Brussel Sprouts With Balsamic Glaze (4 Ingredients)

Roast brussel sprouts with balsamic glaze in the oven for a quick 30 minute side dish. These Italian-inspired brussel sprouts only require 4 ingredients.

If you're looking for an easy, weeknight side dish, you've come to the right place.

This recipe will teach you how to make crispy brussel sprouts with balsamic glaze. These brussel sprouts are roasted to perfection in the oven, then topped with parmesan cheese.

Not only is this recipe perfect for busy weeknight meals, but also as part of your Thanksgiving or holiday menu.

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• What You'll Learn In This Recipe
• 5 Days to Instantly Becoming a Better Home Cook
• Ingredients You Need
• How To Make This Recipe
• Expert Tips
• Recipe FAQs
• More Side Dish Recipes
• Brussel Sprouts With Balsamic Glaze (4 Ingredients)

Ingredients You Need

You'll only need four main ingredients to make this brussel sprout recipe.

• Brussel sprouts: This is the main ingredient in this recipe. You can purchase brussel sprouts in a bag or on the stalk. If you're low on time, buy pre-cut ones.
• Extra virgin olive oil: You'll need oil to coat the brussel sprouts. This helps to achieve a crispy exterior.
• Balsamic glaze: If you're looking to add flavor to your vegetables, use balsamic glaze. This ingredient is drizzled on the brussel sprouts after they're roasted. It adds a punch of acidity and sweetness to the entire dish.
• Parmesan cheese: You can use a wedge of parmesan cheese and shave it directly over the hot brussel sprouts, or you can substitute that with shredded parmesan.
• Salt and Pepper: All vegetables need salt and pepper to add flavor. Salt helps to enhance the natural flavors of brussel sprouts.

How To Make This Recipe

It's super simple to trim brussel sprouts before roasting. All you need is a sharp chef's knife.

1. If you purchased brussel sprouts still on the stalk, individually remove each sprout. Then, trim off the steam.

2. Peel off any discolored or yellow leaves.

3. Place the sprout cut side down, and slice in quarters. You can roast any unblemished leaves along with the quartered sprouts.

Next, while the oven is preheating to 425°F, toss the cut brussel sprouts in a mixing bowl along with oil live, salt, and pepper. Make sure all of the brussel sprouts are fully coated.

Line a baking sheet with parchment paper. Transfer the brussel sprouts to the baking sheet.

Make sure they are spread out around the baking sheet so none of the brussel sprouts are overlapping.

Cook the brussel sprouts for 20 - 25 minutes until they are tender and browned on the outside. If your oven doesn't heat evenly, I'd suggest flipping the brussel sprouts halfway through the cooking process.

Finally, plate the brussel sprouts on a large serving platter. Drizzle with balsamic glaze, then shave parmesan cheese on top.

Expert Tips

• Make sure to cut the brussel sprouts in quarters. If your brussel sprouts are too large, they won't get fully crispy. I like to quarter mine so they get browned and roasted throughout the entire sprout.
• Don't overcrowd the baking sheet. If there are too many brussel sprouts on the baking sheet (or they're overlapping on top of each other) they will steam instead of roast.
• Always make sure your oven is set to a high temperature. Don't go lower than 425°F or the brussel sprouts won't crisp up enough. You can always buy an oven thermometer to make sure your oven is reaching the proper temperature.
• If you have leftover brussel sprouts, store them in an airtight container in the refrigerator for up to 5 days.
• You can reheat the brussel sprouts in the microwave or over medium heat on the stove until heated through.

Recipe FAQs

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