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    Home » Recipes » Sides

    Aug 15, 2020 · Modified: Jan 24, 2021 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Balsamic Brussels Sprouts

    Jump to Recipe Print Recipe

    Oven-roasted Balsamic Brussels Sprouts make you feel good about what's on your plate. This easy recipe adds a sweet yet tangy coating to Brussels sprouts. 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!

    Use Balsamic Glaze

    You may notice this recipe calls for balsamic glaze, not vinegar. What's the difference? For one, the consistency. Balsamic glaze is almost like a 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 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

    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.
    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?

    That works too! 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.

    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 pan. And be assured, those crispy and crunchy blackened leaves are delicious and add gorgeous color when you serve the sprouts.

    Other Veggie Sides

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

    Balsamic Brussels Sprouts

    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 114 votes
    Print Rate Pin Recipe
    Prep Time: 10 minutes
    Cook Time: 40 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°
    • Rinse brussel sprouts and slice off the base on each sprout, but leave the sprout whole. Line baking sheet with parchment paper and spray with Pam.
    • Place the rinsed and cleaned brussels sprouts into a large bowl.
    • In a 2-cup measuring cup, measure olive oil, balsamic glaze, soy sauce and maple syrup. Whisk together and pour over the brussel sprouts, toss gently then spread onto baking sheet and add salt and pepper.
    • 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.
    Did you make this recipe? Scroll up and leave a star rating.Tap @crinkledcookbook and follow me today.

    Nutrition

    Calories: 192kcalCarbohydrates: 24gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 225mgPotassium: 896mgFiber: 9gSugar: 8gVitamin A: 1710IUVitamin C: 193mgCalcium: 99mgIron: 3mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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