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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 1 tablespoon honey or maple syrup - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup pecans or walnuts, chopped - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - Optional: Grated Parmesan cheese for serving Brussels sprouts are the star here. They grow in tight clusters on tall stalks. Choose sprouts that are firm and bright green. Trim the base and slice them in half. This helps them cook evenly. Balsamic vinegar adds a sweet and tangy flavor. It pairs well with the sprouts. Honey or maple syrup gives a nice touch of sweetness to the glaze. Use pure honey or real maple syrup for the best taste. Olive oil helps the sprouts roast to perfection. It gives them a crispy texture and rich flavor. Salt and pepper enhance all the flavors and make the dish pop. Nuts bring crunch and depth. I often use pecans or walnuts. They toast beautifully and add a great texture. Fresh thyme adds an aromatic touch. You can use dried thyme if fresh isn’t available. For a creamy finish, sprinkle on some grated Parmesan cheese. It adds a savory layer to the dish. - You can swap honey for agave syrup or brown sugar for a similar sweetness. - Try almonds or hazelnuts instead of pecans or walnuts. - Use rosemary or oregano if you do not have thyme on hand. Experiment with these ingredients to make this dish your own. You can adjust flavors to match your taste. For the full recipe, check out the link above. - Prepping the Brussels sprouts Start by trimming the ends of the Brussels sprouts. Cut them in half. This helps them cook evenly. - Mixing ingredients for the glaze In a small saucepan, mix balsamic vinegar and honey (or maple syrup). Heat over medium heat until it simmers. Stir until it thickens a bit, about five minutes. - Roasting instructions and timing Preheat your oven to 425°F (220°C). Place the halved Brussels sprouts in a bowl. Drizzle with olive oil, salt, and pepper. Toss well to coat. Spread them cut side down on a baking sheet. Roast for 20-25 minutes. Toss halfway for even cooking. - Toasting nuts process While the sprouts roast, take a small skillet. Add chopped pecans or walnuts. Toast over medium heat for about 3-5 minutes. Stir often to avoid burning. - How to combine the elements Once the Brussels sprouts are golden and crispy, take them out of the oven. Drizzle the balsamic glaze over them. Toss well to coat evenly. - Serving suggestions Sprinkle the toasted nuts and fresh thyme over the sprouts. If you want, add some grated Parmesan cheese for extra flavor. Serve warm as a delightful side dish. For the full experience, check out the Full Recipe. To get Brussels sprouts nice and crispy, start with a hot oven. Set it to 425°F (220°C). This high heat helps them roast well. Spread the sprouts out evenly on the baking sheet. Space them apart so they can brown nicely. If they touch too much, they will steam instead of roast. Brussels sprouts love spices! Add a pinch of garlic powder or smoked paprika for warmth. These spices bring out their natural taste. For a thicker balsamic glaze, simmer the vinegar longer. This helps it reduce and thicken just right, giving a rich flavor. Plating is key to making your dish shine. Serve the Brussels sprouts on a white plate. This makes their color pop! For a special touch, sprinkle grated Parmesan cheese on top. It adds a savory finish. You can also add fresh herbs like thyme for a burst of color and taste. {{image_2}} You can easily change this recipe with seasonal vegetables. Think about adding carrots or sweet potatoes. These veggies add color and sweetness. They pair well with the balsamic glaze. You might also try adding roasted red peppers for a pop of flavor. Adjusting the flavor profile can create new tastes. For a spicy kick, add red pepper flakes. If you love garlic, toss in some minced cloves. Each season brings different flavors. Embrace what is fresh and local. This dish is simple to modify for different diets. To make it vegan, swap honey for maple syrup. This keeps the glaze sweet and tasty. You can also use gluten-free balsamic vinegar. If you need nut-free options, skip the nuts entirely. Use sunflower seeds for a similar crunch. They add texture without the allergens. Balsamic glazed Brussels sprouts go great with many main dishes. They pair well with roasted chicken or grilled fish. These sprouts can also balance a rich meal like beef. If you have leftovers, you can use them in salads. Chop them up and toss them with mixed greens. They add a nice flavor to your lunch. You can also mix them into a grain bowl for a hearty meal. For the full recipe, check out the detailed instructions to get started on this dish. To keep your Balsamic Glazed Brussels Sprouts fresh, use airtight containers. Place any leftover sprouts in the fridge within two hours of cooking. They can last for up to three days. If you want to freeze them, make sure they are completely cool first. Use freezer-safe bags or containers. They can last up to three months in the freezer. When reheating, the goal is to keep the sprouts crispy. The best method is to use an oven. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10-15 minutes. This method helps maintain their texture. Avoid using a microwave, as this can make them soggy. If you must use a microwave, do so in short bursts and cover them loosely with a paper towel to help keep moisture in check. To cut Brussels sprouts, start by trimming the stem end. Remove any yellow leaves. Then, slice each sprout in half from top to bottom. This method helps them cook evenly. If you want smaller pieces, you can quarter them. Halving makes them easy to roast and helps them absorb the glaze better. Yes, you can make the balsamic glaze ahead of time. Just cook it as the recipe states and let it cool. Store the glaze in an airtight container in the fridge for up to a week. When you're ready to use it, gently reheat it in a saucepan over low heat. This brings back its flavorful taste. Leftover balsamic glazed Brussels sprouts will last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. If you want to reheat them, use the oven or a skillet. This will help keep them crispy. Avoid microwaving, as it may make them soggy. In this post, we explored how to make delicious roasted Brussels sprouts with a sweet balsamic glaze. We covered the key ingredients, helpful tips, and various recipe variations. Keep these steps in mind for perfect results each time. Try new spices and toppings to make this dish your own. Remember, leftovers can be stored easily, so don’t hesitate to whip up a big batch. Enjoy your cooking adventure and impress your friends with this tasty side dish!

Balsamic Glazed Brussels Sprouts

Discover the perfect side dish with these Balsamic Glazed Brussels Sprouts with Toasted Nuts! This easy recipe combines tender, roasted Brussels sprouts with a sweet and tangy balsamic glaze, topped with crunchy nuts for a delightful crunch. In just 35 minutes, you can impress your guests or elevate your weeknight dinners. Click through to explore this delicious recipe and transform your meals today!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup pecans or walnuts, chopped

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Optional: Grated Parmesan cheese for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well to ensure they are evenly coated.

      Spread the Brussels sprouts in a single layer on a baking sheet, cut side down.

        Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges, tossing halfway through for even cooking.

          While the Brussels sprouts are roasting, heat the balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat. Bring to a simmer and allow to cook for about 5 minutes, until it thickens slightly. Remove from heat and set aside.

            In a small skillet over medium heat, toast the chopped nuts for 3-5 minutes until fragrant and slightly golden. Stir frequently to avoid burning.

              Once the Brussels sprouts are done, remove them from the oven and drizzle the balsamic glaze over them. Toss to coat evenly.

                Sprinkle the toasted nuts and fresh thyme over the glazed Brussels sprouts. For an extra touch, add grated Parmesan cheese if desired.

                  Serve warm as a delightful side dish!

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4