Brussels sprouts are roasted in the oven until crunchy and crispy and then drizzled with a simple, homemade balsamic glaze. I also provide 3 easy different options to make the balsamic dressing. What you have in the end is a perfect holiday side dish that will pair beautifully with any main course. This recipe is vegetarian and gluten-free.
Balsamic Brussels sprouts
This simple recipe is one of the best holiday side dishes you'll ever try! It's gluten-free and packed with fiber (vegetables and nuts). Brussels sprouts with balsamic glaze are perfect for Thanksgiving, Christmas, New Year's Eve, or any time of the year, especially the Fall and Winter seasons! This recipe is very versatile as I will provide you with 3 different options for making the balsamic dressing for the Brussels sprouts! You choose the one that you like the best!
Autumn, Winter, and Holiday side dish
I love Fall. Thanksgiving and Christmas are two of my favorite holidays. One of the main reasons I love this season is that we cook at home so much this time of year, often using seasonal ingredients and holiday flavors.
I like to make something different each holiday season, such as this roasted butternut squash and brussels sprouts with pecans and cranberries. This year, I am making these Brussels sprouts with balsamic glaze. They are super easy and will go nicely alongside the traditional holiday side dishes, such as green beans, sweet potatoes, and Thanksgiving stuffing. This dish will make a perfect addition to a holiday menu!
Why make balsamic Brussels sprouts
Even if you don't like Brussels sprouts, you will love this recipe because the Brussels sprouts are roasted to crunchiness and crispiness and then drizzled with a delicious, sweet balsamic glaze.
- The balsamic glaze. The sweet flavor goes really well with savory Brussels sprouts.
- The nuts. Pine nuts are lightly toasted and sprinkled on top of balsamic brussels sprouts. Pine nuts are soft and a little bit sweet, and provide a subtle crunch + great flavor to this dish. You can also use candied nuts, such as pecans or walnuts. You can usually buy candied nuts in the store and don't have to make them yourself.
If you're looking for another recipe that combines sweet and savory flavors, be sure to look at Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries - a very popular recipe on my site around Thanksgiving and Christmas time.
How to roast Brussels sprouts
Clean Brussels sprouts by trimming ends and removing yellow leaves. In a medium bowl, toss halved Brussels sprouts with olive oil and salt.
Spread the Brussels sprouts on a baking sheet (you can line it with parchment paper for easy clean-up), cut side down, in a single layer, without overcrowding.
Roast in the preheated oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning.
How to make the balsamic glaze and the alternatives
There are 3 different ways you can make the balsamic dressing for the Brussels sprouts. This recipe features a basic homemade balsamic glaze. However, my favorite option is to use a very high-quality aged balsamic vinegar (made in Italy). This type of vinegar is thick and syrupy and already has a consistency of a glaze. Read on below for more details:
- Option 1. Homemade Balsamic Glaze. Make the balsamic glaze by cooking down 1 cup of the balsamic vinegar together with a small amount of honey or brown sugar (¼ cup) until the mixture reduces by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Option 2. Use a high-quality aged Balsamic vinegar. Aged balsamic vinegar is often sold in special sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually somewhat expensive but it does not need cooking down. Just use it as is. And, you don't need to use much of it. This type of balsamic vinegar has a much thicker (almost syrupy texture) and is not as acidic as the regular one. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.
- Option 3. Combine Balsamic Vinegar and Olive oil. Another simple dressing for the Brussels sprouts is to combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified. Drizzle over the roasted Brussels sprouts.
How to make this side dish ahead
If you plan to make this a day ahead, don't add nuts and the balsamic glaze. Add nuts only when ready to serve so that they retain their crunchy flavor.
How to reheat it
Reheat roasted Brussels sprouts in a shallow pan, such as a sheet pan or a sheet cake pan lined with parchment paper. Spread the ingredients on a parchment paper-lined sheet pan. Reheat for about 20 minutes in the preheated oven at 350 F. Then add toasted pine nuts, when ready to serve.
Serve this cold or hot?
Roasted Brussels sprouts are best served immediately, warm, or at room temperature so that they retain their texture and crunch. Just add toasted nuts right and drizzle with the Balsamic glaze right before serving, so that the Brussels sprouts remain crunchy.
- Use parchment paper to line your baking sheet for easy clean-up.
- Do not overcrowd the Brussels sprouts on a baking sheet. Spread them out so that they roast and not steam.
- Place halved Brussels sprouts cut sides down (see photos above). Roast them this way for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning.
- Use the middle oven rack - this will ensure more even roasting and will ensure the Brussels sprouts don't get too charred.
- Use the time efficiently by making the balsamic glaze while the Brussels sprouts are roasted in the oven to save time.
- Consider buying a high-quality aged Balsamic vinegar to skip the step of making the balsamic glaze altogether, since this kind of vinegar already has a thick and syrupy texture, is not as acidic as a regular balsamic vinegar, and can be used as a glaze as is.
Holiday main courses to serve with Brussels sprouts
Roasted Brussels sprouts with balsamic glaze go really well with any Thanksgiving or Christmas main course. Below I provide 3 very popular holiday main course recipes on this site - the first two are vegetarian and the third one is roasted duck!
- Butternut Squash and Spinach lasagna - this vegetarian recipe is stuffed with vegetables and combines Ricotta, Parmesan, and Mozzarella cheeses to create the ultimate Fall and Winter comfort food.
- Black Bean and Butternut Squash Enchilada Casserole - this Southwestern-style enchilada casserole is vegetarian, made with lots of vegetables and corn tortillas.
- Roast Duck is one of the most popular Thanksgiving main recipes on this site! And no wonder, the whole roasted duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
Other roasted Brussels sprouts recipes you might like
Be sure to give a try to these delicious and popular Thanksgiving and Christmas holiday side dishes:
- Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
- Christmas Brussels Sprouts with Bacon
- Asiago Cheese Roasted Brussels Sprouts
Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 1 tablespoons olive oil
- ¼ teaspoon salt to taste
- ½ cup pine nuts or use candied pecans or walnuts
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
How to roast Brussels Sprouts
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and toss to combine.
- Spread the Brussels sprouts on a parchment paper-lined baking sheet, cut side down, in a single layer, without overcrowding.
- Roast in the preheated oven at 400 F for about 20-25 minutes.
- During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
How to toast pine nuts
- Toast the pine nuts in the preheated oven at 350 F. Line a baking sheet with parchment paper.
- Lightly toast the pine nuts in the preheated oven at 350 F for only 5 minutes.
- Watch the oven carefully - the nuts can burn quickly.
How to make balsamic glaze
- Combine the balsamic vinegar and honey (or brown sugar) in a pot and gently bring to boil.
- Reduce heat to simmer and cook down the balsamic vinegar for about 10 or 15 minutes until the mixture reduces by about half.
- Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- To a large serving bowl, add roasted Brussels sprouts.
- Sprinkle with toasted nuts.
- Drizzle with the balsamic glaze.
- Below, under recipe notes, see 2 other simple alternatives to the balsamic glaze.
- 2 other ways to make the balsamic dressing. While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar, here are 2 other simple alternatives to the balsamic glaze:
- Use a high-quality aged Balsamic vinegar. Aged balsamic vinegar is often sold in special sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually somewhat expensive but it does not need cooking down. Just use it as is. And, you don't need to use much of it. This type of balsamic vinegar has a much thicker (almost syrupy texture) and is not as acidic as the regular one. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice. I highly recommend this alternative. It saves a lot of time and you can use it on so many recipes. Even drizzle it over the desserts, such as ice cream!
- Combine Balsamic Vinegar and Olive oil. Another simple dressing for the Brussels sprouts is to combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified. Drizzle over the roasted Brussels sprouts.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.