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Looking for a side dish that’s equal parts delicious and impressive? These balsamic brussels sprouts are a game changer! Roasted until crispy and caramelized, then drizzled with a sweet and tangy balsamic glaze that takes the flavor to a whole new level.
Topped with a walnuts and dried cranberries, and you’ve got a dish that’s bursting with texture and flavor. Whether you’re hosting a holiday dinner or just spicing up your weeknight meals, this quick and easy recipe is sure to win over even the biggest veggie skeptics! And if you love roasted vegetables as much as I do, make sure to try my roasted brussel sprouts with garlic and lemon, roasted butternut squash with honey and of course, the most delicious roasted whole cauliflower!
Table of Contents
Recipe Highlights
Cultural Influence: A modern twist on traditional roasted vegetables, often seen in European and Mediterranean cuisine.
Primary Cooking Technique: Roasting until golden and crispy, enhancing the natural sweetness of the Brussels sprouts.
Dominant Flavor Profile: Savory with a balance of tangy balsamic glaze, nutty walnuts, and sweet dried cranberries.
Skill Level Required: Beginner-friendly with easy-to-follow steps and minimal ingredients.
Ingredients
- Brussels Sprouts: The star of this dish! Roasting brings out their natural sweetness, while giving them a crispy exterior. Be sure to halve them for even roasting.
- Olive Oil: Adds richness and helps the Brussels sprouts caramelize perfectly in the oven, enhancing their flavor and crispiness.
- Salt & Black Pepper: Essential for seasoning and bringing out the natural flavors of the sprouts. A little black pepper adds a mild heat that balances the sweetness of the glaze.
- Oregano: Provides a Mediterranean touch with its earthy, aromatic flavor, complementing the roasted Brussels sprouts.
- Balsamic Glaze: The sweet and tangy drizzle that ties everything together. It balances the richness of the olive oil and the mild bitterness of the sprouts.
- Walnuts: Add a crunchy texture and a rich, nutty flavor, providing contrast to the soft, roasted Brussels sprouts.
- Dried Cranberries: A touch of sweetness that pairs beautifully with the tangy balsamic glaze and crispy Brussels sprouts, giving the dish a festive flair.
Ingredient Spotlight: Balsamic Glaze
Balsamic glaze is the key to elevating this Brussels sprouts dish. Its rich, sweet-tart flavor complements the roasted sprouts perfectly, adding a sophisticated touch that transforms a simple vegetable side into a gourmet experience. The glaze’s thick consistency ensures that it adheres to the sprouts, creating a beautiful caramelized finish.
How to Prepare
Store-Bought You can find balsamic glaze pre-made at most grocery stores. It’s convenient and often has a well-balanced flavor.
Homemade For a more personalized touch, you can make your own balsamic glaze by simmering balsamic vinegar with a bit of honey or brown sugar until it reduces to a syrupy consistency. This method allows you to adjust the sweetness and tanginess to your liking.
Tips & Ideas:
- Drizzling: Drizzle the balsamic glaze over the roasted Brussels sprouts just before serving. This prevents the glaze from burning in the oven and maintains its vibrant flavor.
- Storage: If you have leftover balsamic glaze, store it in an airtight container in the refrigerator. It can be used as a topping for salads, grilled meats, or vegetables.
- Consistency: If your homemade glaze is too thick, simply warm it up slightly or add a splash of water to adjust the consistency.
How To Make Balsamic Brussels Sprouts
Follow along with my easy directions to see how to make balsamic brussels sprouts in your kitchen!
Step 1: Preheat the Oven
preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the Brussels sprouts until crispy.
Step 2: Prepare the Brussels Sprouts
First, rinse 1 pound of brussels sprouts thoroughly and pat them dry. Trim off the stem ends and cut the Brussels sprouts in half to promote even roasting.
Then, in a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano. Mix until the sprouts are well-coated with the seasoning.
Step 3: Roast the Brussels Sprouts
Now, spread the seasoned brussels sprouts in a single layer on a baking sheet. It’s best if you arrange them cut side down. Roast them in the preheated oven for 20 minutes, then flip them to ensure even cooking.
Continue roasting for an additional 10 minutes, or until they are golden brown and crispy on the outside.
Step 4: Prepare the Toppings
While the Brussels sprouts are roasting, chop 1/4 cup of walnuts and measure out 1/4 cup of dried cranberries. Set these aside to use as toppings.
Once the Brussels sprouts are roasted and crispy and transferred to a serving plate. Drizzle with balsamic glaze, adjusting the amount to your taste preference. The tangy sweetness of the glaze complements the savory sprouts perfectly.
Step 5: Add the Toppings and Serve Immediately
Sprinkle the roasted Brussels sprouts with the chopped walnuts and dried cranberries for a crunchy and sweet finishing touch.
Recipe Tips
Choose Fresh, Small to Medium-Sized Brussels Sprouts: Fresh sprouts roast more evenly and develop a better texture. Smaller sprouts tend to be sweeter and less bitter, so aim for uniformly sized ones for consistent roasting.
Make Sure the Sprouts Are Dry: After washing the Brussels sprouts, pat them completely dry. Any moisture left on the sprouts will steam them rather than roast, preventing that desired crispiness.
Cut Them Evenly: Halve or quarter the Brussels sprouts based on their size. Evenly cutting them ensures that all the sprouts roast at the same rate, avoiding over- or undercooking.
Don’t Skimp on the Oil: A good coating of olive oil is essential to getting crispy, caramelized Brussels sprouts. If you use too little oil, they may dry out or fail to develop the deliciously crispy edges you’re aiming for.
Roast at a High Temperature: Roasting at 400°F (200°C) or higher is key to achieving crispy edges while keeping the inside tender. The high heat caramelizes the sprouts, bringing out their natural sweetness.
Variations and Substitutes
1. Nuts Variations:
- Walnuts to Pecans or Almonds: Swap the walnuts with pecans or sliced almonds for a different nutty flavor and texture.
- Tip: Toast the nuts for an extra layer of crunch and depth of flavor.
2. Sweetness Variations:
- Dried Cranberries to Raisins or Pomegranate Seeds: Replace the dried cranberries with raisins or pomegranate seeds for a unique burst of sweetness.
- Tip: If you prefer fresh fruit, try diced apples or pears for an autumn-inspired twist.
3. Spice Variations:
- Oregano to Thyme or Rosemary: Substitute the oregano with thyme or rosemary for a different herbaceous note.
- Tip: Fresh herbs like parsley can be added after roasting to brighten the dish.
Serving Suggestions
Roasted brussels sprouts make a delicious side for a variety of dishes including whole roasted chicken, balsamic chicken and Italian meatballs.
They can also be a part of your Thanksgiving spread alongside roasted spiced turkey, olive oil mashed potatoes and gravy.
Storage
Refrigerating:
Store the leftovers in an airtight container: Once the Brussels sprouts have cooled, transfer them to an airtight container. They will stay fresh for up to 3-4 days in the refrigerator.
Reheating:
To reheat, place the sprouts in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until warmed through. This will help retain their crispiness. Alternatively, you can reheat them in a skillet over medium heat for 5-7 minutes.
Freezing:
While Brussels sprouts are best enjoyed fresh, you can freeze leftovers by placing them in an airtight, freezer-safe container or a resealable plastic bag. They can be frozen for up to 2 months.
Reheating from frozen: When reheating frozen Brussels sprouts, it’s best to thaw them in the refrigerator overnight and then reheat in the oven at 375°F (190°C) until they are crisp and heated through.
Frequently Asked Questions
Avoid overcrowding the baking sheet, and make sure the Brussels sprouts are dry before tossing them in olive oil. Roasting them at a high temperature also helps prevent sogginess.
This particular recipe and instructions won’t work with frozen brussels sprouts as they are whole and contain more water and would require a different oven temperature and cooking time and technique.
To ensure they stay crispy, make sure to roast them at a high temperature (400°F or higher) and avoid overcrowding the pan. Tossing them halfway through the roasting process also helps them cook evenly and stay crisp.
More Side dish ideas
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Balsamic Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tbsp Olive oil
- 1 tsp Oregano
- 1 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Balsamic glaze
- 1/2 cup Walnuts
- 1/2 cup Dried cranberries
Instructions
- Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. and halve the brussels sprouts.
- Cut the brussel sprouts in half and place them in a bowl. Toss them with the olive oil, oregano, salt and pepper.
- Transfer to the baking sheet and arrange them so they are all cut side down. This will help with even roasting and makes them crispy and golden.
- Roast the brussels sprouts for 20 minutes, then flip them and roast for another 10 minutes until they are crispy on the outside and tender on the inside.
- Arrange on a plate and top with balsamic glaze, chopped walnuts and dried cranberries.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
