Posted Nov 10, 2019, Updated Nov 01, 2024 These balsamic roasted Brussels sprouts are the best way to enjoy Brussels sprouts! They might even convert a sprouts-hater to a sprouts lover! In this recipe, Brussels sprouts are oven-roasted in a maple-balsamic glaze until they are crispy and caramelized and so delicious! It only takes 30 minutes to make these roasted brussel sprouts, and they’re a healthy holiday side dish (to serve along side of this healthy sweet potato casserole, these dinner rolls, these roasted green beans, and this sausage stuffing)! This Brussels sprouts recipe is great because it can be enjoyed by everyone, no matter what their dietary restrictions might be.
Roasted Brussels Sprouts Ingredients & Substitutions
This is a healthy and delicious side dish, and as always I recommend making the recipe as written. However, I always take a minute to discuss the ingredients and possible substituions.
Olive Oil. Avocado oil and canola oil are acceptable substitutions. I have also used flavor-infused olive oils and love the results. Balsamic Vinegar. An outstanding balsamic vinegar should be thick and naturally sweet, and it will cost you more money than seems reasonable to spend on a pantry staple (but it’s worth every penny). If your vinegar pours like water instead of like syrup and tastes sour then you don’t have a quality product. My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for over 15 years. Maple Syrup. honey is a good substitute. Mustard. Choose your favorite mustard variety – Dijon, honey mustard, spicy, brown, etc.
How to Roast Brussel Sprouts
Let’s walk through this roasted brussel sprouts recipe together, and don’t forget to watch the video.
Trim, Wash & Cut
Start making this roasted brussel sprouts recipe by trimming and cleaning the Brussels sprouts. To trim Brussel sprouts, start by cutting off the stem at the ends. Discard leaves that fall off in the process Place trimmed sprouts in a colander and rinse them in warm water. Then toss the colander to shake off excess water before continuing. Then, cut the brussels sprouts in half, again, discarding any leaves that fall off in the process.
Season & Roast the Brussels Sprouts
Next, coat the Brussels sprouts with olive oil and seasonings. To ensure crispy brussels sprouts, cook them in an even layer on a large baking sheet at a high temperature (450 degrees F). In this roasted brussels sprouts recipe I suggest stirring halfway through the first roast to make sure they all get cooked well before adding the balsamic glaze!
Make the Balsamic Glaze
While the brussel sprouts are roasting, make the balsamic glaze by whisking the ingredients together in a small bowl. Once the partially roasted Brussels sprouts just start to brown, remove them from the oven and drizzle the balsamic glaze on top. Stir until the glaze is evenly distributed. Roast until the glaze begins to caramelize and sticks to the brussel sprouts, stirring once halfway through!
Broil
In the last 2-3 minutes of roasting, turn the oven to broil and roast the brussel sprouts until the glaze caramelizes and sticks to the sprouts and they get brown roast marks on them (the best part, in my opinion).
Serve
Transfer the roasted brussel sprouts from the baking sheet to a serving dish and serve warm. You could make some extra balsamic glaze to serve on the side, but I find that this recipe makes the perfect amount and no extra is needed. Serve alongside your favorite dinner recipes. I especially love serving these as a side dish on Thanksgiving!
Store
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven (to restore the crispiness). I don’t recommend freezing this recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
