Balsamic Glaze Recipe
Balsamic glaze, sweet and tangy — roasted Brussels sprouts with Parmesan, bruschetta, cherry balsamic pork chops, watermelon salad — for easy weeknights.
★ dinner
dinnerRoasted Brussels Sprouts with Parmesan & Balsamic Glaze
A delicious roasted Brussels sprouts dish topped with Parmesan cheese and drizzled with a sweet balsamic glaze.
Sarah Jane KIngredients
- 2 lbs Brussels sprouts
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¾ cup Parmesan cheese, freshly grated
- ¼ cup balsamic vinegar
- 1 tbsp honey (optional)
Instructions
- 1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment.
- 2Trim the ends off the Brussels sprouts and remove any loose outer leaves. Slice them in half lengthwise. If some are large, quarter them so everything roasts evenly.
- 3In a big bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder until well coated.
- 4Spread them cut-side down on the baking sheet in a single layer. Don’t overcrowd — they need space to get crispy.
- 5Roast for 20–25 minutes, flipping once halfway through, until deeply golden and caramelized with crispy edges.
- 6While they roast, add the balsamic vinegar (and honey if using) to a small saucepan. Simmer over medium-low heat for 5–8 minutes until slightly thickened and syrupy. It should coat the back of a spoon.
- 7When the sprouts are done, sprinkle Parmesan over them and return to the oven for 3–5 minutes until melted and slightly golden.
- 8Drizzle with the balsamic glaze right before serving. Finish with extra Parmesan if you want that salty punch.
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Open in Pepper →A Little Balsamic Makes Dinner Taste Finished
A drizzle of thick, sweet-tart balsamic does what salt and pepper can't. It ties a plate together, and it works just as well on roasted vegetables as it does on fruit and cheese.
Cooks on Pepper reach for this collection when supper needs one more thing — company coming, a plain pork chop on the stove, or a bowl of tomatoes that deserves better.
Every recipe here leans on that glaze: Roasted Brussels Sprouts with Parmesan & Balsamic Glaze, Bruschetta with Balsamic Glaze, Pork Chops with Cherry Balsamic Glaze, Watermelon Salad with Balsamic Glaze and Feta, and a Homemade Balsamic Glaze you can keep in the fridge.
Quick Tips
- 1
Reduce it slowly
Simmer 1 cup balsamic vinegar with brown sugar over medium-low for 10 to 15 minutes, until it coats the back of a spoon.
- 2
Let the glaze cool
It thickens a lot as it sits, so pull it off the heat while it still looks a little thin — about 5 minutes of cooling firms it up.
- 3
Drizzle at the end
Add glaze after roasting, not before. The sugar burns fast above 400°F and turns bitter.
- 4
Rest the pork chops
Let cooked chops sit 5 minutes before spooning on the cherry or peach glaze so the juices stay in the meat.
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