Roasted Brussels Sprouts With Balsamic

My neighbor brought over a platter of these one Sunday, still warm from her oven, and I stood at the counter eating them with my fingers while she laughed. The edges were crispy, almost burnt in the best way, and the balsamic clung to each leaf like a glaze. I'd never thought much of Brussels sprouts before that afternoon. She scribbled the recipe on the back of a grocery receipt, and I've been making them ever since.

I made these for Thanksgiving once when I forgot to plan a green vegetable, and they vanished faster than the stuffing. My brother-in-law, who claims to hate Brussels sprouts, went back for thirds. There's something about the way the cut sides crisp up and the balsamic catches in the outer leaves that makes them irresistible. Now they show up on my table more often than mashed potatoes.

Ingredients

• Brussels sprouts: Look for tight, bright green heads without yellowing, and trim just the very end so the leaves stay intact during roasting.
• Olive oil: This helps the sprouts crisp up and brown beautifully, so don't skimp or try to skip it.
• Kosher salt: Coarse salt sticks better to the vegetables and seasons them more evenly than table salt.
• Black pepper: Freshly ground pepper adds a subtle heat that complements the sweet balsamic glaze.
• Balsamic vinegar: Choose a vinegar you'd actually enjoy tasting, since reducing it concentrates the flavor intensely.
• Honey: This deepens the sweetness and helps the vinegar thicken into a syrup, but you can swap maple syrup if you prefer.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment to prevent sticking. This high heat is what gives the sprouts their crispy, golden edges.

Coat the Sprouts:

Toss the halved Brussels sprouts in a large bowl with olive oil, salt, and pepper until every piece glistens. Make sure they're evenly coated so they roast uniformly.

Arrange for Roasting:

Spread the sprouts cut-side down in a single layer on the baking sheet, giving them space to breathe. Crowding them will steam instead of caramelize.

Roast Until Golden:

Roast for 20 to 25 minutes, shaking the pan halfway through to ensure even browning. You want deep golden edges and tender centers.

Make the Reduction:

While the sprouts roast, simmer balsamic vinegar and honey in a small saucepan over medium heat, stirring occasionally, until it's reduced by half and coats the back of a spoon. This takes about 5 to 7 minutes, and your kitchen will smell incredible.

Finish and Serve:

Transfer the roasted sprouts to a serving platter and drizzle the warm balsamic reduction over them. Serve immediately while they're still crispy.

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One winter evening, I served these alongside a simple roast chicken, and my friend asked if I'd taken a cooking class. I hadn't, but something about the glossy balsamic and the crispy leaves made the whole meal feel intentional and grown-up. It's funny how a single side dish can elevate an entire dinner without any extra effort.

How to Choose the Best Brussels Sprouts

The smaller, tighter heads roast more evenly and taste sweeter than the large, loose ones. I pick through the bin at the market, looking for bright green sprouts that feel firm and heavy. Yellow or wilted outer leaves mean they've been sitting too long, and they'll turn bitter no matter how you cook them. If you can find them still on the stalk, even better, they stay fresher longer and you can just pop them off as you need them.

Why High Heat Matters

Roasting at 425°F is the secret to getting those crispy, caramelized edges without turning the insides to mush. Lower temperatures steam the sprouts instead of browning them, and you lose that nutty, almost sweet flavor that comes from the Maillard reaction. I learned this the hard way after a batch came out soft and soggy at 375°F. Now I always crank the oven up and let the heat work its magic.

Variations and Add-Ins

Sometimes I toss in a handful of dried cranberries during the last five minutes of roasting for a tart, chewy contrast. Crumbled bacon or pancetta stirred in right before serving adds a salty, smoky note that makes these feel indulgent. A sprinkle of toasted pecans or walnuts brings crunch, and grated Parmesan melted over the hot sprouts turns them into something you could almost serve as a main.

• Try a drizzle of maple syrup in place of honey for a deeper, earthier sweetness.
• Add a pinch of red pepper flakes to the oil for a subtle kick.
• Finish with fresh thyme leaves or a squeeze of lemon juice to brighten the flavors.

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These Brussels sprouts have become my go-to whenever I need something that looks impressive but doesn't require much thought. They've won over more than a few skeptics at my table, and I love watching people reach for seconds.

Recipe Questions & Answers

→ How do I achieve caramelization on Brussels sprouts?

Place halves cut-side down on the baking sheet without crowding. This direct contact with heat creates a golden, caramelized exterior. Shake the pan halfway through roasting to ensure even browning on all sides.

→ Can I make the balsamic reduction ahead of time?

Yes, the reduction can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Warm gently before serving, or drizzle at room temperature for a thicker glaze.

→ What's the best way to trim Brussels sprouts?

Remove yellowed or damaged outer leaves and trim the stem end slightly. Rinse and pat dry thoroughly with paper towels to prevent excess moisture during roasting, which helps with caramelization.

→ Can I substitute honey in the balsamic reduction?

Absolutely. Use maple syrup for a vegan option with complementary flavor. Brown sugar or a pinch of balsamic's natural sweetness also works well if you prefer less added sweetness.

→ How should I store leftovers?

Store cooled Brussels sprouts in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 5-8 minutes. The balsamic reduction can be redrizzled before serving for best presentation.

→ What pairs well with this side dish?

Serves beautifully alongside roasted chicken, grilled steak, or roasted fish. Also excellent on holiday tables with turkey or ham, and works as a vegetarian main component with grains or legumes.