Roasted Brussels Sprouts Balsamic

I still remember the first time I roasted Brussels sprouts and was amazed at how the simple addition of balsamic glaze transformed them into a caramelized, tangy delight that quickly became a favorite.

One evening when unexpected guests arrived, I threw these together hot from the oven, and everyone kept asking for seconds — a true game changer.

Ingredients

• Brussels sprouts: I always trim and halve them to get that perfect caramelization on the cut side.
• Olive oil: Using good quality oil helps crisp the sprouts and adds that lovely richness.
• Sea salt: Enhances flavor without being overpowering.
• Freshly ground black pepper: Adds just the right touch of heat.
• Balsamic vinegar: This is the magic that gives the sprouts their tangy caramel glaze.
• Honey or maple syrup: Optional but brings a gentle sweetness that balances the balsamic.
• Fresh parsley: For a fresh, vibrant garnish that brightens the dish.

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and even roasting.

Toss With Love:

In a large bowl, combine the halved Brussels sprouts with olive oil, sea salt, and freshly ground black pepper. Make sure every piece is evenly coated to ensure each bite crisps beautifully.

The Part Where Magic Happens:

Arrange the sprouts cut side down on the baking sheet to maximize caramelization. Roast for 20–25 minutes, stirring once halfway to brown the edges perfectly. You’ll know they’re ready when they’re golden and crispy where they touch the pan.

Finish Strong:

Drizzle the hot sprouts with balsamic vinegar and honey or maple syrup if using, tossing gently so every bud gleams with that tangy sweetness. Garnish with fresh parsley and serve immediately for best flavor and texture.

Save

This dish became more than just a side; it turned into a cozy comfort during cold evenings and a go-to for holiday gatherings where everyone asks for the recipe.

Keeping It Fresh

Make sure to choose firm, bright green Brussels sprouts without yellowing leaves to get the best texture after roasting. If prepping ahead, you can trim and halve them the day before and keep refrigerated in a sealed container.

Serving Ideas That Clicked

This side pairs amazingly with roasted chicken or pork, and it can also brighten up a vegetarian platter alongside grains and roasted root vegetables for a complete meal.

A Time This Recipe Saved the Day

Once, when last minute guests showed up hungry, these came together in under 30 minutes and everyone was impressed by how restaurant-worthy they tasted.

• Remember to toss the sprouts carefully when adding balsamic to avoid sogginess.
• If you want extra crunch, try sprinkling toasted nuts on top just before serving.
• Leftovers reheat well in a skillet to bring back crispiness.

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Thanks for spending time in the kitchen with me. I hope this recipe brings you as much joy as it has brought me every time I make it.

Recipe FAQ

→ How do I achieve crispy Brussels sprouts?

Roast them cut side down on a baking sheet at high heat to caramelize and crisp the edges effectively.

→ Can I use alternative sweeteners to honey?

Yes, maple syrup works well to add a hint of sweetness without overpowering the balsamic glaze.

→ What is the ideal roasting temperature and time?

Preheat the oven to 425°F (220°C) and roast for 20–25 minutes, stirring once halfway for even cooking.

→ Are there recommended garnishes to enhance flavor?

Fresh chopped parsley adds brightness, and optional toasted nuts or Parmesan can add texture and savoriness.

→ Is this suitable for gluten-free and vegetarian diets?

Yes, all ingredients used are naturally gluten-free and vegetarian-friendly.