5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze

Home » COOK » Recipes » Recipes By Course » Side Dishes » 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with balsamic glaze are sweet, savory, and are a delicious side dish that works great with salmon and pork. Just five ingredients are needed to make this vegetable side dish.

A skillet with roasted Brussels Sprouts. Text overlay says"Balsamic Roasted Brussels Sprouts". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy

Roasted Brussels Sprouts

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

This satisfying side dish goes beyond basic, boring Brussels sprouts with its rich oven-roasted flavor enhanced with just a hint of sweetness.

The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled salmon to these yummy Maple Balsamic Pork Chops.

Recipe for 5-Ingredient Roasted Brussels Sprouts

Ingredients & Equipment Used In This Recipe

For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online. The full list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Oven Roasted Balsamic Brussels Sprouts

More Recipes Using Brussels Sprouts

The hero ingredient in this recipe is Brussels sprouts, so here are some more recipes using the same:

More Vegetable Side Dish Recipes

Looking for more veggie side dish inspo? Check these recipes out next:

Roasted Brussels Sprouts with Balsamic Glaze

Recipe Tips

  • For added flavor, you can add a sprinkling of grated Parmesan cheese.

How Do I Make Roasted Brussels Sprouts?

Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Balsamic Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts with Balsamic Glaze

Michelle Ordever
These Roasted Brussels Sprouts with balsamic glaze are sweet, savory, and are a delicious side dish that works great with salmon and pork.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 133 kcal

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 lb 450g Brussels sprouts, rinsed and cut in half
  • Salt and black pepper to taste
  • cup balsamic vinegar
  • 1 Tbsp real maple syrup

Instructions
 

  • Preheat oven to 200C/400F/Gas 6.
  • Heat the olive oil in a large cast iron skillet or another oven-safe dish over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally until the sprouts begin to turn brown.
  • Once browned, transfer the skillet into the center of the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from the oven once they are tender and start to turn a rich brown color.
  • While the sprouts are roasting, add balsamic vinegar and maple syrup to a small pan and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about a third of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky).
  • To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with Maple-Balsamic Boneless Pork Chops or other entrée of your choice.

Nutrition

Serving: 1 | Calories: 133kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 175mg | Fiber: 3g | Sugar: 8g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Tried this recipe? Share it!Tag @_ThePurplePumpkinBlog on Instagram with the hashtag #TPPBRecipes!

Make It A Meal!

You’ve made the side, but what about the rest of the courses?

Here are additional recipes to make a full meal!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

Please Share This Post!