Go Back
- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - ¼ cup pomegranate seeds - ¼ cup feta cheese, crumbled - Baking sheet - Large bowl - Small saucepan - Whisk or spoon When making balsamic glazed Brussels sprouts, I focus on fresh, simple ingredients. The main star is, of course, the Brussels sprouts. Choose bright green ones that are firm and smooth. Balsamic vinegar adds a rich, tangy flavor. Honey or maple syrup gives a lovely sweetness that balances the vinegar. Olive oil is key for roasting, adding a nice sheen and flavor. Garlic brings depth, while salt and pepper enhance everything. For a fun pop of color, consider garnishing with pomegranate seeds. They add crunch and a juicy burst. Crumbled feta cheese is another great option. It brings creaminess that pairs well with the sprouts and glaze. Make sure you have the right tools. A baking sheet is essential for roasting. A large bowl helps mix the ingredients well. A small saucepan is needed to make the glaze. Finally, a whisk or spoon will help combine everything smoothly. This recipe is easy and fun. You can find the full recipe in the section above. Enjoy your cooking! To start, trim the ends of the Brussels sprouts. This helps remove any tough parts. Next, cut each sprout in half. This step allows them to cook evenly. Wash the halved sprouts under cold water. This removes dirt and any pesticides. Pat them dry with a clean towel. Dry sprouts roast better and get crispier. Set your oven to 400°F (200°C). This temperature helps to caramelize the sprouts. Spread the halved sprouts on a baking sheet. Make sure they are in a single layer. This spacing allows heat to circulate. Roast them for about 20-25 minutes. Stir halfway through for even cooking. You want them to be golden brown and crisp-tender. While the sprouts roast, prepare the glaze. In a small saucepan, mix balsamic vinegar and honey or maple syrup. Heat this mixture over medium heat. Stir it often until it thickens. This should take about 5-7 minutes. You want a syrupy consistency. If it gets too thick, add a little water. Once done, set it aside until the sprouts are ready. For the full recipe, check out the detailed instructions above! Spacing on the baking sheet matters. If you crowd the Brussels sprouts, they won't roast well. Give them space to breathe. This helps them get crispy and brown. To know when Brussels sprouts are done, look for a nice golden brown color. They should be crisp-tender when you poke them with a fork. If they are soft or mushy, they need more time in the oven. You can add more flavor with spices and herbs. Try adding garlic powder or onion powder for a boost. Fresh herbs like thyme or rosemary also work well. Using different types of vinegar can change the taste. You can try apple cider vinegar or red wine vinegar instead of balsamic. Each type gives a unique twist to the dish. Balsamic glazed Brussels sprouts pair well with many main dishes. They complement roasted chicken or grilled pork nicely. You can also serve them with rice or quinoa for a complete meal. For presentation, use a beautiful serving dish. Drizzle extra balsamic glaze on top for shine. Scatter pomegranate seeds and feta cheese just before serving. This adds color and freshness to your plate. For the full recipe, check out the Balsamic Bliss Brussels Sprouts. {{image_2}} You can make Balsamic Glazed Brussels Sprouts even better! Adding crispy bacon gives a salty crunch. Nuts like walnuts or pecans add a nice texture too. For sweeteners, try agave syrup instead of honey. You can also use brown sugar for a richer taste. Each option changes the dish nicely. If you want a vegan version, skip the honey. Use maple syrup or agave. For a vegetarian twist, add feta for creaminess. Gluten-free is easy too! Just ensure your balsamic vinegar has no additives. This way, everyone can enjoy the dish. Brussels sprouts are great year-round, but you can mix in seasonal veggies. In spring, add asparagus for a fresh touch. In fall, try roasted sweet potatoes for sweetness. Change your garnishes too; use fresh herbs in summer. In winter, add nuts for warmth and crunch. Each season brings new flavors! Store leftover Balsamic Glazed Brussels Sprouts in airtight containers. Glass or plastic containers both work well. Keep them in the fridge for up to three days. The sprouts taste best when fresh, but they can last longer if stored properly. To reheat, use the oven or a skillet. The oven helps keep the sprouts crisp. Preheat it to 350°F (175°C) and warm for about 10 minutes. If using a skillet, heat it over medium. Add a splash of olive oil and toss the sprouts until warmed through. You can freeze Balsamic Glazed Brussels Sprouts for later use. First, cool them completely. Place the sprouts in a freezer-safe bag or container. They will stay fresh for about two months in the freezer. When ready to eat, thaw them in the fridge overnight and reheat as mentioned above. You can easily prep Balsamic Glazed Brussels Sprouts ahead of time. Start by trimming and halving the Brussels sprouts. Place them in an airtight container and keep them in the fridge. You can also mix the olive oil, garlic, salt, and pepper in a separate bowl. Store this mixture with the Brussels sprouts. When you're ready to cook, just toss everything together and roast them. This saves time and makes your meal stress-free. Yes, you can use frozen Brussels sprouts, but there are some differences. Frozen sprouts may not get as crispy as fresh ones. They tend to be softer and might release more water during cooking. If you use frozen sprouts, make sure to thaw them first. Pat them dry before tossing them with the oil and seasonings. This helps them roast better and reduces sogginess. If you need a substitute for honey or maple syrup, you have some great options. You can use brown sugar, agave nectar, or even coconut sugar. If you're using brown sugar, start with about 1.5 tablespoons for each 2 tablespoons of honey. For agave nectar, use the same amount as you would honey. Each sweetener has its own taste, so feel free to adjust based on your preference. This blog post covered how to make Balsamic Glazed Brussels Sprouts. We looked at the main ingredients, tools, and detailed steps for prepping, roasting, and making the glaze. I shared tips for perfection and variations for every diet. You now know how to store leftovers and reheat them well. With these insights, you can create a tasty dish that excites your guests. Enjoy experimenting and making this recipe your own!

Balsamic Glazed Brussels Sprouts

Elevate your meal with Balsamic Glazed Brussels Sprouts, a simple and delicious side that will impress your guests! This easy recipe combines tender Brussels sprouts with a sweet and tangy balsamic glaze made from just a few ingredients. Perfectly roasted and visually stunning, these sprouts complement any dish. Click to discover the full recipe and learn how to create this tasty dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

¼ cup pomegranate seeds (for garnish)

¼ cup feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts, olive oil, minced garlic, salt, and pepper. Toss until the Brussels sprouts are evenly coated.

      Spread the Brussels sprouts on a baking sheet in a single layer.

        Roast in the oven for about 20-25 minutes, stirring halfway through, until they are golden brown and crisp-tender.

          While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, combine balsamic vinegar and honey/maple syrup. Stir continuously until the mixture begins to thicken, about 5-7 minutes. Remove from heat.

            Once the Brussels sprouts are done, transfer them to a serving bowl and drizzle with the balsamic glaze. Toss to coat.

              Garnish with pomegranate seeds and crumbled feta cheese, if desired.

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

                  - Presentation Tips: Serve the Brussels sprouts in a beautiful serving dish, drizzled with extra balsamic glaze. Scatter pomegranate seeds and feta on top just before serving for a pop of color and freshness.