Balsamic Glazed Brussels Sprouts

My balsamic glazed Brussels sprouts are crispy, tender, and dressed in a tangy balsamic glaze. Made with 5 ingredients, it’s a foolproof, versatile side dish! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 20

Total Time 21

Servings servings

Calories 141kcal

Author Arman Liew

Ingredients

1 pound brussels sprouts washed and trimmed
1/4 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoon balsamic vinegar divided

Instructions

Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the Brussels sprouts with the olive oil, salt , pepper, and one tablespoon of the balsamic vinegar. Using your hands, mix well to ensure all the vegetables are evenly coated.
Transfer the Brussels sprouts to the baking sheet and roast for 20-25 minutes, flipping halfway trhough.
Remove from oven and drizzle with remaining balsamic vinegar.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.

TO FREEZE: Place the cooked and cooled Brussels sprouts in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave the sprouts for 20-30 seconds or reheat in the oven for 3-4 minutes, until crispy.

Nutrition