Roasted Brussel sprouts are not just incredibly easy to prepare, but also, this is one of the most popular holiday side dish recipes on this website! With a sweet balsamic glaze covering the sprouts, this dish is known to convert veggie haters. It will become your new healthy addiction!
Oven Roasted Brussel Sprouts
I was never a big fan of Brussel sprouts. That is, until I oven roasted them. Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. But roasted Brussel sprouts with balsamic glaze are so good! Plus, they have healthy nutrients and are a low carb veggie.
Are Brussel sprouts cabbage?
Some people think this veggie is a mini cabbage. Although they look like they could be, they are not. However, Brussel sprouts and cabbage are both from the same family – cruciferous vegetables. Other veggies in the family include broccoli, kale, cauliflower, and bok choy. It is a compact and flavorful vegetable that when caramelized, is irresistible. You will be popping these in your mouth – one after another.
How to Cut a Brussel Sprout
- First rinse any debris off of them
- Remove any dead or browned outer leaves
- Using a sharp paring knife trim the end off that is discolored
- Cut the brussel sprout lengthwise
How to Roast Brussel Sprouts
Roasting Brussel sprouts gives them a nutty flavor and softens them so they practically melt in your mouth. Follow along and I will show you how to roast Brussel sprouts!
- Preheat the oven. First, preheat your oven to 425°F. Line a baking sheet with aluminum foil, or use a silicone baking mat.
- Clean the sprouts. Trim off the outer, dry leaves. Then, cut the bottom off of each one and slice them lengthwise.
- Coat– In a large bowl, toss Brussel sprouts with olive oil, kosher salt and freshly cracked black pepper. Toss with a spoon to thoroughly coat them.
- Bake-Transfer the veggies to baking sheet. Arrange in a single layer and roast until they caramelize and become tender, about 20 minutes.
- Add balsamic glaze. Place the roasted Brussel sprouts back into a bowl, or keep them on the sheet pan. The next step is to toss them in a fantastic combination of flavors. Add remaining olive oil, balsamic vinegar, and honey, then toss to coat evenly. Taste and if necessary, season with kosher salt.
That’s it! The entire side dish is ready in under 30 minutes.
Thought there was more to it? Nope, not at all. Sometimes the simplest or easiest can be the best.
What’s makes these so good?
I toss these little beauties in a honey and balsamic vinegar glaze after roasting. It adds an incredible dimension to the flavor and seals the deal for me.
The roasted Brussel sprouts are tender and sweet. Eating them with a sweet balsamic glaze will convert any hater! 🙂
It’s a great side dish or main dish for a meal. The balsamic vinegar makes them tangy, and the honey gives them sweetness. They pair well with ham, turkey, beef, and chicken. Enjoy!
Other ways to enjoy Brussel sprouts:
- Pan Roasted Brussel Sprouts and Leeks with Ginger
- Pan Roasted Cauliflower and Brussel Sprouts with Chimichurri
- Chicken with Brussel Sprouts and Mustard Sauce
- Corned Beef Potato Gratin with Brussel Sprouts.
This recipe first appeared on Kevin Is Cooking July 2014 and has been updated with new photos and video.
Watch how to make this Brussel Sprouts Recipe below!
Roasted Brussel Sprouts with Balsamic Glaze
- 1 1/2 lbs brussel sprouts (See Note 1)
- 3 tbsp olive oil separated
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze - thicker!)
- 2 tsp honey
- Preheat oven to 425°F.
- Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
- If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20, or until they are golden brown and crispy.