Save The first time I made roasted Brussels sprouts, I was standing in my tiny apartment kitchen watching them transform from these tight little cabbage balls into something that actually smelled incredible. My roommate wandered in, nose in the air, asking what I was making because it smelled like a restaurant in there. That's when I learned that the difference between boiled Brussels sprouts (the sad, sulfury ones from childhood) and roasted ones is absolutely night and day.
I made these for Thanksgiving one year when I was still the person who brought drinks instead of dishes. Everyone kept asking who made the sprouts, and I honestly felt a little ridiculous explaining my secret was literally just high heat and patience. Now they're the one thing my family actually requests, and I've learned that sometimes the simplest preparations are the ones that make people sit up and pay attention.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved: Fresh ones feel tight and heavy, with bright green leaves that haven't started yellowing or turning loose
- 2 tbsp olive oil: This helps the sprouts get that golden crispy exterior instead of just drying out in the heat
- 1/2 tsp kosher salt: Kosing salt's larger flakes distribute more evenly and give you better control over seasoning
- 1/4 tsp freshly ground black pepper: Grind it right before you use it, because pre-ground pepper loses its punch pretty quickly
- 1/4 cup balsamic vinegar: The good stuff here matters because you're concentrating its flavors down into a syrup
- 1 tbsp honey: This balances the vinegar's sharpness and helps the reduction get that beautifully glossy consistency
Instructions
- Get everything ready before you turn on the oven:
- Preheat to 425°F and line a baking sheet with parchment, which saves you from scrubbing burnt-on sugars later
- Coat the sprouts thoroughly:
- Toss them in a large bowl with olive oil, salt, and pepper until every piece has that slight sheen
- Arrange them thoughtfully:
- Place the sprouts cut-side down in a single layer, because that flat surface is where all the caramelization magic happens
- Roast them until they're golden and gorgeous:
- Let them cook for 20 to 25 minutes, shaking the pan halfway through so nothing sticks or burns
- Make the balsamic reduction while they roast:
- Simmer the vinegar and honey in a small saucepan over medium heat until it's reduced by half and coats a spoon, about 5 to 7 minutes
- Finish with that sweet-tangy drizzle:
- Arrange the roasted sprouts on a serving platter and spoon that beautiful dark reduction right over the top while everything's still hot
Save My partner claimed to hate Brussels sprouts until I made these, and now they're the one thing I'm actually asked to make for special occasions. There's something pretty satisfying about watching someone take that first tentative bite, eyes go wide, and immediately reach for more.
Making These Your Own
Sometimes I'll throw in some sliced red onion or whole garlic cloves on the baking sheet if I want extra savory depth. A handful of toasted walnuts or pecans scattered on top adds this incredible crunch that plays so nicely against the tender sprouts.
What To Serve With Them
These work alongside pretty much any roasted meat, from chicken to pork tenderloin to a holiday ham. I've also served them as part of a vegetarian grain bowl with farro and some crumbled goat cheese.
Make Ahead Wisdom
You can trim and halve the sprouts up to a day ahead, keeping them in a sealed container in the fridge. The balsamic reduction can also be made in advance and gently reheated when you're ready to serve.
- Roast at the last minute for the best texture, since reheated sprouts never get quite as crispy
- Leftovers actually make a pretty solid addition to a frittata or grain bowl the next day
- The reduction keeps in the fridge for weeks, so consider doubling it for future recipes
Save There's something deeply satisfying about turning a vegetable that so many people feared as a kid into something they genuinely get excited about eating. Simple ingredients, high heat, and a little patience can work absolute magic.
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat (425°F) and arranging sprouts cut-side down in a single layer. This promotes caramelization and crispy edges. Avoid overcrowding the pan, which traps steam and prevents proper browning.
- → Can I make the balsamic reduction ahead of time?
Yes, the balsamic reduction can be made up to a week in advance. Store it in an airtight container at room temperature. It may thicken slightly when cold—gently warm before drizzling.
- → What substitutions work for the balsamic reduction?
Omit honey for a purely tangy glaze, or use maple syrup instead to keep it vegan. For a different flavor profile, try adding minced garlic or a sprig of rosemary to the reduction while simmering.
- → Can I use frozen Brussels sprouts?
Fresh sprouts work best for proper caramelization. Frozen sprouts release excess moisture during cooking, making them soggy rather than crispy. If using frozen, thaw and pat them thoroughly dry before roasting.
- → How do I know when the reduction is ready?
The reduction is done when it coats the back of a spoon and has reduced by half. It will continue thickening as it cools, so remove from heat while still slightly fluid for optimal drizzling consistency.
- → What main dishes pair well with these Brussels sprouts?
These complement roasted chicken, pork tenderloin, beef tenderloin, or salmon. They're also excellent alongside holiday roasts or as part of a vegetarian spread with roasted root vegetables.