Roasted Brussels Sprouts with Balsamic-Garlic Glaze

These crispy, tangy-sweet, Roasted Brussels Sprouts with Balsamic-Garlic Glaze are the perfect quick side to a weeknight meal, or a fabulous addition to your holiday menu.

Roasted in a hot oven with olive oil salt and pepper, and perhaps a little drizzle of balsamic vinegar, Brussels sprouts need little else to be addictively delicious. But the holidays are here and that means flaring out the sprouts with a few more tasty, and visually enticing ingredients. Still simple, just a little more special.

For this festive dish, a maple-sweetened, balsamic-garlic glaze is drizzled over perfectly roasted Brussels sprouts adding some deep savoury notes to the sprouts.

Dried cranberries, toasted pecans, and wonderfully tart and crunchy pomegranate seeds, lend brightness and texture to this Brussels sprouts dish, making it a show-stopping addition to the Thanksgiving table. 

Why You Will Love This Recipe

• Easy and low-stress. This is a lovely dish that is gorgeous for any holiday table but is quick and easy to make.
• Gluten-free and dairy-free. If serving at a holiday gathering, it is always nice to have a dish everyone can eat.

• A nice change from all the creamy, starchy sides. These healthyish Brussels sprouts add a much-needed spot of green amongst all the other heavy sides at the table.

• Perfect for Thanksgiving, Christmas, or special occasion. Though you will want to make these sprouts all the time, it truly is a fabulous side dish for the holiday season.
• Very adaptable. Though we love this Brussels sprouts dish just as is, you can absolutely make it your own and it will still be delicious. If nut allergies are a concern, use peptic seeds or omit them altogether. Don’t like dried cranberries? Simply omit them or use dried cherries or raisins instead. You get the point!
• A huge crowd-pleaser. I recently made these roasted Brussels sprouts for our Canadian Thanksgiving dinner and even the sprout-skeptics gobbled them up.

• Great leftovers. Brussels sprouts are notorious for not being a great make-ahead dish. I tend to agree. That said, I believe it’s the dressing on these sprouts that makes them just as tasty when reheated the next day.

Ingredients And Substitutions

• Brussels sprouts – This time of year you should have no trouble finding nice Brussels sprouts. Avoid super huge ones and look for ones that have tight leaves and a tight core.
• Olive oil – For roasting the sprouts and for the dressing.
• Syrupy balsamic vinegar – There is no need to buy balsamic glaze at the store. Here we are just reducing regular balsamic to make it a little syrupy which takes about 10 minutes on the stovetop.
• Garlic – Always a great pairing with Brussels sprouts and here it makes the balsamic glaze deeply savoury and tasty. Once the glaze hits the hot pan, the residual heat takes the raw edge off the garlic.
• Dijon mustard – Tangy with a strong, sharp flavour, it helps emulsify the dressing.
• Seasoning – Kosher salt and freshly cracked pepper is all these sprouts need for seasoning.
• Toppings – Jewel-coloured pomegranate seeds, pecans and dried cranberries add festivity to the dish and loads of delicious tangy-bold crunch. Feel free to use walnuts or pistachios in place of the pecans.

How To Make Roasted Brussels Sprouts With Balsamic-Garlic Glaze

1. Preheat the oven to 425 degrees F or 400 F convection if using multiple sheet pans.
2. Toss halved Brussels sprouts with a tablespoon of oil in a bowl or sheet pan. Arrange on a large sheet pan (or two) in one layer, cut-side down. Season with salt and pepper. Roast for 25-30 minutes, or until sprouts are tender and slightly charred (no need to flip them). Cooking time will vary depending on the size of your sprouts and how hot your oven runs.
3. Meanwhile, make the balsamic-garlic glaze. Add 1/3 cup of balsamic vinegar to a small saucepan and bring to a boil. Reduce the temperature and simmer, occasionally swirling the saucepan, until just turning syrupy, about 5 to 8 minutes. Watch it closely so it doesn’t burn or reduce too much because it will continue to thicken as it cools. Remove from heat and mix in the garlic, olive oil, maple syrup (or honey), and dijon mustard.
4. When the Brussels sprouts are done roasting, drizzle immediately with 2 tablespoons of the balsamic vinaigrette and toss to combine. Taste and adjust the seasoning with salt and pepper, if necessary.
5. Transfer the sprouts to a large serving bowl, top with toasted pecans, pomegranate seeds, dried cranberries and a few more drizzles of vinaigrette. Toss again and serve immediately.

Storing And Reheating Leftovers

There is no doubt roasted Brussels sprouts are best when they are sizzling hot right out of the oven but I absolutely love the leftovers of this dish. The sprouts do lose their crunch even when reheated, but they are still quite delicious. I like tossing them with quinoa, rice or orzo for a super satisfying and tasty, easy lunch.

• To Store: Place cooled leftovers in an airtight container and store for up to 3 days in the fridge. 
• For Reheating: Reheat the sprouts on the stovetop over medium-high heat until they crisp up a bit and warmed through. Alternatively, roast them in a preheated 425°F oven until just warm. Again, do not overcook or they will get way too mushy.

Serving Suggestions

This Brussels sprouts dish is an excellent addition to a holiday spread. It’s also a wonderful side to roasted chicken, a beef roast, or fish.

It would also be fabulous alongside a wintery risotto, or this pasta dish.

More Delicious Side Dishes

• Butternut Squash Gratin
• Potatoes Au Gratin with Caramelized Onions
• Instant Pot Mashed Potatoes
• Homemade Cranberry Sauce
• Haricots Vert Amandine (Green Beans with Almonds)

If you give this Roasted Brussels Sprouts with Balsamic-Garlic Glaze recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

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