Brussels Sprouts Recipe
Crispy, caramelized Brussels sprouts drizzled with a luscious balsamic glaze. These are the Brussels sprouts people can’t stop raving about!
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Why Roasted Brussels Sprouts Are So Addictive
Once you roast Brussels sprouts, they’re a whole new beast. The high heat crisps up each leaf, giving you those golden, slightly charred edges that are, to put it simply, irresistible. Tossing them in a balsamic glaze at the end? That’s what takes them to the next level—a little tang and sweetness cling to every bite.
Roasted Brussels sprouts are my go-to for dinner parties and weeknight meals. They’re quick, easy, and pack serious punch without fancy ingredients. Plus, they look as impressive as they taste.
A couple of reasons why I keep coming back to this dish:
- Incredible flavor with just a handful of ingredients
- They pair with almost any main—roast, stew, or hearty grain dish
- That balsamic glaze gives it the wow factor
Don’t skip the Parmesan at the end—it’s optional, but totally worth it for creamy, salty contrast.
Try them once, and you’ll see why even Brussels sprouts skeptics convert!
Roasted Brussels Sprouts with Balsamic Glaze
Crispy oven-roasted Brussels sprouts finished with a sweet balsamic glaze and a hint of Parmesan.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- 3
Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
- 4
While the sprouts are roasting, combine balsamic vinegar and honey (if using) in a small saucepan over medium heat. Simmer for about 5-7 minutes until it thickens slightly.
- 5
Remove Brussels sprouts from the oven and drizzle the balsamic glaze over them. Toss to coat evenly.
- 6
Transfer to a serving dish and top with grated Parmesan cheese if desired. Enjoy hot!
Notes
Use maple syrup to keep the glaze vegan.
For best results, roast Brussels sprouts cut side down.
Swap Parmesan for a dairy-free cheese to make the dish dairy-free.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 120
Frequently Asked Questions About This Recipe
Moisture is the enemy of crispiness. Be sure to dry the Brussels sprouts thoroughly before roasting, toss them well in olive oil, and spread them out on the baking sheet so they’re not crowded.
You can roast Brussels sprouts ahead, but for the crispiest texture, it’s best to roast and glaze just before serving. Reheat in a hot oven to bring back as much crispiness as possible.
The glaze adds sweet and tangy flavor, but you can leave it out or substitute with a squeeze of lemon for a lighter touch.
Simply omit the Parmesan cheese or use a vegan alternative. All other ingredients are naturally vegan and dairy-free (if using maple syrup instead of honey).
