• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Auntie's Favorites
  • Holidays
    • New Year's
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Subscribe

Crinkled Cookbook logo

menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Summer Recipes
    • Recipes
    • About
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sides

    Modified: Mar 26, 2023 · Published: Aug 15, 2020 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income from ads.

    Roasted Brussels Sprouts with Balsamic Glaze

    Jump to Recipe Print Recipe

    Oven-Roasted Brussels Sprouts with Balsamic Glaze make you feel good about what's on your plate. This easy recipe adds a sweet yet tangy coating to Brussels sprouts. All you need is olive oil, balsamic glaze, soy sauce and maple syrup. Added bonus, the sprouts look as good as they taste.

    Note: The link in this recipe is a paid link, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.

    Brussel sprouts on a serving plate with a fork
    You'll love how these taste, but there's nothing wrong with how they look either!
    Jump to:
    • Ingredients to Have on Hand
    • Use Balsamic Glaze
    • Serving Size
    • Preparing Fresh Brussels Sprouts
    • How to Make the Glaze
    • Top Tips and FAQ
    • Roasting Brussels Sprouts
    • Other Meatless Options
    • Vegetable Side Dishes
    • Stay in Touch
    • Recipe
    • Comments

    Ingredients to Have on Hand

    • Brussels sprouts, fresh
    • Balsamic glaze (not vinegar)
    • Soy sauce
    • Maple syrup

    Use Balsamic Glaze

    You may notice this recipe calls for a balsamic glaze, not vinegar.

    What's the difference? For one, the consistency. Balsamic glaze is almost like syrup. It's a product made from delicious balsamic vinegar but has a slightly sweeter taste. Here's a glaze that I enjoy using.

    Veggies in a mixing bowl with vinegar and maple syrup mixture on the side.
    It's wonderful how such simple ingredients can come together for such a divine veggie side dish.

    Serving Size

    If you are wondering how many Brussels sprouts you should buy, a good rule of thumb is to allow about ½ pound of fresh brussels sprouts for each person.

    Of course, some folks like to enjoy oven-roasted veggies as the main course, my daughter certainly does! When that's the case, plan on about one pound of sprouts per person.

    Preparing Fresh Brussels Sprouts

    Veggies spread out on a baking sheet lined with parchment paper.
    I like to roast these in the whole, but slicing them in half cuts down on the baking time a little and is a great option.

    Brussels sprouts are a family-favorite vegetable in my house, in part thanks to this tasty recipe which elevates a leafy, green veggie to a restaurant-caliber vegetable side dish.

    Best of all, fresh Brussels sprouts are very easy to prepare. Cut the base off of each sprout, place in a colander and rinse.

    If the sprouts are especially large, larger than a walnut, it's a good idea to cut them in half. Otherwise, these will oven-roast beautifully even if baked whole.

    Your Brussels sprouts are now ready to glaze and roast in the oven.

    How to Make the Glaze

    The secret to this balsamic glaze is the perfect balance between sweet and tangy.

    Veggies in a mixing bowl with vinegar and maple syrup mixture on the side.

    Soy sauce and maple syrup are game changers when it comes to oven-roasted Brussels sprouts tasting delicious.

    Step 1: In a 2-cup glass measuring cup, measure olive oil, balsamic glaze, soy sauce and maple syrup.

    Step 2: Whisk together and pour over the Brussels sprouts, toss gently then spread onto a baking sheet lined with parchment paper or foil and add salt and pepper.

    Top Tips and FAQ

    Should I cut the stem off the brussels sprout?

    Yes. The stem should be leveled off with the base of the sprout, but there's no need to remove the core.

    What if I cut them in half before roasting?

    If the sprouts are large - about the size of a walnut, or larger - you'll want to slice them in half or even quarter them.

    By doing that you'll help ensure even cooking and the best results.
    Expect to lose a few leaves as you trim the sprouts, which is totally normal.

    Can I use frozen Brussels sprouts?

    In my experience, frozen Brussels sprouts are best prepared by boiling or microwaving. While you can toss the glaze on them after they are done cooking, you'll need to place them under the broiler for a few minutes to get the crispy, blackened result from oven-roasting the sprouts.

    Whole, glazed Brussels sprouts on a serving bowl after roasting
    You'll love how these look when they come out of the oven, full-sized, full of flavor and a simply great side dish.

    Roasting Brussels Sprouts

    While these are roasting in the oven at 400°, some of the overflow from the glaze may blacken the parchment paper. That's OK. No one eats that.

    Just toss it out after removing the sprouts from the baking pan. And be assured, those crispy and crunchy blackened leaves are delicious and also add gorgeous color when you serve the sprouts.

    Other Meatless Options

    Feeling in the mood for veggies? From an appetizer to a side dish and a main course, here are some other meatless options I think you might enjoy.

    • Apple and cranberry stuffing.
      Cranberry Apple Stuffing (Baked)
    • A serving of spring roll in a bowl on a table outdoors with two forks and a plate.
      Spring Roll in a Bowl
    • A small bowl of shrimp cocktail with lettuce, lemon, celery and avocado.
      Shrimp Cocktail Cups
    • A bowl of pickle salsa with a tortilla chip on top.
      Pickle de Gallo Recipe

    Vegetable Side Dishes

    Here are some of my other favorite veggie-packed side dishes. What I love most about all of these is they are perfect to serve year around!

    • Refrigerator Pickles
    • Crunchy Cole Slaw
    • Elegant Green Bean Casserole

    Stay in Touch

    Recipe

    Maple and balsamic drenched Brussel sprouts mounded on a serving plate.

    Roasted Brussels Sprouts with Balsamic Glaze

    There's nothing like brussels sprouts to make you feel good about what's on your plate. This easy recipe adds a glaze to whole brussel sprouts. The flavors are subtle, sweet and tangy and the sprouts look absolutely gorgeous in your serving bowl.
    5 from 152 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 192kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 3 pounds brussels sprouts - rinsed and trimmed
    • ¼ cup olive oil
    • 1 tablespoon balsamic glaze - not vinegar, balsamic glaze
    • 1 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • salt and pepper to taste

    Instructions

    •  Heat oven to 400° F.

    Prepare Brussels Sprouts

    • Rinse Brussels sprouts and slice off the base on each sprout, but leave the sprouts whole. Line a baking sheet with parchment paper or foil and spray with Pam.
    • Place the rinsed and cleaned Brussels sprouts into a large bowl.

    Make Balsamic Glaze

    • In a 2-cup measuring cup, measure olive oil, balsamic glaze, soy sauce and maple syrup.
      Whisk together and pour over the Brussels sprouts, toss gently then spread onto a baking sheet lined with parchment paper or foil and add salt and pepper.

    Bake

    • Place in the oven and bake for 20-30 minutes or until almost done and slightly blackened.
      Reduce heat to 350° and bake for another 10 minutes, or until sprouts are softened and ready to eat.

    Notes

    You may notice this recipe calls for a balsamic glaze, not vinegar. What's the difference? For one, the consistency. Balsamic glaze is almost like syrup. It's a product made from delicious balsamic vinegar but has a slightly sweeter taste. These Brussels sprouts are delicious served with a wide variety of main entrees, everything from Pork Chops and Sauerkraut to Quick Cheeseburger Pie.  
    Serving: 6gCalories: 192kcalCarbohydrates: 24gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 225mgPotassium: 896mgFiber: 9gSugar: 8gVitamin A: 1710IUVitamin C: 193mgCalcium: 100mgIron: 3mg

    Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

    Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook
    6

    More Savory & Delicious Sides

    • Pan roasted asparagus on a plate with lemon slices.
      Pan-Roasted Asparagus
    • A spoon scooping up country potatoes from a baking dish.
      Cheesy Potatoes with Corn Flakes
    • A large spoon scooping up a serving of twice baked potatoes from a baking dish.
      Double-Baked Mashed Potatoes
    • A bowl of green bean salad with a serving spoon, a napkin on the side and peppers near the bowl.
      Mixed Bean Salad

    Looking for something?

    Reader Interactions

    Comments

    No Comments

    5 from 152 votes (152 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Melinda Keckler in her kitchen.

    Let's dig in!

    I'm Melinda, a self-taught recipe developer from the Pacific Northwest. My recipes have been featured on MSN, Fox News and beyond. But the best part is, I get to share them all here with you!

    Here's My Story

    Summer Recipes

    • Sweet corn salad on a plate with corn on the cob in the background.
      Sweet Corn Pasta Salad
    • A wedge of blueberry cake on a dish with a slice of lemon on the side.
      Blueberry Lemon Coffee Cake
    • A frosted cookie on a spatula with more cookies on a plate.
      Old Fashioned Sour Cream Cookies
    • A pan of baked cheeseburger sliders on a baking sheet.
      Cheeseburger Sliders with Hawaiian Rolls
    Logos of media outlets where Melinda has been featured.

    Trending Recipes

    • A large spoon dishing up a serving a chicken spaghetti from a baking dish.
      Chicken Spaghetti with Rotel and Velveeta
    • Salmon patties on a plate with onion and a lemon wedge.
      Old Fashioned Salmon Patties Recipe
    • Blue cheese crumbles on top of blended ingredients.
      Blue Cheese Vinaigrette
    • A piece of smoked salmon on the grill.
      Smoked Salmon on a Pellet Grill

    Footer

    ^ back to top

    About

    • Meet Melinda

    Contact

    • Sign up for emails and recipes!
    • Contact

    Disclaimers

    • Privacy Policy & Terms
    • Comment Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2019 - 2025 Crinkled Cookbook LLC

    • Facebook
    • Pinterest
    • X
    16 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.