Roasted Brussels Sprouts Balsamic

I used to push Brussels sprouts around my plate as a kid, but roasting them changed everything. The first batch I made turned golden and crispy at the edges, nothing like the mushy boiled version I remembered. Now they disappear faster than I can make them.

I brought these to a potluck once, worried theyd sit untouched while everyone reached for the casseroles. Instead, the platter was empty before I even sat down. My friend Sarah, who swore she hated Brussels sprouts, stood there with the serving spoon asking how I made them taste like that.

Ingredients

• Brussels sprouts: Look for firm, bright green heads without yellowing leaves. I trim the stems and halve them so they get maximum contact with the pan for that caramelized crust.
• Olive oil: This is what makes them crisp up in the oven. Dont skimp, you want every sprout lightly coated.
• Kosher salt and black pepper: Simple seasoning lets the natural sweetness come through once theyre roasted.
• Balsamic vinegar: It reduces into a thick, glossy glaze that clings to every leaf. I always use a vinegar I wouldnt mind sipping.
• Honey: Balances the acidity and helps the glaze thicken. Maple syrup works just as well if you need it vegan.

Instructions

Prep the oven and pan:

Heat your oven to 425°F and line a baking sheet with parchment. The high heat is key for getting those crispy edges.

Coat the sprouts:

Toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper until every piece glistens. Use your hands if you need to, it makes sure theyre evenly dressed.

Arrange for roasting:

Spread them cut side down in a single layer on the sheet. Crowding them will steam them instead of roasting, and you want that caramelization.

Roast until golden:

Let them go for 20 to 25 minutes, stirring halfway so they brown evenly. The edges should turn crispy and almost charred in spots.

Make the glaze:

While the sprouts roast, simmer balsamic vinegar and honey in a small pan over medium heat. Stir now and then until it thickens and coats the back of a spoon, about 5 to 7 minutes.

Toss and serve:

Transfer the roasted sprouts to a platter, drizzle with the warm glaze, and toss gently. Serve them right away while theyre still hot and crispy.

Save

My dad, who once declared Brussels sprouts inedible, now asks me to make these every time he visits. He stands by the stove while I toss them in the glaze, sneaking bites before they even make it to the table. Thats when I know a recipe has really won someone over.

How to Pick the Best Brussels Sprouts

Small to medium heads roast more evenly and taste sweeter than the huge ones. I look for tight, compact leaves and avoid any with brown spots or a strong cabbage smell. Fresh sprouts should feel heavy for their size and have a clean, earthy scent.

Making It Your Own

Ive tossed in toasted pecans right before serving for crunch, or shaved Parmesan if Im feeling indulgent. A pinch of red pepper flakes in the glaze adds a gentle heat that plays nicely with the sweetness. Sometimes I swap the honey for maple syrup when Im cooking for vegan friends, and no one can tell the difference.

Storing and Reheating

Leftovers keep in the fridge for up to three days, though they lose some of their crispness. I reheat them in a hot skillet rather than the microwave to bring back a bit of that roasted texture.

• Store the glaze separately if you have extra, it thickens even more as it cools.
• Reheat the sprouts in a 400°F oven for 5 minutes to crisp them up again.
• They also work cold, tossed into a grain bowl or salad the next day.

Save

This recipe turned Brussels sprouts into something I actually crave, not just tolerate. I hope it does the same for you.

Questions & Answers

→ How do you achieve crispy Brussels sprouts?

Roasting sprouts cut side down on a hot baking sheet ensures a crispy caramelized texture while keeping the insides tender.

→ What does the balsamic glaze add to the dish?

The glaze provides a tangy sweetness that balances the natural bitterness of Brussels sprouts, enhancing flavor complexity.

→ Can I substitute honey in the glaze?

Yes, maple syrup can be used as a vegan-friendly alternative while maintaining the glaze's sweetness.

→ Is tossing the sprouts halfway through roasting necessary?

Stirring midway promotes even browning and prevents burning, ensuring uniform crispness across all sprouts.

→ What optional toppings complement this dish?

Toasted pecans or walnuts add crunch, and shaved Parmesan brings a savory note if not avoiding dairy.