Last Updated on August 30, 2023

Brussels sprouts are the most unfailing popular item on every festive occasion.

These balsamic-glazed Brussels Sprouts might change your mind about their bad reputation as one of the less enjoyable vegetables.

Brussels sprouts have surged in popularity recently and it’s not difficult to understand why.

They’re very high in nutritional value and can be prepared easily. If you’d like to eat your sprouts raw, you can also make them into Brussels sprouts salad with apple and walnuts.

Perfect to pair with recipes, like Holiday Vegan Roast (gluten-free), Vegan Gravy (gluten-free), Vegan Baked Potato, and Vegan Scalloped Potatoes (Potatoes Au Gratin).

Brussels sprouts with balsamic vinegar

Brussels sprouts are a cultivar of the Brassica oleracea species, grown for its edible buds (in the same family as cabbages, broccoli, cauliflower, and kale.)

The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.

The sprout thrives and grows well over the winter period, and came to Great Britain at the end of the 18th century, just as the concept of Christmas feasting was beginning.

There are a lot of health benefits of Brussels sprouts. They’re low in calories and high in fiber, minerals, and vitamins.

Eating crunchy veggies like Brussels sprouts may help you stave off some underlying health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Ingredients You’ll Need

For this recipe, you only need five ingredients including salt and pepper!

Ingredients for balsamic-glazed-brussel-sprouts

Brussels sprouts

Extra-virgin Olive Oil

Salt & Pepper

Balsamic Glaze

How to make

Preheat oven to 200°C/400°F. Prepare Brussels sprouts by pulling off and discarding the outside leaves of the Brussels sprouts, trimming the tops, cutting in half or quarters if they’re big, and removing the loose, rough outer leaves.
Place in a bowl, pour over extra-virgin olive oil, salt, and pepper then toss gently.
Spread out on a roasting tray and make sure they are not overlaying.
Roast for 20 minutes, flip then roast for a further 10 minutes. Serve the roasted Brussels sprouts hot and drizzled with balsamic glaze before serving.

Cook’s tips:

For softer Brussels sprouts: Pour about 1/2 cup of vegetable stock, or just water into the roasting tray, covered with Al foil, and put in a hot oven for 20 minutes, continue roasting until sprouts are browned.