Pin This Last autumn, my neighbor brought over a massive basket of Brussels sprouts still on the stalk. I had no idea what to do with them, so I started experimenting and stumbled upon this roasting method that completely changed how I view these little cabbage cousins. Now they are a regular feature on my dinner table.
I served these at Thanksgiving last year and watched my Brussels sprout-hating uncle go back for thirds. There is something deeply satisfying about watching people discover they actually love a vegetable they spent decades avoiding.
Ingredients
- Brussels sprouts: Fresh sprouts should feel tight and heavy, with bright green leaves and no yellowing or wilted outer layers.
- Olive oil: A good quality extra virgin olive oil helps the sprouts develop those crispy edges we all want.
- Kosher salt: The coarse texture helps it stick to the sprouts better than table salt.
- Freshly ground black pepper: Grind it right before you need it for the best aroma and flavor.
- Balsamic vinegar: The aged sweetness balances beautifully with the slightly bitter notes of roasted sprouts.
- Honey: Just a touch helps the reduction come together and adds a subtle floral sweetness.
Instructions
- Preheat your oven:
- Getting your oven to 425°F (220°C) ensures that perfect high heat that creates caramelization. Line a baking sheet with parchment paper for easy cleanup.
- Coat the sprouts:
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until every piece glistens.
- Arrange for roasting:
- Spread sprouts cut-side down on the baking sheet in a single layer, giving them room to breathe and brown.
- Roast to perfection:
- Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are deeply browned with crispy edges.
- Make the reduction:
- While sprouts roast, simmer balsamic vinegar and honey in a small saucepan until reduced by half and syrupy, about 5–7 minutes.
- Finish and serve:
- Arrange roasted sprouts on a platter and drizzle with that glossy balsamic reduction while everything is still warm.
Pin This This recipe has become my go-to whenever I need a side dish that makes people feel special without requiring hours of prep work. The way the balsamic catches in the crispy edges creates this incredible sweet and savory balance.
The Secret to Crispy Edges
Placing the sprouts cut-side down is the trick. This direct contact with the hot baking sheet creates that beautiful caramelization on the flat side while the rounded tops get all crispy and wonderful.
Choosing the Best Sprouts
Smaller sprouts tend to be sweeter and more tender than the massive ones. If you can only find large ones, consider cutting them into quarters instead of halves so they cook at the same rate.
Serving Ideas
These work beautifully alongside roasted chicken, pork tenderloin, or as part of a larger vegetable spread. The balsamic glaze also pairs wonderfully with creamy elements like ricotta or goat cheese.
- Top with toasted walnuts or pecans for added crunch.
- A sprinkle of Parmesan right before serving adds a salty finish.
- Try pomegranate seeds during the holidays for a festive pop of color.
Pin This I hope this recipe transforms your relationship with Brussels sprouts the way it did mine. There is nothing quite like watching a skeptic become a convert.
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat (425°F) and arranging the sprouts cut-side down in a single layer. This allows direct contact with the hot baking sheet, promoting caramelization and crispy edges. Don't overcrowd the pan, or they'll steam instead of roast.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The balsamic glaze can be made up to a week in advance and stored in an airtight container at room temperature. Gently reheat before drizzling to restore its syrupy consistency.
- → What can I use instead of honey in the reduction?
Maple syrup works beautifully as a vegan alternative and adds a slightly deeper flavor. You can also omit the sweetener entirely for a more tart glaze, or use brown sugar for a molasses-like richness.
- → Should I blanch Brussels sprouts before roasting?
Blanching isn't necessary for this recipe. Roasting raw sprouts directly yields better texture and flavor. If you prefer them extremely tender, you can steam for 3-4 minutes before roasting, though this may reduce caramelization.
- → How do I store and reheat leftovers?
Store cooled sprouts in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 10 minutes to restore crispiness, or warm in a skillet over medium-high heat. Avoid microwaving as they'll become soggy.
- → Can I add other ingredients to the roasting pan?
Yes! Red onion wedges, bacon strips, or apple slices complement the flavors beautifully. Add bacon during the last 10 minutes of roasting to prevent burning. Vegetables like onions can roast alongside the sprouts from the start.