These glazed roasted Brussels sprouts are here to convert the haters. Olive oil, garlic, a hot oven and a drizzle of balsamic glaze at the end. Crispy edges, a little sweet, a little tangy, and you only need one sheet pan.
Fancy enough for Thanksgiving, easy enough for a random Tuesday.
I fully skipped Brussels sprouts for years. Then I had them roasted crispy with balsamic and that was the end of that.
[PHOTO: glazed roasted Brussels sprouts in a bowl with balsamic drizzle]
Things to Know Before Making Glazed Roasted Brussels Sprouts
- Crank the oven. 425°F gets the edges crispy and brown. A lower oven just steams them.
- Cut side down. Putting the flat sides down on the pan gives you that deep golden caramelized color.
- Add the garlic late. Minced garlic burns fast, so it goes in for the last few minutes.
- Use balsamic glaze, not vinegar. Glaze is thick and sweet. Regular balsamic vinegar is too thin and sharp to drizzle.
- This serves 4. Double it on two sheet pans for a holiday crowd.
Hosting this year? You'll also love my Easy Candied Sweet Potatoes and this Slow Cooker Creamed Corn.
Ingredients You'll Need
[PHOTO: fresh Brussels sprouts, olive oil and balsamic glaze on the counter]
- Brussels sprouts - look for small to medium sprouts that are bright green and tight. The big ones can be a little more bitter, so cut those into quarters.
- Olive oil - avocado oil works too.
- Sea salt - if you're using table salt, use a little less.
- Black pepper
- Garlic - fresh minced is best, but the jarred kind works and saves time.
- Balsamic glaze - you'll find it near the vinegar at most grocery stores. Trader Joe's has a good one.
How to Make Glazed Roasted Brussels Sprouts
Step 1: Prep the sprouts
Heat the oven to 425°F. Trim the stem ends, pull off any yellow outer leaves and cut the sprouts in half.
[PHOTO: halved Brussels sprouts on a cutting board]
Step 2: Season and roast
Toss the sprouts on a big sheet pan with the olive oil, salt and pepper. Flip them cut side down in a single layer and roast for 15 minutes.
[PHOTO: seasoned Brussels sprouts on a sheet pan]
Step 3: Add the garlic
Sprinkle the garlic over the sprouts, give them a toss and roast 5 to 10 minutes more, until they're browned and crispy on the edges.
[PHOTO: roasted Brussels sprouts with garlic]
Step 4: Glaze and serve
Drizzle the balsamic glaze over the hot sprouts, toss and serve right away.
[PHOTO: Brussels sprouts drizzled with balsamic glaze]
Substitutions and Variations
- Bacon: toss in crispy chopped bacon right before serving.
- Parmesan: shower them with grated parmesan right out of the oven.
- Honey balsamic: drizzle a little honey with the glaze for extra sweetness.
- Cranberries and pecans: add dried cranberries and toasted pecans for a festive Thanksgiving version.
- Lemon: skip the glaze and finish with a squeeze of fresh lemon juice.
What to Serve With Brussels Sprouts
These go with roast turkey, glazed ham, steak, pork chops or roast chicken. They also add a pop of green next to all the cozy, cheesy holiday sides. Round out the table with my Crockpot Creamy Mac and Cheese, these Sweet Potato Bites or the full list of 25 Easy Thanksgiving Sides.
Storage and Freezing
- Fridge: keep leftovers in an airtight container for 3 to 4 days.
- Reheat: use a 400°F oven or an air fryer for a few minutes so they crisp back up. The microwave makes them soft.
- Make ahead: trim and halve the sprouts up to 2 days early and keep them in a bag in the fridge. Roast them right before dinner.
- Freezer: I don't recommend freezing roasted Brussels sprouts. They get mushy when they thaw.
FAQs
How do you make Brussels sprouts not bitter?
Roast them hot and long enough to get deep brown edges. The caramelizing brings out their natural sweetness, and the balsamic glaze helps too.
Can I use frozen Brussels sprouts?
Yes. Roast them straight from frozen (no thawing) and add about 10 minutes. They won't get quite as crispy as fresh.
Can I make these in the air fryer?
Yes. Cook them at 400°F for about 15 minutes, shaking the basket every few minutes, then add the garlic and glaze the same way.
What's the difference between balsamic glaze and balsamic vinegar?
Balsamic glaze is balsamic vinegar that's been cooked down until it's thick and syrupy, so it's sweeter and clings to the sprouts.
[PHOTO: close up of crispy glazed Brussels sprouts]
Balsamic Glazed Roasted Brussels Sprouts
These glazed roasted Brussels sprouts get crispy in the oven, then a drizzle of balsamic glaze. Brussels sprouts haters, this one's for you.
Ingredients
- 1 pound Brussels sprouts
- 1 to 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons garlic minced
- 1 tablespoon balsamic glaze
Instructions
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Heat the oven to 425°F.
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Trim the ends off the Brussels sprouts, pull off any yellow outer leaves and cut each one in half.
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Toss the sprouts on a large sheet pan with the olive oil, salt and pepper, then turn them cut side down in a single layer.
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Roast for 15 minutes.
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Sprinkle the garlic over the sprouts, toss and roast 5 to 10 minutes more, until they're browned and crispy on the edges.
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Drizzle with the balsamic glaze, toss and serve right away.
Recipe Notes
Give them room on the pan. Crowded sprouts steam and get soggy instead of crispy.
Don't pull them too early. Sprouts are cooked after about 15 minutes, but a few extra minutes of browning takes away the bitterness and makes them sweet.
Balsamic glaze is the thick, syrupy kind sold near the vinegar. Plain balsamic vinegar is too thin to drizzle.
Start with 1 teaspoon of glaze if you're not sure, then add more to taste.
Leftovers keep in the fridge for 3 to 4 days. Reheat in a hot oven or air fryer to crisp them back up.
Ovens vary, so start checking at 20 minutes total. They may need up to 25 minutes to get browned and crispy.
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