These roasted brussels sprouts are a classic side dish for good reason. High-heat roasting transforms them, creating tender centers and wonderfully crisp, caramelized edges. A simple two-ingredient glaze adds a sweet and tangy finish that complements the earthy flavor of the sprouts.
This recipe comes together in about 35 minutes, making it a great option for a weeknight dinner. It requires just a few pantry staples and is a straightforward way to add a flavorful vegetable to your meal.
Why is Crispy Roasted Brussels Sprouts with Balsamic Glaze a Must-Try?
Roasting at a high temperature (425°F) is key to achieving crispy outer leaves and avoiding sogginess.
Placing the sprouts cut-side down creates direct contact with the hot pan, leading to deep browning and caramelization.
Adding the glaze after roasting preserves the crisp texture of the sprouts, as cooking them with the glaze can make them steam.
Ingredients for Crispy Roasted Brussels Sprouts with Balsamic Glaze
• Brussels Sprouts: Look for fresh, firm, green sprouts that are tightly closed. Smaller sprouts tend to be a bit sweeter and more tender.
• Olive Oil: Extra-virgin olive oil adds good flavor, but a regular olive oil or another neutral oil like avocado oil will also work.
• Balsamic Vinegar: The flavor of the glaze depends on the vinegar. A mid-range aged balsamic will provide a nice balance of sweet and tangy notes.
• Honey: For a vegan alternative, you can substitute the honey with an equal amount of maple syrup.
Exact quantities are in the recipe card below.
How to Make Crispy Roasted Brussels Sprouts with Balsamic Glaze
Step 1: Prep the Brussels Sprouts
First, get your oven heating to 425°F. While it preheats, trim and halve the brussels sprouts. In a bowl, toss them with olive oil, salt, and pepper until they are all lightly coated.
Step 2: Roast for Crispness
Arrange the seasoned sprouts on a baking sheet in one layer. It is important to place them cut-side down for the best caramelization. Roast for 20-25 minutes until they are browned and crisp.
Step 3: Make the Glaze and Serve
As the sprouts finish roasting, quickly whisk together the balsamic vinegar and honey. Once the sprouts are done, transfer them to a bowl, pour the glaze over, and toss to combine before serving warm.
What to Serve with Crispy Roasted Brussels Sprouts with Balsamic Glaze
These brussels sprouts are a versatile side. They pair well with roasted chicken, pork chops, or a simple steak.
Expert Tips for Crispy Roasted Brussels Sprouts with Balsamic Glaze
For the best browning, ensure the brussels sprouts are in a single layer on the pan. Use two pans if necessary.
Placing the sprouts cut-side down on the pan helps them get deeply caramelized and flavorful.
Feel free to adjust the glaze to your taste. Add a little more honey for sweetness or a bit more vinegar for tang.
Choose brussels sprouts that are similar in size for even cooking.
How to Store and Freeze Crispy Roasted Brussels Sprouts with Balsamic Glaze
Store leftovers in an airtight container in the refrigerator for up to 3 days. They will lose their crispness upon storage. Reheat in a 375°F (190°C) oven or in an air fryer for a few minutes to help them crisp up again.
Crispy Roasted Brussels Sprouts with Balsamic Glaze Recipe FAQs
Why didn’t my brussels sprouts get crispy?
The most common reasons are an overcrowded pan or an oven that is not hot enough. Give the sprouts space on the baking sheet so they can roast instead of steam, and make sure your oven is fully preheated to 425°F.
Can I make these ahead of time?
You can roast the brussels sprouts ahead of time and store them in the fridge. When you are ready to serve, reheat them in the oven or an air fryer until warm and crisp, then toss them with the freshly made glaze.
How can I reduce the bitterness of brussels sprouts?
Roasting is a great method for reducing bitterness, as it brings out their natural sweetness. Also, try to select smaller, fresher sprouts, as they are often milder in flavor than larger, older ones.
Crispy Roasted Brussels Sprouts with Balsamic Glaze
Ingredients
- 1 lb brussels sprouts 450 g
- 1 tbsp olive oil 15 ml
- 1/2 tsp sea salt 3 g
- 1/4 tsp black pepper freshly ground, 1 g
- 1/4 cup balsamic vinegar 60 ml
- 1/4 cup honey 85 g
Instructions
- Position a rack in the middle of the oven and preheat to 425°F (220°C).
- Trim the tough stem ends off the brussels sprouts and pull off any yellowed outer leaves. Cut each sprout in half lengthwise.
- In a medium bowl, toss the halved brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the brussels sprouts in a single layer on a large baking sheet, placing them cut-side down. Make sure they are not overcrowded.
- Roast for 20 to 25 minutes, or until the bottoms are deeply browned and the sprouts are tender-crisp. Any loose leaves will become very crisp; you can remove them early if you like.
- While the sprouts are roasting, combine the balsamic vinegar and honey in a small bowl. Whisk until smooth.
- Transfer the hot roasted sprouts to a serving bowl. Pour the honey-balsamic mixture over them and toss gently to coat.
- Serve immediately while warm.
Notes
