3-Ingredient Sticky Balsamic Brussels Sprouts

3-Ingredient Sticky Balsamic Brussels Sprouts

Roasted Brussels sprouts glazed with a sticky balsamic reduction, caramelized at the edges.

Total 40 min Makes 4 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Crisp-roasted Brussels sprouts get tossed in a syrupy balsamic glaze that clings to every leaf, balancing sweet and tangy notes. Just three ingredients and a hot oven turn a simple vegetable side into a caramelized, deeply savory dish. Serve alongside roasted meats or as part of a holiday spread.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic glaze

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. Toss the halved Brussels sprouts with olive oil on the baking sheet, spreading them cut-side down in a single layer.

  3. Roast until the sprouts are deeply browned and tender when pierced with a fork, 20 to 25 minutes.

  4. Remove from the oven and immediately drizzle the balsamic glaze over the sprouts, tossing to coat evenly.

  5. Return the pan to the oven and roast 3 to 5 minutes more, until the glaze is sticky and caramelized onto the sprouts.

  6. Transfer to a serving dish and serve warm.

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    3-Ingredient Sticky Balsamic Brussels Sprouts

    Crisp-roasted Brussels sprouts get tossed in a syrupy balsamic glaze that clings to every leaf, balancing sweet and tangy notes. Just three ingredients and a hot oven turn a simple vegetable side into a caramelized, deeply savory dish. Serve alongside roasted meats or as part of a holiday spread.

    40 min 4 servings 145 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil
    • 3 tablespoons balsamic glaze

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the halved Brussels sprouts with olive oil on the baking sheet, spreading them cut-side down in a single layer.

    3. 3

      Roast until the sprouts are deeply browned and tender when pierced with a fork, 20 to 25 minutes.

    4. 4

      Remove from the oven and immediately drizzle the balsamic glaze over the sprouts, tossing to coat evenly.

    5. 5

      Return the pan to the oven and roast 3 to 5 minutes more, until the glaze is sticky and caramelized onto the sprouts.

    6. 6

      Transfer to a serving dish and serve warm.