Caramelized Balsamic Brussels Sprouts

Brussels sprouts are the ultimate comeback kid of the veggie world. They got such a bad rap growing up, usually boiled into grey mush that had a smell nobody was excited about. But when you cook them properly, they’re crispy, caramelized, a little sweet, perfectly savoury, and honestly kind of a low-key skin superstar.

This dish tastes like something you’d get at a cozy farm-to-table restaurant, but it couldn’t be easier to make. And because it’s made with simple, whole ingredients, it fits effortlessly into a skin-supportive lifestyle without feeling restrictive or boring. Whether it’s a weeknight dinner, a holiday side, or something you meal prep for your lunches, these Brussels sprouts show up every time.

Let’s talk about why they deserve way more love.

Why Brussels Sprouts Are Sneakily Amazing for Your Skin

Brussels sprouts aren’t just tasty. They’re packed with nutrients that support your skin from the inside out.

Fibre for smoother digestion

These tiny green gems come with a good dose of fibre. When digestion slows down, skin often reacts. I see this all the time inside The Clear Skin Solution. Women are doing their best with nutrition, but sluggish gut motility keeps showing up on their faces. More fibre and better regularity can support calmer skin overall.

Sulphur for detox support

Cruciferous veggies like Brussels sprouts, broccoli, and cauliflower are rich in sulphur-based compounds that help support natural detoxification pathways. When these pathways have the raw materials they need, everything from bloating to congestion tends to feel more manageable.

Antioxidants for glow

Brussels sprouts are loaded with vitamin C, which supports collagen formation and provides antioxidants that help protect the skin from oxidative stress. Translation: a little extra glow from the inside out.

Vitamin K for inflammation balance

Vitamin K supports normal inflammation responses, something a lot of acne-prone women struggle with, even if they don’t realize it.

Why Brussels Sprouts Can Make You Gassy or Bloated

Let’s address the elephant in the room. Some people eat Brussels sprouts and immediately feel bloated. It’s not because your body “can’t handle” them. There are real reasons why this happens.

They contain raffinose

Raffinose is a complex sugar that the small intestine doesn’t break down well. When it hits the large intestine, bacteria ferment it, which produces gas.

They’re high in fibre

If your gut is already sluggish or you’re not used to fibre-rich foods, this can feel like too much too fast.

Gut dysbiosis

If your gut bacteria are imbalanced, certain fibres produce more gas.

How to make them easier to digest

• Start with small portions and gradually increase them.
  
• Chew really well so your digestive system has less work to do.
  
• Eat them cooked, not raw, if you’re sensitive.

The Secret Step That Makes Brussels Sprouts Taste Incredible

If you’ve only ever had soggy or bitter Brussels sprouts, this is why you didn’t like them. The prep matters.

They get a quick soak in water, then you dry them really well. The soak helps them soften slightly so the heat can work more evenly. Drying them is what gives you that irresistible crisp. Any extra moisture equals steaming, not roasting, and that’s how you end up with mush.

Give them space on the pan, flip them halfway, and keep the oven hot. That’s the difference between “fine” sprouts and the ones you want to eat straight off the tray.

The Flavour Combo That Converts Brussels Sprouts Haters

The glaze is the star here. It takes two minutes to whisk together, but it tastes like you put in way more effort.

• Balsamic vinegar adds tangy depth.
• Raw honey brings sticky sweetness.
• Dijon mustard adds a subtle punch.
• Garlic and paprika deliver warm, savoury notes.

After roasting, the sprouts are coated in the glaze and returned to the oven for a few minutes, allowing everything to stick, caramelize, and become glossy and golden. It’s addictive in the best way.

How to Serve Them

These Brussels sprouts go with anything. Try them with:

• Sticky Maple Mustard Chicken Thighs
• Roasted Chicken with Grapes & Rosemary
• Marry Me Chicken
• Turkey Sausage & Butternut Squash Casserole
• Honey Dijon Air Fryer Salmon
  

Leftovers are just as good, especially tossed into a warm lunch bowl the next day.

As You Head Into the Kitchen…

Brussels sprouts may have been childhood villains, but once you try them caramelized with this balsamic glaze, you’ll understand why they’ve made such a comeback. They’re delicious, nutrient-rich, and a skin-supportive addition to your weekly rotation.

And if you want more guidance on building meals that help your skin feel calm and consistent, come join me inside The Clear Skin Solution. I’d love to help you get to the root of what your skin’s been trying to tell you.

If you make this recipe, tag me on Instagram (@katiestewartwellness). I can’t wait to see your creation!

Caramelized Balsamic Brussels Sprouts

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Servings: 1 people

Author: katiestewartwellness

Ingredients

• 1 1/2 lbs Brussels sprouts trimmed and halved
• Filtered water for soaking
• 2 tbsp avocado oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Sea salt and black pepper to taste

For the Glaze

• 1/4 cup balsamic vinegar
• 1/4 cup raw honey
• 2 tsp dijon mustard

Instructions

• Soak the trimmed and halved Brussels sprouts in a bowl of filtered water for 10 minutes. Drain and pat them very dry with a clean towel. Getting rid of that extra moisture is the secret to getting them crispy.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, toss the Brussels sprouts with the oil, garlic powder, paprika, salt and pepper.
• Arrange them cut side down in a single layer on the baking sheet. Try not to crowd them so they can crisp up properly.
• Roast for 20 to 25 minutes, flipping halfway, until the edges are golden and crispy.
• In a small bowl, whisk together the balsamic vinegar, honey and dijon until smooth.
• Transfer the hot Brussels sprouts to a bowl and pour the glaze over top. Toss well to coat.
• Return them to the baking sheet and roast for another 5 minutes so the glaze can thicken and stick to the sprouts.
• Let them cool slightly before serving. They come out crisp on the outside, tender inside and perfectly sticky sweet with a little tang. Enjoy!