Roasted Brussels Sprouts with Balsamic Glaze
I’ll be honest — Brussels sprouts had a bad reputation for a long time, and I think it’s because most of us grew up eating them boiled into mush. (No offense, Mom.) Roast them, though, and something magical happens: the edges get crispy, the centers turn sweet and caramelized, and suddenly the skeptics at your Thanksgiving table are asking for seconds.
This is my new go-to holiday side dish. It’s high in fiber, low in calories (roughly 100 per serving), and Detox Friendly — a free vegetable on the Two-Week Detox Plan. The balsamic glaze adds that sweet-tangy finish with no added sugar at all. It looks gorgeous on the table, takes 30 minutes, and honestly couldn’t be easier.
Roasted Brussels Sprouts with Balsamic Glaze
Ingredients:
1 1/2 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil (or avocado oil)
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
3/4 cup balsamic vinegar (for the glaze)
Optional: pinch of red pepper flakes, or 2 tbsp grated parmesan or toasted walnuts
Makes about 6 servings (1 cup each):
Calories: 115
Fat: 5 g
Carbs: 15 g
Fiber: 4 g
Protein: 4 g
Instructions:
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with the olive oil, salt, pepper, and garlic powder until evenly coated.
3. Arrange them cut-side down on the baking sheet. Give them space — crowding the pan steams them instead of crisping them. Use two pans if you need to.
4. Roast for 20–25 minutes, flipping once halfway through, until the edges are crispy and deeply caramelized.
While they roast, make the glaze: pour the balsamic vinegar into a small saucepan and simmer over medium-low heat for 10–12 minutes, until reduced by about two-thirds and syrupy enough to coat a spoon. Watch it closely at the end — it can go from syrupy to burnt fast.
Drizzle the warm glaze over the roasted sprouts, toss gently, and serve right away. Add red pepper flakes, parmesan, or walnuts if you’re using them.
Mary’s Tips
Cut-side down is the whole secret. That flat surface against the hot pan is what gives you the caramelization.
Make the balsamic glaze up to a week ahead and keep it in the fridge — one less thing on Thanksgiving Day.
Buying pre-trimmed sprouts saves real time. Just halve them yourself so the sizes are even.
Leftovers reheat beautifully in the oven or air fryer for 5 minutes at 400°F. The microwave will make them soggy — you’ve been warned.
Give these a try this Thanksgiving and let me know what your family thinks — I have a feeling the skeptics will surprise you.
If you’re ready to get back on track but aren’t sure where to begin, I can help you create a personalized nutrition, exercise and lifestyle plan that fits your goals and your real life. With the right strategy and daily accountability, this September reset can become a healthy routine that lasts well beyond fall.
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