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Asparagus and Brussels Sprouts with Balsamic Glaze

Roasted asparagus and Brussels sprouts in a dish with balsamic glaze on the side.
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5 from 1 review

Roasted Asparagus and Brussel Sprouts are drizzled with a sweet balsamic glaze for a simple side dish that pairs with practically everything! I love how roasting brings out the natural sweetness in both vegetables, while balsamic adds a tangy, caramelized finish. 

Ingredients

Units Scale
  • 1 pound brussels sprouts
  • 1 pound asparagus
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar

Instructions

  1. Preheat your oven to 400°F.  Trim the ends from the Brussels sprouts, peel off the outer layer, and chop them in half.  Trim the bottom 1-2 inches (woody ends) off the asparagus, then chop the remaining portion of the asparagus stalks into bite-sized pieces.  
  2. In a large mixing bowl, toss the Brussels sprouts and asparagus with the olive oil and kosher salt until evenly coated. Spread the vegetables in a single layer on a large, rimmed baking sheet. 
  3. Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly crisp on the edges, stirring once halfway through if needed. 
  4. While the vegetables roast, make the balsamic glaze: combine the balsamic vinegar and brown sugar in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for about 15 minutes, stirring occasionally. Cook until the mixture becomes thick and syrupy. Remove the glaze from the heat and let it cool. It will continue to thicken as it cools to room temperature. 
  5. Transfer the roasted vegetables to a serving platter and drizzle lightly with the balsamic glaze. Serve immediately and enjoy! 

Notes

  • Thick asparagus spears are better suited for this recipe. Thin spears will roast too quickly. 
  • Don't overcrowd the vegetables on your baking sheet.  They need a little space so the heat can circulate and help them roast properly. If they're too close together or overlapping, they'll steam instead of getting those deliciously crisp edges. 
  • Simmer the glaze gently. Keep the heat low once it starts bubbling. A gentle simmer allows the vinegar to thicken slowly and develop a smooth, syrupy texture.
  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice.  

Nutrition

Find it online: https://sugarandsnappeas.com/balsamic-roasted-asparagus-and-brussels-sprouts/