Balsamic Glazed Brussels Sprouts with Pomegranate Seeds — An easy side dish that’s perfect for not only the holidays but anytime you’re in the mood for CRISPY roasted Brussels sprouts!! The homemade balsamic glaze seeps into every inch of the spouts and adds so much tangy-sweet flavor!!
Table of Contents
- Crispy Balsamic Brussels Sprouts
- Ingredients in Balsamic Glazed Brussels Sprouts
- How to Make Balsamic Glazed Brussels Sprouts
- Have an Air Fryer?
- How Long to Roast Brussels Sprouts
- Can I Make This Recipe in Advance?
- Tips for Making Crispy Balsamic Brussels Sprouts
- Balsamic Glazed Brussels Sprouts with Pomegranate Seeds Recipe
- More Easy Holiday Side Dishes:
Crispy Balsamic Brussels Sprouts
If you’re looking for your next roasted Brussels sprouts recipe, look no further than this easy recipe that’s ready in about 35 minutes.
The sweet-and-tangy homemade balsamic glaze seeps into every nook and cranny of the Brussels spouts. Roasting the sprouts prior to adding the balsamic reduction helps them stay crispy.
The second roast, after adding the balsamic glaze, really helps bake that tangy sweet glaze into the sprouts.
This is perfect vegetable side for any fall or winter meal, including holiday celebrations like Thanksgiving, Christmas, or New Year’s Eve dinners.
Ingredients in Balsamic Glazed Brussels Sprouts
In order to make the honey balsamic Brussels sprouts, you’ll need the following:
- Brussels sprouts
- Olive oil
- Fresh garlic
- Kosher salt
- Black pepper
- Balsamic Vinegar
- Honey
- Thyme, optional
- Fresh pomegranate seeds
How to Make Balsamic Glazed Brussels Sprouts
This is such an easy recipe that yields perfectly crispy balsamic Brussels sprouts!
Preheat your oven and begin by slicing the tough ends off of the Brussels sprouts and then halve them. Some of the outer leaves will naturally fall off as well and this is okay.
In a bowl, combine the oil, garlic, salt and pepper and toss the halved Brussels sprouts in the mixture.
Place the Brussels cut side down on a sheet pan and roast them for approximately 20 to 25 minutes, or until the undersides of the Brussels are nicely browned.
Have an Air Fryer?
You can make air fryer Brussels sprouts, too! It’s quicker to air fry Brussels sprouts and delivers the same results as baking them.
While the veggies are roasting, prepare the balsamic glaze by heating balsamic vinegar and honey over medium low heat, whisking occasionally, and allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, and the consistency of runny honey.
When the Brussels are finished roasting, toss them in the glaze.
Place the sprouts back on the sheet pan, sprinkle with thyme if desired, and roast for an additional 7 to 10 minutes, keeping a close eye on them so they don’t burn.
Before serving, add the pomegranate seeds. They not only add additional flavor, but also a lovely pop of color!
How Long to Roast Brussels Sprouts
The balsamic glazed Brussels sprouts need to roast for about 27 to 35 minutes total. You’ll know the sprouts are done when they’re fork tender and crispy on the outside.
Can I Make This Recipe in Advance?
No, the honey balsamic roasted Brussels sprouts are best eaten right away. However, you can make the balsamic glaze a week or more in advance, and you can also halve the Brussels sprouts up to 48 hours before roasting them.
Tips for Making Crispy Balsamic Brussels Sprouts
Although making your own balsamic glaze is fast, easy, and can be accomplished while the Brussels sprouts are roasting, it’s also permissible to use store bought balsamic glaze. My favorite is Trader Joe’s.
I also have another recipe for Homemade Balsamic Glaze that makes a bigger batch and uses brown sugar rather than honey. Both work just fine.
However, if you want to have extra balsamic glaze on hand for future dishes, including for drizzling over salads, fish, or chicken, make this balsamic glaze recipe. For me, you can never have too much balsamic glaze on hand and it keeps for weeks in the fridge!
Slivered almonds, either in addition to or instead of the pomegranate seeds, would be a welcome addition to the roasted Brussels sprouts with balsamic vinegar.
To save time, check the refrigerated section of your grocery store where you can often find pomegranate seeds already neatly packaged in plastic containers so you don’t have to clean a pomegranate.
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Balsamic Glazed Brussels Sprouts with Pomegranate Seeds
Ingredients
- 1.5 to 2 pounds fresh Brussels sprouts, cleaned, trimmed, and halved
- 3 to 4 tablespoons olive oil
- 4 cloves garlic, finely minced or pressed
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ⅓ cup balsamic vinegar
- 1 to 2 tablespoons honey
- ½ teaspoon fresh or dried thyme, optional and to taste
- ⅔ cup fresh pomegranate seeds
Instructions
- Preheat oven to 400F (use Convection if you have it), line a baking sheet with aluminum foil for easier cleanup, and clean the Brussels sprouts by slicing off the tough ends and halving them; some of the leaves will detach and this is okay; set aside.
- To a large bowl, add the oil, garlic, salt, pepper, and whisk to combine.
- Add the Brussels sprout halves to the mixture and gently toss to evenly coat.
- Place the Brussels sprouts, cut side down, on the prepared sheet pan, and roast for approximately 20-25 minutes, or until the undersides of the Brussels are nicely browned. If you're using a Convection oven, start checking after 15 minutes.
- While the sprouts are roasting, make the balsamic glaze. To a high-sided medium sauce pan (it will bubble up quite a bit so use something with sufficient depth), add the balsamic vinegar, honey, and bring to a boil over medium-low heat, whisking occasionally.
- Allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, and the consistency of runny honey, approximately 10 minutes however keep an eye on it because everyone's mixture will boil, evaporate, and reduce at a different rate.
- When the sprouts have finished roasting, add them back into the orignal bowl you used to toss them, and drizzle the balsamic glaze over them. Although I use all the glaze, depending on your personal preference, it is not mandatory to use it all.
- Place them back on the sheet pan, this time with the cut side facing up, optionally evenly sprinkle with the time, and roast for an additional for approximately 7 to 10 minutes. Keep a close eye on them because the sugar (honey) in the glaze will be prone to burning in the final moments of roasting.
- Remove them from the oven, place them into a serving bowl, add the pomegranate seeds*, toss to combine, and serve immediately. The Brussels sprouts are best fresh because they are the crispest, but will keep airtight in the fridge for up to 4 days, noting they will become soggier as they sit in the balsamic glaze; however this is only a texture change and doesn't effect the actual flavor.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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