Save to Pinterest The smell of balsamic vinegar reducing on the stove has become one of my favorite kitchen signals that something good is about to happen. I discovered this combination during a Thanksgiving when I wanted something that felt fancy but wouldn't add stress to an already chaotic cooking day. The sprouts emerged from the oven with those perfectly crispy edges that make even skeptics take a second look.
Last Christmas my cousin who hadn't eaten a vegetable since kindergarten actually went back for thirds. Watching someone discover that Brussels sprouts can be incredible is one of those little kitchen victories that keeps me cooking. The sweet and tangy glaze makes these feel like a treat rather than an obligation.
Ingredients
- Brussels sprouts: Fresh tight sprouts without yellowing leaves roast better and develop sweeter flavor
- Olive oil: Helps the sprouts get those crispy caramelized edges everyone fights over
- Kosher salt: Draws out moisture and helps the sprouts brown properly in the high heat
- Balsamic vinegar: Reduces down to a syrupy glaze that adds the perfect tangy sweetness
- Honey: Balances the acidity of the balsamic but maple syrup works beautifully too
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment for easier cleanup later
- Coat the sprouts:
- Toss the halved sprouts with olive oil salt and pepper until every piece is glistening
- Arrange for success:
- Place sprouts cut side down in a single layer so they get maximum contact with the hot pan
- Roast until golden:
- Cook for 20 to 25 minutes shaking the pan halfway through until edges are deeply browned
- Make the magic glaze:
- Simmer balsamic and honey in a small saucepan until reduced by half and syrupy
- Bring it together:
- Drizzle the warm reduction over the roasted sprouts right before serving
Save to Pinterest These have become my go to for potlucks because they travel well and somehow taste even better at room temperature. Something about the balsamic deepening as it sits makes people ask for the recipe before they finish their first serving.
Make Ahead Magic
You can trim and halve the sprouts up to a day ahead and store them in the fridge. The balsamic reduction keeps for weeks in a sealed container in your pantry.
Serving Suggestions
These pair beautifully with roasted chicken pork tenderloin or as part of a vegetarian grain bowl. The sweetness also balances rich dishes like beef short ribs beautifully.
Flavor Twists
Sometimes I add crushed garlic to the pan during the last five minutes of roasting for extra depth. A handful of toasted walnuts or pecans adds amazing crunch.
- Sprinkle with flaky sea salt just before serving for texture contrast
- Add grated Parmesan while the sprouts are still hot so it melts slightly
- A squeeze of fresh lemon juice brightens everything right before serving
Save to Pinterest These sprouts prove that simple ingredients treated with care can become something extraordinary. Happy roasting.
Recipe FAQs
- → How do I get Brussels sprouts crispy on the outside?
Place them cut-side down on the baking sheet and roast at 425°F. Avoid stirring too early—this allows the flat surface to caramelize and brown. Shake the pan halfway through for even cooking.
- → Can I make this ahead of time?
Roast the Brussels sprouts up to 2 hours ahead and store at room temperature. Prepare the balsamic reduction fresh just before serving for best flavor. Reheat sprouts briefly in a warm oven if needed before drizzling.
- → What's the best way to trim Brussels sprouts?
Rinse sprouts under cold water, then trim the stem end. Remove any yellowed or damaged outer leaves. Slice in half lengthwise, keeping the core intact so leaves stay together during roasting.
- → How thick should the balsamic reduction be?
Cook until it coats the back of a spoon and drips slowly. It should be syrupy but still pourable. The reduction will thicken slightly as it cools, so pull it from heat when it's just shy of your target thickness.
- → What can I add for extra flavor?
Top with grated Parmesan, toasted nuts like walnuts or pecans, crispy bacon bits, or fresh thyme. A squeeze of fresh lemon juice brightens the tangy-sweet profile beautifully.
- → Is this suitable for different diets?
Yes. It's naturally vegetarian and gluten-free. For vegan, substitute maple syrup for honey in the balsamic reduction. Always verify that vinegar and sweetener labels are free from unwanted ingredients.