Southern-Style Balsamic Glazed Roasted Brussels Sprouts
A simple and flavorful Southern-style side dish featuring roasted Brussels sprouts glazed with a rich balsamic reduction. This easy recipe enhances the natural sweetness and nuttiness of Brussels sprouts with a tangy-sweet finish, perfect for any family dinner.
Ingredients
Check ingredients as you go.
Let’s make it
Preparation
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.
Preparation
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and freshly ground black pepper until well coated.
Roasting
Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 18-20 minutes, until they are golden brown and tender.
Balsamic glaze
While the Brussels sprouts are roasting, prepare the balsamic glaze by combining balsamic vinegar, brown sugar, and minced garlic in a small saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer until the mixture thickens and coats the back of a spoon, about 6-8 minutes. Remove from heat and set aside.
Finishing
Remove the roasted Brussels sprouts from the oven and transfer to a serving bowl. Drizzle the balsamic glaze over the sprouts and toss gently to coat evenly.
Serving
Serve warm as a flavorful Southern-style side dish to complement your meal.
Tips & notes
Trim the Brussels sprouts well and pat them dry before roasting to ensure they become crispy. Keep an eye on the balsamic glaze while simmering as it can burn quickly. If the glaze hardens too much when cooled, gently reheat before drizzling.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Reheating
Reheat roasted Brussels sprouts in a 180°C (350°F) oven for 5-7 minutes to restore crispiness. If using a microwave, cover and heat in short intervals to avoid sogginess, stirring halfway through.
