Roasted brussels sprouts with raspberry-balsamic glaze… the perfect side dish to any meal. The raspberry-balsamic glaze really takes the brussels sprouts to a new level of YUM! The raspberry-balsamic glaze also makes an awesome dressing for my watermelon, arugula, and goat cheese salad. I love roasting brussels sprouts because they get nice and crispy on the outside. Additionally, it’s so easy to throw them in the oven and walk away (or cook the rest of your dinner). Another great way to use these sprouts are in a grain bowl such as my roasted root vegetable bowl!
Brussels sprouts are one of those veggies you either like or don’t. I remember watching TV as a kid (probably Arthur) and there were always jokes on shows about how awful brussels sprouts were! When I first tried brussels sprouts, I remember being surprised they actually tasted good! I had so many years of built up preconceptions of them. I’m glad I gave them a chance; you should to! I love this recipe for roasted brussels sprouts with raspberry balsamic glaze because there’s a lot of flavor! The raspberry balsamic glaze adds a nice pop of sweetness to the roasted veggie.
The How To
First, add the halved brussels sprouts to a large mixing bowl. After that, toss them with olive oil, thyme, salt and pepper. Spread them out on a baking sheet and pop them into a preheated oven for 15 minutes. Meanwhile, whisk together the balsamic vinegar and raspberry jam. Bring the vinegar mixture to a strong simmer over medium heat. Let it simmer until it reduces by half. Stir often to prevent it from burning. Once it has reduced, remove it from the heat. It will start to thicken as it cools. Finally, drizzle the raspberry-balsamic glaze over the roasted brussels sprouts. Dig in!
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Roasted Brussels Sprouts with Raspberry-Balsamic Glaze
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings 1x
These roasted brussels sprouts with raspberry-balsamic glaze make a great side dish to any meal. They are so easy to make!
- 1 lb brussels sprouts, halved
- 1 tbsp olive oil
- ¼ tsp thyme
- Pinch of salt
- Pinch of black pepper
- For the glaze:
- 1 cup balsamic vinegar
- 2 tbsp raspberry jam
- Preheat the oven to 400 degrees.
- Toss the brussels sprouts with olive oil, thyme, salt and pepper.
- Bake in the oven for 15 minutes, stir, then back in the oven for another 10-15 minutes.
For the glaze:
- Whisk together the balsamic vinegar and raspberry jam.
- Bring the mixture to a strong simmer over medium heat. Stir often so it doesn’t burn. Let it simmer until it reduces by half.
- Take it off the heat and set aside to cool.
- I like to immediately transfer the glaze into a storage container, so it doesn’t make the pan sticky.
Keywords: brussels sprouts
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!
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!