Roasted Brussels Sprouts and Shallots with Balsamic Glaze

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These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.Roasted Brussels Sprouts and Shallots with Balsamic Glaze

Here’s a few more Brussels Sprout Recipes I think you’ll enjoy: Shredded Brussels Sprouts with PancettaBrussels Sprouts Gratin, and Brussels Sprouts and Sausage Parsnip Spiralized Pasta.

Please welcome my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe!

So I’m slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.

Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing.  I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
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5 from 3 votes
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Roasted Brussels Sprouts and Shallots with Balsamic Glaze

126 Cals 4 Protein 14 Carbs 7 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 Servings
COURSE: Side Dish
CUISINE: American
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

Ingredients

  • 2 tbsp olive oil
  • 1 lb brussels sprouts, trimmed and halved
  • 2 large shallots, peeled and cut into ½” thick wedges
  • kosher salt and black pepper to taste
  • 1 tbsp balsamic glaze

Instructions

  • Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, Brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.

Nutrition

Serving: 1/4th of recipe, Calories: 126kcal, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 30mg, Fiber: 4g, Sugar: 5g
WW Points Plus: 3
Keywords: best brussels sprout recipe, brussels sprouts, brussels sprouts with balsamic glaze, Sauteed brussels sprouts, thanksgiving side dishes
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

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71 comments

  1. Gina and commenters,
    Very smooth recipe. It upgraded Brussel sprouts. I didn’t have balsamic glaze . After reading the comments, I used 1 tbs balsamic vineager and 1 tsp honey. I microwaved for 1 minute .
    My middle aged British husband ( prefers his veggies boiled till dead) ate 2 servings. He requested that I make it again.
    Happy Holidays.

  2. This is delicious! 

  3. 2 tbsp or 2 teaspoons?

  4. Has anyone tried this in the air fryer? I love really crispy brussels sprouts and haven’t managed to figure them out at home yet.

  5. I forgot to buy balsamic glaze at the store so I sautéd equal parts honey and balsamic vinegar in a pan and poured it over, delicious! 

  6. Do you think these could be pan roasted on Tuesday night and finished in the oven on Thursday? I am traveling for Thanksgiving. Any ideas?

    • I was watching to see if anyone would respond to this. I am also curious! If you tried this, please let us all know how it worked out.

  7. So easy and delicious!

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  10. I have never, ever liked brussel sprouts! The smell, the texture, the gas they cause…they just weren’t for me. Then I realized, the only way I was ever presented these veggies was steamed. And I absolutely do not like steamed brussel sprouts. Roasting them; however, is a game changer. Adding a balsamic glaze and my head exploded. These are amazing and have changed the way I think about these sprouts. Thank you!

  11. Just wondering why this isn’t whole 30 compliant thanks!!

  12. I know this is an old post / recipe here but found it awhile back and decided it was PERFECT for Friendsgiving on Saturday night. Can’t wait to make it. Thanks!!

  13. I love this recipe and have made it multiple times. I am trying to figure out how to adapt it to bring to a Thanksgiving feast. Do you think I can make it ahead, then place it in pan and somehow keep it warm until serving time without it deteriorating? Any suggestions? Thanks!