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Balsamic Glazed Brussels Sprouts


Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts transform the humble sprout into a gourmet side dish that's bursting with flavour. The sprouts are first roasted until tender, then tossed in a rich, sweet, and tangy balsamic glaze, creating a dish that's as delicious as it is visually appealing. This recipe is perfect for those looking to elevate their vegetable sides, whether it's for a weeknight dinner or a special occasion. The combination of the caramelised edges of the sprouts and the depth of the balsamic reduction is sure to impress.

Balsamic Glazed Brussels Sprouts

Preparation Time and Servings:

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Servings: 4 people


Ingredients List:

  • 500g (1.1 lbs) Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1 tablespoon unsalted butter

  • 2 cloves garlic, minced

  • Optional garnishes: Pomegranate seeds, grated Parmesan cheese, or chopped nuts


Equipment Needed:

  • Large baking sheet

  • Mixing bowl

  • Small saucepan

  • Whisk or spoon


Step-by-Step Instructions:

  1. Preheat Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

  2. Prepare Brussels Sprouts: In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well coated. Spread them out on the prepared baking sheet, cut side down.

  3. Roast: Roast in the preheated oven for 20 minutes, or until the sprouts are tender and the edges are caramelised.

  4. Make Balsamic Glaze: While the sprouts are roasting, combine balsamic vinegar, honey, and butter in a small saucepan over medium heat. Stir until the butter is melted and the mixture is well combined. Add the minced garlic and simmer for 2-3 minutes, or until the glaze has thickened slightly.

  5. Toss with Glaze: Remove the Brussels sprouts from the oven and transfer to a serving bowl. Pour the balsamic glaze over the sprouts, tossing gently to coat.

  6. Serve: Garnish with optional toppings like pomegranate seeds, grated Parmesan, or chopped nuts before serving.


Suggested Side Dishes:

  • Mashed potatoes or sweet potato mash

  • Grilled chicken or roasted salmon

  • A simple mixed greens salad


Common Mistakes/Points of Care:

  • Cut Side Down: Roasting the sprouts cut side down maximises caramelisation.

  • Don't Overcrowd the Pan: Ensure sprouts are spread out in a single layer for even roasting.

  • Glaze Consistency: Simmer the glaze just until it thickens slightly; it will continue to thicken as it cools.


Nutritional Values (per serving):

  • Calories: 180 kcal

  • Protein: 4g

  • Carbohydrates: 20g

  • Fat: 10g

  • Saturated Fat: 3g

  • Sodium: 30mg

  • Fiber: 4g


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