These pan-roasted Brussels sprouts and shallots are perfectly charred on the outside, tender with a bite inside, and finished with a sweet balsamic glaze for a simple, elegant side dish.
Roasted Brussels Sprouts and Shallots with Balsamic Glaze
I’m pleased to share this recipe from my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested the dish while taking the photos and we absolutely loved it—this version keeps the sprouts crisp while delivering deep caramelized flavor with minimal oil and time.
Why this method works
Long oven roasting can cause Brussels sprouts to soften through and lose their bite. In this recipe, the sprouts are first seared in a hot, oven-safe skillet to build a rich browned surface, then finished in a hot oven for only a short time to finish cooking without becoming mushy. The addition of shallots adds a sweet, aromatic contrast, and a drizzle of balsamic glaze brings balanced acidity and a touch of sweetness that elevates the dish.
Ingredients
- 2 tbsp olive oil
- 1 lb Brussels sprouts, trimmed and halved
- 2 large shallots, peeled and cut into ½-inch wedges
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp balsamic glaze
Instructions
- Preheat the oven to 425°F (218°C).
- Heat an oven-safe 12-inch nonstick or well-seasoned skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Add the halved Brussels sprouts and the shallot wedges in a single layer with the cut side down. Let them cook undisturbed for about 3 minutes to begin caramelizing the cut surfaces.
- Turn the sprouts and shallots occasionally for another 2–3 minutes until they are golden brown on most sides.
- Transfer the skillet to the preheated oven and roast for 8–10 minutes, just until the sprouts are tender but still slightly al dente.
- Remove from the oven, season with salt and pepper, drizzle with the balsamic glaze, toss gently to coat, and serve warm.
Prep and timing
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 4 servings (about 1/4 of the recipe per serving)
Nutrition (approx. per serving)
- Calories: 126 kcal
- Protein: 4 g
- Carbohydrates: 14 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 5 g
Tips and variations
- For a heartier side, crisp a small amount of pancetta or bacon first, remove it, then roast the sprouts in the rendered fat. Crumble the cooked bacon over the finished sprouts.
- If you prefer a stronger balsamic flavor, add an extra half tablespoon of glaze or use a splash of aged balsamic vinegar and reduce it slightly in a small pan to thicken before drizzling.
- To add texture and color, toss in a handful of toasted walnuts, pecans, or pomegranate seeds just before serving.
- Use a cast-iron skillet or another ovenproof pan for best browning; if your pan isn’t oven-safe, transfer the browned sprouts and shallots to a baking sheet for finishing in the oven.
Serving suggestions
This bright, caramelized side pairs beautifully with roasted or grilled chicken, pork tenderloin, or a simply seared salmon. It also works as a warm vegetable salad tossed with a little extra balsamic glaze, or as part of a holiday vegetable spread where you want something slightly sweet and tangy to complement richer mains.
If you try this recipe, consider doubling the batch—these sprouts disappear fast. Enjoy the caramelized edges, the savory-sweet shallots, and the glossy balsamic finish. They’re a quick, flavorful way to bring a restaurant-quality vegetable side to your table.
More Brussels sprouts side dish ideas
- Sauteed Brussels Sprouts
- Raw Shredded Brussels Sprouts with Lemon and Oil
- Shredded Raw Brussels Sprout Salad with Bacon and Avocado
- Roasted Brussels Sprouts and Butternut Squash
- Buffalo Brussels Sprouts with Crumbled Blue Cheese
