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Roasted Brussels Sprouts With Balsamic Drizzle

Need a quick vegetable side that is sure to impress at any table? Crispy leaves topped with a ten-minute balsamic reduction are sure to convert any sprout skeptic.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: brussels sprouts, vegetables, side dish, balsamic, balsamic glaze, syrup, vinegar
Servings: 4


  • Mixing Bowl
  • Large baking sheet
  • Silicone baking mat or parchment paper


  • 1 pound Brussels sprouts halved with thick stem end removed
  • 2 tablespoons canola oil or other high smoke point oil, such as grapeseed
  • ¼ teaspoon kosher salt to taste
  • teaspoon white pepper to taste

For The Balsamic Glaze

  • ½ cup balsamic vinegar
  • 2-3 tablespoons maple syrup


  • Preheat oven to 475°
  • Pour a tablespoon of oil into your hands and, in a large mixing bowl, toss the sprouts. Allow the oil from your hands to lightly coat the sprouts, but be careful not to add too much! IF they seem dry, add oil a little bit at a time.
  • Add a pinch of salt and pepper to taste and continue to toss the sprouts to ensure the seasonings evenly coat the sprouts.
  • Transfer sprouts to a parchment-lined baking sheet and bake for 12-15 minutes. They do not need to be flipped.
  • While the sprouts are baking, prepare the balsamic glaze.
  • In a small saucepan, combine the balsamic vinegar and maple syrup. Bring this mixture to a boil.
  • As soon as the mixture is boiling, reduce heat to low and continue to cook until the syrup reduces and thickens, coating the back of a spoon.
  • Remove the balsamic glaze from the heat. It will continue to thicken as it cools.
  • Once the Brussels sprouts are cooked through, remove from the oven and drizzle with balsamic. You may not need all of the balsamic syrup. (You can refrigerate additional balsamic glaze for future recipes!)