Roasted Brussels Sprouts Balsamic

Last winter, my sister who swore she hated Brussels sprouts took one bite of these and literally gasped. Watching someone convert from sprout skeptic to devotee in a single forkful has become one of my favorite kitchen moments. Now they are the most requested side at every family gathering, and I actually get excited about prep time.

I made these for a friend's dinner party last month as an afterthought, and they ended up being the only thing people talked about. Someone actually asked for the recipe before they even finished their first serving.

Ingredients

• 1 lb Brussels sprouts trimmed and halved: Fresh firm sprouts with tight leaves work best, and cutting them in half ensures that perfect caramelization on the cut side
• 2 tbsp olive oil: This helps the sprouts roast evenly and develop those gorgeous crispy edges everyone fights over
• 1/2 tsp sea salt: Essential for drawing out moisture and enhancing natural sweetness as they roast
• 1/4 tsp freshly ground black pepper: Freshly cracked gives you a brighter more aromatic kick than pre ground
• 1/4 cup balsamic vinegar: Good quality balsamic makes all the difference here, it reduces into this incredible syrupy glaze
• 1 tbsp honey or maple syrup: Just enough sweetness to balance the acidity and help the glaze coat the sprouts beautifully

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easier cleanup

Coat the sprouts:

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

Arrange for roasting:

Spread sprouts cut side down in a single layer on your prepared baking sheet, giving them space to breathe

Roast to golden perfection:

Cook for 20 to 25 minutes turning halfway until edges are deeply golden and crispy

Make the glaze:

Meanwhile in a small saucepan over medium heat combine balsamic vinegar and honey, simmer for 4 to 6 minutes until thickened and syrupy

Finish and serve:

Transfer roasted sprouts to a serving platter and drizzle with that luscious balsamic glaze while still hot

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My dad called me the next day after Thanksgiving just to talk about how these were the star of the entire meal. That is the power of properly roasted vegetables.

Make Ahead Magic

You can trim and halve the sprouts a day in advance and keep them in the fridge. The glaze can also be made ahead and gently reheated, though it might need a splash of water to loosen up.

Serving Suggestions

These pair beautifully alongside roasted chicken pork tenderloin or as part of a vegetarian grain bowl. I have also been known to eat them straight off the baking sheet while no one is watching.

Easy Variations

Sometimes I will add crumbled bacon or pancetta during the last five minutes of roasting for a smoky savory version that drives everyone wild.

• A handful of grated Parmesan over the hot sprouts makes them incredibly addictive
• Toasted walnuts or pecans add a perfect crunch that balances the tender sprouts
• A pinch of red pepper flakes in the glaze creates this sweet heat situation that is unexpected

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Simple vegetables transformed into something you will actually crave. That is the kind of cooking worth celebrating.

Recipe Q&A

→ How do I get the Brussels sprouts crispy?

Ensure they are trimmed and halved, tossed well with olive oil and spread cut-side down on the baking sheet for even caramelization and crisp edges.

→ Can I substitute honey in the balsamic glaze?

Yes, maple syrup is a perfect vegan alternative that adds a similar sweetness to the glaze.

→ What is the best oven temperature for roasting?

Roasting at 425°F (220°C) allows the sprouts to caramelize beautifully while staying tender inside.

→ How long should I simmer the balsamic glaze?

Simmering the vinegar and sweetener for 4–6 minutes thickens the glaze to a syrupy consistency ideal for drizzling.

→ What optional toppings enhance the flavor?

Adding grated Parmesan or toasted nuts before serving adds extra depth, while chili flakes provide subtle heat.