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Roasted Brussels Sprouts with Balsamic Glaze Recipe

Crispy roasted Brussels sprouts tossed in a sweet-tangy balsamic glaze — a simple vegan side that turns humble greens into a showstopper.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Brussels Sprouts:
  • Brussels sprouts – 500 g trimmed and halved
  • Olive oil – 2 tbsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
  • Garlic powder – ½ tsp
For the Balsamic Glaze:
  • Balsamic vinegar – ¼ cup
  • Maple syrup – 1½ tbsp
  • Soy sauce – ½ tsp optional for depth
For Garnish:
  • Crushed walnuts or almonds – 1 tbsp optional
  • Lemon zest – ½ tsp

Method
 

  1. Preheat oven to 200°C (392°F).
  2. In a large bowl, toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder.
  3. Spread evenly on a baking tray, cut side down.
  4. Roast for 25 minutes or until golden brown and crispy on the edges.
  5. Meanwhile, prepare the glaze: simmer balsamic vinegar and maple syrup in a small pan until thickened (about 5–6 minutes).
  6. Once Brussels sprouts are done, drizzle them with the warm glaze.
  7. Toss gently so every piece gets coated in that glossy magic.
  8. Sprinkle lemon zest and nuts on top before serving.
  9. Serve hot and watch everyone turn into sudden Brussels sprouts fans.

Notes

Nutritional Values (Per Serving)

  • Calories: 180
  • Total Fat: 9 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 22 g
  • Fiber: 6 g
  • Protein: 5 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 110%
  • Vitamin K: 95%
  • Folate: 15%
  • Iron: 10%
  • Potassium: 12%

Additional Notes / Tips

  • Add red chili flakes for a spicy twist.
  • Air fry instead of roasting for extra crispiness in less time.
  • Swap maple syrup with agave for a lighter sweetness.
  • Pair with quinoa, mashed potatoes, or roasted tofu for a balanced meal.
  • Leftovers? Toss them in a wrap or salad — they age like fine wine.