Roasted Brussels Sprouts Balsamic

I never liked Brussels sprouts until I roasted them myself one fall evening, bored and determined to use up what was left in the fridge. The edges crisped up like little chips, sweet and nutty, nothing like the mushy gray ones I remembered from childhood. That balsamic glaze pooled into the leaves, dark and glossy, and suddenly I understood what everyone had been talking about.

I brought these to a potluck once, worried no one would touch them. A friend who swore she hated Brussels sprouts ate half the platter standing up, balsamic glaze dripping onto her napkin. She texted me the next morning asking for the recipe, and I realized I had accidentally made a vegetable people actually crave.

Ingredients

• Brussels sprouts: Look for tight, firm heads without yellowing leaves, and always halve them so the cut side gets that deep golden char in the oven.
• Olive oil: Enough to coat every surface but not drown them, it helps the edges crisp while the insides stay tender.
• Kosher salt and black pepper: Simple seasoning that lets the natural sweetness come through once the heat works its magic.
• Balsamic vinegar: Cheap stuff works fine here since it reduces down into a sticky, tangy syrup that clings to every leaf.
• Honey: Balances the acidity and thickens the glaze faster, though maple syrup does the same job if you need it vegan.

Instructions

Prep the oven and pan:

Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. The high heat is what makes them crispy, not mushy.

Coat the sprouts:

Toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper until every piece is shiny. Your hands work better than a spoon for this.

Arrange for roasting:

Lay them cut side down in a single layer on the sheet, giving each one space to breathe. Crowding makes them steam instead of roast.

Roast until golden:

Let them go for 20 to 25 minutes, stirring once halfway so they brown evenly. The edges should look almost burnt, dark and crispy.

Make the glaze:

While the sprouts roast, simmer balsamic vinegar and honey in a small pot over medium heat for 5 to 7 minutes. It will bubble and thicken into a syrup that coats the back of a spoon.

Finish and serve:

Move the roasted sprouts to a platter and drizzle the warm glaze over them, tossing gently. Serve them right away while they are still hot and crispy.

Save

There was a quiet Sunday when I made these just for myself, no occasion, no guests. I stood at the counter eating them straight off the pan with my fingers, balsamic sticky on my thumb, and thought about how some dishes do not need a reason. Sometimes roasted vegetables and a little sweetness are enough.

Making Them Your Own

I have tossed in toasted pecans before serving for crunch, or shaved Parmesan over the top for something salty and sharp. A drizzle of maple syrup instead of honey makes the whole thing vegan, and no one ever notices the difference.

What to Serve Alongside

These work next to roasted chicken, grilled steak, or even a simple bowl of mashed potatoes. I have also eaten them cold the next day straight from the fridge, which says something about how good they are.

Storing and Reheating

Leftovers keep in the fridge for a couple of days in a sealed container. Reheat them in a hot oven for a few minutes to bring back some crispness, though they will never be quite as perfect as fresh out of the oven.

• If you want to prep ahead, roast the sprouts earlier in the day and warm them just before serving with fresh glaze.
• The glaze can be made up to a week in advance and stored in a jar in the fridge.
• Cut the sprouts the night before and store them in a bowl of water to keep them from browning.

Save

This is the kind of recipe that turns skeptics into believers. Make it once and you will find yourself craving it on cold nights when you need something warm, crispy, and a little bit sweet.

Recipe FAQ

→ How do I get Brussels sprouts crispy when roasting?

Make sure to trim and halve the sprouts evenly, coat them thoroughly with olive oil, and roast on a lined baking sheet without overcrowding. High heat and turning halfway help achieve crisp edges.

→ What does the balsamic glaze add to the dish?

The balsamic glaze adds a sweet and tangy finish that complements the caramelized Brussels sprouts, balancing savory and acidic notes for depth of flavor.

→ Can I substitute honey in the glaze?

Yes, maple syrup works well as a vegan-friendly alternative providing similar sweetness and consistency to the glaze.

→ How long should the glaze simmer to thicken?

Simmer the balsamic vinegar and honey mixture for 5 to 7 minutes until it reduces by half and becomes syrupy enough to coat the sprouts evenly.

→ What are some topping suggestions for extra flavor?

Try toasted pecans or walnuts for crunch, and shaved Parmesan for a savory touch if not avoiding dairy.