Roasted Brussels Sprouts Balsamic Glaze

The first time I made these Brussels sprouts, my husband actually asked if we could have them every single night. I'd been serving them boiled for years, which explains so much about why nobody wanted seconds. That evening, watching them caramelize in the oven while the balsamic reduction bubbled away on the stove, I realized I'd been doing vegetables completely wrong.

Last Thanksgiving, I made three huge batches of these because my sister kept hovering around the kitchen sampling them and saying just one more for quality control. By the time dinner was ready, we had to roast another batch since half had disappeared into happy little handfuls. Now nobody in my family will let me serve Brussels sprouts any other way.

Ingredients

• Brussels sprouts: Fresh sprouts roast better than frozen, and trimming the ends helps them cook evenly while halving creates maximum surface area for caramelization
• Olive oil: This helps the sprouts get that irresistible crispy exterior and prevents them from drying out in the high heat
• Sea salt and black pepper: Simple seasonings that enhance the natural nutty sweetness that develops during roasting
• Balsamic vinegar: The acidity cuts through the rich roasted flavor while adding depth and a beautiful glossy finish
• Honey or maple syrup: Just enough sweetness to balance the tangy vinegar and help the glaze cling to each sprout

Instructions

Preheat your oven:

Get your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup later

Season the sprouts:

In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until every piece is evenly coated

Arrange for roasting:

Spread the sprouts cut side down on your prepared baking sheet in a single layer, giving them plenty of room to get crispy

Roast until golden:

Let them roast for 20 to 25 minutes, turning them halfway through, until they are deeply golden with crispy edges

Make the glaze:

While the sprouts roast, combine balsamic vinegar and honey in a small saucepan over medium heat and simmer for 4 to 6 minutes, stirring occasionally until thickened

Finish and serve:

Transfer the roasted Brussels sprouts to a serving platter and drizzle with that beautiful balsamic glaze while they are still hot

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My friend Sarah brought these to a potluck last month and people kept asking her for the caterer's contact information. She just laughed and pulled out her phone to show them a picture of her tiny apartment kitchen. Sometimes the simplest recipes are the ones that impress the most.

Getting the Perfect Roast

I used to constantly check on my sprouts and move them around, but I learned that patience is key. Let them develop that deep golden crust undisturbed for most of the cooking time. That's where all the flavor lives. The edges should be almost burnt looking, that's how you know they are perfect.

Make Ahead Magic

You can trim and halve the Brussels sprouts up to a day in advance and store them in the fridge. When you are ready to cook, just toss them with oil and seasonings and pop them in the oven. The glaze can also be made ahead and gently reheated while the sprouts roast.

Serving Suggestions

These are surprisingly versatile and pair beautifully with roasted chicken, grilled steak, or even as part of a vegetarian grain bowl. I have also been known to eat them straight off the baking sheet while standing in the kitchen.

• Try topping with toasted walnuts or pecans for added crunch
• A sprinkle of goat cheese or feta makes them feel extra fancy
• Leftovers reheat beautifully in a 350°F oven for 10 minutes

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These roasted Brussels sprouts have completely transformed how I think about vegetable sides. Now whenever I see those little cabbages at the farmers market, I grab an extra pound just because.

Recipe FAQs

→ How do I get Brussels sprouts crispy?

Arrange halved sprouts cut side down in a single layer on the baking sheet. Roast at 425°F (220°C) for 20–25 minutes, turning halfway through. The cut side develops beautiful caramelization while the edges turn golden and crisp.

→ Can I make the balsamic glaze ahead?

Yes, prepare the glaze up to 3 days in advance and store in an airtight container at room temperature. Gently reheat before drizzling over roasted sprouts to achieve the perfect pourable consistency.

→ What main dishes pair well with this?

The rich, tangy flavor complements roasted chicken, grilled salmon, pork tenderloin, or beef tenderloin beautifully. Also works wonderfully alongside holiday roasts or as part of a vegetarian spread with grains and legumes.

→ How do I store leftovers?

Store cooled sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or in a skillet over medium heat to recrisp. Add fresh glaze just before serving.

→ Can I use frozen Brussels sprouts?

Fresh sprouts yield the best texture, but frozen work in a pinch. Thaw completely and pat dry before tossing with oil. Roasting time may increase by 5–10 minutes, and they may not achieve quite the same crispness as fresh.

→ Is this suitable for vegan diets?

Simply replace the honey with maple syrup to make this dish completely vegan. The maple syrup creates an equally delicious glaze with a slightly different sweetness profile that pairs wonderfully with the balsamic vinegar.