Q1: What is the absolute, number one secret to roasted Brussels sprouts that are sweet and nutty, not bitter?

The secret is caramelization ! By roasting them in a hot oven until they have deep, dark brown, and crispy spots, you are caramelizing their natural sugars. This is the key that transforms their flavor from potentially bitter and "cabbage-y" to wonderfully sweet, deep, and nutty.

Q2: Can I make the balsamic glaze ahead of time?

Yes, absolutely! The balsamic glaze can be prepared up to a week in advance and stored in an airtight container or a jar in the refrigerator . You may need to gently warm it on the stovetop or in the microwave for a few seconds to loosen it up before you toss it with the hot sprouts

Q3: Can I use frozen Brussels sprouts for this recipe?

t is not recommended . Frozen Brussels sprouts contain a very high amount of moisture, and they will almost always steam in the oven instead of roasting, which will result in a much softer, soggier texture. Fresh Brussels sprouts are essential for a truly crispy result.

Q4: Can I add any other toppings to this dish?

Of course! This recipe is wonderfully versatile. For a different flavor profile, you can add about 1/2 to 1 cup of toasted, chopped pecans or walnuts, a crumble of salty feta or goat cheese, or a generous sprinkle of crispy, crumbled bacon to the finished dish.

Q5: Can I make this in an air fryer?

Yes, an air fryer is a fantastic way to make these! You will need to work in batches. Simply preheat your air fryer to 375°F (190°C) and cook the seasoned Brussels sprouts for about 15-20 minutes, shaking the basket a few times, until they are crispy and tender. Then, toss them with the prepared glaze and the cranberries.

Balsamic-Glazed Brussels Sprouts (Easy Holiday Side!)

A simple yet elegant side dish, this recipe features Brussels sprouts that are roasted in the oven with olive oil until tender and browned. The roasted sprouts are then tossed with sweet dried cranberries and a homemade balsamic glaze, which is made by reducing balsamic vinegar and sugar into a thick, sweet-tart syrup. This creates a perfect balance of savory, sweet, and tangy flavors, ideal for a holiday meal or a weeknight dinner.

Author: Grace

Ingredients

3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Salt and pepper to taste (optional)

Instructions

Preheat the oven to 375°F.
Trim the ends of the Brussels sprouts, remove any yellow outer leaves, and cut them in half.
On two separate baking sheets, toss the Brussels sprouts with the olive oil. Roast for 25 to 30 minutes, until they are browned and tender.
While the sprouts are roasting, combine the balsamic vinegar and sugar in a small saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer and reduce until it becomes very thick, like a syrup.
Place the hot, roasted Brussels sprouts in a large serving bowl. Drizzle the balsamic reduction over the sprouts, then sprinkle with the dried cranberries. Toss everything to combine and serve immediately.

Notes

This is a classic and easy side dish that pairs well with roasted meats, making it perfect for a holiday like Thanksgiving or Christmas.
Making a balsamic reduction, or glaze, is a simple process of simmering the vinegar with sugar until it thickens. Be sure to watch it carefully to prevent it from burning.
Roasting the Brussels sprouts at a high temperature is key to achieving a delicious, caramelized exterior and a tender interior.

Find it online: https://www.eatswithsoul.com/balsamic-glazed-brussels-sprouts/