Save to Pinterest These roasted Brussels sprouts are trimmed and halved then coated in olive oil, salt, and pepper for even roasting. Cooked at a high temperature until golden and crisp, they are finished with a luscious balsamic glaze made by simmering balsamic vinegar and honey to a thick, flavorful syrup. This side dish balances savory with subtle sweetness and a tangy finish, making it ideal alongside various meals. Optional additions like toasted nuts or shaved Parmesan add texture and depth.
I bought a bag of Brussels sprouts on a whim one November afternoon, mostly because they were on sale. I had no plan, no recipe in mind, just a vague memory of liking them at a restaurant once. That night, I tossed them with olive oil and threw them in the oven, and the smell that filled my kitchen changed everything.
The first time I brought these to a potluck, my friend who swore she hated Brussels sprouts ate half the pan. She kept saying they didnt taste like the mushy, bitter ones her mom used to boil. I didnt tell her until later how easy they were to make, because I liked being the person who could convert Brussels sprouts haters.
Ingredients
- Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and trim the stem ends so they sit flat and caramelize beautifully.
- Olive oil: This is what makes the edges crispy and golden, so dont skimp or try to use cooking spray.
- Kosher salt and black pepper: Simple seasonings let the natural sweetness of the roasted sprouts shine through without competing flavors.
- Balsamic vinegar: As it reduces, it becomes thick and syrupy with a balance of tangy and sweet that clings to every sprout.
- Honey: Just a tablespoon tempers the acidity of the vinegar and adds a gentle warmth to the glaze.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat is the secret to getting those crispy, caramelized edges.
- Coat the sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil, salt, and pepper until every piece is slick and shiny. Dont be shy with the oil.
- Arrange for roasting:
- Spread them cut side down in a single layer on the baking sheet, giving each sprout a little space. Crowding them will steam them instead of roasting them.
- Roast until golden:
- Let them roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. The edges should look dark and crispy when theyre ready.
- Make the glaze:
- While the sprouts roast, simmer balsamic vinegar and honey in a small saucepan over medium heat for 5 to 7 minutes. Youll know its done when it coats the back of a spoon.
- Finish and serve:
- Transfer the roasted sprouts to a serving platter and drizzle with the warm glaze, tossing gently. Serve them right away while theyre still hot and crispy.
Save to Pinterest One Thanksgiving, I made a double batch of these and they disappeared before the turkey was even carved. My aunt pulled me aside later and asked for the recipe, saying shed never seen her kids eat vegetables so eagerly. That was the moment I realized food could be a kind of quiet magic.
Getting the Perfect Crisp
The key is high heat and patience. I learned the hard way that opening the oven door too often or stirring too much releases all the heat and steams the sprouts instead of roasting them. Let them sit undisturbed for the first 10 minutes, then give them one good stir and leave them alone again.
Variations Worth Trying
Sometimes I toss in toasted pecans or walnuts for extra crunch, or shave some Parmesan over the top for a salty, savory finish. If youre making this vegan, swap the honey for maple syrup and skip the cheese. The sprouts are delicious either way.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though they lose some of their crispness. To bring them back to life, reheat them in a hot oven for a few minutes instead of the microwave.
- Spread leftovers on a baking sheet and roast at 400°F for 5 to 7 minutes.
- Make extra glaze if you want to drizzle a bit more over the reheated sprouts.
- These are also delicious cold, tossed into a grain bowl or salad the next day.
Save to Pinterest Every time I make these, I think about that first experiment on a quiet November night. Its funny how something so simple can become a favorite, the kind of dish you make over and over without ever getting tired of it.
Recipe FAQs
- → How do I achieve crispy Brussels sprouts?
-
Roast halved Brussels sprouts at high heat (425°F/220°C) with olive oil, ensuring they are laid cut side down for maximum caramelization and crispiness.
- → What is the purpose of the balsamic glaze?
-
The balsamic glaze adds a sweet and tangy finish that complements the natural bitterness of the Brussels sprouts, balancing their flavor beautifully.
- → Can I substitute honey in the glaze?
-
Yes, maple syrup can be used as a vegan alternative for a similar sweet taste in the glaze.
- → What optional toppings enhance this dish?
-
Toasted pecans or walnuts add crunch, while shaved Parmesan provides a savory umami boost if not avoiding dairy.
- → How do I prevent the glaze from burning?
-
Simmer the balsamic vinegar and honey over medium heat, stirring often, and remove from heat once it reduces by half and thickens to prevent burning.
