Balsamic Glazed Brussels Sprouts
Balsamic Glazed Brussels Sprouts is a easy American recipe that serves 4. 150 calories per serving. Recipe by Matt Santos on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $4.40 total, $1.10 per serving
Ingredients
- 1.5 pounds Brussels Sprouts (trim stems, cut in half)
- 2 tablespoons Olive Oil (for tossing before roasting)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper (freshly ground if possible)
- 0.25 cup Balsamic Vinegar (will be reduced to a glaze)
- 1 tablespoon Honey (adds sweetness to the glaze)
- 0.5 teaspoon Garlic Powder
- 0.25 teaspoon Red Chili Flakes (adjust to heat preference)
Instructions
Trim and halve Brussels sprouts
Remove any tough outer leaves, cut off the stem ends, and slice each sprout in half lengthwise.
Time: PT5M
Blanch the sprouts
Bring a large pot of salted water to a boil. Add the halved sprouts and cook for about 5 minutes until just tender.
Time: PT5M
Temperature: 212°F
Drain and cool
Drain the sprouts in a colander and rinse briefly with cold water to stop cooking. Let them sit while you prepare the glaze.
Time: PT5M
Reduce balsamic vinegar
In a small saucepan, pour the balsamic vinegar and simmer over medium heat, stirring occasionally, until reduced by about half (roughly 10 minutes).
Time: PT10M
Preheat the oven
Set the oven to 400°F (200°C) and allow it to fully preheat.
Time: PT5M
Temperature: 400°F
Season the sprouts
In a mixing bowl, toss the blanched sprouts with olive oil, salt, and black pepper until evenly coated.
Time: PT5M
Roast the flat side down
Spread the sprouts on a baking sheet with the cut (flat) side facing down. Roast for 10 minutes.
Time: PT10M
Temperature: 400°F
Make the glaze and coat
In the bowl, combine the reduced balsamic, honey, garlic powder, red chili flakes, a pinch of salt and pepper. Toss the partially roasted sprouts in this glaze until well coated.
Time: PT5M
Finish roasting
Return the glazed sprouts to the baking sheet and roast for an additional 5 minutes, or until the edges are caramelized and crisp.
Time: PT5M
Temperature: 400°F
Serve
Transfer the Brussels sprouts to a serving dish, drizzle any remaining glaze from the bowl, and serve hot.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free, Can be made Vegan by substituting honey with maple syrup
Allergens: Honey
Ingredient Substitutions
- Instead of Olive Oil: Vegetable Oil, Avocado Oil
- Instead of Balsamic Vinegar: Apple Cider Vinegar with a touch of sugar
- Instead of Honey: Maple Syrup, Agave Nectar
- Instead of Garlic Powder: Fresh Minced Garlic (use 1 clove)
- Instead of Red Chili Flakes: Cayenne Pepper (pinch)
Equipment Needed
- Large Pot
- Colander
- Small Saucepan
- Baking Sheet
- Mixing Bowl
- Tongs or Spoon
- Oven
Critical Steps — Do Not Skip
- Blanching the Brussels sprouts to remove bitterness
- Reducing the balsamic vinegar to a thick glaze
- Placing sprouts flat‑side down for maximum surface contact
- Final caramelization in the oven
Chef Tips from the Video
- Cut a small slice off the stem end of each sprout; this prevents a woody core.
- For extra crunch, toss the sprouts with a little toasted almond slivers just before serving.
- If you like extra heat, increase the red‑pepper flakes to ½ teaspoon.
Troubleshooting
Sprouts are soggy after roasting.
Make sure the flat side is down and the pan isn’t crowded; increase the final roast time by 2‑3 minutes.
Glaze is too thick or burns.
Add a tablespoon of water or low‑sodium broth to thin it, and lower the heat when reducing the balsamic.
Sprouts taste bitter.
Ensure the blanching time is exactly 5 minutes and that the stems are trimmed; over‑blanching can release more bitterness.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Not recommended; texture becomes soggy after thawing.
Room temperature: Best served immediately; can sit out for up to 1 hour at room temperature.
Make-Ahead Tips
- Blanch the Brussels sprouts up to 24 hours ahead and keep them dry in the fridge.
- Reduce the balsamic vinegar and store the glaze in a sealed jar for up to 3 days.
- Combine the sprouts with the glaze just before the final 5‑minute roast.
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts in American cuisine?
Brussels sprouts have been a staple side dish in the United States since the 19th century, especially in New England where they were introduced by Dutch settlers. Roasting them with a sweet glaze reflects modern American comfort‑food trends that balance bitter greens with sugary accents.
What traditional regional variations of Brussels sprouts exist in American cooking?
In the Midwest, Brussels sprouts are often sautéed with bacon and apples, while in the South they may be cooked with pecans and a maple glaze. The sweet‑savory balsamic version presented by Matt Santos is a contemporary West‑coast style.
How are roasted Brussels sprouts traditionally served in the United States?
They are typically served hot as a side dish alongside roasted meats, turkey at Thanksgiving, or as part of a holiday buffet. They are often finished with a drizzle of balsamic reduction or a sprinkle of grated Parmesan.
What occasions or celebrations are Brussels sprouts commonly associated with in American culture?
Brussels sprouts are popular at Thanksgiving, Christmas, and fall‑time family gatherings because they pair well with roasted turkey and seasonal flavors like maple and cranberry.
What makes this roasted Brussels sprout recipe special in American cuisine?
Matt Santos’ method combines blanching to remove bitterness, flat‑side‑down roasting for maximum caramelization, and a quick balsamic‑honey glaze that adds a sweet‑savory contrast, creating a dish that’s both crisp and flavorful.
What are authentic traditional ingredients for roasted Brussels sprouts versus acceptable substitutes?
Traditional ingredients include Brussels sprouts, olive oil, salt, and pepper. Acceptable substitutes are vegetable oil for olive oil, maple syrup for honey, and red‑pepper flakes can be swapped with cayenne pepper for heat.
What other American side dishes pair well with roasted Brussels sprouts with balsamic glaze?
They pair beautifully with roasted turkey, honey‑glazed ham, mashed potatoes, or a creamy mushroom gravy. A simple mixed green salad with citrus vinaigrette also balances the richness.
What are the most common mistakes to avoid when making roasted Brussels sprouts with balsamic glaze?
Common errors include overcrowding the baking sheet, not placing the sprouts flat‑side down, over‑blanching which can make them mushy, and letting the glaze burn by cooking it on too high a heat.
Why does this recipe reduce balsamic vinegar before adding honey instead of adding them together raw?
Reducing the balsamic first concentrates its flavor and removes excess acidity, allowing the honey to blend smoothly without curdling. Adding honey after reduction ensures a glossy, thick glaze that adheres well to the sprouts.
What does the YouTube channel Matt Santos specialize in?
The YouTube channel Matt Santos focuses on quick, approachable home‑cooking tutorials that emphasize flavor‑forward techniques, often featuring simple ingredient lists and clear visual steps for everyday cooks.
Last updated: August 30, 2026
