I’ll never forget the first time I served these crispy roasted Brussels sprouts with balsamic glaze at a family dinner. My cousin who swore she hated Brussels sprouts went back for thirds! That’s the magic of roasting them until they’re perfectly caramelized, then drizzling that sweet-tangy glaze over top. What was once a dreaded vegetable becomes an absolute showstopper.
This recipe is my go-to for everything from weeknight dinners to holiday feasts because it’s so simple but tastes fancy. The Brussels sprouts get wonderfully crisp on the outside while staying tender inside, and that sticky balsamic glaze? Pure gold. Just wait until you see how quickly they disappear from the serving platter!
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Ingredients for Crispy Roasted Brussels Sprouts with Balsamic Glaze
Gathering the right ingredients is half the battle for perfect Brussels sprouts! Here’s what you’ll need:
- 1 lb Brussels sprouts – trimmed and halved (make sure they’re all about the same size so they cook evenly)
- 2 tbsp extra virgin olive oil – the good stuff makes a difference here
- 1/2 tsp salt – I use kosher salt for better distribution
- 1/4 tsp black pepper – freshly ground if you’ve got it
- 2 tbsp balsamic vinegar – quality matters – splurge on a decent bottle
- 1 tbsp honey – packed (or pure maple syrup for vegan option)
- 1 clove garlic – minced super fine so it blends into the glaze
Trust me, these simple ingredients transform into something magical in the oven!
How to Make Crispy Roasted Brussels Sprouts with Balsamic Glaze
Okay, let’s get these beauties roasting! First, preheat your oven to 400°F (200°C) – trust me, that hot temperature is key for maximum crispiness. While it’s heating up, let’s prep the Brussels sprouts and get that glaze going.
Preparing the Brussels Sprouts
Grab your sprouts and trim off the dry ends, then slice them in half lengthwise. Here’s my trick: if any are huge, quarter them so everything cooks evenly. Toss them in a bowl with the olive oil, salt, and pepper until they’re nicely coated. Spread them cut-side down on a baking sheet – this gives you those gorgeous caramelized edges!
Making the Balsamic Glaze
While the sprouts roast, combine balsamic vinegar, honey, and garlic in a small saucepan over medium-low heat. Stir constantly! After about 3 minutes, it’ll start thickening into a syrupy glaze. Remove it when it coats the back of a spoon – it thickens more as it cools.
Roast the Brussels sprouts for 20-25 minutes until they’re dark golden and crispy at the edges. Drizzle that luscious glaze over top right before serving – the sizzle sound when it hits the hot sprouts is pure music!
Tips for Perfect Crispy Roasted Brussels Sprouts with Balsamic Glaze
After making this recipe more times than I can count, I’ve picked up some tricks for absolute perfection every time. First – dry those sprouts! After washing, pat them thoroughly with paper towels. Any extra moisture means steam instead of crispiness. And give them space! Overcrowding the pan is the #1 reason for soggy sprouts – use two pans if needed.
Here’s my golden rule: flip them halfway through roasting for even browning. And taste your glaze as it cooks – if you prefer it sweeter, add another teaspoon of honey. If it’s too sweet for you, a splash of vinegar balances it out beautifully. Oh, and don’t skip letting the glaze cool slightly – it thickens up to that perfect drizzling consistency!
Variations for Crispy Roasted Brussels Sprouts with Balsamic Glaze
Once you’ve mastered the basic recipe, try these delicious twists! For a salty crunch, sprinkle cooked pancetta over the finished sprouts. A shower of freshly grated Parmesan takes them to another level. Spice lovers should add red pepper flakes to the glaze while it simmers. Making it vegan? Easy – swap the honey for pure maple syrup. The possibilities are endless with this versatile dish!
Serving Suggestions
These crispy roasted Brussels sprouts shine alongside so many dishes! I love them with simple roasted chicken – the sweet glaze plays perfectly with the savory meat. For seafood nights, they’re magical with grilled salmon. And holidays? They’re my must-have side next to turkey or ham. For extra pizzazz, sprinkle pomegranate seeds or chopped toasted walnuts on top right before serving. That pop of color and crunch takes them over the top!
Storing and Reheating
Here’s how to keep your Brussels sprouts tasting fresh! Store leftovers in an airtight container for up to 3 days – but honestly, they rarely last that long in my house. When reheating, skip the microwave (it makes them soggy!) and pop them back in a 350°F oven for 5-7 minutes to revive that perfect crispiness. Trust me – it makes all the difference!
FAQ About Crispy Roasted Brussels Sprouts with Balsamic Glaze
Can I use frozen Brussels sprouts? Oh honey, I know it’s tempting, but no – frozen sprouts just won’t get that perfect crispiness we’re after. They release too much water while cooking and end up mushy. Fresh is absolutely the way to go for this recipe!
My sprouts turned out soggy – help! Don’t panic! Crank your oven up another 25 degrees and give them 5-10 more minutes. The extra heat will evaporate any excess moisture. Next time, make sure your sprouts are completely dry before roasting and don’t overcrowd the pan – they need their personal space to crisp up properly.
Can I make these ahead for a dinner party? Absolutely! Here’s my party-saving trick: roast the sprouts completely up to 2 hours before serving. When ready, pop them back in a hot oven for 5 minutes to re-crisp, then drizzle with the glaze right before serving. The glaze can be made ahead too – just warm it gently before using.
Why cut them in half? Those flat sides create maximum caramelization – it’s where all that delicious crispy magic happens! Whole sprouts just don’t get that perfect golden-brown crust we’re after.
Nutritional Information
Just so you know, these nutrition facts are estimates – your exact numbers might vary a smidge depending on your ingredients. But here’s the scoop per serving (about 1/4 of the recipe): 120 calories, 7g fat (only 1g saturated!), 13g carbs with 4 glorious grams of fiber, and 3g protein. Not bad for something that tastes this indulgent, right? The balsamic glaze adds about 6g of natural sugar per serving, but hey – we’re eating Brussels sprouts here, so I say it balances out!
I can’t wait for you to try these crispy roasted Brussels sprouts with balsamic glaze – they’ve become such a staple in my kitchen, and I know they’ll dazzle at your table too! If you make them, do me a favor and let me know how they turned out. Did your Brussels sprout-hating uncle ask for seconds? Did your kids actually finish their vegetables without complaint? (It happens more often than you’d think!) Snap a photo and tag me – I love seeing your kitchen creations. And if this recipe becomes your new go-to like it is mine, I’d be so grateful if you’d share it with your fellow veggie-loving friends. Happy roasting!
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Irresistible Crispy Roasted Brussels Sprouts with Balsamic Glaze
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy roasted Brussels sprouts drizzled with a sweet and tangy balsamic glaze.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 20-25 minutes until crispy.
- Meanwhile, heat balsamic vinegar, honey, and garlic in a small saucepan.
- Simmer for 3-5 minutes until thickened.
- Drizzle glaze over roasted Brussels sprouts before serving.
Notes
- Trim and halve Brussels sprouts evenly for even cooking.
- Adjust baking time if sprouts are larger or smaller.
- Use pure maple syrup instead of honey for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
