There was a time I wouldn’t have touched Brussels sprouts with a ten-foot pole. They always reminded me of bland, overboiled cafeteria food. That changed the moment I roasted them at home — suddenly, they turned into little caramelized, crispy-edged bites of joy.
Toss them in a simple honey-balsamic glaze after roasting and you’ve got a side dish that steals the show. Whether it’s for a quiet weeknight dinner or taking center stage at the holiday table, these are always the first to disappear.
What Makes These Sprouts So Addictive
Once I started roasting Brussels sprouts, I stopped making them any other way. High heat turns them golden and tender inside with those irresistibly crispy edges. But what really pushes them over the top is the balsamic-honey combo at the end. It adds just the right balance of tang and sweetness without making them soggy.
And I’ve tested it both ways — glazing before roasting vs. after. Trust me, waiting until the sprouts are done roasting keeps them crisp and helps the glaze cling better. It’s a small tweak that makes a big difference.
Picking the Freshest Brussels Sprouts
If you’re shopping at the farmers market or grocery store, here’s what I look for:
- Go for smaller ones — they’re usually sweeter and less bitter.
- Check the leaves — tight and bright green is good. Skip any that look yellow, spotted, or mushy.
- Try to grab similar-sized sprouts — that way they’ll roast evenly. I know it sounds fussy, but it saves you from some burning while others stay undercooked.
If you’re lucky enough to find them still on the stalk in the fall, grab that! They last longer and feel fresher.
Ingredient Rundown (With a Few Swaps If You Need)
- Brussels Sprouts – Trim the stems and halve them so they get that caramelized flat side. If they’re tiny, you can leave them whole.
- Olive Oil – Helps them roast evenly and crisp up. If you’re out, avocado oil works just as well.
- Salt & Pepper – Don’t skimp here. I usually go for flaky salt so you get little bursts of flavor in every bite.
- Balsamic Vinegar – Adds richness and tang. Good-quality vinegar makes a difference since we’re not reducing it too much.
- Honey – Gives the glaze a bit of shine and that mellow sweetness. You could use maple syrup in a pinch.
Let’s Roast These Beauties
Here’s how I make sure mine come out crispy, caramelized, and never soggy:
Prep the Sprouts
Give them a good rinse in a colander and pat them dry — moisture is the enemy of crispiness. Trim the brown ends and halve them lengthwise.
Don’t Crowd the Pan
This is key. If you pile them on top of each other, they’ll steam instead of roast. I use a large sheet pan and if needed, split into two pans.
Roast Cut Side Down
Place them flat-side down on the baking sheet. That contact with the hot pan gives them that beautiful golden crust.
Bake at 425°F
Pop them in the center rack and roast for about 20 minutes. I usually start checking around the 18-minute mark. You want fork-tender centers and deeply browned edges.
Finish With the Glaze
As soon as they’re out of the oven, toss them in a quick mix of honey and balsamic. No need to reduce the vinegar separately — the heat from the sprouts helps it thicken slightly as it clings to each piece.
When to Buy and How to Store Sprouts
If you’re planning this for a holiday dinner, grab your sprouts in late fall or winter — that’s when they’re naturally at their sweetest. As soon as you bring them home, keep them in the fridge in a breathable produce bag or the crisper drawer. They hold up well for about a week.
A Simple Tip: Balsamic Glaze Shortcut
I know you can buy balsamic glaze from most grocery stores now, but if you ever want to make it from scratch, it’s just plain balsamic vinegar simmered down. That’s it.
That said, I usually skip the stovetop step and just drizzle the vinegar and honey directly over the roasted sprouts while they’re still hot. Works beautifully without the extra pan to wash.
Serving Ideas: What to Pair It With
These sprouts are one of my favorite side dishes because they go with almost everything. I’ve served them alongside roast chicken, grilled pork chops, even Thanksgiving turkey. They’re also great tossed into grain bowls with quinoa, feta, and toasted almonds — kind of like a warm salad.
Oh, and if you’ve got leftovers, don’t toss them! Chop them up and mix into scrambled eggs or a veggie stir-fry the next day.
Best Way to Store & Reheat Leftovers
If you have any extras (though honestly, that’s rare in my house), store them in an airtight container in the fridge for up to 4–5 days.
To reheat, I like to spread them back on a sheet pan and warm at 375°F for about 8–10 minutes. If I’m feeling lazy, I’ll use the broiler for a couple of minutes — just watch them closely so they don’t burn. They crisp up again pretty well.
Balsamic Brussels Sprouts
Tender on the inside, crispy on the edges, and finished with a sweet tangy glaze—these roasted Brussels sprouts are a no-fuss side dish you'll find yourself making on repeat. Whether it's a holiday spread or a simple weeknight dinner, this recipe brings big flavor with minimal effort.
Ingredients
- 2 tablespoons balsamic vinegar (or balsamic glaze)
- 1½ pounds fresh Brussels sprouts
- 2 teaspoons honey
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
Instructions
- Start by getting your oven hot—preheat it to 425°F. While it’s warming up, line a baking sheet with foil or a silicone mat for easy cleanup.
- Next, prep the sprouts: trim off any tough ends, remove any loose or browned leaves, and slice each one in half from top to bottom.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they’re nicely coated. Spread them out in a single layer on your prepared baking sheet, making sure the cut sides are facing down for that perfect caramelized finish.
- Roast them in the oven for about 20 minutes, or until the edges are crispy and the centers are fork-tender.
- Once they’re out of the oven, return the sprouts to the bowl and drizzle them with balsamic vinegar and honey. Toss everything gently until the glaze evenly coats every bite.
- Give it a taste—add a pinch more salt if needed—and serve warm.
Notes
- If you're working with frozen Brussels sprouts, just thaw them fully and blot away any excess moisture before roasting. They’ll still get that golden brown crisp you’re after!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 169Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 434mgCarbohydrates 17gFiber 5gSugar 7gProtein 4g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Questions You Might Have
How long do they take to roast?
At 425°F, about 20 minutes is the sweet spot. If your sprouts are bigger, give them a couple of extra minutes. They’re ready when you can poke them easily with a fork and the edges are browned and crisp.
Can I reheat them in the microwave?
Technically yes, but I wouldn’t. They’ll lose their crisp and go a bit mushy. The oven or broiler works way better.
Can I use frozen Brussels sprouts?
I’ve tried, and they don’t crisp up the same way. Fresh is best for this recipe, especially if you’re going for that golden roasted finish.
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