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Brussels Sprouts with Balsamic Glaze

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. 
Course Side Dish
Cuisine American, Mediterranean
Keyword balsamic brussels sprouts, brussels sprouts with balsamic glaze
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 293kcal
Author Julia

Ingredients

Roasted Brussels Sprouts

Nuts

  • ½ cup pine nuts or use candied pecans or walnuts

Balsamic Glaze

Instructions

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.

Assembly

  • 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.

Notes

  • 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.

Nutrition

Calories: 293kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 178mg | Potassium: 440mg | Fiber: 3g | Sugar: 29g | Vitamin A: 503IU | Vitamin C: 56mg | Calcium: 49mg | Iron: 2mg