Roasted Brussels Sprouts Balsamic

My neighbor brought over a tray of these after a potluck, and I couldn't stop eating them cold from the fridge the next morning. The edges were still crispy, the glaze had soaked in just enough, and I realized I'd been roasting Brussels sprouts wrong my whole life. I asked for the recipe right away, and she laughed because it was almost too simple to write down.

I made this for Thanksgiving one year when my usual green bean casserole felt too heavy. My uncle, who swore he hated Brussels sprouts, ate three servings and asked if I'd bring them to Christmas too. That's when I knew this recipe was a keeper.

Ingredients

• Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and trim the stems just enough to remove the dry end without losing too many outer leaves.
• Olive oil: This helps the cut sides caramelize and crisp up in the oven, so don't skip it or swap it for cooking spray.
• Kosher salt and black pepper: Season generously because the sprouts need it to balance the sweetness of the glaze.
• Balsamic vinegar: Use a decent quality vinegar, it reduces down and concentrates, so cheap stuff will taste sharp and thin.
• Honey: A little sweetness rounds out the tang and helps the glaze thicken as it simmers.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment to keep cleanup easy. Trim the Brussels sprouts and slice them in half lengthwise so the cut sides can caramelize.

Season the sprouts:

Toss them in a big bowl with olive oil, salt, and pepper until every piece is glossy and coated. Don't be shy with the oil, it's what makes them crispy.

Arrange for roasting:

Lay the sprouts cut side down on the baking sheet in a single layer. This step matters because the flat side against the hot pan is where all the browning happens.

Roast until golden:

Let them cook for 20 to 25 minutes, stirring halfway through so the edges get evenly crisp and caramelized. You'll know they're ready when the cut sides are deep golden brown.

Make the glaze:

While the sprouts roast, simmer balsamic vinegar and honey in a small saucepan over medium heat for 5 to 7 minutes. Stir occasionally and watch it reduce by half into a thick, glossy glaze.

Toss and serve:

Transfer the roasted sprouts to a serving bowl and drizzle the warm glaze over them. Toss gently to coat every piece, then serve right away while they're still hot and crispy.

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I once served these at a dinner party where half the guests claimed they didn't like vegetables. By the end of the night, the bowl was empty, and someone asked if I had a backup batch hidden in the kitchen. I didn't, but I've never forgotten how good food can change minds without saying a word.

How to Pick the Best Brussels Sprouts

Look for small to medium sized sprouts that feel heavy and compact when you hold them. The leaves should be tight and bright green, without any yellowing or black spots. I used to buy the biggest ones thinking I'd get more, but smaller sprouts are sweeter and cook more evenly without getting mushy in the center.

Ways to Change It Up

I've tossed these with crumbled bacon right before serving, and the salty crunch is incredible. You can also sprinkle toasted pecans or walnuts on top, or finish with a handful of grated Parmesan for something richer. If you want to make it vegan, swap the honey for maple syrup and the flavor stays just as balanced.

Serving and Storing

These are best served hot right out of the oven, but they also hold up well at room temperature if you're setting out a spread. Leftovers keep in the fridge for up to three days, and I've reheated them in a hot skillet to bring back some of the crispness. You can also eat them cold, they're weirdly good that way too.

• Reheat in a 400°F oven for 5 minutes to crisp them up again.
• Store in an airtight container and keep the glaze separate if you're meal prepping.
• Pair them with roasted chicken, pork chops, or a big grain bowl for an easy weeknight dinner.

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This dish taught me that vegetables don't need much to shine, just high heat, good seasoning, and a little something sweet to tie it all together. I hope it becomes one of those recipes you make without thinking, the kind that feels like home every time.

Recipe FAQs

→ How do I get the Brussels sprouts crispy?

Make sure to trim and halve the sprouts, coat evenly with olive oil, and roast cut side down on a hot baking sheet to promote caramelization and crisp edges.

→ Can I replace honey in the glaze?

Yes, maple syrup can be used as a vegan-friendly alternative without sacrificing sweetness or glaze texture.

→ What is the best oven temperature for roasting?

Roasting at 425°F (220°C) ensures the sprouts cook evenly while developing a crispy, browned exterior.

→ How thick should the balsamic glaze be?

Simmer balsamic vinegar and honey until reduced by half and slightly thickened, creating a glossy glaze that coats the sprouts without dripping.

→ Can I add extra toppings for flavor?

Yes, toasted nuts or grated Parmesan enhance texture and flavor, perfect for personalizing the dish.