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, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.