Love at First Bite: Brussels Sprouts with Balsamic Glaze Recipes to Adore
Two practical, flavor-forward Brussels sprouts recipes—roasted and sautéed—finished with a sweet-tangy balsamic glaze. Includes mixed ingredients, clear steps, and estimated nutrition.
Prep Time
10 min
Cook Time
30 min
Serving
4
Difficulty
Easy
These two Brussels sprout variations highlight caramelization and contrast:
-
Roasted Brussels Sprouts with Balsamic Glaze — crisp edges, deep flavor.
-
Sautéed Brussels Sprouts with Balsamic Glaze — tender, pan-caramelized, fast.
Both rely on a simple homemade balsamic reduction to add sweetness and tang.
Ingredients
- Brussels Sprouts Base
- 1 lb Brussels sprouts, trimmed and halved
- Olive oil
- Salt and black pepper
- Balsamic Glaze (Common)
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- Sweetener (2 tbsp honey, maple syrup, or brown sugar)
- For Roasting
- 2 tbsp olive oil
- For Sautéing
- 3 tbsp olive oil (2 for sautéing, 1 for finishing)
Nutritional Information
- Calories: 220 kcal
- Protein: 4 g
- Carbohydrates: 22 g
- Total Fat: 13 g
- Fiber: 5 g
- Sodium: 250 mg
Directions
1. Roasted Brussels Sprouts with Balsamic Glaze
- Preheat oven to 425°F (220°C). Line a baking sheet.
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread evenly and roast 20–25 minutes until golden and crisp.
- Meanwhile, simmer balsamic vinegar, sweetener, and garlic for 5–7 minutes until slightly thickened.
- Transfer roasted sprouts to a dish and drizzle with glaze. Toss gently.
- Serve immediately.
2. Sautéed Brussels Sprouts with Balsamic Glaze
- Heat 2 tbsp olive oil in a skillet over medium-high heat.
- Add Brussels sprouts; sauté 10–12 minutes until tender and caramelized. Season with salt and pepper.
- In a small saucepan, simmer balsamic vinegar, sweetener, and garlic for 5–7 minutes until syrupy.
- Pour glaze over sprouts and toss to coat.
- Finish with 1 tbsp olive oil.
- Serve hot.
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