Roasted Brussels Sprouts with Balsamic Glaze
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Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a perfect side dish to complement many main courses. This delightfully sweet and savory dish will be a hit at any dinner table.

A cast-iron pan, filled with lightly browned Brussels sprouts lightly dusted with shredded cheese.

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Not all vegetables are created equal

Brussels sprouts are a side dish I used to turn my nose up at until I had them prepared at a restaurant. Turns out, anything you put bacon in turns out delicious! Since then, I've tried many different Brussels sprouts recipes, each one delicious in its own way. They have become a weekly staple at our dinner table.

A cast-iron pan, filled with lightly browned Brussels sprouts lightly dusted with shredded cheese. The pan is on a wooden table.

Why should you eat Brussels sprouts?

Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, which makes them a perfect food if you are trying to manage your weight. Foods that are high in fiber help to fill you up, help to support regularity, help to regulate blood sugar, and gut health.

These little beauties are also high in vitamin C, which is an antioxidant that helps promote iron absorption. It also helps tissue repair and immune function. Brussels sprouts have also been shown to be high in vitamin K, which is essential for coagulation, the formation of blood clots that stop bleeding.

There are so many wonderful health benefits to Brussel Sprouts!

Brussels sprouts in a pile, on a wooden surface.

How do you prepare Brussels sprouts?

Before you cook up your delicious Brussels sprouts, you need to prepare them. When you purchase them, you want to make sure you have the freshest sprouts that you can. Look for tightly closed green leaves. If you see any signs of yellowing, those sprouts are passed their prime. Use your sense of smell as well; they should have an earthy odor, they should not smell cabbage-y. If they smell sulfery at all, get rid of them.

After you have picked out the perfect Brussels sprouts, you need to trim the ends of them and then rinse in a bowl of cold water. They are an especially dirty vegetable, but you might have some dirt or sediment float to the bottom. Transfer them to a colander and then pat them dry. Use them right away or store them in a resealable bag. They should stay fresh in the crisper drawer for up to a week and a half.

When you are cooking them, you can cook them whole, cut them in half, or quarter them. Trim the end off, stand the sprout up on that cut end and cut in half. Cut in half again if you want them quartered.

A white plate with a pile of Brussels sprouts with some maple balsamic glaze and a sprinkling of cheese on them. On the plate, in the upper right corner, there are boneless pork chops.

What yummy things can you serve with roasted Brussels sprouts

These sweet and savory bits of deliciousness can complement a variety of dishes. This would be an amazing side for herb-roasted chicken. My favorite dish to serve with these roasted Brussels sprouts with balsamic glaze is maple balsamic boneless pork chops. That pairing is low in carbs, low in calories, high in flavor. Finding recipes that are easy to make, look fancy, and are delicious is always my goal.

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Roasted Brussels Sprouts with Balsamic Glaze

  • Author: Sara
  • Yield: 1 pound 1x



2 Tbsp extra virgin olive oil
1 lb. small Brussels sprouts, rinsed and cut in half

Salt and black pepper, to taste
1/3 cup balsamic vinegar
1 Tbsp real maple syrup


Preheat the oven to 400ºF with the oven rack in the center position.


Over medium heat-high, heat olive oil in a large cast-iron or other oven-safe skillet. Add Brussels sprouts and season with salt and pepper to taste. Cook, stirring occasionally, until the sprouts start to turn a brown.


Once browned, put the skillet into the oven and roast for 15-20 minutes, stirring halfway through. They are done when they are tender and are a rich brown color.


While your sprouts are roasting, add maple syrup and balsamic vinegar to a small skillet. Heat over medium-high, bringing to a boil while stirring constantly. Once it reaches boiling, reduce the heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 its original volume. It should be thick and syrupy. Be careful not to overcook it or it will become hard and sticky.


Transfer the Brussel sprouts to a plate and drizzle with the balsamic glaze. If desired, you can season with more salt and pepper.


4 points for the entire recipe. Yum. If you are not eating a pound of Brussel sprouts I understand. Half of this recipe is 2 points.

A white plate with a pile of Brussels sprouts with some maple balsamic glaze and a sprinkling of cheese on them. On the plate, in the upper right corner, there are boneless pork chops.

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