Brussels Sprouts with Balsamic Glaze and Toasted Pine Nuts

These Brussels Sprouts with Balsamic Glaze and Toasted Pine Nuts are crisp, caramelized, and full of bold, balanced flavor. I roast the sprouts until golden, then finish them with a sweet and tangy balsamic reduction and a sprinkle of buttery pine nuts for crunch. It’s one of those side dishes that feels fancy but is easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it brings out the best in Brussels sprouts—tender on the inside, crispy on the outside, and never bitter. The balsamic glaze adds a deep, slightly sweet richness that makes the sprouts shine, while the toasted pine nuts give every bite a nutty, toasty crunch. It’s elegant enough for holidays and simple enough to serve with roasted chicken or steak.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts (halved)

• Olive oil

• Salt

• Black pepper

• Balsamic vinegar (for glaze)

• Honey or brown sugar (optional, for glaze)

• Pine nuts

• Optional: garlic, crushed red pepper flakes, or Parmesan cheese for extra flavor

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper.

3. I spread them cut-side down on the baking sheet and roast for 20–25 minutes, until crisp and caramelized on the edges.

4. While they roast, I toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, stirring often. I remove them from the pan to cool.

5. I make the balsamic glaze by simmering balsamic vinegar (and honey or brown sugar, if using) in a small saucepan over medium heat until thick and syrupy—about 5–7 minutes.

6. Once the sprouts are done, I transfer them to a serving dish, drizzle with the glaze, and sprinkle with toasted pine nuts.

7. I serve them warm, optionally topped with a little grated Parmesan or red pepper flakes.

Servings and timing

This recipe serves about 4 people. It takes 10 minutes to prep and 25–30 minutes total to cook.

Variations

• I’ve added dried cranberries or pomegranate seeds for a pop of color and sweetness.

• A splash of lemon juice at the end brightens the dish even more.

• For extra crunch, I sometimes use chopped walnuts or almonds instead of pine nuts.

• I’ve tossed in a clove of minced garlic before roasting for more depth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet to bring back the crispiness—microwaving softens them.

If I have extra glaze, I store it separately and drizzle it fresh after reheating.

FAQs

Do I have to make my own balsamic glaze?

No, I’ve used store-bought balsamic glaze when I’m short on time. It works just as well and saves a step.

Can I use frozen Brussels sprouts?

Fresh works best for roasting, but if I use frozen, I thaw and pat them dry thoroughly first to help them crisp up.

How do I keep Brussels sprouts from being bitter?

Roasting brings out their natural sweetness. I always season well and use high heat to get those caramelized edges that cut any bitterness.

What if I don’t have pine nuts?

I’ve used slivered almonds, chopped pecans, or even sunflower seeds as a substitute, and they all add great crunch.

Can I make this ahead of time?

Yes—I roast the sprouts and make the glaze ahead, then reheat everything and assemble just before serving so they stay crisp and flavorful.

Conclusion

These Brussels Sprouts with Balsamic Glaze and Toasted Pine Nuts are a simple yet elevated side dish that turns a humble veggie into something truly special. I love how the rich glaze and crunchy nuts complement the roasted sprouts, making this a dish I come back to again and again—whether I’m cooking for a crowd or just sprucing up my weeknight dinner.

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