These Roasted Brussels Sprouts with Balsamic Glaze are roasted to crispy perfection with olive oil and sprigs of fresh rosemary. With just 5 minutes of prep, they are a deliciously simple side dish.
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I’ve been making an effort to share more of the simple vegetable side dishes that I make on a regular basis with you all. Recipes like my Sautéed Green Beans and Sheet Pan Roasted Vegetables are often overlooked but vital to any home cooks collection. So here we go!
These rosemary Roasted Brussels Sprouts with Balsamic Glaze are a regular on my menus through the fall and winter months. They’re easy enough to make on a busy weeknight but special enough to serve with a holiday meal.
Table of contents
Ingredient Notes
- Brussels sprouts: Fresh brussels sprouts are firm and green in color. Avoid any with wilted or yellowing leaves.
- Oil: Extra virgin olive oil.
- Seasoning: Granulated garlic is a great way to impart garlic flavor to roasted veggies without the black bits that result when you cook fresh garlic at a high temperature. You’ll also need some salt and freshly ground black pepper.
- Fresh herbs: Several sprigs of fresh rosemary.
- Balsamic glaze: Most stores carry bottled balsamic glaze now and it’s such a great shortcut! I keep a bottle of Nonna Pia’s in my fridge at all times and it’s a quick way to add flavor to roasted veggies and more.
How to Trim Brussels Sprouts
Use a sharp knife to trim the woody stem end of each Brussels sprout. Since sprouts can vary in size – from tiny to large – it’s important to ensure they’re similar in size for even roasting. If you have any larger sprouts, simply slice them in half before placing them in the oven.
How to Make Rosemary Roasted Brussels Sprouts
- Preheat oven to 425 degrees F.
- Place the trimmed brussels sprouts on a large rimmed baking sheet. Drizzle them with the olive oil and season with granulated garlic, salt, and pepper, and toss to distribute the oil and seasoning.
- Place the rosemary sprigs on top of the sprouts and transfer the baking sheet to the oven preheated to 425 F degrees F. Roast, stirring with a spatula after the first 10 minutes and once or twice more before the end of the cooking time. Test for doneness by piercing a sprout with the tip of a sharp knife and when tender, remove them from the oven.
- Allow the sprouts to rest for 2 or 3 minutes, then remove the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze and toss lightly.
Favorite Brussels Sprouts Recipes
There are so many ways to prepare this delicious veggie. Shaved brussels sprouts are delicious serve raw in my Brussels Sprouts Coleslaw or served warm in my Roasted Shaved Brussels Sprouts. If you’re looking to make a big impact on the holidays, you’ll love my Honey Roasted Carrots and Brussels Sprouts. I absolutely love the flavor when they’re roasted with apples for my Apple Cider Chicken.
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Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
- 2 pounds brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon granulated garlic
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 or 4 sprigs fresh rosemary
- 2 to 3 tablespoons balsamic glaze, like Nonna Pia's
Instructions
- Preheat oven to 425 degrees F.
- Trim the woody ends of the brussels sprouts and slice any large sprouts in half and place them on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with granulated garlic, salt, and pepper, and toss again to distribute the seasonings. Place the rosemary sprigs on top of the brussels sprouts and transfer the baking sheet to the oven. Bake for 20 to 25 minutes, stirring with a spatula after the first 10 minutes and once or twice more before the end of the cooking time. Test for doneness by piercing a sprout with the tip of a sharp knife and when tender, remove them from the oven.
- Allow the sprouts to rest for 2 or 3 minutes, then remove the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze, toss lightly, and serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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