Roast balsamic glaze brussel sprouts in the oven for a quick 30 minute side dish.
Oven roasted brussel sprouts are the ultimate easy and quick (only 30 minutes) side dish. They're filled with the flavors of balsamic glaze and parmesan cheese and only require four ingredients. This is a great dish no matter your dietary preferences - gluten free, low carb, or keto. Whether you're making these Italian inspired brussel sprouts for Thanksgiving or as a weeknight dinner, you won't be disappointed!
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If you're looking for an easy, weeknight side dish, you've come to the right place. I've shared before how I used to think that vegetables just couldn't taste good (you can read more about that in my free 5 day email series). But that's just not at all the case, especially with these roasted brussel sprouts.
Roasting up vegetables does a magic thing to them! So today, I want to walk you through how to make these Italian inspired brussel sprouts, along with tips and tricks for buying fresh brussel sprouts and some meal ideas to go along with these!
How To Buy & Store Fresh Brussel Sprouts
For this dish, you'll need fresh brussel sprouts. If you've never worked with fresh brussels before, don't worry!
Brussel sprouts are part of the cabbage family. They have a strong, nutty flavor and pair really nicely with rich meat dishes. While they're in season September through February, you can usually still find them in around many grocery stores throughout the year.
When you're choosing brussel sprouts at the store, look for small (about ¾ - 1 ½ inches in diameter) and firm sprouts. Make sure they are free of blemishes/soft spots and have bright green leaves.
If you don't cook them right away, but sure to properly store them so they last longer! Brussels can keep for about a week when stored (unwashed and untrimmed) in a plastic bag in the crisper drawer of the fridge. If you're curious how other veggies should be properly stored, I have a free guide in my 5 day email series on how to become a better home cook.
How to Trim Brussel Sprouts
It's super simple to trim up brussel sprouts before roasting. All you need is a sharp chef's knife.
- If you purchased brussel sprouts still on the stalk, individually remove each sprout.
- Trim off the steam.
- Peel off any discolored or yellow leaves.
- Place the sprout cut side down, and slice in quarters.
- You can roast any unblemished leaves along with the quartered sprouts.
Tips for Roasting Brussel Sprouts
Oftentimes brussel sprouts get a bad reputation. People always ask, "why are my brussel sprouts soggy" or "how do you make brussel sprouts not mushy." Well, there's a very simple answer - roast your brussel sprouts.
Roasted brussel sprouts are hearty, crispy, and all around delicious. As long as you are properly roasting the sprouts, you'll never have to worry about them coming out soggy or mushy. Here are some of my favorite tips for roasting brussel sprouts:
- Make sure to cut the brussel sprouts in quarters. If your brussel sprouts are too large, they won't get nice and crispy all around. 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 (like they're overlapping or on top of each other) they will steam instead of roast.
- Always make sure your oven is at a high temperature. We turn our oven up to 425°F for this recipe. Don't go lower than this temperature or they won't crisp up enough. You can always buy an oven thermometer (it's super cheap) to make sure your oven is reaching the proper temperature.
Where Can I Find Balsamic Glaze?
Balsamic glaze is a staple ingredient to these brussel sprouts. If you need a quick option, you can purchase the balsamic glaze on Amazon or at your local grocery store. If you're feeling fancy, you can try to make your own.
Dinner Ideas for Balsamic Glaze Brussel Sprouts
Need some dinner ideas to go along with these roasted brussel sprouts with balsamic glaze? Here are some ideas you'll love:
- Pesto Mozzarella Turkey Burgers
- Kale & Tomato Gnocchi
- Four Ingredient Pesto Chicken
- Pork & Fig Pizza
- Air Fryer Pretzel Chicken Cordon Bleu
Balsamic Glaze Brussel Sprouts
- 1 pound brussel sprouts destemmed and quartered
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ tablespoons balsamic glaze
- parmesan cheese wedge shaved for garnish
- Heat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss brussel sprouts with olive oil, salt, and pepper until fully coated. Transfer to lined baking sheet. Roast for 20-25 minutes until tender and browned on the outside.
- Plate roasted brussel sprouts on a large platter. Drizzle with balsamic glaze and shave parmesan on top. Serve immediately.
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P.S. If you made these balsamic glaze brussel sprouts, share a picture with me on Instagram using #HomebodyEats. I love seeing your creations!!