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Balsamic Brown Sugar Brussels Sprouts

Crispy roasted Brussels sprouts tossed in a sweet and tangy glaze made from rich balsamic vinegar and brown sugar. This simple side dish caramelizes beautifully, offering an irresistible balance of flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Global
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Brussels Sprouts Base
  • 1.5 pounds fresh Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper
Balsamic Glaze
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons balsamic vinegar

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Part 1: Preparation and Initial Roast
  1. Preheat the oven to 400°F (200°C) and adjust the oven rack to the middle position. Line a large, sturdy baking sheet with parchment paper.
  2. Trim the dry, woody ends off of the Brussels sprouts and remove any loose outer leaves. Cut all of the sprouts in half lengthwise, ensuring a flat side is created on each half for roasting.
  3. In a large mixing bowl, combine the halved sprouts with the olive oil. Toss thoroughly. Sprinkle the garlic powder, kosher salt, and black pepper over the sprouts and toss vigorously again to distribute the seasoning evenly.
  4. Pour the seasoned sprouts onto the prepared baking sheet. Spread them into a single layer, ensuring that the cut sides are facing down for maximum caramelization. Roast for 15 to 18 minutes, until they begin to brown and are fork-tender.
Part 2: Glazing and Final Roasting
  1. While the sprouts are roasting, prepare the glaze: Whisk together the brown sugar and balsamic vinegar in a small bowl until the sugar is dissolved and the mixture forms a sticky syrup.
  2. Remove the baking sheet from the oven. Drizzle the balsamic brown sugar glaze evenly over the roasted Brussels sprouts.
  3. Using a spatula, gently toss the sprouts right on the baking sheet to coat them completely with the glaze. Spread them back out into a single layer.
  4. Return the baking sheet to the oven for an additional 5 to 7 minutes. Watch carefully during this final step; the goal is for the glaze to thicken and caramelize without burning. Serve hot immediately, scraping any remaining sticky glaze from the pan over the finished dish.

Notes

If your Brussels sprouts are very large, consider quartering them instead of halving to ensure they cook quickly and evenly. Ensure the sprouts are completely dry before coating them in oil for the crispiest results.