Pin It The smell of Brussels sprouts roasting used to signal "dinner vegetable duty" in my apartment, until the day I accidentally left them in five minutes too long. Those crispy, almost-burnt edges changed everything. Now I can not imagine making them any other way, especially when that sweet balsamic glaze hits the hot pan and the kitchen fills with this incredible caramelized aroma.
I brought these to a Friendsgiving last year and watched three people who swore they hated Brussels sprouts go back for thirds. There is something magical about how the high heat concentrates the natural sweetness while the balsamic adds this bright tangy finish. People actually ask me to bring them now.
Ingredients
- Brussels sprouts: Fresh ones feel tight and heavy, skip any with yellowing leaves or loose outer layers
- Olive oil: Helps achieve that crispy golden exterior we are after
- Kosher salt: Use it generously before roasting to enhance the natural sweetness
- Freshly ground black pepper: Adds just enough warmth to balance the sweet glaze
- Balsamic vinegar: The real star that turns simple roasted vegetables into something special
- Honey: Optional but worth it if you love that sweet savory combination
Instructions
- Get everything ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup later.
- Coat the sprouts:
- Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until every piece glistens.
- Arrange for maximum browning:
- Spread them cut-side down on the baking sheet in a single layer without overcrowding the pan.
- Roast until golden:
- Let them cook for 20 to 25 minutes, shaking the pan halfway through for even browning.
- Make the glaze:
- Simmer the balsamic vinegar and honey in a small saucepan until reduced by half and syrupy, about 5 to 7 minutes.
- Finish with flair:
- Arrange the roasted sprouts on a serving platter and drizzle with that beautiful balsamic reduction.
Pin It My partner actually asked if we could have these twice in one week after I first made them with the glaze. Something about that tangy sweetness against the crispy edges just works.
Make Ahead Magic
You can trim and halve the sprouts up to a day in advance and store them in the fridge. The balsamic reduction keeps beautifully in a small jar for weeks, so I often double the glaze recipe.
Serving Ideas
These sprouts hold their own alongside roasted chicken or pork, but they also shine on a holiday spread next to stuffing and mashed potatoes. The balsamic finish makes them feel fancy enough for company.
Flavor Variations
Sometimes I add toasted walnuts or pecans right at the end for crunch, or crumble some goat cheese on top while the sprouts are still hot. A sprinkle of red pepper flakes in the glaze adds nice warmth too.
- Try maple syrup instead of honey to keep it vegan friendly
- Fresh thyme or rosemary sprigs roasted alongside the sprouts add herbal depth
- Lemon zest brightens everything if you want to cut through the sweetness
Pin It There is something deeply satisfying about taking a humble vegetable and turning it into the dish everyone reaches for first.
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat (425°F) and arranging sprouts cut-side down in a single layer. This allows direct contact with the hot baking sheet for proper caramelization. Don't overcrowd the pan—steam makes them mushy, while space promotes crispy edges.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The reduction thickens as it cools and will keep in an airtight container at room temperature for up to 2 weeks. Gently reheat before serving if it becomes too thick to drizzle.
- → What substitutions work for honey in the glaze?
Maple syrup creates an excellent vegan alternative with slightly deeper woodsy notes. Agave nectar works too, though it's milder. For no added sweetener, simply reduce plain balsamic vinegar alone—it still creates a lovely tangy finish.
- → Should I parboil Brussels sprouts before roasting?
Not necessary for this method. Direct roasting concentrates flavors and develops better texture. Parboiling is typically used for very large sprouts or when planning to finish on the grill, but halved medium sprouts roast beautifully from raw.
- → How do I know when the balsamic reduction is ready?
The vinegar is ready when it coats the back of a spoon and has reduced by about half in volume. It should look syrupy and leave a brief trail when you run your finger through it on a plate. Remember it thickens further as it cools.
- → Can I add other toppings to this dish?
The balsamic glaze pairs wonderfully with toasted walnuts or pecans for crunch, shaved Parmesan for savory richness, or dried cranberries for festive color. Crispy pancetta bits also complement the sweet-tangy flavors beautifully if you want to make it non-vegetarian.