Save Standing in my grandmother's tiny kitchen, I watched her transform those hated little cabbage balls into something magical. She insisted the secret was patience and heat—lots of heat. Now whenever that nutty, caramelized smell fills my apartment, I'm transported back to that afternoon when I finally understood why Brussels sprouts deserve a place at the table.
Last Thanksgiving, I made these for my family's annual feast. My uncle, who'd spent decades pushing Brussels sprouts around his plate, actually went back for thirds. Seeing someone change their mind about a food they've 'hated forever'—that's the kind of kitchen moment that keeps you cooking.
Ingredients
- Brussels sprouts: Fresh and firm, trimmed and halved—the cut side is where all that beautiful caramelization happens
- Olive oil: Helps the sprouts get crispy and golden in the high heat
- Kosher salt: Brings out their natural sweetness
- Freshly ground black pepper: Adds a gentle warmth that balances the balsamic
- Balsamic vinegar: Reduces down to a tangy, syrupy glaze
- Honey: Optional, but it rounds out the acidity and makes the reduction extra luscious
Instructions
- Get everything ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup later.
- Coat the sprouts:
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece is glistening.
- Arrange for perfection:
- Spread the sprouts cut-side down on your prepared baking sheet in a single layer—this is crucial for getting those gorgeous browned edges.
- Roast until golden:
- Roast for 20 to 25 minutes, shaking the pan halfway through, until the sprouts are deeply browned and caramelized.
- Make the glaze:
- While the sprouts roast, combine balsamic vinegar and honey in a small saucepan, simmering until reduced by half and syrupy.
- Finish and serve:
- Drizzle the warm balsamic reduction over the roasted sprouts and serve immediately while they're still hot and crisp-tender.
Save There's something deeply satisfying about watching vegetables transform in the oven. The way those tight little layers unfurl and crisp at the edges—it reminds me why I fell in love with cooking in the first place.
Choosing the Best Sprouts
I've learned that smaller Brussels sprouts tend to be sweeter and more tender than the massive ones. Look for bright green heads that feel heavy and compact, with tight leaves and no yellowing. Sometimes I'll even buy them on the stalk and cut them off myself—they stay fresher that way.
Making It Your Own
After years of making this recipe, I've discovered that adding crushed garlic to the roasting pan halfway through cooking creates this incredible roasted flavor. A handful of toasted walnuts or pecans scattered on top adds the perfect crunch. And if you're feeling fancy, some shaved Parmesan melts into the warm sprouts in the most wonderful way.
Timing Is Everything
The balsamic reduction can be made ahead and stored in the refrigerator—it actually keeps for weeks. Just reheat gently before drizzling. And here's the thing about timing these with the rest of your meal.
- Start the reduction when you put the sprouts in the oven
- Let the roasted sprouts rest for 5 minutes before glazing if you need to hold them
- These reheat surprisingly well in a 350°F oven for 10 minutes
Save These Brussels sprouts have become my go-to for dinner parties, holidays, and quiet Tuesday nights. Sometimes the simplest recipes, cooked with care, end up being the ones people remember most.
Recipe Questions
- → How do I get Brussels sprouts crispy instead of mushy?
Roast at 425°F (220°C) with sprouts cut-side down in a single layer. High heat and proper spacing allows moisture to evaporate, creating caramelized edges while keeping interiors tender. Avoid overcrowding the pan.
- → Can I make the balsamic reduction ahead of time?
Yes, the reduction keeps well in an airtight container at room temperature for up to 2 weeks. It thickens slightly when cooled but will loosen when drizzled over warm roasted sprouts.
- → What can I use instead of honey in the balsamic glaze?
Maple syrup works beautifully as a vegan alternative. Brown sugar, agave nectar, or even a splash of pomegranate molasses can provide sweetness while creating that desirable syrupy consistency.
- → Should I parboil Brussels sprouts before roasting?
No need to parboil. Direct roasting concentrates flavor and improves texture. Parboiling can lead to waterlogged sprouts that steam instead of roast, resulting in mushy rather than crispy results.
- → How do I know when the reduction is ready?
The reduction is ready when it coats the back of a spoon and has reduced by about half in volume. It should look syrupy and leave a clear trail when you run a finger through it on the spoon.