Save I used to be one of those people who wrinkled my nose at Brussels sprouts until my sister roasted them at a dinner party last winter. The smell of caramelized vegetables filled her tiny apartment, and I found myself standing by the oven door watching them turn golden brown. That completely changed everything I thought I knew about this misunderstood vegetable. Now they're my go-to side dish whenever I need something that feels fancy but takes almost no effort.
Last Thanksgiving I made three batches because my family kept eating them straight off the baking sheet before I could even get them to the table. My dad actually asked if I'd added sugar, which made me laugh because it's just the natural sweetness coming out through roasting. Now whenever I bring these to gatherings, at least three people ask for the recipe before dessert even arrives.
Ingredients
- Brussels sprouts: Fresh ones feel tight and heavy, with bright green leaves no yellowing or wilting allowed
- Olive oil: This helps the sprouts get that gorgeous crispy exterior instead of steaming in their own moisture
- Kosher salt: The coarse crystals cling better to the vegetables and provide little salty bursts in every bite
- Freshly ground black pepper: Freshly cracked pepper has way more aroma and bite than the pre ground stuff sitting in your cabinet
- Balsamic vinegar: A good quality balsamic will reduce into a thick, glossy glaze that sticks beautifully to the roasted sprouts
- Honey: Just enough to balance the vinegar's acidity and help the reduction get that syrupy consistency
Instructions
- Get your oven ready:
- Crank that oven to 425°F and line a baking sheet with parchment paper because cleanup is nobody's favorite activity
- Prep your sprouts:
- Trim the stem ends, peel off any sad outer leaves, and cut them in half so they lay flat on the baking sheet
- Coat them well:
- Toss everything in a large bowl with olive oil, salt, and pepper until every piece is glistening and seasoned
- Arrange for success:
- Lay them cut side down in a single layer without overcrowding so they actually roast instead of steam
- Roast until golden:
- Let them go for 20 to 25 minutes, shaking the pan halfway through, until they're deeply browned and caramelized
- Make the magic drizzle:
- Simmer balsamic vinegar and honey in a small saucepan until it reduces by half and coats a spoon
- Bring it together:
- Arrange those beautiful sprouts on a platter and drizzle with your balsamic reduction while everything's still warm
Save My roommate walked in while I was photographing these for the first time and immediately asked what smelled so incredible. She's not even a vegetable person but she kept stealing pieces off the plate every time she walked through the kitchen. That's when I knew this recipe was going into the permanent rotation.
The Art of Even Roasting
I learned the hard way that cutting all your sprouts to roughly the same size makes a huge difference in how they cook. The bigger ones take longer while the tiny ones burn, so now I take an extra minute to sort them and cut the larger ones into quarters. It sounds fussy but it means everything finishes at the same time instead of having some burnt and some raw.
Making It Your Own
Sometimes I'll toss some diced bacon or pancetta onto the pan during the last ten minutes of roasting. The fat renders down and coats everything while the crispy bits get mixed in with the sprouts. Other times I'll sprinkle toasted pecans or walnuts over the top for crunch. The basic recipe is perfect on its own but it's also a great canvas for whatever you're craving.
Serving Suggestions
These pair beautifully with roasted chicken, pork tenderloin, or even as part of a vegetarian grain bowl. I've served them alongside holiday roasts and casual weeknight pasta alike. The balsamic glaze also works wonderfully on roasted carrots or asparagus if you want to mix up the vegetable.
- Make extra balsamic reduction and keep it in the fridge for salads all week
- Leftovers reheat surprisingly well in a hot skillet to maintain some crispiness
- Don't be afraid to add more honey if your vinegar is particularly acidic
Save There's something deeply satisfying about turning a vegetable that so many people hate into something that disappears first from the platter. Hope these become as regular in your kitchen as they are in mine.
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat (425°F) and spacing the sprouts in a single layer cut-side down. This allows direct contact with the baking sheet for optimal caramelization. Avoid overcrowding the pan, which traps steam and prevents browning.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The reduction can be made up to a week in advance and stored in an airtight container at room temperature. Gently reheat before drizzling to return it to a pourable consistency.
- → What can I use instead of honey?
Maple syrup works beautifully as a vegan alternative and adds a slightly different depth of flavor. You can also omit the sweetener entirely for a sharper, more acidic glaze.
- → How do I know when the sprouts are done?
Look for deep golden-brown exteriors with darker charred edges. The sprouts should be tender when pierced with a fork but still retain some structure. They typically take 20-25 minutes at 425°F.
- → Can I use frozen Brussels sprouts?
Fresh sprouts yield the best texture, but frozen can work in a pinch. Thaw and pat them completely dry before roasting to prevent steaming. Note that the final texture will be softer than fresh.
- → What main dishes pair well with this?
These complement roasted chicken, pork tenderloin, or steak beautifully. They're also excellent alongside vegetarian mains like stuffed portobello mushrooms or as part of a Thanksgiving spread.