Balsamic Glaze Roasted Brussels Sprouts
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I hope you like brussels sprouts! If you don’t, I think this recipe will change your mind. These Balsamic Glaze Roasted Brussels Sprouts are crispy on the outside, tender in the middle and coated in a sweet and tangy balsamic glaze. Oh! and I topped them toasted pine nuts for added crunch and flavor. It’s the kind of side dish that’s simple enough for weeknight dinners, but fancy enough for the holidays.
If you’re already on a roasted-vegetable kick, try these crispy oven roasted potatoes, or these roasted cauliflower with pine nuts and basil – they’re just as cozy and wholesome.
Why You’ll Love Balsamic Glaze Roasted Brussels Sprouts
- Easy enough for a weeknight meal, but fancy enough for a holiday menu.
- The textures are spot on. Crispy edges, tender on the inside, and a buttery crunch from the pine nuts.
- Pine nuts and balsamic glaze can be made in advance and stored for later use.
Tips For Success
- Make sure brussels sprouts are completely dry before roasting. If they’re wet, they will steam instead of roast.
- Place them cut side down on your baking sheet. This optimizes caramelization.
- Watch the balsamic vinegar carefully so it doesn’t burn. A little patience is key! To keep things super simple, purchase a bottle of balsamic glaze instead of making it.
- Same goes for the pine nuts. Watch them carefully as they toast so they don’t burn.
- Prepare all of the ingredients and kitchen equipment before starting. This really helps prevent mistakes and makes clean up easier.
- For extra richness, toss in handful of shaved parmesan before serving. Parmesan cheese is life.
Serving Ideas
We often enjoy brussels sprouts as a side dish to steak, crispy chicken, or roasted chicken. I even use them in place of pasta for bolognese. You can also find us enjoying with cheeseburgers as well. This specific recipe would complement your Thanksgiving or Christmas menu as well.
Enjoy!
Balsamic Glaze Roasted Brussels Sprouts
Brussels sprouts are roasted until golden and crispy then drizzled with balsamic glaze and garnished with buttery pine nuts. A delicious side dish to all sorts of meals.
Ingredients
- 1 pound medium brussels sprouts, stems cut off and cut in half
- 2-3 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons pine nuts
- 1/4 - 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper for easier clean up.
- Place the brussels sprouts on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Arrange them cut side down. Roast for 20-25 minutes, stirring once halfway through until golden brown and crispy on the edges.
- Make the balsamic glaze: While the brussels sprouts are roasting in a small saucepan, bring balsamic vinegar to a gentle simmer over medium heat. Cook for 3-4 minutes, stirring often, until the mixture thickens and slightly coats the back of a spoon. Remove from heat.
- Toast the pine nuts: Add pine nuts to small skillet and place over medium heat. Watch carefully as the pine nuts slowly star to toast and turn golden. Stir often to prevent burning. Remove from heat once toasted.
- Transer roasted brussels sprouts to a platter. Drizzle with balsamic glaze and garnish with toasted pine nuts. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 108Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 63mgCarbohydrates: 6gFiber: 4gSugar: 1gProtein: 9g
Nutrition information is automatically calculated. Use as an approximation only.
- 10 brussel sprouts, stems cut off and cut in half
- 2-3 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons pine nuts
- Pinch of salt
- Pinch of black pepper
- Preheat oven to 425 degrees and line a baking sheet with tin foil.
- Clean and cut brussels sprouts and place on baking sheet. Drizzle with olive oil and roast in oven for 20 minutes, turn the brussels sprouts over with a spatula after 10 minutes of roasting.
- While brussels sprouts are roasting, pour balsamic vinegar in a small sauce pan over medium-high heat. Once balsamic vinegar comes to a boil, lower the heat and simmer for about 10-15 minutes or until it coats the back of a spoon.
- To toast pine nuts, place in a small fry pan over medium-low heat. Shake pan every 30 seconds until the pine nuts become fragrant and golden, takes just a few minutes.
- Take brussel sprouts out of the oven and season with salt and pepper. Mix with toasted pine nuts and drizzle with balsamic glaze.
Source: Stuck on Sweet
I made this recipe and started tasting it right out of the oven. I also used a balsamic glaze from Aldi since I had it on hand. Loved it!!
so glad you enjoyed it!