Save The smell of balsamic reducing on the stove always makes my tiny kitchen feel like a restaurant, that sharp sweet tang hanging in the air while something sizzles in the oven. I used to think Brussels sprouts were the vegetable everyone loved to hate, until my sister made me try them roasted instead of steamed, and suddenly I understood what all the fuss was about. Now I keep a constant supply in my crisper drawer, ready for those nights when I want something simple but somehow fancy enough to serve company.
Last Thanksgiving, I made these alongside the usual green bean casserole, and somehow the sprouts were the first platter to disappear completely. My brother in law, whod spent thirty years avoiding anything Brussels related, actually asked for the recipe before he even left the table. Now they show up at every family gathering, holiday or not, because sometimes the simplest sides are the ones people remember most.
Ingredients
- 1 lb Brussels sprouts: Look for tight, bright green heads and trim any wilted outer leaves before halving them
- 2 tbsp olive oil: This helps them develop those gorgeous crispy edges instead of just steaming in their own moisture
- 1/2 tsp kosher salt: Sprinkle this generously before roasting to draw out moisture and enhance natural sweetness
- 1/4 tsp freshly ground black pepper: Freshly ground really does make a difference here
- 1/4 cup balsamic vinegar: The good stuff if you have it, but even basic vinegar transforms when reduced
- 1 tbsp honey: Optional, but it balances the acidity perfectly and helps the reduction coat the sprouts
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper, because cleaning burnt sugar off a pan is nobody's idea of a good time.
- Coat the sprouts:
- Throw those halved beauties in a large bowl with the olive oil, salt, and pepper, then toss everything together until each piece glistens.
- Arrange for maximum caramelization:
- Spread them cut side down in a single layer, giving them room to breathe and brown instead of steam.
- Roast until golden:
- Let them go for 20 to 25 minutes, shaking the pan halfway through, until they're deeply browned in spots and tender throughout.
- Make the magic drizzle:
- While the oven does its work, simmer the balsamic vinegar and honey in a small saucepan until reduced by half and syrupy, about 5 to 7 minutes.
- Bring it all together:
- Pile those roasted sprouts onto a platter and drizzle that glossy balsamic reduction all over them while they're still hot.
Save My friend Sarah texted me at midnight once, demanding to know what I'd done to the sprouts at dinner because she couldn't stop thinking about them. Turns out she'd been serving them boiled her entire life and had no idea they could taste like something you'd actually crave.
Choosing The Best Sprouts
I've learned that smaller sprouts tend to be sweeter and more tender than the massive ones, so I grab those whenever I can find them at the market. The loose outer leaves that fall off during trimming actually become the crispiest, most coveted bits when roasted, so don't toss them.
Make Ahead Magic
You can trim and halve the sprouts a day ahead, then just toss them with oil and seasonings right before roasting. The balsamic reduction keeps beautifully in a small jar in the fridge for up to a week, so I often double the recipe just to have some on hand for quick weeknight dinners.
Serving Ideas
These pair beautifully with roasted chicken, pork tenderloin, or even as part of a vegetarian grain bowl. Sometimes I'll top them with toasted walnuts or a dusting of grated Parmesan right after the balsamic drizzle hits the pan.
- Try swapping maple syrup for honey if you're avoiding honey
- A sprinkle of red pepper flakes in the oil coating adds a nice subtle warmth
- Lemon zest brightens everything up just before serving
Save There's something deeply satisfying about taking a vegetable people love to hate and turning it into something everyone fights over at the dinner table.
Recipe Questions & Answers
- → Why do my Brussels sprouts taste bitter?
Bitterness often comes from overcooking or using sprouts past their prime. Look for tight, bright green heads and roast at high heat (425°F) for natural sweetness through caramelization. The balsamic glaze also balances any residual bitterness.
- → Should I cut Brussels sprouts in half before roasting?
Yes, halving exposes more surface area for browning and helps them cook evenly. Place them cut-side down on the baking sheet to encourage caramelization on that flat surface.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The reduction keeps well in the refrigerator for up to 2 weeks. Gently reheat before drizzling, or serve at room temperature. Make a double batch to have on hand for quick weeknight meals.
- → How do I get Brussels sprouts crispy instead of mushy?
High heat (425°F) and proper spacing are key. Don't overcrowd the pan, or they'll steam instead of roast. A hot oven creates that desirable crispy exterior while keeping the inside tender.
- → What can I use instead of balsamic vinegar?
Try a reduced apple cider vinegar with a touch of maple syrup, or make a honey-lemon glaze. Pomegranate molasses also works beautifully for a tart, earthy alternative that complements roasted vegetables.