Roasted Caramelized Brussels Sprouts with Balsamic Glaze

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Brussels sprouts roasted until golden and caramelized, finished with a tangy balsamic reduction for a flavorful low-carb side. This vegetarian recipe (low-carb), ready in about 30 minutes, pairs Brussels sprouts, olive oil, and balsamic vinegar for a weeknight-friendly dinner. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound halved Brussels sprouts
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled blue cheese

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Instructions

1. Step 1: Preheat oven to 425°F (220°C) and toss 1 pound halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once at the 10-minute mark, until sprouts are golden brown and crisp around the edges.
3. Step 3: While sprouts roast, combine 1/4 cup balsamic vinegar and 2 tablespoons water in a small saucepan. Simmer over medium heat for 5-7 minutes until reduced by half and syrupy.
4. Step 4: Remove sprouts from oven, drizzle with the balsamic glaze, toss to coat, and sprinkle with 1/4 cup crumbled blue cheese. Serve immediately.