Balsamic Roasted Brussels Sprouts
Tender, caramelized Brussels sprouts tossed in a tangy balsamic-honey glaze. Fiber-rich, low in saturated fat, and ready in just 35 minutes, this easy side dish is perfect for weeknights or holiday dinners.
Equipment
- 1 – Rimmed Baking Sheet
- 1 small mixing bowl
- 1 whisk or fork
- 1 knife
- 1 Cutting board
- Measuring spoons
Ingredients
- 1 pound Brussels sprouts washed and trimmed
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Prepare the Brussels Sprouts: Start by washing your Brussels sprouts thoroughly under cold running water to remove any dirt or debris. Trim the ends of each sprout, cutting off the tough stem portion. If some sprouts are very large, slice them in half or even quarters so they cook evenly. Smaller sprouts can remain whole. Cutting ensures each piece roasts to golden perfection and absorbs the balsamic glaze beautifully.
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prep the sprouts. A properly preheated oven is essential for achieving that perfect caramelized exterior while keeping the insides tender. Using a rimmed baking sheet ensures the sprouts roast evenly without spilling over.
- Coat the Brussels Sprouts: Place the trimmed and halved Brussels sprouts into a large bowl or directly on your rimmed baking sheet. Drizzle the olive oil evenly over the sprouts, then sprinkle the fine sea salt on top. Using your hands or a spoon, toss the sprouts thoroughly so every piece is lightly coated with oil and salt. This step helps enhance the flavor and ensures a crispy, golden finish.
- Arrange for Roasting: Spread the Brussels sprouts out on the baking sheet, placing each cut side down. This positioning maximizes browning and caramelization, creating a delightful crisp edge while keeping the inside tender. Avoid overcrowding the pan, as this can cause the sprouts to steam rather than roast.
- Roast the Brussels Sprouts: Transfer the baking sheet to the preheated oven and roast for 20 minutes. Halfway through, you can gently shake the pan to ensure even cooking, though leaving them undisturbed on the cut side helps achieve that beautiful golden crust. You’ll know they’re ready when the tops look toasted and slightly crispy, and a fork can easily pierce the base.
- Prepare the Balsamic Glaze: While the sprouts are roasting, combine the balsamic vinegar and honey (or maple syrup) in a small mixing bowl. Whisk vigorously until the mixture is smooth and slightly thickened. This sweet and tangy glaze is what transforms simple roasted Brussels sprouts into a flavorful, irresistible side dish.
- Glaze the Roasted Sprouts: After 20 minutes of roasting, carefully remove the baking sheet from the oven. Drizzle the balsamic-honey mixture evenly over the sprouts. Using a spatula or spoon, gently toss the Brussels sprouts so every piece is coated with the glaze. This step ensures the flavors meld and the glaze clings to the surface during the final roasting.
- Finish Roasting: Return the glazed Brussels sprouts to the oven and roast for an additional 5 minutes. This short second roasting allows the glaze to caramelize slightly without burning, creating a glossy, flavorful coating. Keep a close eye on them during this step to prevent overcooking.
- Serve and Season: Once done, remove the Brussels sprouts from the oven and transfer them to a serving dish. Taste and adjust seasoning with extra salt or freshly cracked black pepper if desired. Serve immediately while warm for the best flavor and texture. The roasted sprouts will be tender inside, crispy on the edges, and coated in a luscious, sweet-tangy glaze.
- Storage and Leftovers: If you have leftovers, allow the sprouts to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 5 days and can be reheated in the oven or air fryer to regain some crispiness. This makes them an excellent option for meal prep or quick side dishes throughout the week.
Notes
- For larger Brussels sprouts, cut them into quarters to ensure even roasting.
- Use a rimmed baking sheet to prevent oil or glaze from spilling in the oven.
- If using a pre-sweetened balsamic glaze, you can skip the honey or maple syrup.
- Avoid overcrowding the pan; roasting works best when sprouts have room to crisp.
- Adjust seasoning with salt and pepper after roasting to taste.
- For extra flavor, sprinkle with toasted nuts, Parmesan, or fresh herbs before serving.
- Leftover roasted Brussels sprouts can be reheated in a hot oven or air fryer to regain crispiness.
