Pin It This dish features tender, caramelized Brussels sprouts roasted to crisp edges and tossed in a tangy balsamic glaze. The brussels are coated with olive oil, salt, pepper, and optional garlic for added flavor before roasting at high heat to develop a golden crust. Once out of the oven, a drizzle of balsamic vinegar adds a perfect balance of sweetness and acidity. Optional Parmesan or additional toppings can customize each serving. It's a quick, flavorful side that complements many meals.
I used to think Brussels sprouts were boring until a neighbor invited me over for Sunday dinner and served these straight from the oven, still crackling. The edges were so crispy they shattered like little chips, and the balsamic had turned into this glossy, almost sweet coating. I went home that night and roasted a batch myself, standing by the oven door just to watch them transform.
The first time I made these for a potluck, I doubled the recipe and they disappeared before the main course even hit the table. Someone asked if I'd added sugar because they tasted caramelized and sweet, but it was just the natural sugars in the sprouts meeting high heat. I've been making them ever since, usually on weeknights when I want something that feels special without any fuss.
Ingredients
- Brussels sprouts: Look for tight, bright green heads without yellowing leaves, and always halve them so the cut side can caramelize directly on the pan.
- Olive oil: This helps the sprouts crisp up and keeps them from sticking, so don't skimp or they'll steam instead of roast.
- Balsamic vinegar: Add this after roasting, not before, or it will burn and turn bitter in the oven.
- Sea salt and black pepper: Simple seasonings let the natural sweetness of the roasted sprouts shine through.
- Garlic powder: Optional but adds a warm, savory depth without the risk of burning fresh garlic.
- Parmesan cheese: A finishing touch that adds salty, nutty richness, though the dish is just as good without it.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. The high heat is what makes the magic happen, so don't lower it.
- Season the Sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil, salt, pepper, and garlic powder until every piece is glossy. Use your hands if you need to, it's the best way to coat them evenly.
- Arrange for Caramelization:
- Spread them cut side down in a single layer on the baking sheet, giving each piece a little space. This ensures they roast instead of steam, and the cut sides turn golden and crispy.
- Roast Until Golden:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring halfway through. You'll know they're ready when the edges are crispy and deeply browned.
- Finish with Balsamic:
- Pull the pan out and drizzle balsamic vinegar over the hot sprouts, tossing quickly so it coats everything. The heat will thicken the vinegar into a glaze.
- Serve Immediately:
- Transfer to a serving dish and sprinkle with Parmesan if you like. These are best eaten right away while they're still crispy and warm.
Pin It I remember bringing these to Thanksgiving one year as a backup side, worried no one would touch them. By the time dessert rolled around, the dish was empty and my aunt was asking for the recipe. It's funny how something so simple can become the thing people remember most about a meal.
Making It Your Own
If you want a hint of sweetness, drizzle a teaspoon of honey along with the balsamic vinegar at the end. I've also tossed in toasted walnuts or pecans for crunch, and sometimes I'll add a pinch of red pepper flakes if I'm in the mood for a little heat. This recipe is forgiving, so play around with it until it feels like yours.
What to Serve Them With
These sprouts pair beautifully with roasted chicken, grilled steak, or even a simple grain bowl. I've served them alongside everything from holiday roasts to weeknight salmon, and they've never felt out of place. They're the kind of side that makes any plate look a little more intentional.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they won't stay crispy. To bring them back to life, spread them on a baking sheet and reheat in a hot oven for about 10 minutes. They won't be quite as shatteringly crisp as the first time, but they'll still taste good.
- Store in an airtight container in the refrigerator.
- Reheat in a 400°F oven rather than the microwave to restore some texture.
- Don't add extra balsamic until after reheating, or it will make them soggy.
Pin It These Brussels sprouts turned me into someone who actually craves vegetables, and I hope they do the same for you. There's something deeply satisfying about pulling a pan of golden, crispy sprouts from the oven and knowing dinner just got a little bit better.
Recipe FAQs
- → How do I achieve crispy Brussels sprouts?
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Ensure sprouts are halved and dry before tossing in olive oil. Roast at high heat (425°F) cut side down for even caramelization and crisp edges.
- → Can I add other seasonings?
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Yes, garlic powder is optional, and you can also experiment with smoked paprika or red pepper flakes for added depth.
- → Is Parmesan cheese necessary?
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Parmesan adds a savory, nutty touch, but you can omit it for a dairy-free variation without sacrificing flavor.
- → How long should Brussels sprouts be roasted?
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Roast for 20–25 minutes, stirring halfway, until golden brown and crispy on edges for optimal texture.
- → What pairs well with roasted Brussels sprouts?
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They complement roasted meats, poultry, or grain bowls and can be enhanced with toasted nuts or a honey drizzle for sweetness.
