of it you can make your own from regular balsamic vinegar.
Start with ¼ cup of balsamic vinegar and simmer it over a low heat until it's been reduced by half. Add ¼ tsp of sugar, then use it in place of the balsamic reduction.
NOTE: The fumes given off by heating vinegar can be strong! It will clear your sinuses instantly, so don't deeply inhale until it cools.
How to make Balsamic Glazed Brussels Sprouts
With a sweet and tangy balsamic glaze these oven roasted brussels sprouts make a delicious side dish for a busy weeknight dinner. Pair them with your family's favorites for a tasty treat that you'll want to eat again and again. Only 10 minutes of prep and 15 minutes of hands free cook time until dinner is on the table.
Balsamic Glazed Brussels Sprouts Recipe
Oven Roasted Brussels Sprouts
- 1 pound brussels sprouts
- 2 tbsp olive oil
- ⅛ tsp kosher salt
Balsamic Glaze Sauce
- 2 tbsp balsamic reduction
- ½ tsp mustard
- ¼ tsp garlic powder
- Preheat oven to 400 degrees.
- Slice brussels sprouts in half and place on a baking sheet. Drizzle on the olive oil, sprinkle on the salt, then toss to coat the brussels sprouts and the pan with oil.
- Spread out the brussels sprouts evenly on the pan with the cut side down, moving smaller sprouts to the middle to prevent burning.
- Roast in the oven for 15 - 18 minutes or until tender.
- While the sprouts are roasting, in a large bowl combine together the balsamic reduction, mustard, and garlic powder. Once brussels sprouts are cooked through, add them to the bowl and toss to coat. Serve immediately.
Should you boil Brussel sprouts before roasting?
Boiling Brussels sprouts before roasting is not necessary and can actually make them mushy and less flavorful. Instead, it's best to roast them directly in the oven without boiling them first.
Why do you soak Brussel sprouts before roasting?
Soaking Brussels sprouts before roasting is not necessary, but it can help to remove any dirt or debris that may be on the outer leaves. Additionally, soaking can also help to soften the sprouts slightly, which can make them more tender and easier to cook evenly.
If you do choose to soak your Brussels sprouts before roasting, you can simply fill a large bowl with cool water and add the sprouts. Let them soak for 10-15 minutes, then drain and dry them thoroughly with a clean towel or paper towels before roasting.