Date Sweetened Balsamic Glazed Brussels Sprouts


You’re going to love these Balsamic Glazed Brussels Sprouts! They’re covered with a date-sweetened glaze and roasted to perfection. 

Hiiiiii! Hope your week is going well. Things have been a tad cray over here in EBF world as I’ve been traveling a ton and we’re moving in less than two weeks! <— More details coming soon, but for now just know that Isaac and I have been having packing parties every night. We literally blast music throughout the house and get to work. Last night we stayed up until about 1AM filling boxes.

While I really don’t enjoy packing, but I DO love enjoy going through things, tossing stuff we never use and downsizing so that part has been nice. Oh, and finding old photos and notes is fun too. We found some gems last night — lots of photos from college and the card I made for Isaac for our two year dating anniversary. Kind of cute to read since we’ll be celebrating our two year wedding anniversary in a month.

Okay, on to today’s post. I had all my brussels sprout lovers in mind when I was coming up with this recipe, but you haters should also pay close attention because I feel like this recipe might convert you.

Bold statement, I know.

Date Sweetened Balsamic Glazed Brussels Sprouts

Long gone are the days of mushy and overcooked steamed sprouts. These babies are smothered in a sweet balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color, caramelized to perfection with a few crunchy bits.

So, so delicious! I could literally eat a whole baking sheet full of them in one sitting.

Date Sweetened Balsamic Glazed Brussels Sprouts

I love that the glaze is naturally sweetened with a medjool dates. It worked out so wonderfully that now I want to dry making a date sweetened balsamic dressing for a salad. Might have to test that out today… stay tuned. 😉

Date Sweetened Balsamic Glazed Brussels Sprouts

No ratings yet
These brussels sprouts are smothered in a naturally sweetened balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color, caramelized to perfection with a few crunchy bits.
Date sweetened balsamic glazed brussels sprouts in a decorative serving bowl.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 cups


  • 2 pounds brussels sprouts
  • 2 Tablespoon olive oil
  • 1/4 cup balsamic vinegar
  • 2 pitted and chopped medjool dates + about 1/3 cup of water to soften
  • 3 tablespoons reserved soaking water
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper


  • Preheat oven to 425° F.
  • Place chopped dates into a small bowl and add just enough water to cover them. Soak for about 10-20 minutes to soften the date pieces. Remove date pieces from water using a slotted spoon and reserve the soaking water.
  • Add olive oil, balsamic vinegar, garlic, date pieces, 3 Tablespoons reserved water, sea salt, and pepper into a blender and blend until smooth. You can also use an immersion blender for this step.
  • Trim stems and remove any wilted outer leaves from brussels sprouts. Chop brussels sprouts in half and place in a bowl. Pour glaze over sprouts and toss to cover. Spread sprouts in a single layer on a parchment lined baking sheet or directly on a baking stone. Make sure they’re in a single layer — you may need two baking sheets.
  • Roast for about 20-25 minutes, stirring once half way through roasting. They’re done when golden brown and crisp-tender. Remove from oven and serve hot.


Serving: 2cups Calories: 204kcal Carbohydrates: 32g Protein: 8g Fat: 7g Fiber: 10g Sugar: 15g


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

    1. Jennifer
      October 25, 2018 AT 6:45 pm

      Could you clarify your ingredient measurements please? Did you mean 1/4 cup or 1/4 tbsp? Thank you!

      1. Brittany Mullins
        October 25, 2018 AT 8:38 pm

        Oops. So sorry about that. It should be 1/4 cup. Just updated it.

    2. Patricia @ Grab a Plate
      November 14, 2016 AT 11:53 pm

      Mushy sprouts? No way! These look amazing, and how cool that you used dates to sweeten them! Love this dish!

    3. Heather Kinnaird
      November 14, 2016 AT 9:55 am

      brussels are my FAVE!! I just wish I could get my family on board. I may just have to make these for myself

    4. Amy Stafford
      November 14, 2016 AT 9:53 am

      These look like the perfectly cooked sprouts!

    5. Aimee Shugarman
      November 14, 2016 AT 8:40 am

      I love brussels sprouts and am always looking for new ways to prepare them. YUM

Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!



Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!