Crispy Roasted Balsamic Brussels Sprouts

Balsamic Brussels Sprouts – Crispy roasted balsamic Brussels Sprouts topped with a sticky-sweet balsamic glaze make a delicious side dish you’ll come back to again and again. (Paleo, Vegan)

Brussels sprouts: love them or hate them?

I love them. A lot.

I especially love (LOVE) using Brussels sprouts like this. Roasting them gives crispy golden edges that are so lovely, especially when you toss them in a delicious glaze, like we’re adding here.

Brussels sprouts can be a bit assertive, so giving them a great cooking treatment (like roasting!) and a punchy glaze (thank you sticky-sweet balsamic glaze!) brings out their absolute best qualities. Basically, roasted Brussels sprouts will 100% change your (Brussels sprouts) life, even if you’ve never been a fan of Brussels sprouts before.

Best of all, the ingredient list is short + sweet. Here’s all you need to make this balsamic Brussels sprouts recipe…

HERE ARE THE INGREDIENTS FOR BALSAMIC BRUSSELS SPROUTS:

• BRUSSELS SPROUTS! These tiny cruciferous veggies form the base of this recipe. You can sometimes buy them pre-trimmed, but scroll down to the next section if you could use a bit of a primer on how to prep and trim Brussels Sprouts. (spoiler: it’s EASY!)
• OLIVE OR AVOCADO OIL (OR OTHER HIGH HEAT OIL). Since we’re roasting our Brussels sprouts at a higher heat, I generally use avocado or olive oil. (Read here about why I feel ok using olive oil at higher heat)
• SALT + PEPPER. Seasonings are pretty simple here since so much of the flavor comes from that lovely balsamic glaze. Salt and pepper add a really great balance to the sweetness.
• STICKY BALSAMIC GLAZE. To make our sticky balsamic glaze for the Brussels sprouts, you’ll simply combine good-quality balsamic vinegar (or balsamic reduction!) and pure maple syrup. It’s sweet, bright, and punchy enough to complement the Brussels perfectly.

HOW TO PREPARE BRUSSELS SPROUTS FOR ROASTING:

If you’ve never prepared Brussels sprouts before, it can be a little puzzling to know where to start. Don’t worry–it’s EASY! Here’s how to prep your Brussels sprouts, step-by-step:

1. WASH your Brussels sprouts* in cold water to remove any dirt or debris. (I use a colander to keep things contained.)
2. REMOVE + DISCARD any wilted, damaged, or spotty outer leaves from the Brussels sprouts.
3. TRIM the bottom of the stems slightly (I usually just try to trim off any browned bits at the bottom).
4. HALVE your Brussels sprouts by slicing along the midline (from top to stem) with a sharp knife. (Quarter any extra-large Brussels sprouts so they all end up as close to the same size as possible. This will help promote even roasting.)
5. SEASON + COOK your Brussels sprouts. Now, you’re ready to roast, saute, or steam your Brussels!

*Some folks prefer to rinse or wash their Brussels until after they’ve been halved, so the water can get inside the sprouts. Feel free to go this route, if you like!

FAQ + TIPS AND TRICKS FOR THE BEST BALSAMIC BRUSSELS SPROUTS:

CONSIDER A BALSAMIC REDUCTION OR GLAZE! One way to get a really lovely, sticky, glazy finish is to use balsamic reduction (sometimes labeled balsamic glaze) in place of traditional balsamic vinegar. You can make your own balsamic reduction if you want, or I LOVE this one from Queen Creek Olive Mill (not sponsored) because it doesn’t use any sweeteners or added ingredients. It’s just lovely syrupy balsamic goodness made by the nicest family around. (Use code ONELOVELYLIFE for 15% off your first order!)

KEEP THE SIZE CONSISTENT. Any time you’re roasting veggies, they’ll cook most evenly if they’re cut a similar size. Brussels sprouts have a lot of natural variation in size (the same bag might have some teeny tiny ones and some giant ones, with plenty in-between). In general, I suggest halving your Brussels sprouts here, but if you’ve got some that are really large, you may want to quarter the large ones so they cook in about the same amount of time as the others.

CAN I MAKE BALSAMIC BRUSSELS SPROUTS AHEAD OF TIME? You can do all the prep work ahead of time–washing, trimming, cutting, etc. I recommend saving the roasting step until closer to when you plan to eat, otherwise, you’ll lose all those lovely crispy edges upon reheating. If you *must* make them in advance to reheat later, I suggest reheating them in the oven for 10-15 minutes at 375 or so, which can help revive the crispness.

PS – LOVE BRUSSELS LIKE I DO? Try this Garlic Roasted Brussels Sprouts recipe!

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