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Balsamic Glaze Brussels Sprouts

by Dana Bean, RD
Published: Updated:

Crispy, yet soft on the inside. Sweet, and at the same time savory. These Balsamic Brussels Sprouts are such a delicious side dish. And if you haven’t given brussels sprouts a try, this is your sign!

Balsamic Glaze Brussels Sprouts

Delicious crispy roasted brussels sprouts with balsamic glaze and honey
Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish


  • 2 lbs brussels sprouts de-stemmed and halved unless very small
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp ground pepper
  • 1 Tbsp balsamic glaze + more to top
  • 1 tsp honey


  • Pre-heat oven to 425 F
  • Add all ingredients to large bowl and mix
  • Pour all the brussels sprouts onto a large non-stick baking pan and roast for 20-25 minutes until slightly crispy on the outside and can put a fork through the middle
  • Add more balsamic glaze when plated if desired

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Have you tried brussels sprouts? Has it been a while? It’s one of those foods that the preparation and cooking can really make or break the flavor of the final product. Raw brussels sprouts? Not for me, personally. But when these Balsamic Glaze Brussels Sprouts get caramelized while roasting and crispy on the outside, it makes for the most delicious side!

Balsamic Glaze Brussels Sprouts

Honestly, for most veggies my favorite form to eat them in is ROASTED! It’s a game changer. If someone has a vegetable they don’t like but want to I’m like “have you tried it roasted?” It just adds a flavor that is so delicious. Here are some keys to keep in mind for roasting:

  • Higher oven temp (425 in this case, usually somewhere in the 400-450 F range)
  • Oil
  • Seasoning
  • Timing – make sure a fork can pierce through easily, and that the tops are crisped but not burned

This is pretty much the case for any roasted vegetable!

balsamic glaze brussels sprouts on a sheet pan

Let’s take a deeper dive into each ingredient in the Balsamic Glaze Brussels Sprouts Recipe:

We’ll want to chop the stems off on these and remove the loose leaves. Then slice again in half unless they are particularly small. In this batch I had a ton of small ones, which is why you’ll see a lot of them left whole.

We definitely need the oil for this roasted veggie recipe (as I mentioned earlier). The olive oil adds a nice taste, but really you can use another neutral oil like canola, avocado, or vegetable oil as well.

Just basic seasoning here since we also have the flavor of the balsamic!

The star of the show, the balsamic glaze (reduced balsamic vinegar) adds both a sweet and bitter flavor. It seems like most grocery stores carry it now, but if you need to order it here’s a link for balsamic glaze.

Another ingredient to promote the caramelizing effect we get on those delicious brussels! The honey could probably be optional if desired since we have the oil and balsamic glaze.

There are a few intuitive eating points that may come up with this recipe. We want to get out of that “all or nothing” thinking that tells us vegetable are only for diets. When we can get to a place where our relationship with food is positive, vegetables can be welcome and incorporated outside of a restrictive diet!

That also means adding things like oil and sweetness to increase the palatability of vegetables does not “defeat the purpose”. It adds satisfaction, sustainability (if we love it we can eat it again!), and can add helpful nutrients too.

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