Brussels Sprouts With Balsamic Glaze
These Brussels sprouts with balsamic glaze come out golden and crispy on the edges, then get tossed in a sweet and tangy glaze. A little Parmesan and fresh parsley finish off these balsamic roasted Brussels sprouts, so they work for the holidays or any weeknight dinner.
Equipment
- Large baking sheet (a second one if needed)
- Parchment paper
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts trimmed and halved (about 6 cups)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Balsamic Glaze
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ½ teaspoon Dijon mustard
To Finish
- ¼ cup Parmesan cheese freshly grated
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Get Started
- Preheat the oven to 425 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- If your baking sheet isn't large enough to hold all the Brussels sprouts in a single layer, prepare two baking sheets.
Prep the Brussels Sprouts
- Trim the ends of the Brussels sprouts and remove any damaged outer leaves.2 pounds Brussels sprouts
- Cut each sprout in half and place them in a large mixing bowl.
- Add the olive oil, garlic powder, salt, and black pepper.3 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Toss until the Brussels sprouts are evenly coated.
Roast the Brussels Sprouts
- Arrange the Brussels sprouts cut-side down on the baking sheet, spreading them out in a single layer.
- Roast for about 25 minutes, until the cut sides are deeply golden brown and the centers are tender when pierced with a fork.
- If using two baking sheets, rotate their positions halfway through cooking for more even browning.
Make the Balsamic Glaze
- While the Brussels sprouts roast, combine the balsamic vinegar, honey, brown sugar, and Dijon mustard in a small saucepan.¼ cup balsamic vinegar, 1 tablespoon honey, 1 tablespoon brown sugar, ½ teaspoon Dijon mustard
- Bring to a gentle simmer over medium-low heat, meaning small, slow bubbles rather than a full boil.
- Cook for 3 to 5 minutes, stirring occasionally, until the glaze has slightly thickened and lightly coats the back of a spoon.
- Remove from the heat. The glaze will thicken more as it cools.
Toss and Serve
- Transfer the roasted Brussels sprouts to a serving bowl.
- Drizzle the balsamic glaze over the top and gently toss to coat. Add as much or as little glaze as you prefer.
- Sprinkle with the Parmesan cheese and parsley.¼ cup Parmesan cheese, 2 tablespoons fresh parsley
- Serve warm.
Notes
How to Tell They're Done
- The edges should be golden brown and caramelized, and the centers should be tender when pierced with a fork.
- Larger Brussels sprouts may need a few extra minutes, so go by the edges and centers rather than the timer alone.
- Use fresh Brussels sprouts. Choose firm sprouts with tightly packed leaves, and try to buy ones that are close to the same size so they cook evenly. Smaller to medium-sized sprouts tend to roast more evenly.
- Don't overcrowd the pan. Giving the Brussels sprouts room lets them roast and caramelize instead of steaming.
- The balsamic glaze should lightly coat the back of a spoon when it's ready. Don't reduce it too much, because it thickens further as it cools.
- For extra-crispy Brussels sprouts, roast them another 3 to 5 minutes before adding the glaze.
- Add the Parmesan while the sprouts are warm. The cheese softens slightly over the top for a savory finish.
- Wash, trim, and halve the Brussels sprouts the night before, then store them in a zip-top bag in the refrigerator.
- Make the balsamic glaze up to 3 days ahead and keep it in a glass jar in the refrigerator.
- Warm the glaze in a small saucepan or the microwave before drizzling, and loosen it with a splash of water if it has thickened too much.
- For the best crispy texture, roast the sprouts shortly before serving.
- Honey: maple syrup works for a slightly different flavor.
- Brown sugar: use additional honey or maple syrup, although the glaze's flavor and consistency may change slightly.
- Dijon mustard: whole-grain mustard works well.
- Parmesan cheese: Pecorino Romano gives a saltier, sharper flavor. You can also leave the cheese out entirely.
- Olive oil: avocado oil works well for roasting.
- Fresh parsley: fresh thyme is another option.
- Brussels sprouts: fresh is best. If using frozen, thaw completely and pat very dry before roasting, since they hold more moisture and generally won't get as crispy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 400 degrees Fahrenheit oven or an air fryer until warmed through. This helps bring back some of the crispiness.
- The microwave works too, but the Brussels sprouts will be softer.
Nutrition
Serving: 1cup | Calories: 173kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 307mg | Potassium: 624mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1286IU | Vitamin C: 130mg | Calcium: 121mg | Iron: 2mg
