Roasted Brussel Sprouts glazed with White Balsamic Vinegar Glaze


Brussel sprouts are not everyone’s favorites, but I can promise you that this recipe may make you a lover after all. My actual favorite part of this recipe are the loose leaves that end up really crispy and salty and oh so fun to eat.

This is an easy side dish and compliments many meals. Now that the holiday season is coming , there are many ways to experiment with this lovely vegetable and I plan to.  Until then, try this recipe and see what you think.

Meal Plan:


Roasted Brussel Sprouts glazed with White Balsamic Vinegar Glaze

Yields 4

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  • 1 package of brussel sprouts (12 ounces)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons White Balsamic Vinegar Glazed
  • 2 tablespoons Olive Oil


  1. Pre-heat oven to 400 degrees
  2. Cut the end off the brussel sprouts and then cut them in half and place in a large bowl
  3. Pour the olive oil, 1 teaspoon salt, garlic powder and pepper and stir well so that all the brussel sprouts are coated well
  4. Place the brussel sprouts in a baking sheet, large enough so there are none of them on top of the other
  5. Bake for about 35 - 40 minutes or until crispy and browned
  6. Sprinkle with remaining salt if needed


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