Roasted Brussels sprouts with balsamic glaze are the perfect side dish to any meal. The raspberry-balsamic glaze really takes the brussels sprouts to a new level of flavor! I love roasting brussels sprouts in the oven because they get extra crispy and caramelized.
Brussels sprouts are popular during their peak season of fall and winter. This tasty side dish will make a great addition to your table this holiday season! Oven roasted brussels sprouts pair well with stuffed acorn squash as well as vegan Thanksgiving stuffing.
In my opinion, roasting brussels sprouts is the best way to cook them! The oven caramelizes the outside layers, adding great texture and tons of flavor! Pair that with the sweet balsamic glaze and you’ve got a nicely balanced dish.
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Why You'll Love This Recipe
- The glaze adds a nice pop of sweetness and acidity to the crispy, roasted Brussels sprouts, helping balance out all the flavors. Brussels sprouts and balsamic are a perfect flavor pairing!
- You can add these oven roasted sprouts to other meals such as fall harvest pasta salad!
- This recipe is naturally vegan and gluten free!
Ingredient Notes
- Brussels sprouts - you will need about 1 to 1.5 pounds. Look for sprouts that are approximately the same size. Make sure to wash them and trim off the ends as well as any yellow leaves.
- Spices - dried thyme, salt and black pepper.
- Olive oil - helps get the sprouts nice and crispy in the oven.
- Balsamic vinegar - cooking the vinegar down (reducing it) will turn it into a thicker, syrupy glaze
- Raspberry preserves - this is the unexpected ingredient used to create a sweeter glaze for the sprouts!
Substitutions and Variations
- Air Fryer - don’t want to heat up the home? You can air fry the brussels sprouts at 400 degrees for about 18 minutes, before tossing them in the glaze.
- Honey - swap in honey in place of the raspberry preserves for sweet honey balsamic glazed brussels sprouts.
- Maple syrup - use maple syrup instead of raspberry preserves for a tasty maple balsamic glaze!
- Less sugar - reduce the amount of sweetener to 1 tablespoon or ½ tablespoon.
- Festive - add ¼ of goat cheese or feta cheese, as well as ¼ cup of walnuts and ¼ cup of dried cranberries. This is the ultimate holiday dish!
Step by Step Instructions
Add the halved brussels sprouts to a large mixing bowl with olive oil, thyme, salt and pepper. Toss well.
Preheat the oven to 400 degrees Fahrenheit. Spread the brussels sprouts out on a baking sheet, making sure there is some space between them and little to no overlaps.
Roast them for 30 minutes, stirring once halfway through.
Whisk together the balsamic vinegar and raspberry preserves. Bring the vinegar mixture to a strong simmer over medium heat. Let it simmer until it reduces by half (10-15 minutes).
Stir often to prevent it from burning. Once it has reduced, remove it from the heat. It will start to thicken as it cools. It should make a little less than ½ cup.
Mix the roasted brussel sprouts and balsamic glaze together in a large bowl. Serve and enjoy!
Hint: Make sure to check out my raspberry balsamic glaze post for more detailed information as well as variations for the glaze!
Tips and Ticks
- When buying brussel sprouts, look for ones that are roughly the same size. That will ensure they are all cooked evenly to perfection.
- Cut really large brussel sprouts into quarters instead of halves if necessary.
- Line your baking sheets with parchment paper or a silicone baking mat for an easier clean up!
How to Store
Store the leftover Brussel sprouts in an airtight container in the fridge for up to four days. Reheat them in the oven or in the microwave! I do not recommend freezing balsamic glazed Brussel sprouts.
Frequently Asked Questions
While it is often recommended, I do not think it is necessary to achieve a crispy texture. If you want to you can, but I generally don’t spend the time to flip them all in the same direction.
Yes, trim the sprouts by thinly slicing the end of each sprout off. You will also want to peel away any discolored leaves.
Look for brussels sprouts that have tightly wrapped, green leaves. You also want to look for sprouts that are approximately the same size so they cook evenly. Make sure to wash the Brussel sprouts, trim the ends and discard yellow leaves before cooking.
Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
- 1 lb Brussels sprouts halved
- 1 tablespoon olive oil
- ¼ teaspoon thyme
- Pinch of salt
- Pinch of black pepper
For the glaze:
- 1 cup balsamic vinegar
- 2 tablespoon raspberry preserves.
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the Brussels sprouts with olive oil, thyme, salt and pepper.
- Roast in the oven for 30 minutes, stirring once halfway though cooking.
- Whisk together the the balsamic vinegar and raspberry preserves. Bring the mixture to a strong simmer over medium heat. Stir often so it doesn’t burn.
- Simmer for about 15 minutes until it reduces in volume by half.
- Toss the Roasted Brussels sprouts in the balsamic glaze. Serve and enjoy!
Notes
- Do not over crowd the pan. Make sure there is a bit of space between each Brussels spout on the baking sheet.
- Line the baking sheet with parchment paper for an easy clean up!
RayeAnn Heap says
My husband and I loved this dish! This was our first time ever trying brussels sprouts and it could not have gone better. The raspberry-balsamic glaze was so easy and sooooo good. It’s definitely a new staple we will make and keep on hand. Thanks for sharing!
Emily Toshiko says
RayeAnne I'm so happy to hear you and your husband loved this dish! Thank you so much for the kind review, I appreciate it!