Crispy Roasted Brussels Sprouts with Balsamic Glaze

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Say goodbye to boring, mushy Brussels sprouts forever! This recipe for Crispy Roasted Brussels Sprouts will convert even the biggest skeptics into die-hard fans. The secret is high-heat roasting, which transforms these humble vegetables into something truly special: deeply caramelized and crispy on the outside, and tender on the inside. A final toss in a simple, sweet and tangy balsamic glaze adds a layer of irresistible flavor that makes this the perfect side dish for everything from a weeknight chicken dinner to a holiday feast.

A bowl of perfectly crispy roasted Brussels sprouts with a shiny balsamic glaze.

Table of Contents

Why You’ll Love This Recipe

  • Incredibly Crispy & Delicious: High-heat roasting makes them crispy, caramelized, and completely addictive.
  • Healthy Side Dish: A simple, nutrient-packed vegetable side that pairs with almost any main course.
  • Super Easy to Make: Requires minimal prep and just a handful of ingredients.
  • Sweet & Tangy Finish: The balsamic glaze adds a perfect finishing touch of flavor.

Ingredients You’ll Need

  • 1.5 lbs (700g) Brussels sprouts
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey or maple syrup

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Wash the Brussels sprouts and pat them completely dry. Trim off the tough bottom ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
  2. Season the Sprouts: On a large, rimmed baking sheet, toss the halved Brussels sprouts with the olive oil, salt, and pepper until they are evenly coated.
  3. Arrange for Roasting: Spread the Brussels sprouts out in a single, even layer on the baking sheet. For the best caramelization, place most of them cut-side down.
  4. Roast to Perfection: Roast for 20-30 minutes, tossing halfway through, until the sprouts are tender and the outer leaves are deeply browned and crispy.
  5. Make the Balsamic Glaze: While the sprouts roast, prepare the glaze. In a small saucepan, bring the balsamic vinegar and honey (or maple syrup) to a simmer over medium heat. Let it simmer, stirring occasionally, for 5-7 minutes, until the mixture has thickened slightly and can coat the back of a spoon.
  6. Toss and Serve: Remove the roasted sprouts from the oven and transfer them to a large bowl. Drizzle the balsamic glaze over the top and toss to coat evenly. Serve immediately.

Pro Tips for the Crispiest Sprouts

  • High Heat is Essential: A hot oven (425°F / 220°C) is key. It cooks the sprouts quickly, making the outside crispy before the inside has a chance to get mushy.
  • Make Sure They’re Dry: Pat the sprouts completely dry after washing. Any excess moisture will cause them to steam instead of roast.
  • Don’t Crowd the Pan: Give the sprouts plenty of space on the baking sheet. If they are too crowded, they will steam. Use two pans if necessary.
  • Cut-Side Down: Placing the sprouts cut-side down on the pan allows that flat surface to have direct contact with the hot metal, leading to the best caramelization.

Frequently Asked Questions (FAQ)

Q: Can I make these ahead of time?
A: Roasted Brussels sprouts are best served fresh out of the oven to maintain their crispiness. However, you can wash and trim them a day or two in advance to save on prep time.

Q: What are some good variations?
A: These are delicious with added crumbled bacon, toasted pecans, or a sprinkle of gratEd Parmesan cheese after roasting.

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