Save It My neighbor once told me she hated Brussels sprouts until she smelled them roasting in my kitchen one Sunday afternoon. The caramelized edges, the way balsamic turns sticky and dark in the pan, it stopped her mid-sentence. Now she asks me to make them every time we have dinner together, and I never get tired of watching someone fall in love with a vegetable they swore off years ago.
I started making this dish during the weeks leading up to Thanksgiving when I needed something green that could hold its own next to gravy and mashed potatoes. It became the plate everyone scraped clean before anything else. One year, my brother in law admitted he had been avoiding Brussels sprouts his whole life, then quietly went back for thirds.
Ingredients
- Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and trim the stems just enough to remove the dry end without losing too many outer leaves.
- Olive oil: This helps the sprouts brown and crisp instead of steam, so don't skip it or use too little.
- Kosher salt: Coarse salt sticks better to the oil coated surfaces and seasons more evenly than table salt.
- Freshly ground black pepper: The bite from fresh pepper cuts through the sweetness and adds warmth.
- Balsamic vinegar: Choose a vinegar with some body, cheaper versions work fine once reduced, but avoid anything watery or overly acidic.
- Honey: Optional, but it smooths out sharp vinegar edges and makes the reduction glossy and rich.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper if you have it. The high heat is what creates those crispy, caramelized edges you want.
- Toss the sprouts:
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece is lightly coated. Use your hands if you need to, it's the best way to make sure nothing gets missed.
- Arrange for roasting:
- Spread the sprouts cut side down on the baking sheet in a single layer, giving them space so they roast instead of steam. Crowding the pan will make them soggy instead of crisp.
- Roast until golden:
- Roast for 20 to 25 minutes, shaking the pan halfway through to help them brown evenly. You'll know they're done when the cut sides are deep golden and the edges look almost charred.
- Make the balsamic reduction:
- While the sprouts roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer gently, stirring now and then, until it's reduced by half and coats the back of a spoon, about 5 to 7 minutes.
- Finish and serve:
- Transfer the roasted sprouts to a serving platter and drizzle the warm balsamic reduction over the top. Serve them right away while they're still hot and crispy.
Save It There's something about the smell of balsamic reducing on the stove that makes the whole house feel cozy and alive. The first time I made this for a potluck, I worried it was too simple, but it was gone before the main course even made it to the table. Someone asked if I had caramelized them in butter, and I realized that's exactly what good roasting can do.
Choosing the Best Brussels Sprouts
Look for small to medium sized sprouts that feel heavy and compact when you hold them. The outer leaves should be tight and vibrant green, not loose or yellowing. I've learned that the smaller ones tend to be sweeter and cook more evenly, while the giant ones can taste bitter and take forever to soften in the center.
Getting the Texture Just Right
The secret is high heat and a single layer on the pan. If you pile them up or use a temperature lower than 425 degrees, they'll steam instead of roast and you'll miss out on those crispy, caramelized edges. I also flip them only once, halfway through, because leaving them cut side down for most of the time gives you that deep golden crust.
Serving and Pairing Ideas
These Brussels sprouts work beautifully next to roasted chicken, grilled steak, or even a simple pasta. I've served them at Thanksgiving, weeknight dinners, and casual brunches, and they fit in every time. For extra richness, sprinkle grated Parmesan or toasted pecans over the top right before serving.
- Try adding a pinch of red pepper flakes to the olive oil for a little heat.
- Swap honey for maple syrup if you want to keep it vegan.
- Leftovers reheat well in a hot skillet to bring back some of the crispness.
Save It This dish reminds me that vegetables don't need to be complicated to be memorable. Sometimes all it takes is a hot oven, a little patience, and the willingness to let simple ingredients speak for themselves.
Recipe FAQs
- → How do I get Brussels sprouts crispy on the outside?
Place Brussels sprouts cut-side down on the baking sheet and resist moving them for the first half of cooking. This direct contact with heat creates the caramelized, crispy exterior.
- → Can I make the balsamic reduction ahead of time?
Yes, prepare the reduction up to 2 days in advance and store it in an airtight container. Gently reheat or drizzle at room temperature before serving.
- → What's a good substitute for honey in the reduction?
Maple syrup works beautifully for a vegan option, or use brown sugar, agave, or skip it entirely if you prefer a more acidic bite.
- → How can I add more flavor to this dish?
Toss finished sprouts with grated Parmesan, toasted nuts, crispy bacon bits, or a pinch of red pepper flakes for added depth and texture.
- → Can I make this in an air fryer?
Absolutely. Toss Brussels sprouts with oil and seasonings, then air fry at 400°F for 12-15 minutes, shaking halfway through. Drizzle with balsamic reduction after cooking.