Bowl of crispy roasted Brussels sprouts with a dark balsamic glaze

AmericanSide

Balsamic Glazed Brussels Sprouts

Deeply browned Brussels sprouts finished with a quick glaze of Old World Traditional Dark Balsamic, a Modena balsamic made from just grape must and red wine vinegar. Roasted in Tuscan Sun Extra Virgin Olive Oil, this is the side that converts Brussels sprout skeptics.

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Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Calories

155

Author

Kristina DeRolf

Cook Mode

Ingredients

2 lb Brussels sprouts, trimmed and halved
3 tbsp Tuscan Sun Extra Virgin Olive Oil
Salt and black pepper
¼ cup Old World Traditional Dark Balsamic
1 tbsp honey or maple syrup

Directions

Heat the oven to 425°F.
Toss the sprouts with the olive oil, salt and pepper. Set them cut side down on a sheet pan.
Roast 20 to 25 minutes, until deeply browned and tender.
Meanwhile, simmer the balsamic and honey in a small saucepan 4 to 6 minutes, until reduced by about half and it coats a spoon. It thickens more as it cools.
Drizzle the glaze over the hot sprouts and toss.

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Nov 6, 2026Holiday

Balsamic Glazed Brussels Sprouts

Name: Balsamic Glazed Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 lb Brussels sprouts, trimmed and halved; 3 tbsp Tuscan Sun Extra Virgin Olive Oil; Salt and black pepper; ¼ cup Old World Traditional Dark Balsamic; 1 tbsp honey or maple syrup

Deeply browned Brussels sprouts finished with a quick glaze of Old World Traditional Dark Balsamic, a Modena balsamic made from just grape must and red wine vinegar. Roasted in Tuscan Sun Extra Virgin Olive Oil, this is the side that converts Brussels sprout skeptics.

It's a pantry staple. It's a gift. It's an experience. Same bottle.

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina