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Roasted balsamic Brussels sprouts in a bowl, garnished with red pepper flakes.

Balsamic Brussels Sprouts

Amelia MapstoneAmelia Mapstone
Roast up these Balsamic Brussels Sprouts! A crisp-tender, garlicky side dish recipe with a tangy-sweet glaze that's perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 115 kcal

Ingredients
  

  • 1 pound Brussels sprouts
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 3 garlic cloves minced
  • 3 tablespoons balsamic vinegar divided
  • 1/2 teaspoon kosher salt plus more, to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes optional

Instructions
 

  • Preheat your oven to 425°F. Line a baking sheet with parchment paper.
    Lining a baking sheet with parchment paper for Balsamic Brussels Sprouts.
  • Trim the tough ends off the Brussels sprouts and cut them in half. Place them in a large bowl.
    Halved Brussels sprouts in a bowl for Balsamic Brussels Sprouts.
  • In a small bowl, whisk together the olive oil, honey, minced garlic, 1 1/2 tablespoons of the balsamic vinegar, salt, pepper, and red pepper flakes (if using) until well blended.
    Balsamic marinade with red pepper flakes for Brussels sprouts.
  • Toss the Brussels sprouts with the marinade until they are evenly coated. Spread them in a single layer on the prepared baking sheet with the cut sides facing down.
    Balsamic Brussels sprouts spread on a baking sheet, ready for roasting.
  • Roast for 20 to 25 minutes until tender and slightly crisp. Remove from the oven and drizzle with the remaining 1 1/2 tablespoons of balsamic vinegar. Taste and adjust salt if needed before serving warm.
    Roasted Balsamic Brussels Sprouts drizzled with balsamic vinegar.

Nutrition

Calories: 115kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 323mgFiber: 4g
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