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Irresistible Roasted Brussels Sprouts with Balsamic Glaze

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✓ Pesach-friendly. Look for a Pesach hechsher on: vinegar. Pesach recipes and menu planner

Pareve

Roasted Brussels sprouts with balsamic glaze turn crisp and caramelized in a hot oven, then get a drizzle of balsamic vinegar reduced with honey into a sweet, tangy glaze.

Getting Them Crisp

Halve the sprouts and toss with olive oil, salt and pepper. Roast cut-side down on a hot pan without crowding, so the cut sides caramelize deeply. Simmer the balsamic and honey until syrupy and drizzle it over just before serving.

Kosher Notes

This side is pareve. Brussels sprouts commonly harbor insects, so many kosher cooks use certified frozen sprouts or carefully check fresh ones. Use balsamic vinegar with a reliable hechsher, since it’s made from grapes.

Leftovers

Leftovers keep 3 days; reheat in the oven to keep them crisp.

Serving Ideas

These sprouts are a natural side for roast chicken, brisket or salmon, and they hold their own on a holiday table next to potato kugel. For a festive version, scatter toasted pecans or pomegranate seeds over the top just before serving. If you’re cooking for Shabbat lunch, roast them before Shabbat and serve them at room temperature; the glaze keeps them flavorful even when they’re not hot.

Variations

Swap the honey for maple syrup, add a pinch of red pepper flakes for heat, or toss the roasted sprouts with sliced shallots that roast alongside them. Pre-made balsamic glaze also works if you’re short on time.

Irresistible Roasted Brussels Sprouts with Balsamic Glaze
Transform Brussels sprouts into a delicious side dish with this roasted version drizzled with balsamic glaze. Perfect for festive dinners or weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Jewish
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 pound Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey

What I use for this recipe

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Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until well coated.
  3. Spread the Brussels sprouts in a single layer on a baking sheet.
  4. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown and tender, stirring halfway through.
  5. While the sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat.
  6. Simmer the mixture, stirring occasionally, until it has reduced by half and becomes syrupy, about 10 minutes.
  7. Remove the roasted Brussels sprouts from the oven and drizzle with the balsamic glaze before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 160
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 200mg 9%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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