Balsamic brussels sprouts are the perfect holiday side dish if you’re planning a menu for Thanksgiving or Christmas. They pair well with classic sides, like mashed potatoes, and are a hit with even non-fans of Brussels sprouts. This recipe is inspired by an Ina Garten recipe my mom used to make with pancetta. Adding the balsamic after roasting the veggies is key for getting the best flavor. In case you’re curious, I also tried roasting the veggies with the balsamic vinegar for the full cooking time, and the tangy flavor got lost. You could use this method with broccoli or cauliflower if you want to try it with other vegetables in your fridge.
Ingredients You’ll Need
Roasted Brussels sprouts get a flavor upgrade when you add a splash of balsamic vinegar and honey or maple syrup. Similar to glazed carrots, they are slightly sweet and caramelized and are roasted to perfection in less than 30 minutes. This recipe assumes you are using traditional balsamic vinegar, but if you are using a thick, or syrupy balsamic glaze, you may not need the added sweetener at all. Feel free to add any fresh herbs you like when roasting your veggies. Fresh thyme and rosemary will pair well with these flavors.
How to Make Balsamic Roasted Brussels Sprouts
Preheat the oven to 400ºF and slice the brussels sprouts in half. If you have extra-large pieces, you may want to cut them into quarters. If the outer leaves start to fall off as you chop, include those on the pan, too– they will turn into crispy chips! Place the trimmed brussels on a large, rimmed baking sheet and drizzle with roughly 2 tablespoons of extra virgin olive oil. (I use a half-sheet pan.) Sprinkle a 1/2 teaspoon of salt over the veggies and toss well to coat them evenly. Arrange the brussels cut-side-down on the pan then bake for 20 minutes, or until the vegetables are tender and lightly crisp on the side that touches the pan. While the brussels are cooking, stir together 2 tablespoons of balsamic vinegar and 1 tablespoon of honey in a small bowl. (Use maple syrup for a vegan dish.) When the timer goes off, remove the brussels sprouts and pour the balsamic mixture into the pan. Stir well until all of the brussels sprouts are coated. Return the pan to the oven and bake for 5 more minutes, to allow the coating to caramelize a bit. Serve the balsamic roasted brussels sprouts warm right away for the best flavor and texture. Season with additional salt or black pepper, to taste, if needed. Looking for more brussels sprout recipes? Try Brussels Sprouts Salad or Air Fryer Brussels Sprouts. If you try this balsamic roasted brussels sprouts recipe, please leave a comment and star rating below letting me know how you like them.
