Sweet and Spicy Balsamic Glazed Brussels Sprouts
These Sweet and Spicy Balsamic Glazed Brussels Sprouts are made with simple, wholesome ingredients and are packed with flavor. You can make this easy side dish in less than 45 minutes. They are perfect for the holiday season or a weeknight dinner.
I am not sure how anyone ever decided to take these not-so-pretty little leaves and intentionally eat them. Do you remember the first time you laid eyes on steamed Brussels?
Well, I do and I must admit, I was super hesitant even to try a bite. It took me several dinner parties to stop looking at them with a stink eye.
Fortunately, someone made a version of glazed and roasted Brussels that changed my veggie life forever and I will always be thankful to that chef.
Spotlight on Sweet and Spicy Balsamic Glazed Brussels Sprouts
- They are delicious. Let’s talk about the sweet factor here. Balsamic vinegar and maple syrup make these glazed Brussels taste like dessert. They are the perfect side dish to accompany any meal dish.
- They are nutritious. Did you know that cruciferous vegetables are rich in compounds that hemp fight cancer, and are loaded with fiber, and vitamins C, E, and K?
- They are quick to make. While the prep time only takes about 10 minutes, you will throw these balsamic Brussels sprouts into the oven and then have the time to work on other sides.
- They are a crowd pleaser. Consider this a warning. These sweet and spicy Brussels sprouts will make your dinner guests drool. They will come crawling to you for the recipe.
- They are healthy. These roasted Brussels are dairy-free and can be easily made gluten-free, as well. Anyone following a plant-based or gluten-free diet can enjoy this recipe. *See the gluten-free option below.
The Ingredients
Brussels sprouts: You’ll use two 1-pound bags of Brussels sprouts, which can be found at your local grocery store. They are already trimmed, which cuts down on prep time.
Avocado oil: This is the best type of oil that tolerates high heat. I recommend using avocado oil over olive oil when heating the oil.
Pecans: The crunch is real with these rich nuts added to the roasted Brussels. You are going to love the texture!
Fresh garlic: Make sure to use fresh minced garlic instead of garlic powder. It really is a game-changer for this recipe.
Maple syrup: This natural sweetener will lightly sweeten and glaze the Brussels to the perfect flavor.
Soy sauce: This Asian ingredient is a must-have. It brings a delicious salty flavor to these brussels and is a game-changer.
Balsamic vinegar: Another contributing ingredient to the perfect glaze sauce. Balsamic vinegar is the key component to thickening this glaze and bringing a little sweetness.
Sriracha sauce: This is my favorite type of hot sauce. It brings a little kick to this spicy sauce and I absolutely love it.
Red pepper flakes: You can skip this step if you are not down for a little heat, however, I highly recommend this spice.
Salt and pepper to taste.
Frequently Asked Questions
Yes, but with caveats. Thaw completely and pat dry (moisture will interfere with crisping). You may need to roast for a few minutes longer. Fresh Brussels sprouts usually give the best texture, and I highly recommend!
To reheat, place them in a microwavable bowl, top it with a paper towel or cover, and heat them until warmed through. Or reheat in the oven (or toaster oven) at ~ 350–375 °F until warmed through and slightly crisp again. Avoid microwaving for too long, as that tends to make them mushy.
Yes, these roasted Brussels have a mild kick. Omit or reduce the red pepper flakes and Sriracha if you’d prefer. You can leave in just a hint of heat, or omit entirely, and the maple–balsamic flavors will still shine.
Swap the soy sauce for coconut aminos. Also, double-check that your Sriracha or hot sauce is gluten-free.
Make sure the Brussels are completely dry after washing them, spread them out with space in between each of the Brussels on the pan to avoid overcrowding, and once they are finished roasting, turn the oven to broil for 1-2 minutes to add an extra crisp. *Keep an eye on the Brussels the entire time as they broil.
The Instructions
Step one: Preheat the oven to 400 degrees Fahrenheit and line an 8×11 sheet pan with parchment paper or a silicone mat.
Step two: Cut your washed and trimmed Brussels sprouts in half lengthwise. Place them cut-side down on the pan.
Step three: Drizzle the Brussels with avocado oil and sprinkle with salt and pepper.
Step four: Place the Brussels in the preheated oven and cook them for 15 minutes.
Step five: While the Brussels are roasting, make the homemade balsamic glaze. In a small bowl, add all of the glaze ingredients. This includes maple syrup, avocado oil, balsamic vinegar, soy sauce, fresh garlic, Sriracha sauce, red pepper flakes, salt, and pepper. Give it all a good stir.
Step six: Carefully remove the Brussels from the oven. Add the pecans to the pan. Slowly pour the glaze over the Brussels. Gently toss the Brussels so that they are all coated with the glaze. Spread them back out in an even layer. No need to completely face the cut side down this time. Roast the Brussels for another 15 minutes.
Enjoy right away!
Storage
If you choose to keep leftovers, allow them to come to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat, place them in a microwavable bowl, top it with a paper towel or cover, and heat them until warmed through.
Leftover Brussels sprouts can get a little soggy, for your information.
Tips + Modifications
Roasted Brussels sprouts are best enjoyed straight out of the hot oven.
If you are gluten-free, swap the soy sauce for coconut aminos.
If you want less spice, omit the chili flakes and the Sriracha sauce.
You can remove the pecans if you would prefer.
More Vegan Sides You Should Make
Roasted Brussels sprouts pair perfectly with a main course. They are also great with a variety of side dish recipes.
Roasted Garlic Smashed Potatoes
Crispy Rosemary Garlic Air-Fried Gnocchi
Stovetop Garlic Lemon Sauteed Green Beans
Sweet and Savory Oven-Roasted Butternut Squash
Baby Greens with Sun-Dried Tomato and Walnut Vinaigrette
Sweet and Spicy Balsamic Glazed Brussels Sprouts
Equipment
- 1 8×11 lined sheet pan
- 1 small bowl *for the glaze
Ingredients
- 2 (1lb) bags of trimmed Brussels sprouts *about 2.5 cups
- 3 tablespoons avocado oil
- Salt and pepper to taste
- ½ cup whole or halved pecans
For the balsamic glaze
- 3 tablespoons pure maple syrup
- 3 garlic cloves, minced
- 2 tablespoons avocado oil
- 4 teaspoons balsamic vinegar
- 4 teaspoons soy sauce or coconut aminos
- 2 teaspoons Sriracha sauce
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and Line an 8×11 sheet pan with parchment paper or a silicone mat.
- Cut the washed and trimmed Brussels sprouts in half lengthwise. Place the Brussels on the pan, cut side down in a single layer.
- Drizzle the Brussels with avocado oil and sprinkle with salt and pepper.
- Place the Brussels in the preheated oven and cook them for 15 minutes.
- While the Brussels are roasting, make the homemade balsamic glaze. In a small bowl, add all of the glaze ingredients. This includes maple syrup, avocado oil, balsamic vinegar, soy sauce, fresh garlic, Sriracha sauce, red pepper flakes, salt, and pepper. Give it all a good stir.
- Carefully remove the Brussels from the oven. Add the pecans. then slowly pour the glaze over the Brussels and pecans. Gently toss everything until everything is coated with the glaze. Spread them back out in an even layer. No need to completely face the cut side down this time.
- Roast the Brussels for another 15 minutes.
