![To make Roasted Brussels Sprouts with Balsamic Glaze, gather these ingredients: - 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons balsamic vinegar - 1 tablespoon honey - 1 clove garlic, minced - 1/4 cup toasted pecans, chopped (optional) - 1/4 cup crumbled feta cheese (optional) You can swap out some ingredients to fit your taste. If you don't have Brussels sprouts, try green beans or broccoli. For the olive oil, use avocado oil or melted butter. If you want a vegan dish, replace honey with maple syrup or agave nectar. If you can't find feta, goat cheese works well too. You can also skip nuts if you have nut allergies. Using fresh ingredients makes a big difference in flavor. Fresh Brussels sprouts are bright and crisp, while old ones can taste bitter. Fresh garlic brings a punch that dried garlic can't match. When you use good-quality balsamic vinegar, it adds a rich sweetness. Always choose fresh over canned or frozen for the best taste. Fresh ingredients not only enhance flavor but also provide more nutrients. So, when you shop, pick the freshest items you can find for the best results in this recipe. To start, gather your ingredients. You need Brussels sprouts, olive oil, salt, pepper, balsamic vinegar, honey, and garlic. If you want, add pecans or feta cheese for extra flavor. Preheat your oven to 400°F (200°C). 1. Mix the Sprouts: In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss them well to coat. 2. Spread on Baking Sheet: Place the sprouts cut side down on a baking sheet. This helps them get crispy. 3. Roast: Put the baking sheet in the oven. Roast for 20 to 25 minutes. Stir halfway through for even cooking. Look for a golden brown color. 4. Make Balsamic Glaze: In a small saucepan, mix balsamic vinegar, honey, and minced garlic. Cook over medium heat. Simmer for 5 to 7 minutes until it thickens. Stir often to keep it from burning. 5. Combine and Serve: Once the sprouts are done, take them out of the oven. Drizzle the balsamic glaze over the top and toss to coat. If you like, add toasted pecans and crumbled feta cheese. - Cut Size: Make sure to cut your Brussels sprouts evenly. This helps them cook at the same rate. - Space Them Out: Don't crowd the baking sheet. Space the sprouts apart for crispiness. - Check for Doneness: Look for a nice golden brown color. That’s when they taste best. - Use Fresh Ingredients: Always opt for fresh Brussels sprouts. They have better flavor and texture. For the full recipe, check out [Full Recipe]. Enjoy cooking! To boost the taste of your roasted Brussels sprouts, use fresh ingredients. Fresh sprouts give better flavor than older ones. I also like to add a sprinkle of lemon zest for brightness. Toss the sprouts in olive oil evenly for a good roast. Don’t skip on the salt and pepper; they enhance natural flavors. Drizzling the balsamic glaze right after roasting adds sweetness and tang. Feel free to play with herbs like thyme or rosemary for extra depth. One common mistake is overcrowding the baking sheet. This can steam the sprouts instead of roasting them. Make sure they are in a single layer for a crispy finish. Another mistake is not preheating the oven properly. A hot oven helps get that nice caramelization. Lastly, avoid drenching the sprouts in too much oil. Just enough will do to coat them nicely. Roasted Brussels sprouts pair well with many dishes. They make a great side for roasted chicken or grilled fish. You can also serve them with a hearty grain, like quinoa or farro, for a filling meal. For a vegetarian option, enjoy them with a chickpea salad. If you want to impress, serve these sprouts with a nice steak. The savory taste complements the meat beautifully. Check out the Full Recipe for more ideas! {{image_2}} You can change the flavor of your Brussels sprouts by switching up the glaze. Try a maple syrup and soy sauce mix for a sweet and salty taste. Or use citrus juice like orange for a bright twist. You can even add herbs like rosemary or thyme for extra depth. Each glaze creates a unique taste that can surprise your guests. To make your roasted Brussels sprouts a full meal, add protein. Grilled chicken or shrimp pairs well with this dish. You can also use chickpeas for a veggie option. Adding protein makes this dish more filling and satisfying. It’s a simple way to turn a side into a main course. Seasonal flavors can make your dish special. In the fall, try adding cinnamon or nutmeg for warmth. You can toss in dried cranberries for a sweet touch. During winter, use ginger and cinnamon for a festive taste. These spices can add a cozy feel to your meal. Adjusting the flavors can help you enjoy this dish all year round. For the full recipe, check out the Sweet & Savory Roasted Brussels Sprouts with Balsamic Glaze 🥦. To keep your roasted Brussels sprouts fresh, store them in an airtight container. Let them cool down first. Avoid stacking them too tightly to keep them from getting soggy. You can also use a zip-top bag. Just squeeze out as much air as possible before sealing. Reheat your Brussels sprouts in the oven for the best texture. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for 10-15 minutes, or until warm. You can also use a microwave, but this may make them soft. If you use a microwave, heat in short bursts and check often. Roasted Brussels sprouts last about 3 to 5 days in the fridge. If you want them to stay fresh, eat them within this time. After that, they may lose their taste and crunch. Enjoy them as a side dish or a healthy snack. You can find the Full Recipe on our site for more details on making this dish. Yes, you can prepare the Brussels sprouts ahead of time. Trim and halve them. Toss them in olive oil, salt, and pepper. Store them in a sealed container in the fridge for up to two days. When you're ready, roast them for a quick side dish. You can add many vegetables to this dish. Try carrots for sweetness or sweet potatoes for heartiness. Cauliflower or broccoli also work well. Just cut them into similar sizes so they cook evenly. For extra crispy Brussels sprouts, follow a few tips: - Use high heat (400°F works great). - Make sure they’re cut side down on the baking sheet. - Avoid crowding the pan; give them space to roast. - Toss them halfway to ensure all sides get crispy. Yes, balsamic glaze is thicker and sweeter than balsamic vinegar. It cooks down with sugar or honey, which gives it a rich flavor. Balsamic vinegar is more acidic and used as a dressing or marinade. Roasted Brussels sprouts pair well with many dishes. Serve them alongside grilled chicken or steak. They also complement pasta or risotto. For a vegetarian option, try them with quinoa or a salad. For the full recipe, check out the Sweet & Savory Roasted Brussels Sprouts with Balsamic Glaze. This blog post shared key steps to prepare roasted Brussels sprouts with a balsamic glaze. You learned about essential ingredients, how to cook them, and tips to enhance flavor. We covered common mistakes to avoid and how to store the dish. Plus, we explored delicious variations and answered your FAQs. Remember, fresh ingredients can truly elevate your dish. With these insights, you can create a delightful meal. Enjoy your cooking journey and impress everyone with your next dish!](https://lisadishes.com/wp-content/uploads/2025/07/d1c516e5-b660-4d18-ab03-3f7bcec58b01-250x250.webp)
Roasted Brussels Sprouts with Balsamic Glaze
Discover the deliciousness of Sweet & Savory Roasted Brussels Sprouts with Balsamic Glaze! This simple recipe transforms Brussels sprouts into a crispy, flavorful dish perfect for any meal. With just a few ingredients and easy steps, you can impress your family and friends. Drizzle rich balsamic glaze for a touch of sweetness and add optional toasted pecans or feta for extra flavor.