Roasted Brussels Sprouts with Balsamic

My sister brought these Brussels sprouts to Thanksgiving three years ago, and I'll be honest—I was skeptical. But one bite of that caramelized exterior with the glossy balsamic dripping down, and I understood why she'd been raving about them all week. Now they're the first thing I make whenever I want to prove that vegetables can be genuinely exciting. The kitchen fills with this sweet, tangy aroma that somehow makes even skeptics curious.

I made these for my partner last February on a random Tuesday when we were both tired, and somehow this one little side dish turned into the conversation starter for the whole evening. There's something about roasted Brussels sprouts that makes people slow down and actually taste what they're eating. That balsamic glaze has a way of making everything feel intentional, even when you're standing in your kitchen in sweatpants.

Ingredients

• Brussels sprouts: Look for ones that feel dense and firm—the loose, damaged leaves tear off easily and don't crisp up as nicely.
• Olive oil: Don't skimp here; good oil actually changes the flavor profile.
• Kosher salt and fresh pepper: The freshness of the pepper matters more than you'd think.
• Balsamic vinegar: Grab a bottle that costs more than $5 if you can—cheap vinegar tastes thin and one-dimensional when reduced.
• Honey or maple syrup: Either works beautifully; honey gives a subtle floral note, maple feels a bit earthier.

Instructions

Heat your oven and prep your canvas:

Preheat to 425°F and line a baking sheet with parchment paper. This temperature is the sweet spot—hot enough to caramelize the outsides without turning the insides to mush.

Coat those sprouts evenly:

Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl until every piece glistens. You're looking for an even coating, not pooling oil at the bottom.

Arrange them cut side down:

Spread them in a single layer on your baking sheet, cut side facing the hot pan. This direct contact with the heat is what creates those golden, crispy edges you're after.

Let them roast and go golden:

While they roast, make magic happen:

In a small saucepan over medium heat, combine balsamic vinegar and honey, bringing it to a gentle boil. Reduce heat to low and let it simmer for 7–10 minutes, stirring occasionally, until it's reduced by half and coats the back of a spoon like syrup. The kitchen will smell incredible.

Bring it all together:

Transfer the roasted sprouts to a serving platter and drizzle the glaze just before serving so it stays glossy and doesn't get absorbed into the pan.

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There's a moment during Thanksgiving dinner when everyone stops talking and just quietly eats these, and my mom always catches my eye with this little smile. That's when I know the side dish has done its job—it's become part of the story of the meal, not just an afterthought.

The Secret to Crispy Edges

Most people crowd the pan, and then they're steaming instead of roasting. Give your Brussels sprouts space to actually touch the hot surface. If you need to make a larger batch, use two baking sheets or work in stages. I learned this the hard way when I tried to jazz up Thanksgiving for twelve people and ended up with sad, soft sprouts because I got ambitious with a single sheet.

Balsamic Glaze Timing

The glaze is forgiving, but it does have a window where it's perfect. Too little reduction and it tastes sharp and thin; too much and it hardens into a candy shell that's harder to bite through. I usually stop when I tilt the spoon and the glaze clings to it for a second or two before dripping off. It takes practice, but you'll develop a feel for it quickly.

Ways to Elevate and Adapt

Once you master the basic roast, you have a foundation to build on. Sprinkle toasted hazelnuts or walnuts on top for crunch, grate some Parmesan just before serving for umami depth, or scatter crispy bacon bits if you want to make everyone absolutely lose their minds. I've even tried a drizzle of hot honey instead of the balsamic glaze, and it was completely different but equally memorable.

• Toasted nuts add texture that contrasts beautifully with the soft interior.
• Aged Parmesan brings a salty note that plays perfectly against the sweet-tangy glaze.
• For vegans, maple syrup works just as well as honey and tastes equally divine.

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These Brussels sprouts have become my go-to side dish because they're foolproof, forgiving, and genuinely delicious. Make them once, and they'll find their way into your regular rotation.

Recipe FAQs

→ How do you get crispy sprouts?

Roast at a high temperature (425°F) with the cut side down and avoid overcrowding the pan to ensure edges brown and crisp up properly.

→ Can I make the glaze ahead?

Yes, the balsamic reduction can be made up to a week in advance and stored in an airtight container at room temperature.

→ Is this dish vegan?

It is naturally vegetarian. To make it vegan, simply substitute the honey in the glaze with maple syrup.

→ Why trim the sprouts?

Trimming the ends and removing outer leaves ensures even cooking and removes any bitter or tough parts of the vegetable.

→ What goes well with this?

These pair excellently with roasted chicken, steak, pork chops, or as part of a larger holiday feast alongside stuffing and potatoes.