Introduction
Tired of bland, mushy Brussels sprouts? Get ready to fall in love with these little green powerhouses! This recipe transforms ordinary Brussels sprouts into incredibly crispy, caramelized bites with a sweet and tangy balsamic glaze. It’s the side dish that will have everyone asking for seconds, proving that Brussels sprouts can be absolutely delicious.
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Baking Sheet
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Mixing Bowl
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Whisk
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Why You’ll Love This Recipe
This recipe is a game-changer for Brussels sprouts! Roasting at a high temperature creates a delightful crispy exterior and a tender, flavorful interior. The simple balsamic glaze adds a touch of sweetness and acidity that perfectly complements the sprouts’ natural earthiness. It’s incredibly easy to make, requires minimal ingredients, and is healthy too!
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved (quartered if large)
- 3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, though it’s not strictly necessary for crispiness.
- In a medium mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Ensure each sprout is evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause them to steam rather than roast and crisp up.
- Roast for 20-30 minutes, flipping them halfway through, until they are tender on the inside and deeply browned and crispy on the outside. The exact time will depend on your oven and the size of the sprouts.
- While the sprouts are roasting, prepare the balsamic glaze. Pour the balsamic vinegar into a small saucepan. If using honey or maple syrup, add it now. Bring the mixture to a gentle simmer over medium heat.
- Continue to simmer for 5-8 minutes, stirring occasionally, until the vinegar has reduced by about half and thickened to a syrupy consistency. Be careful not to let it burn.
- Once the Brussels sprouts are roasted to perfection, remove them from the oven. Drizzle the prepared balsamic glaze over the hot sprouts and toss gently to coat.
- Serve immediately and enjoy the crispy, flavorful goodness!
Tips
- For extra crispy sprouts, cut them in half and place them cut-side down on the baking sheet.
- Don’t be afraid of a little char! Those browned bits are where the flavor is.
- If you don’t have balsamic vinegar, a good quality balsamic glaze from a bottle can be used, but reduce the simmering time or skip it altogether if it’s already thick.
- Adjust the sweetness of the glaze by adding more or less honey/maple syrup, or omit it entirely for a more savory flavor.
Serving Suggestions
- Serve as a side dish alongside roasted chicken, grilled steak, or pan-seared salmon.
- They make a fantastic addition to holiday meals, pairing well with turkey and stuffing.
- Toss them into a grain bowl or salad for an extra boost of flavor and texture.
Storage Tips
Leftover roasted Brussels sprouts are best stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven for the best texture, as microwaving can make them soggy.
FAQ
Q: How do I make sure my Brussels sprouts get crispy?
A: Roasting at a high temperature (400°F/200°C), ensuring they are dry before tossing with oil, and not overcrowding the baking sheet are key to achieving crispiness.
Q: Can I make this recipe ahead of time?
A: You can trim and halve the sprouts a day in advance and store them in the refrigerator. The glaze can also be made ahead and gently reheated.
Q: What else can I add to this recipe?
A: Try adding a sprinkle of red pepper flakes for a little heat, some crumbled bacon or pancetta for extra savory flavor, or toasted nuts like pecans or walnuts for added crunch.
Nutrition Information
- Calories: 150 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 12 g
Roasted Brussels Sprouts with Balsamic Glaze: The Ultimate Crispy Side Dish
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, though it's not strictly necessary for crispiness.
- In a medium mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Ensure each sprout is evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause them to steam rather than roast and crisp up.
- Roast for 20-30 minutes, flipping them halfway through, until they are tender on the inside and deeply browned and crispy on the outside. The exact time will depend on your oven and the size of the sprouts.
- While the sprouts are roasting, prepare the balsamic glaze. Pour the balsamic vinegar into a small saucepan. If using honey or maple syrup, add it now. Bring the mixture to a gentle simmer over medium heat.
- Continue to simmer for 5-8 minutes, stirring occasionally, until the vinegar has reduced by about half and thickened to a syrupy consistency. Be careful not to let it burn.
- Once the Brussels sprouts are roasted to perfection, remove them from the oven. Drizzle the prepared balsamic glaze over the hot sprouts and toss gently to coat.
- Serve immediately and enjoy the crispy, flavorful goodness!
