Christmas Roasted Brussels Sprouts with Balsamic Glaze

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Christmas Recipes

Christmas roasted Brussels sprouts are an easy holiday side dish with caramelized edges and tender centers. A simple balsamic-maple finish balances their naturally earthy flavor. The trick is to dry the sprouts thoroughly and spread them cut-side down on a hot baking sheet.

Recipe overview

Prep: 15 minutes | Roast: 22–28 minutes | Total: About 40 minutes | Serves: 6 | Oven: 425°F (220°C).

Ingredients

• 2 pounds (900 g) Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3/4 teaspoon fine salt, adjusted to taste
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard, optional
• 2 tablespoons chopped toasted walnuts, optional

Allergen note: Optional walnuts contain tree nuts. Check Dijon mustard and balsamic labels for dietary restrictions.

How to roast Brussels sprouts for Christmas

1. Heat the oven. Preheat to 425°F (220°C). Place a large rimmed metal baking sheet in the oven while it heats for 5 minutes.
2. Prepare sprouts. Trim dry ends and remove damaged outer leaves. Halve larger sprouts through the stem; quarter extra-large ones so pieces are similar in size. Wash and dry thoroughly.
3. Season. Toss sprouts with olive oil, salt and black pepper in a bowl.
4. Roast cut-side down. Carefully remove the hot sheet pan and spread sprouts in one layer, mostly cut-side down. Return to the oven and roast for 18–22 minutes without frequent stirring.
5. Check tenderness. Turn a few sprouts and roast for another 4–6 minutes if needed, until the edges are deeply golden and the centers are fork-tender.
6. Make glaze. Whisk balsamic vinegar, maple syrup and optional Dijon mustard in a small bowl. Toss the hot sprouts with the glaze immediately after roasting. If a thicker glaze is preferred, warm it briefly in a small saucepan until slightly reduced before tossing.
7. Serve. Transfer to a serving dish and scatter optional toasted walnuts over the top just before serving.

Tips for crisp Brussels sprouts

• Dry washed sprouts very well before seasoning.
• Give them space on the sheet pan; use two pans if needed.
• Place cut sides against the hot pan for browning.
• Add the balsamic glaze after roasting to reduce scorching.
• Roast until edges are well browned but not burnt.

Variations

With pomegranate

Sprinkle 1/3 cup pomegranate arils over the finished sprouts for festive color and tartness.

With Parmesan

Finish with 2 tablespoons finely grated Parmesan; this adds dairy and may not suit all vegetarian diets.

Without maple syrup

Omit the syrup for a more tangy side dish, or add a little more balsamic to taste.

With toasted pecans

Replace walnuts with toasted pecans for a different nutty flavor.

What to serve with roasted Brussels sprouts

Pair with maple roasted carrots, sheet pan chicken and vegetables, or rosemary focaccia. For a Christmas breakfast, see cranberry orange muffins.

Make-ahead and storage

Trim and halve sprouts up to one day ahead and refrigerate dry in a covered container. Roast shortly before serving for crisp edges. Refrigerate leftovers in a shallow covered container within two hours and use within 3–4 days. Reheat on a baking sheet at 375°F (190°C) until hot throughout; microwaving softens the edges.

Frequently asked questions

Why are my Brussels sprouts soggy?

They may have been wet or crowded on the baking sheet. Dry thoroughly and roast in one layer.

Can I use frozen Brussels sprouts?

Yes, but they release more water and are less likely to crisp. Roast from frozen on a roomy pan and expect a longer cooking time.

Can I prepare these for Christmas dinner ahead of time?

Trim ahead, but roast close to serving. The glaze can be mixed in advance and refrigerated.

Is this recipe vegan?

Yes, when made without optional Parmesan and with plant-based packaged ingredients.

What temperature is best for roasting?

425°F (220°C) encourages browning while keeping the centers tender. Adjust timing to your oven and sprout size.

Editorial note

Original editorial cooking guidance, not a claim of independently kitchen-tested results. Oven and vegetable sizes affect cooking time. Any featured photography is illustrative.