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A plate of Brussels Sprouts with Balsamic Glaze is topped with crunchy pine nuts and roasted to perfection for a deliciously savory side dish.

Brussels Sprouts with Balsamic Glaze

Mandy Applegate
Brussels Sprouts with Balsamic Glaze is proof that simple ingredients can create a show-stopping side dish with little effort. The sweet and tangy glaze gives every bite a caramelized crunch that feels special enough for Thanksgiving or Christmas dinner but easy enough for weeknight meals. It fits right in at any gathering, from casual family nights to holiday feasts. You can make it ahead, store it, or freeze it, and reheat when you’re ready to serve.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4
Calories 281 kcal

Equipment

Ingredients
 
 

  • 3 cups frozen Brussels sprouts
  • 1 tablespoon olive oil
  • Salt to taste
  • ½ cup pine nuts toasted
  • 1 cup balsamic vinegar
  • ¼ cup brown sugar

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss the Brussels sprouts with olive oil and a pinch of salt, then spread them evenly on the baking sheet.
    3 cups frozen Brussels sprouts, 1 tablespoon olive oil, Salt
  • Roast for 20–25 minutes, flipping halfway through, until golden and slightly charred on the edges.
  • Meanwhile, combine balsamic vinegar and brown sugar in a small saucepan. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, or until the glaze thickens enough to coat the back of a spoon.
    1 cup balsamic vinegar, ¼ cup brown sugar
  • Transfer the roasted Brussels sprouts to a serving bowl, sprinkle with toasted pine nuts, and drizzle with the balsamic glaze.
    ½ cup pine nuts
  • Serve warm and enjoy!

Notes

  • Preheat the oven completely: Make sure it’s fully hot before roasting so the Brussels sprouts get that crisp outer edge instead of steaming.
  • Use quality oil and seasoning: Use extra virgin olive oil and kosher salt to season the Brussels sprouts and add a few cracks of pepper for even browning and deeper flavor.
  • Crisp the leaves: Leave a few loose Brussels sprouts leaves on the pan; they crisp up beautifully as they roast and add great texture.
  • Add a fall twist: Roast with green beans or butternut squash for color and hearty variations, then toss in dried cranberries before serving for a sweet-tart pop.
  • Toast well or swap your nuts: Watch the pine nuts closely as they only need a few minutes to turn golden and fragrant. You can also try using walnuts or pecans instead for a different crunch and flavor.
  • Make the glaze shine: Choose a good balsamic vinegar and swap or combine the brown sugar with honey for a smooth, floral sweetness. A drizzle of honey at the end also adds extra gloss.
  • Finish with butter and cheese: Melt in a pat of butter and sprinkle parmesan cheese over the warm sprouts for a rich, restaurant-style finish.
  • Rest and refresh: Let the roasted sprouts sit at room temperature for a few minutes so the glaze clings better, then add a squeeze of fresh lemon to brighten everything up.

Nutrition

Calories: 281kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 35mgPotassium: 447mgFiber: 3gSugar: 25gVitamin A: 503IUVitamin C: 56mgCalcium: 59mgIron: 2mg
Keyword Balsamic Glazed Brussels Sprouts, Brussels Sprouts with Balsamic Glaze
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