Go Back
To make this dish, you need a few key items: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste These core ingredients create the rich, tangy flavor and that delightful caramelization. If you want to take your Brussels sprouts to the next level, consider these: - 1/4 cup toasted walnuts, chopped - 2 tablespoons fresh parsley, chopped (for garnish) The walnuts add crunch, while parsley gives a fresh touch. You can mix and match to suit your taste. This dish is not just tasty; it is also healthy. Here’s a quick look at the nutrition per serving: - Calories: 180 - Protein: 3g - Carbohydrates: 15g - Fat: 12g - Fiber: 4g Balsamic glazed Brussels sprouts are a great side dish packed with nutrients. Enjoy guilt-free! First, take 1 pound of Brussels sprouts. Trim off the dry ends and cut them in half. This helps them cook evenly. Next, place them in a large bowl. In the same bowl, add 3 tablespoons of balsamic vinegar, 2 tablespoons of honey, and 2 tablespoons of olive oil. Then, add 2 cloves of minced garlic, salt, and pepper. Whisk these together until they mix well. Now, toss the halved Brussels sprouts in the glaze. Make sure they are fully coated. Spread them out on a baking sheet lined with parchment paper. Roast them in a preheated oven at 400°F for 20-25 minutes. Stir them halfway through for even cooking. In the last 5 minutes, sprinkle 1/4 cup of chopped walnuts on top. Once done, take them out and let them cool a bit. Drizzle any leftover glaze over the sprouts. Finally, garnish with 2 tablespoons of chopped fresh parsley before serving. To get that nice caramelization, start by cutting the Brussels sprouts in half. This helps them cook evenly. Toss them well in the balsamic mixture. Make sure every piece is coated. Lay them out flat on a baking sheet. This gives them room to roast well. Stir them halfway through cooking. It ensures all sides caramelize nicely. Roasting at 400°F (200°C) gives a sweet, brown finish. If you want to change things up, try using maple syrup instead of honey. It adds a different sweet touch. You can also swap walnuts for pecans or almonds. They bring a nice crunch. For a spicy kick, add crushed red pepper flakes. Fresh thyme or rosemary can also add great flavor. Don’t be afraid to get creative! Balsamic glazed Brussels sprouts pair well with many dishes. They go great with roasted chicken or pork. Serve them alongside quinoa for a healthy meal. You can also include them in a salad with mixed greens. Their sweet and savory taste adds depth to any plate. Enjoy exploring different combinations! {{image_2}} You can easily make this dish vegan. Just swap honey for maple syrup. This keeps the sweet flavor while making it plant-based. The rest of the recipe stays the same. The balsamic glaze pairs nicely with the Brussels sprouts, even without honey. Feel free to add more veggies to this dish. Carrots, sweet potatoes, or even bell peppers work well. Just cut them into similar sizes as the Brussels sprouts. This way, they cook evenly. Toss them in the same balsamic mixture for extra flavor. You can change up the nuts and herbs for new tastes. Try pecans or almonds instead of walnuts. Each nut brings a different crunch and flavor. For herbs, consider thyme or rosemary. These add a lovely aroma and taste to the dish. Experiment to find your perfect mix! After your meal, let the Brussels sprouts cool. Place them in an airtight container. Store in the fridge for up to three days. This keeps them fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Bake for about 10-15 minutes. This method helps keep them crisp. You can also use the microwave. Heat in 30-second bursts until warm. If you want to freeze them, first cool the sprouts completely. Spread them in a single layer on a baking sheet. Freeze for about one hour, then transfer to a freezer bag. They can last up to three months. When ready to eat, thaw in the fridge overnight. Reheat as described above for the best taste. Yes, you can use frozen Brussels sprouts. They will cook well in this dish. Just make sure to thaw them first. Pat them dry before you mix them with the glaze. This helps them crisp up nicely. The flavor will still shine through, but fresh sprouts taste better. If you need a substitute for honey, try maple syrup or agave nectar. Both options add sweetness. They also blend well with balsamic vinegar. You can even use brown sugar mixed with a little water. This will help to mimic the sweetness of honey. To add some heat, sprinkle red pepper flakes into the balsamic glaze. You can also add diced jalapeños or a dash of hot sauce. Mix these in when you whisk the glaze. Start with a small amount and taste it. You can always add more if you like it spicier. Balsamic glazed Brussels sprouts are a flavorful side dish anyone can make. We covered essential ingredients, steps for the glaze, and tips for the best results. You learned how to customize the dish with various variations and pairings. Remember, enjoy experimenting and make this dish your own. Whether it’s a family dinner or a gathering, these sprouts will impress everyone. Now, go ahead and cook up some deliciousness!

Balsamic Glazed Brussels Sprouts

Ready to elevate your dinner game? Discover the magic of Balsamic Bliss Brussels Sprouts with this simple recipe! Roasted to perfection with a sweet and tangy balsamic glaze, these Brussels sprouts are a delicious side dish everyone will love. Perfect for any occasion, this recipe combines fresh ingredients for a gorgeous presentation.
Print Recipe Pin Recipe

Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1/4 cup toasted walnuts, chopped

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper until well combined.

      Add the halved Brussels sprouts to the bowl and toss them in the balsamic mixture until evenly coated.

        Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

          Roast in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.

            In the last 5 minutes of roasting, sprinkle the chopped walnuts over the Brussels sprouts.

              Remove from the oven and let cool slightly before transferring to a serving platter.

                Drizzle any remaining balsamic glaze from the baking sheet over the top.

                  Garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4