Pin it The smell of balsamic reducing on the stove fills the whole kitchen with something warm and inviting. I started making Brussels sprouts this way after a friend brought them to a dinner party and everyone couldn't stop talking about them. Now they're the one vegetable my actually requests.
Last Thanksgiving I made three batches because we kept eating them straight off the pan while cooking. Something about that combination of salty crispy and sweet tangy just works.
Ingredients
- Brussels sprouts: Fresh firm heads with tight leaves work best. The outer leaves get deliciously crispy while the centers stay tender.
- Olive oil: Helps the sprouts brown evenly. Don't skip this step or you'll miss those caramelized edges.
- Kosher salt: Coarse salt sticks to the sprouts better than table salt and gives you those nice salty pops.
- Balsamic vinegar: Quality matters here since it reduces down. A decent aged balsamic makes all the difference.
- Honey: Just enough to balance the acidity. The optional sweetness makes the sprouts taste almost candy like.
Instructions
- Heat things up:
- Preheat your oven to 425°F and line a baking sheet with parchment. That hot temperature is what creates the golden crust.
- Coat the sprouts:
- Toss the halved Brussels sprouts with olive oil salt and pepper in a large bowl. Use your hands to make sure every piece gets evenly covered.
- Arrange for success:
- Spread them cut side down in a single layer on your prepared sheet. This positioning is the secret to getting those flat crispy bottoms.
- Roast until golden:
- Let them cook for 20 to 25 minutes. Shake the pan halfway through so they brown on all sides. You want them deeply caramelized not just lightly cooked.
- Make the glaze:
- While the sprouts roast simmer the balsamic vinegar and honey in a small saucepan. Cook until it reduces by half and gets syrupy about 5 to 7 minutes.
- Finish and serve:
- Arrange the roasted sprouts on a platter and drizzle that beautiful balsamic reduction over the top. Serve them while they're still hot and sizzling.
Pin it My sister who swore she hated Brussels sprouts tried these and immediately asked for the recipe. Sometimes it's all about how you cook something.
Choosing The Best Sprouts
Look for bright green heads that feel heavy for their size. Avoid any with yellowing leaves or loose heads. Smaller sprouts tend to be sweeter and more tender than the large ones.
Making It Your Own
Sometimes I add toasted walnuts or pecans right before serving for extra crunch. A sprinkle of grated Parmesan melts into the warm sprouts and adds a salty savory element that's hard to resist.
Perfect Pairings
These sprouts alongside roasted chicken or pork tenderloin make such an easy weeknight dinner feel special. They also hold their own on a holiday table next to all the heavy sides.
- Try them with a simple roast chicken for Sunday dinner
- Add to a grain bowl with quinoa and chickpeas
- Double the recipe for a crowd because they disappear fast
Pin it Hope these become your new favorite way to eat Brussels sprouts. They certainly changed everything for me.
Recipe FAQs
- → How do I get Brussels sprouts crispy on the outside?
Place Brussels sprouts cut-side down on the baking sheet and roast at 425°F without stirring initially. This direct contact with the hot pan creates a caramelized crust. Shake the pan halfway through cooking to ensure even browning on all sides.
- → Can I make the balsamic reduction ahead of time?
Yes, prepare the balsamic reduction up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat or at room temperature before drizzling over the sprouts.
- → What can I substitute for honey in the balsamic reduction?
Maple syrup works excellently as a vegan alternative in equal amounts. You can also use agave nectar or brown sugar for different flavor profiles. The sweetness balances the vinegar's acidity.
- → How do I know when Brussels sprouts are done roasting?
Look for deep golden-brown coloring on the cut sides and outer leaves. The sprouts should be tender when pierced with a fork and the outer leaves should have crispy, charred edges.
- → Can I prepare Brussels sprouts in advance?
Trim and halve Brussels sprouts several hours ahead, then store them in a sealed container in the refrigerator. Toss with oil and seasonings just before roasting to prevent them from becoming soggy.
- → What pairs well with this side dish?
These roasted sprouts complement roasted chicken, beef, pork, or lamb beautifully. They're also excellent at holiday gatherings and work well alongside other roasted vegetables or grain-based dishes.