Roasted balsamic Brussels sprouts are par-boiled for tenderness, then roasted until caramelized and tossed in a sweet and tangy balsamic glaze infused with garlic and creole seasoning. The result is a crispy-edged, umami-rich side dish with minimal effort.
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Preheat your oven to 350°F.
Place Brussels sprouts in a saucepan, cover with water, and bring to a boil on the stovetop. Season the water with salt.
Boil for 5-7 minutes, until the sprouts are just tender enough to be pierced with a fork.
While the sprouts are boiling, pour olive oil into a baking dish and place it in the preheating oven to get the oil hot.
Drain the boiled Brussels sprouts thoroughly.
Carefully remove the hot baking dish from the oven and add the drained sprouts to the hot oil.
Season the sprouts with garlic powder, onion powder, and creole seasoning.
Drizzle generously with balsamic glaze and toss everything together to coat the sprouts evenly.
Return the dish to the oven and roast for about 20-25 minutes, until the sprouts are tender and have started to crisp up.
Remove from the oven and serve hot.
Store cooled Brussels sprouts in an airtight container in the refrigerator for up to 3 days; reheat gently in a 375°F oven or eat cold.
You can roast from raw, but par-boiling ensures the centers cook through before the exterior burns, giving you tender-crisp results. Add 10–15 minutes to roasting time if skipped.
They're ready when the outer leaves are dark brown and crispy, and a fork easily pierces the center. Shake the pan halfway through for even browning.
Yes. Roast and cool completely, then refrigerate up to 3 days. Reheat in a 375°F oven for 8–10 minutes or serve cold as a salad.
Use regular balsamic vinegar reduced with 1 tbsp honey, or swap for maple syrup mixed with Dijon mustard for a different flavor profile.
Yes, it's naturally vegan and vegetarian—no animal products are used.
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