Roasted Brussels Sprouts Balsamic Glaze

I picked up a pound of Brussels sprouts on a whim one autumn evening, mostly because they looked fresher than anything else at the market. I had no plan, just a hunch that roasting them with a little balsamic might turn them into something worth remembering. Twenty-five minutes later, my kitchen smelled like caramelized edges and sweet vinegar, and I was scraping the pan clean with a fork.

I brought these to a potluck once, tucked between casseroles and bread baskets, and watched them disappear faster than dessert. Someone asked if I'd catered it. I just laughed and said it was a baking sheet, some heat, and a little patience.

Ingredients

• Brussels sprouts: Look for tight, firm heads without yellowing leaves, and always halve them so the cut sides can caramelize directly on the pan.
• Olive oil: Use enough to coat every sprout lightly but not so much that they steam instead of roast.
• Kosher salt and black pepper: Season them generously before roasting, the heat will mellow the sharpness and bring out their natural sweetness.
• Balsamic vinegar: A decent midrange bottle works beautifully here, it reduces down into a glossy, tangy syrup that tastes far fancier than it is.
• Honey: Just a tablespoon balances the acidity and helps the glaze cling without making it cloying.

Instructions

Prep the oven and pan:

Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. The high heat is what gives you those crispy, golden edges.

Toss the sprouts:

In a big bowl, coat the halved Brussels sprouts with olive oil, salt, and pepper until every piece glistens. Use your hands if you want, it is faster and more satisfying.

Arrange for roasting:

Lay them cut side down in a single layer on the sheet. Crowding them will steam them instead of crisping them, so give them space.

Roast until golden:

Slide the pan into the oven and roast for 20 to 25 minutes, stirring halfway so they brown evenly. You will know they are done when the edges are dark and crispy.

Make the glaze:

While the sprouts roast, simmer balsamic vinegar and honey in a small pot over medium heat for 5 to 7 minutes, stirring now and then. It should reduce by half and coat the back of a spoon.

Glaze and serve:

Transfer the roasted sprouts to a platter, drizzle the warm glaze over them, and toss gently. Serve them right away while they are still hot and glossy.

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My neighbor stopped by while I was plating these once and stood in the doorway just breathing in the smell. She ended up staying for dinner, and we ate the whole batch standing at the counter, talking until the pan was empty and the glaze was gone.

Variations You Might Try

Toss in toasted pecans or walnuts right before serving for a little crunch and richness. A handful of shaved Parmesan adds a salty, nutty layer that pairs beautifully with the balsamic. If you want to keep it vegan, swap the honey for maple syrup and skip the cheese.

How to Pick Good Sprouts

Look for small to medium heads that feel heavy and compact, with bright green leaves and no black spots. Smaller sprouts tend to be sweeter and less bitter. If the outer leaves are loose or yellowing, keep looking.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or skillet to bring back some of that crispness, microwaving will make them soggy.

• You can roast the sprouts ahead and glaze them just before serving.
• The balsamic reduction can be made a day or two in advance and gently rewarmed.
• These are fantastic tossed into grain bowls or served cold over salad greens.

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This dish has a way of turning doubters into believers, one crispy, glazed bite at a time. It is simple enough for a weeknight and impressive enough to hold its own at any table.

Questions & Answers

→ How do I get crispy Brussels sprouts?

Roast them cut side down on high heat and avoid overcrowding the pan for maximum caramelization and crispiness.

→ Can I substitute honey in the glaze?

Yes, maple syrup works well as a vegan-friendly alternative, providing a similar sweetness and consistency.

→ What is the best way to store leftovers?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

→ Can I add nuts to this dish?

Toasted pecans or walnuts add extra crunch and flavor if sprinkled just before serving.

→ How thick should the balsamic glaze be?

Simmer until the mixture reduces by half and coats the back of a spoon for a balanced, syrupy texture.