Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze turn Brussels sprouts into a show-stopping side dish with just a few simple ingredients. This tasty side dish is sure to become a Thanksgiving dinner staple!

Roasted Brussels Sprouts with Balsamic Glaze are a delicious but simple side dish. The dish has a lovely balance of bitter, sour, sweet, and salty.

This easy Brussels sprouts recipe makes a tasty Thanksgiving side dish and goes well with roast turkey or with ham.

What you’ll need to make roasted Brussels sprouts with balsamic glaze

• Brussels sprouts: I use fresh Brussels sprouts in this recipe. I’ve used thawed frozen Brussels sprouts in place of fresh in other recipes, and it has worked well. However, I haven’t tried it in this recipe.
• Olive oil: You may find that you need to add a bit of additional oil as the Brussels sprouts are roasting. If they begin to look dry, simply drizzle a bit more olive oil over and carefully toss to coat.
• Salt
• Pepper
• Pomegranate seeds: The pomegranate seeds add a touch of sweetness, and they also add a bit of festive color.
• Pistachios: The pistachios give the dish a bit of crunch and texture.
• Fresh thyme: If you don’t like the taste of thyme, you can omit the thyme or use a bit of fresh chopped parsley instead.
• Balsamic vinegar: The flavor of the glaze will be largely determined by the balsamic vinegar that you choose.
• Brown sugar: Feel free to use either light brown sugar or dark brown sugar.

How to make roasted Brussels sprouts with balsamic glaze

Step 1: Preheat the oven to 375ºF.

Step 2: Wash and trim the Brussels sprouts and cut them in half.

Step 3: Place the cut Brussels sprouts on a roasting dish.

Step 4: Drizzle with olive oil and toss to coat.

Step 5: Sprinkle with salt and pepper.

Step 6: Roast for 15 minutes then toss. Drizzle with a little more oil if necessary.

Step 7: Sprinkle the chopped pistachios over the top. Continue roasting for another 10 minutes.

Step 8: Meanwhile make the balsamic glaze. Add the balsamic vinegar and brown sugar to a medium saucepan and stir to combine.

Step 9: Cook over a low heat until the sugar has dissolved, stirring regularly. Increase the heat to medium-low and bring to a simmer.

Step 10: Cook for about 8 minutes, stirring occasionally, or until the balsamic vinegar has reduced by half and has thickened enough to coat the back of a spoon. Remove from the heat and set aside to cool.

Step 11: Once the sprouts have roasted, remove from the oven and sprinkle with thyme and pomegranate seeds.

Step 12: Transfer to a serving platter and drizzle with the balsamic glaze. Serve immediately.

Tips

• The sweet pomegranate seeds and the crunchy chopped pistachios add color and texture to this dish.
• Using a higher quality balsamic vinegar will take less time to reduce. The given time is an estimate. It’s important to go by how the glaze looks, not the time. The glaze is ready when it has reduced by half, thickened, and coats the back of a spoon.
• If you find that the glaze is too thick and isn’t pourable, you can thin it out by adding boiling water a teaspoonful at a time.
• If the balsamic glaze is too thin, let it simmer for a bit a longer. It will thicken as it cools.
• The brown sugar sweetens the balsamic vinegar and helps to balance out the dish. The sugar can be omitted, if necessary. If omitting the sugar, then the balsamic vinegar will not take as long to reduce.
• You could substitute the balsamic vinegar with pomegranate molasses. If using pomegranate molasses, there’s no need to add sugar or to cook to thicken. Simply drizzle the molasses over the roasted Brussels sprouts as directed in the recipe.

Storage

Store any leftover Brussels sprouts in an airtight container in the refrigerator. The Brussels sprouts will keep for up to 3 days when properly stored in the fridge.

More fall side dishes!

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