Roasted Brussels Sprouts with Balsamic

I used to turn up my nose at Brussels sprouts, envisioning those sad, boiled versions from childhood dinners. But then, a friend brought a platter of these crispy, caramelized beauties to a potluck, and the scent of sweet balsamic and earthy green filled her kitchen. One bite, and I was utterly converted, instantly regretting years of missed opportunities. It was a revelation—Brussels sprouts could actually be delicious.

I remember making these for Thanksgiving last year, needing a vibrant green side to cut through all the rich dishes. The oven was already crammed, so I squeezed in a baking sheet of sprouts, and the house began to fill with that nutty, sweet aroma. Later, as everyone gathered around the table, plates piled high, I overheard my aunt—a notoriously tough critic—asking for seconds of the ‘amazing little green spheres.’ It felt like a small victory.

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed and halved: Choosing fresh, firm sprouts with tightly packed leaves ensures the best texture and flavor; halving them consistently helps them cook evenly and get those perfect caramelized edges.
• 2 tbsp olive oil: A good quality olive oil isn't just for coating; it helps crisp up the sprouts and carries the seasoning beautifully, creating that irresistible golden crust.
• 2 tbsp balsamic vinegar: This is where the magic happens, transforming plain sprouts into a tangy, sweet sensation; don't add it too early, or it might burn.
• 1/2 tsp kosher salt: Salt is crucial for drawing out moisture and enhancing the natural sweetness, ensuring every bite is perfectly seasoned, not just salty.
• 1/4 tsp freshly ground black pepper: A little fresh pepper adds a subtle warmth and a gentle bite that complements the balsamic without overpowering the delicate sprout flavor.
• 1 tsp honey or maple syrup (optional, for sweetness): Just a touch of sweetness helps balance the bitterness of the sprouts and the acidity of the balsamic, creating a more rounded, addictive flavor profile.

Instructions

Preheat and Prep Your Stage:

Get your oven roaring to 425°F (220°C) and line a baking sheet with parchment paper. This parchment paper is your best friend for easy cleanup and preventing stickage, trust me on this.

Toss and Season:

In a large mixing bowl, lovingly toss your trimmed and halved Brussels sprouts with the olive oil, kosher salt, and black pepper until each little sprout is glistening and perfectly coated. Make sure they all get a fair share of the good stuff.

Spread for Success:

Arrange those seasoned sprouts in a single layer on your prepared baking sheet, making sure to place them cut–side down. This little trick is key to achieving that glorious, deep caramelization and crispy texture.

Roast to Perfection:

Slide the sheet into the hot oven and let them roast for about 20–25 minutes. Remember to give them a good stir halfway through so every side gets a chance to crisp up and become golden and tender inside.

The Finishing Touch:

As soon as they emerge from the oven, immediately drizzle them generously with the balsamic vinegar and, if you're using it, the honey or maple syrup. Toss everything together right on the hot sheet so the flavors meld beautifully.

Serve Up the Goodness:

Dish them out while they're still wonderfully hot. These make an absolutely fantastic side dish that everyone will rave about.

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There's a quiet evening etched in my mind, just me and my partner, winding down after a long week. I whipped up these sprouts as a quick side, and as we ate them straight from the serving bowl, huddled on the couch, we realized how something so simple could bring such comfort. It wasn't about the grand occasion, but the shared moment and the warmth these little green gems provided.

Mastering the Roast

Getting that perfect crispy exterior while keeping the inside tender is all about temperature and space. Don't be shy with the heat; 425°F is your friend here. Also, resist the urge to pile them high on the baking sheet; if you have a lot, use two sheets. Steam is the enemy of crispiness, and giving each sprout room to breathe allows the moisture to escape, leading to those coveted crunchy bits.

Flavor Play & Variations

While this recipe is stellar on its own, I've had so much fun experimenting with it over the years. Sometimes, I'll add a pinch of garlic powder or a sprinkle of red pepper flakes with the salt and pepper for an extra kick. If you're feeling fancy, a handful of toasted pecans or walnuts tossed in at the end adds a wonderful textural contrast and nutty depth. Fresh herbs like thyme or rosemary can also be lovely.

When to Serve These Gems

These balsamic Brussels sprouts are incredibly versatile, fitting in beautifully with almost any meal. They shine alongside a roasted chicken or pork tenderloin, their bright flavor cutting through richer meats. They also make a fantastic addition to a vegetarian spread, offering a hearty, flavorful vegetable option. I often make a double batch because they disappear so quickly, no matter the occasion.

• Don't limit them to just dinner; they're surprisingly good cold the next day in a salad.
• For an unexpected twist, try tossing them with a little crumbled goat cheese right before serving.
• Always taste and adjust seasoning after roasting; sometimes a tiny extra pinch of salt or a splash more balsamic is all they need.

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These roasted Brussels sprouts are a testament to how simple ingredients, handled with a little care, can create something truly unforgettable. I hope they bring as much joy and deliciousness to your table as they have to mine.

Questions & Answers

→ How do I ensure crispy Brussels sprouts?

To achieve maximum crispiness, preheat your oven to 425°F (220°C) and spread the Brussels sprouts in a single layer on a baking sheet, ideally cut-side down. Don't overcrowd the pan, as this can steam them instead of roasting. Roasting for 20-25 minutes, stirring once, usually yields a golden, tender-crisp result.

→ Can I make this dish ahead of time?

While best served fresh from the oven for optimal crispness, you can prepare the sprouts by trimming and halving them ahead of time. Store them in the refrigerator. The roasting and glazing should be done just before serving to maintain their texture and flavor.

→ What kind of balsamic vinegar should I use?

A good quality balsamic vinegar will make a difference in the final glaze. Look for one that's aged and has a slightly thicker consistency and sweeter profile. If using a thinner, more acidic balsamic, you might want to reduce it slightly on the stovetop before drizzling to intensify its flavor and sweetness.

→ Are there any variations for this dish?

Absolutely! For added crunch, sprinkle with toasted chopped nuts like pecans or walnuts before serving. A touch of freshly grated Parmesan or crumbled feta cheese adds a savory depth. For a hint of spice, a pinch of red pepper flakes can be added with the olive oil. You can also experiment with other sweeteners like maple syrup for a vegan option.

→ How can I adjust the sweetness of the glaze?

The sweetness can be easily adjusted. The provided preparation suggests honey or maple syrup as an optional addition. If your balsamic vinegar is already quite sweet, you might omit the extra sweetener. If you prefer a more pronounced sweet-tangy balance, increase the amount of honey or maple syrup to taste after the sprouts are out of the oven.

→ What's the best way to trim Brussels sprouts?

To trim Brussels sprouts, first remove any loose or discolored outer leaves. Then, using a sharp knife, carefully cut a small portion off the very bottom of the stem. Finally, cut each sprout in half lengthwise through the stem. This ensures even cooking and helps them caramelize nicely.