Roasted Balsamic Brussels Sprouts

Crispy-edged brussels sprouts with a sticky balsamic glaze. Works with fresh or frozen.

Prep: 10 minCook: 45 minTotal: 55 min2 servings

Ingredients

Brussels Sprouts

  • 400 g brussels sproutsfresh or frozen
  • 1 Tbsp (14 g) olive oil
  • ½ tsp fine salt
  • ¼ tsp black pepper

Balsamic Glaze

  • 1 Tbsp (15 ml) balsamic vinegar
  • ½ Tbsp (10 g) honey or maple syrup
  • ½ tsp chili flakes(optional)

Optional Add-ons

  • 30 g parmesanshaved(optional)
  • 30 g walnuts or almondstoasted(optional)
  • 1 lemon lemon zest(optional)

Method

  1. Preheat oven to 220°C / 425°F and line a large baking tray.
  2. Prep: For fresh sprouts, trim ends, halve lengthwise, and remove loose outer leaves. For frozen, no prep needed.
  3. Season: Drizzle with olive oil, salt, and pepper. Toss lightly. For fresh sprouts, arrange cut-side down on the tray.
  4. Roast: For fresh, roast 18–20 min until deeply browned underneath. For frozen, roast 20 min, then flip/shake the tray, and roast another 15–20 min until deeply browned and crisp at the edges.
  5. Glaze: Meanwhile, mix the balsamic vinegar, honey/maple syrup, and chili flakes. For fresh sprouts, flip them before glazing. Toss the hot sprouts with the glaze.
  6. Final roast: Return to oven. For fresh, 5–8 min; for frozen, 5 min. Roast until sticky, glossy, and caramelised.
  7. Serve immediately.

Notes

Vegan option: Use maple syrup instead of honey.

Add-ons: Shaved parmesan, toasted walnuts or almonds, or lemon zest (skip lemon if using parmesan).

Divide into
2
servings

Nutrition Facts

Makes 2 servings

Serving size: 1 of 2 servings

Calories

Per serving

167

Total recipe

334

Total Fat
7.5g15g
Total Carbs
23g46g
Dietary Fiber
7.5g15g
Protein
7g14g

Meal Type

dinnerlunch

Cuisine

European