These roasted balsamic Brussels sprouts come out savory and crispy: then drizzle them with balsamic glaze to take them to new heights!
- 1 pound Brussels sprouts (off the stalk)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons Balsamic Glaze (recipe below)
For the Balsamic Glaze
- 3 tablespoons balsamic vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ tablespoon cornstarch
- 2 tablespoons water
- Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper (avoid using a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
- Roast for 17 to 23 minutes until very browned and tender, stirring once (timing depends on the brussels sprouts and your oven).
- Meanwhile, make the balsamic glaze: In a small saucepan, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. In a small bowl, combine the cornstarch with the water and whisk until dissolved, then pour it into the saucepan.
Simmer the mixture for 5 to 6 minutes on medium low heat, until the sauce thickens and becomes glossy. (Store leftovers refrigerated for up to 2 weeks; bring to room temperature before serving.)
- Once the sprouts are roasted, cool them for 3 minutes. Then drizzle on 3 tablespoons of the glaze.
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Vegan
Keywords: Balsamic brussel sprouts, roasted brussel sprouts with balsamic, balsamic glazed brussel sprouts, roasted brussel sprouts with balsamic glaze