Save This dish features halved Brussels sprouts roasted until golden and caramelized, delivering crisp edges and tender centers. Tossed with olive oil, sea salt, and pepper before roasting, the sprouts are complemented by a homemade balsamic glaze made by simmering balsamic vinegar with honey or maple syrup until syrupy. This glaze adds a bright, tangy sweetness that enhances the deep roasted flavors. Ideal as a flavorful, easy side that pleases any crowd.
I used to be one of those people who turned up their nose at Brussels sprouts until a dinner party changed everything. My friend Sarah pulled a sheet pan from the oven and the smell was completely unlike the boiled, sulfurous sprouts of my childhood. One bite of those caramelized edges and I was converted forever. Now I make them at least twice a week during the fall and winter months.
Last Thanksgiving I made three batches because everyone kept asking for more. My brother in law who literally ate nothing green his entire life went back for thirds. Even my kids who normally push vegetables around their plates were fighting over the last crispy sprout. Now its the one dish I absolutely cannot skip for holiday meals.
Ingredients
- Brussels sprouts: Fresh firm sprouts with tight leaves roast best. Avoid any that feel soft or have yellowing leaves.
- Olive oil: Extra virgin gives the best flavor and helps those edges get perfectly golden and crisp.
- Sea salt: Coarse salt adheres better to the sprouts and provides nice little bursts of salty crunch.
- Balsamic vinegar: A good quality balsamic makes all the difference here. Cheap versions can taste too acidic.
- Honey or maple syrup: This balances the tanginess of the balsamic and helps the glaze coat the sprouts beautifully.
Instructions
- Heat things up:
- Crank your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup later.
- Prep your sprouts:
- Trim the stem ends and cut each sprout in half. Pull off any loose or damaged outer leaves.
- Coat them well:
- Toss the halved sprouts with olive oil, salt, and pepper in a large bowl until every piece is glistening.
- Arrange for success:
- Spread the sprouts cut side down in a single layer on your prepared baking sheet. This is how you get those gorgeous caramelized flat edges.
- Roast to perfection:
- Roast for 20 to 25 minutes, flipping them halfway through. You want deep golden brown edges and some leaves getting super crispy.
- Make the magic glaze:
- While sprouts roast, simmer balsamic vinegar and honey in a small saucepan over medium heat for 4 to 6 minutes. Watch closely as it thickens into a syrupy consistency.
- Bring it all together:
- Pile those roasted beauties onto a platter and drizzle the warm balsamic glaze all over them. Serve immediately while theyre still hot and crispy.
Save My daughter actually asked if we could have these for her birthday dinner instead of mashed potatoes. That was the moment I knew this recipe had become a family staple. Now whenever I see Brussels sprouts at the farmers market, I grab twice what I think we need because they always disappear faster than expected.
Getting The Best Caramelization
The secret to restaurant quality roasted Brussels sprouts is patience with the heat. I used to rush the roasting process but learned that letting them go until theyre almost too dark gives you that irresistible sweet nutty flavor. The natural sugars in the sprouts caramelize when exposed to high heat long enough. Some outer leaves will turn into crispy chips which are honestly the best part.
Customizing The Flavor
Sometimes I toss a few cloves of minced garlic onto the pan during the last five minutes of roasting for extra depth. Bacon lovers can add crumbled cooked bacon right before serving for a salty smoky twist. During fall, a pinch of cinnamon in the glaze creates an unexpected warmth that pairs beautifully with roasted squash on the same plate.
Make Ahead And Storage
You can trim and halve the sprouts up to a day in advance and store them in the refrigerator. The glaze can also be made ahead and kept at room temperature, though you may need to warm it slightly to loosen it up. Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes though they lose some of their crispiness.
- Best served immediately while the edges are still crispy and the glaze is warm.
- If bringing to a potluck, keep the glaze separate and drizzle right before serving.
- The sprouts continue cooking slightly on the hot pan, so remove them when they look perfectly done.
Save Hope this recipe transforms Brussels sprouts from a dreaded vegetable into the most anticipated dish on your table.
Recipe FAQs
- → How do you ensure Brussels sprouts roast evenly?
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Trim and halve Brussels sprouts, then spread them cut side down on a baking sheet. This helps them caramelize evenly and develop crispy edges.
- → Can I substitute honey in the glaze?
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Yes, maple syrup can be used as a vegan alternative to honey, providing a similar sweetness and consistency.
- → What temperature is best for roasting Brussels sprouts?
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Roast at 425°F (220°C) to achieve golden caramelization while keeping the centers tender.
- → How thick should the balsamic glaze be?
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Simmer balsamic vinegar with honey or maple syrup until it thickens into a syrupy consistency that coats the sprouts well without dripping.
- → Can additional flavors be added?
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A sprinkle of grated Parmesan, toasted nuts, or a pinch of chili flakes enhances flavor and adds texture.
