Save to Pinterest I was never a Brussels sprouts person until a December dinner party changed everything. A friend served them straight from the oven, edges blackened just right, drizzled with something dark and glossy. One bite and I was convinced—this was nothing like the boiled mush I remembered from childhood. The caramelized sweetness against that slight bitterness made me go back for thirds, and I've been roasting them ever since.
The first time I made these for Thanksgiving, I doubled the batch on a hunch. Good thing I did—they vanished before the turkey was even carved. My nephew, who swore he hated vegetables, kept sneaking back to the platter. Watching him try to look casual while grabbing his fourth helping became the highlight of my night.
Ingredients
- Brussels sprouts: Look for firm, bright green heads without yellowing leaves, and trim the stems close so they sit flat and caramelize beautifully.
- Olive oil: This helps the sprouts crisp up in the oven and carries the seasoning into every crevice.
- Sea salt and black pepper: Simple seasonings that let the natural sweetness of roasted sprouts shine through.
- Balsamic vinegar: The acidity cuts through the richness and adds a deep, tangy complexity you will taste in every bite.
- Pure maple syrup: Real syrup, not pancake syrup, gives a warm, earthy sweetness that balances the balsamic perfectly.
- Toasted pecans or walnuts: Optional, but they add a nutty crunch that makes the dish feel special.
- Dried cranberries: A pop of tart sweetness that brightens the whole plate, especially during the colder months.
Instructions
- Prep the Oven:
- Preheat to 425°F and line your baking sheet with parchment. The high heat is what gives you those crispy, golden edges.
- Toss the Sprouts:
- In a large bowl, coat the halved Brussels sprouts with olive oil, salt, and pepper until every piece glistens. Your hands work best here.
- Arrange on the Sheet:
- Lay them cut side down in a single layer, giving each one space to breathe. Crowding steams them instead of crisping.
- Roast Until Golden:
- Slide the pan into the oven for 20 to 25 minutes, stirring halfway through. You will know they are ready when the edges turn deep brown and smell nutty.
- Make the Glaze:
- While they roast, whisk together balsamic vinegar and maple syrup in a small bowl. The aroma alone will make you impatient.
- Glaze and Caramelize:
- Drizzle the glaze over the hot sprouts, toss to coat, then return them to the oven for 5 more minutes. This is when the magic happens.
- Garnish and Serve:
- Transfer to a platter and scatter with toasted nuts and cranberries if using. Serve them warm while the glaze is still sticky.
Save to Pinterest There was a night in January when I made these just for myself after a long day. I sat at the kitchen counter with the whole pan, a fork, and a glass of red wine. No one was watching, so I ate every last one, scraping up the sticky glaze with my fingers. It felt like taking care of myself in the simplest, most delicious way.
How to Pick the Best Brussels Sprouts
I used to grab whatever bag was closest, but now I know better. Look for small to medium heads that feel dense and heavy, with tight, vibrant green leaves. Avoid any that are yellowing or have loose, floppy outer layers. Fresher sprouts roast up sweeter and hold their shape better, while older ones can taste bitter and fall apart.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long. To bring back the crispy edges, reheat them in a hot oven or skillet instead of the microwave. A quick toss in a 400°F oven for about 8 minutes will revive them beautifully.
Ways to Make It Your Own
Once you have the basic method down, the variations are endless. I have tossed them with crumbled bacon, swapped honey for maple syrup, and even added a sprinkle of smoked paprika for a deeper flavor.
- Crumble goat cheese or feta over the top right before serving for a creamy, tangy contrast.
- Toss in a handful of pomegranate seeds instead of cranberries for a jewel-toned finish.
- Drizzle with a little hot honey if you like a sweet and spicy kick.
Save to Pinterest This dish has become my go-to whenever I need something simple that feels special. Whether it is a quiet Tuesday or a table full of guests, these Brussels sprouts always deliver.
Recipe FAQs
- → What is the best way to prepare Brussels sprouts for roasting?
Trim the ends and halve the Brussels sprouts to ensure even cooking and a crisp exterior.
- → How does the balsamic-maple glaze enhance the dish?
The glaze adds a sweet and tangy layer that caramelizes during roasting, enriching the sprouts' natural flavor.
- → Can I add nuts or dried fruit as garnish?
Yes, toasted pecans or walnuts and dried cranberries add contrasting textures and a hint of sweetness.
- → What oven temperature works best for roasting?
Roasting at 425°F (220°C) ensures the sprouts become golden and crisp without drying out.
- → Are there any tips for achieving extra crispiness?
Avoid overcrowding the pan to allow proper air circulation and even roasting.