Save My dad swore he hated Brussels sprouts until I made these for Sunday dinner last winter. He took one skeptical bite, went quiet for a moment, then reached for seconds without saying a word. Sometimes the simplest ingredients just need the right treatment to shine.
I made these for a Friendsgiving potluck when I forgot my assigned dessert at home. Everyone kept asking who brought the vegetables and my friend Sarah actually texted me the next day for the recipe. Sometimes the side dish steals the show.
Ingredients
- 1 lb Brussels sprouts trimmed and halved: Fresh sprouts feel tight and heavy with bright green leaves avoid any yellowing or loose outer layers
- 2 tbsp olive oil: Extra virgin gives the best flavor but any olive oil works for coating
- 1/2 tsp kosher salt: Coarse salt sticks better than table salt and enhances natural sweetness
- 1/4 tsp freshly ground black pepper: Grind it right before cooking for the most punch
- 1/4 cup balsamic vinegar: Aged balsamic has more depth but regular works beautifully too
- 1 tbsp honey optional: This balances the acidity and helps the reduction coat better
Instructions
- Get everything ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easier cleanup later.
- Coat the sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil salt and pepper until every piece is glistening.
- Arrange for maximum crispy edges:
- Spread them cut side down in a single layer giving each sprout room to breathe and caramelize.
- Roast until golden:
- Cook for 20 to 25 minutes shaking the pan halfway through until the bottoms are deeply browned and crispy.
- Make the balsamic glaze:
- Simmer the vinegar and honey in a small saucepan over medium heat until reduced by half and syrupy about 5 to 7 minutes.
- Finish and serve:
- Arrange the roasted sprouts on a platter and drizzle that beautiful reduction right over the top while everything is still hot.
Save These have become my go to for holiday dinners because they convert even the most skeptical sprouts haters. Watching someone who swore off vegetables as a kid reach for third helping is just pure satisfaction.
Choosing The Best Sprouts
I always pick Brussels sprouts that feel heavy for their size with tight compact heads. The smallest ones tend to be sweeter and more tender while larger ones can be a bit tougher. If you see any yellowing or loose flabby leaves walk away those have been sitting too long.
Make It A Meal
These sprouts pair perfectly alongside roasted chicken pork tenderloin or even as part of a grain bowl with quinoa and a soft egg. I have also topped them with a poached egg for breakfast and let that yolk mix with the balsamic.
Variations That Work
Sometimes I add bacon pieces to the pan for the last 10 minutes or toss in toasted walnuts right before serving. A sprinkle of grated Parmesan melts beautifully over the hot sprouts too.
- Try maple syrup instead of honey for a vegan version
- Add a crushed garlic clove to the balsamic reduction
- Squeeze fresh lemon juice over the finished dish for brightness
Save The combination of high heat roasting and that sweet tangy glaze creates magic from such humble ingredients. These Brussels sprouts might just change how you feel about vegetables forever.
Common Questions
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat and proper spacing. Roast at 425°F with sprouts cut-side down in a single layer. Don't overcrowd the pan—use two baking sheets if needed. This allows moisture to evaporate and edges to caramelize beautifully.
- → Can I prepare the balsamic glaze in advance?
Absolutely. Make the reduction up to 3 days ahead and store in an airtight container in the refrigerator. Gently reheat before serving, adding a teaspoon of water if it has thickened too much.
- → What can I use instead of honey in the glaze?
Maple syrup works perfectly as a vegan alternative and adds lovely depth. For a completely sugar-free version, simply reduce the balsamic vinegar alone—it will still thicken nicely and provide plenty of tangy sweetness.
- → Should I cut the sprouts in half or leave them whole?
Halving is ideal for even cooking and maximizing caramelized surface area. The flat cut side gets beautifully browned and crisp. Leave very small sprouts whole, but anything larger than a walnut should be halved.
- → How do I store and reheat leftovers?
Store cooled sprouts in an airtight container for up to 4 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness. The microwave will make them soggy, so avoid if possible. Add fresh glaze after reheating.
- → Can I add other flavors to this dish?
Certainly. Crispy bacon, toasted pecans or walnuts, dried cranberries, or grated Parmesan all complement the balsamic flavors. Fresh herbs like thyme or rosemary can be tossed with the sprouts before roasting for aromatic depth.