Roasted Brussels Sprouts with Rosemary Balsamic Glaze

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Is there any better side dish than crispy and caramelized brussels sprouts? Let me add that they just so happen to be smothered in a sweet, tangy, and sticky balsamic sauce!

roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

These crispy little cabbage-like cuties are coated in a rosemary-infused sweet and syrupy sauce, and they are so good! Look at those little leaves just soaking in all that flavor:

roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

Crispy brussels sprouts are a staple veggie in our house this time of year. Have you tried my apple cider brussels or my chipotle maple brussels?

These days, I’m all about the rosemary balsamic glaze. To make it, I simmer balsamic vinegar along with a little maple syrup and fresh rosemary and reduce the mixture until it turns into a thick and syrupy sauce. I drizzle that sauce all over oven-roasted brussels sprouts. So YUM.

One thing to remember when reducing balsamic vinegar is that it thickens as it cools. That’s why I suggest waiting to make the sauce until right before you’re about the serve the brussels. That’ll prevent the balsamic sauce from getting too thick/hard and it’ll also ensure that the brussels stay nice and crisp.

roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

Whenever I roast brussels sprouts, I always roast them cut side down. It takes an extra minute to flip them all over so they’re cut side down but it really does make a difference. Doing this ensures that the bottoms get caramelized, the middles stay tender and the tops become crispy.

Oh, don’t forget to include the single leaves that fall off the sprouts as you trim them. Those leaves are my favorite! They’re like little crispy chips!

roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

This side dish is easy enough to make on an everyday weeknight and fancy enough to serve on a holiday. These green little guys will most definitely give holiday sides like stuffing and mashed potatoes a run for their money. Yep. This is the veggie to make if you want to compete with those staple sides.

roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

Roasted Brussels Sprouts with Rosemary Balsamic Glaze

roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

Roasted Brussels Sprouts with Rosemary Balsamic Glaze

5 from 2 reviews
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Ingredients
 

  • 2 pounds brussels sprouts trimmed and halved
  • 2 tablespoons avocado oil or fat of choice
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Rosemary Balsamic Reduction

  • 1 cup balsamic vinegar
  • 2 teaspoons maple syrup optional
  • 2 teaspoons minced rosemary

Instructions
 

  • Preheat the oven to 400 F.
  • Add the brussels sprouts, oil, salt, garlic powder and black pepper to a bowl and mix well.
  • Place the brussels sprouts on a baking sheet, cut side down.
  • Roast for 30 minutes.
  • Meanwhile, add the balsamic vinegar, maple syrup and rosemary to a small saucepan and bring it to a boil. Reduce to a simmer and stir occasionally for 10-15 minutes or until the sauce is thick enough to coat the back of a spoon.
  • Drizzle the reduced balsamic over the brussels sprouts and serve hot.

Notes

  • The balsamic sauce will continue to thicken so I suggest making it right before you plan to serve the brussels sprouts.
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roasted brussels sprouts with balsamic glaze by ashley of myheartbeets.com

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Irene says

    5 stars
    Ashley, I just made this dish, and it is wonderful! I only had 1 lb of Brussels sprouts (so I reduced the other ingredients accordingly), and it took me only 20 min. in the oven to roast them – probably because they were spread in one layer. Luckily, I grow my own rosemary, so the reduction was delicious too! Thanks! 🙂

  2. Ellen says

    5 stars
    When I married in 1980 my husband told me that he’d never ever eat Brussels Sprouts, so I never made them. Come to find out from a family member that they’re quite delicious, so I gave this recipe a try for Easter dinner last night. Hubby wasn’t looking forward to them but agreed to give them a try. Hallelujah, he loved them and conceded that they were actually excellent and he’ll happily eat them any time if I use this recipe! Its an Easter miracle!