Roasted Brussels Sprouts with Balsamic Glaze

Forget soggy sprouts. We’re talking blistered edges, caramelized centers, and a glossy balsamic finish that low-key steals the whole plate.

This is the side dish that makes people hover in the kitchen “just to try one.” It’s fast, it’s bold, and it transforms a humble veg into a main-character moment.

Make it once and you’ll start buying Brussels like you’re stocking a restaurant. Sound dramatic? Good—your taste buds are about to agree.

What Makes This Special

Crispiness is king, and we deliver it by using high heat and a smart pan setup.

The balsamic glaze isn’t just sweet; it’s balanced with acidity, garlic, and a whisper of heat for grown-up flavor. We finish on the stove for that glossy, lacquered coating instead of soaking the sprouts in the oven and losing texture. It’s weeknight-easy but dinner-party flashy.

Bonus: it pairs with everything from roast chicken to salmon to steak.

Servings, Prep time, Cooking time, Calories

Servings: 4 as a side
Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Calories: ~160 per serving (estimate)

Ingredient Essentials

1.5 pounds Brussels sprouts, trimmed and halved (quarter if very large)
3 tablespoons olive oil
1 teaspoon kosher salt (plus more to finish)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (or 2 minced cloves, divided)
1/4 teaspoon red pepper flakes (optional but recommended)
2 tablespoons balsamic vinegar (good-quality)
2 teaspoons honey or maple syrup
1 teaspoon Dijon mustard
1 tablespoon butter (optional, for extra gloss)
Finishers: flaky salt, cracked pepper, lemon zest, or grated Parmesan

Making This Recipe

Preheat hard. Set your oven to 425°F (220°C). Place a sheet pan inside while heating. A hot pan = instant sear and fewer soggy tears.
Trim and dry. Slice off stems, remove rough outer leaves, and halve sprouts.
Pat them dry—moisture kills crisp.
Season for success. In a bowl, toss sprouts with olive oil, salt, pepper, garlic powder, and red pepper flakes. Make sure every cut face is lightly coated.
Sear on contact. Carefully pull the hot pan from the oven. Arrange sprouts cut-side down in a single layer.
Don’t crowd—use two pans if needed.
Roast. Bake 15–18 minutes until bottoms are deep golden and edges look frizzled. Give the pan a shake at the 12-minute mark if you like.
Make the glaze. While they roast, whisk balsamic vinegar, honey (or maple), and Dijon in a small cup. If using fresh garlic, reserve half for the finish.
Glaze and finish. Move the hot sprouts to a skillet over medium heat.
Add the balsamic mixture and butter. Stir 1–2 minutes until thick, shiny, and clinging. If using fresh garlic, add now for 30 seconds.Taste and adjust salt.
Serve like a boss. Top with flaky salt, extra pepper, lemon zest, and/or Parmesan. Bring to table while still crackly.

Storing & Reheating Tips

Fridge: Store in an airtight container up to 3 days.
Reheat: Best in a hot skillet with a splash of water to loosen glaze, 2–3 minutes. Oven at 400°F for 5–7 minutes also works.
Microwave only if you must (texture suffers).
Make-ahead: Trim and halve sprouts up to 48 hours in advance. Mix glaze in a jar and refrigerate; shake before using.

Why This Recipe Rocks

Texture you can hear. The cut-side-down method and preheated pan create crisp edges every time.
Balanced flavor.</-strong> Sweet, tangy, savory, and a hint of heat—no bland bites here.
Foolproof steps. We separate roasting and glazing so nothing gets soggy or burnt.
Flexible. Works with honey or maple, buttered or dairy-free, spicy or mild. Your kitchen, your rules.

Nutrition Stats

Calories: ~160 per serving
Carbs: ~16g (includes ~5g from glaze), with fiber ~5g
Protein: ~4g
Fat: ~9g (mostly from olive oil)
Micros: High in vitamin C, vitamin K, folate, and antioxidants

These numbers are estimates, but FYI, Brussels sprouts punch above their weight in fiber and micronutrients while staying friendly on calories.

What Not to Do

Don’t overcrowd the pan. If sprouts touch, they steam, and steamed sprouts are sadness.
Don’t skip drying. Wet sprouts = limp sprouts.
Paper towels are your friend.
Don’t add glaze too early. Sugar burns. Glaze after roasting for perfect shine, not charred bitterness.
Don’t use cheap balsamic. Thin, harsh vinegar won’t reduce nicely. Use a decent mid-tier bottle.
Don’t underseason. Salt brings the magic.
Taste and adjust at the end.

Creative Alternatives

Maple-bacon upgrade: Roast chopped thick-cut bacon on the pan for 5 minutes, add sprouts, roast together, then glaze with maple instead of honey.
Asian-inspired twist: Replace Dijon with 1 teaspoon soy sauce and add a drizzle of toasted sesame oil at the end. Sprinkle sesame seeds.
Parmesan-crunch finish: After glazing, shower with finely grated Parm and toasted panko.
Pomegranate pop: Toss in pomegranate arils and chopped pistachios before serving for color and crunch.
Vegan butter swap: Use olive oil or a plant butter for the final gloss—still delicious, still shiny.

FAQ

Can I use frozen Brussels sprouts?

Yes, but texture will be softer. Roast from frozen at 450°F on a preheated pan to drive off moisture, then glaze quickly on the stove.

Do I have to use honey or maple?

No.

You can skip sweetener entirely for a sharper profile or use 1 teaspoon brown sugar. The touch of sweetness balances acidity, IMO it’s worth it.

How do I avoid bitterness?

High heat caramelization and a balanced glaze tame bitterness. Also, choose sprouts that are firm and bright green, not yellowing.

Can I air-fry these?

Absolutely.

Toss as directed and air-fry at 380°F for 10–14 minutes, shaking halfway. Glaze in a skillet or toss with warmed glaze afterward.

What protein pairs best?

Roast chicken, pork tenderloin, salmon, steak, or crispy tofu. The glaze plays nice with almost anything.

Is Dijon mandatory?

No, but it adds subtle depth and helps emulsify the glaze.

If you skip it, the sauce will still work, just a touch looser.

In Conclusion

Roasted Brussels Sprouts with Balsamic Glaze hit that perfect sweet-savory-crisp combo that keeps hands sneaking back for more.

With a preheated pan, high heat, and a quick stovetop finish, you get restaurant-level results at home. Keep it classic or riff with bacon, sesame, or Parm—the blueprint is solid.

Make it once, and watch “side dish” become the star of your table.