Roasted Brussel Sprouts with Sun-Dried Tomatoes and Balsamic Glaze

Hey y'all!  Welcome to my West Virginia kitchen! If you're looking for a vibrant, flavor-packed side dish that will steal the spotlight at any meal, these Roasted Brussel Sprouts with Sun-Dried Tomatoes and Balsamic Glaze are a must try!

Crispy, caramelized Brussel sprouts pair beautifully with tangy sun-dried tomatoes and a luscious balsamic glaze, creating a dish that's equal parts sweet, savory, and absolutely irresistible.  

I can't wait to share it with you so...

Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:

• Bold Flavors:  The combination of roasted Brussel sprouts, sun-dried tomatoes, and balsamic glaze creates a perfect balance of sweet, tangy, and savory notes. 
• Simple and Quick:  With just a few ingredients and minimal prep, this recipe is easy enough for busy weekends yet elegant enough for holiday feasts. 

• Healthy and Nutritious:  Packed with fiber, vitamins, and antioxidants, Brussels sprouts are a delicious way to add a nutrient boost to your meal. 
• Versatile:  This dish pairs wonderfully with roasted meats, grilled chicken, pasta, or even as a warm salad topper!

 INGREDIENTS: 

 

• 1 lb Brussels Sprouts, trimmed and halved
• 2 Tbsp Olive Oil
• Salt and Pepper
• 1/2 tsp Garlic Powder
• 1/2 cup Sun-Dried Tomatoes, julienned
• 2 Tbsp Balsamic Glaze
• 1/2 cup Feta Cheese
• 1/4 cup Toasted Pine Nuts (optional, for serving)

INSTURCTIONS:

1. Preheat Oven:  Set your oven to 400°F (200°C).  Line a baking sheet with parchment paper.  
2. Prepare Brussels Sprouts:  In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated. 
3. Roast:  Spread the Brussels sprouts in a single layer on the prepared baking sheet.  Roast for 20-25 minutes, flipping halfway, until golden brown and crispy on the edges.
4. Add Sun-Dried Tomatoes:  During the last 5 minutes of roasting, sprinkle the sun-dried tomatoes over the Brussels sprouts to warm them through.
5. Finish with Balsamic Glaze: Drizzle the roasted Brussels sprouts with balsamic glaze and toss gently to coat. 
6. Serve and Enjoy:  Transfer to a serving dish and, if desired, top with feta cheese and toasted pine nuts for added flavor and texture.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS & TRICKS:

• For Extra Crispiness:  Roast the Brussels sprouts cut-side down for optional caramelization.  
• Customize the Flavors:  Swap sun-dried tomatoes for dried cranberries for a touch of sweetness or add a sprinkle of red pepper flakes for a spicy kick.  
• Make it Vegan:  Skip the feta or use a dairy-free alternative to keep the dish plant-based.  
• Meal Prep Friendly:  Roast the Brussels sprouts ahead of time and store them in an airtight container for up to 3 days.  Reheat in the oven or air fryer for best results.  

FREQUENTLY ASKED QUESTIONS:

Can I use frozen Brussels sprouts?  

Yes!  Thaw and pat them dry before roasting to prevent excess moisture.

What if I don't have balsamic glaze?

You can make your own by simmering balsamic vinegar until thickened or substitute with a splash of balsamic vinegar.  

What main dishes pair well with this recipe?

This side dish complements roasted chicken, steak, grilled salmon or even pasta dishes beautifully.  

These Roasted Brussels Sprouts with Sun-Dried Tomatoes and Balsamic Glaze are a game changer with it comes to healthy, flavorful side dishes.  Whether you're serving them for a weeknight dinner or a festive gathering, they're sure to impress.  Give them a try and let me know in the comments how you liked them.  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~