No more bland, bitter or mushy Brussels Sprouts! This festive period, we’re making our very simple, yet extremely flavoursome Christmas sprouts side dish! Our Roasted Brussels Sprouts with Balsamic Glaze are a winner at our Christmas table and are a great complement to turkey and roast potatoes!
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Secrets To The Best Brussels Sprouts
- Even-Sized Sprouts for even cooking.
- Fast High-Temperature Cooking. A key to good Brussels Sprouts is cooking them quickly! That’s why I like cooking them in the oven at high temperatures but for a relatively short amount of time. This way they don’t have time to stew sitting in a lukewarm oven for a long while.
- Space Them Out. Another tip would be to give your sprouts space. Don’t overcrowd the baking tray, spread them out into a single layer with some space in between. You will need a large baking tray (or two, if you have oven space). This helps them brown quicker without cooking in each other’s steam.
- balsamic vinegar: most balsamic vinegar brands will work just fine. However, if your balsamic is already of a thicker consistency, reduce it less. You want to take it off the heat just before it reached the desirable drizzleable consistency, as it will thicken further as it cools.
- Brussels sprouts: you may choose to use baby brussels sprouts, just cook them for less time.
- olive oil can be replaced with avocado, vegetable, sunflower or rapeseed oil.
- garlic cloves: finely chopped. Reduce the amount of garlic if you don’t enjoy the flavour.
How to Make Roasted Brussells Sprouts with Balsamic Glaze?
There are two elements to this Christmas Sprouts recipe: Roasted Brussels Sprouts and Balsamic Glaze. Whilst you can buy balsamic glaze in almost any larger supermarket, we highly recommend making your own! It only requires one ingredient – balsamic vinegar.
How To Make Balsamic Glaze?
Pour balsamic vinegar into a small saucepan. Bring it to a boil, then reduce the heat to a minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the balsamic reduction into a small serving dish and leave to cool slightly. It will thicken as it cools, so take it off the heat before you reach the desired consistency.
How To Roast Brussels Sprouts?
Preheat the oven to 220°C Fan. Halve your Brussels Sprouts. Peel and finely chop your garlic cloves. Then add halved sprouts to a large mixing bowl. Drizzle with 3 tablespoon of olive oil, season with salt and pepper and add garlic. Mix well to distribute.
Add your Brussels to a lined baking tray (we recommend lining it with Bacofoil baking parchment to avoid the mess) in a single layer, leaving some space between the halves. Pop in a preheated oven for 15-20 minutes (the cooking time highly depends on the size of the sprouts as well as how soft you like them. We personally prefer them with a bit of crunch. Also note, that overcooked sprouts will taste bitter).
Your Roasted Brussels Sprouts are ready to be served with a drizzle of homemade balsamic glaze.
What To Serve Balsamic Brussels Sprouts With?
Balsamic Brussels Sprouts are an absolute favourite side dish to add to a selection of veggies on your Christmas dinner table. Whether you’re serving turkey, goose or a vegetarian roast for your showstopping main this festive period, these Roasted Brussels Sprouts with Balsamic Glaze will pair well with it.
Other Christmas Side Dishes
Have a look at our other Christmas sides, including:
- Best Christmas Potato Recipes For Your Holiday Table
- Honey Roasted Carrots And Parsnips (Easy & Delicious Recipe)
- Baby Hasselback Potatoes | Alternative to Roast Potatoes
- Festive Pilaf | Christmas Rice Side Dish
- Balsamic-Glazed Red Cabbage Steaks | A Perfect Christmas Dinner Side
- Mustard Honey Brussels Sprouts
- Slow Cooker Red Cabbage
Roasted Brussels Sprouts with Balsamic Glaze
- 140 ml balsamic vinegar
- 500 g Brussels sprouts halved
- 3 tablespoon olive oil
- 4 garlic cloves finely chopped
Make Balsamic Vinegar Reduction:
- Pour balsamic vinegar into a small saucepan. Bring to the boil, then reduce the heat to minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.
Make Brussels Sprouts:
- Preheat the oven to 220°C Fan.
- Add halved Brussels Sprouts to a large mixing bowl. Drizzle with 3 tablespoon of olive oil, season with salt and pepper and toss to coat. Then add finely chopped garlic and mix well to distribute.
- Add your Brussels to a lined baking tray in a single layer, leaving some space between the halves. Pop in a preheated oven for 15-20 minutes. Serve with a drizzle of balsamic reduction.