Save I used to be one of those people who wrinkled my nose at Brussels sprouts, probably because I'd only ever had them boiled into sad, mushy spheres. Then my sister made these for Thanksgiving one year, and the entire kitchen filled with this incredible caramelized aroma that had everyone hovering around the oven. Now they're the first side dish to disappear at any dinner party I host, even among self-proclaimed sprout haters.
Last Christmas, I accidentally doubled the balsamic reduction because I got distracted helping my niece with her gingerbread house. Best mistake ever, those sprouts were so gloriously sticky and tangy that my brother in law, who normally picks around green vegetables, went back for thirds. Sometimes the kitchen mishaps become the family legends.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved: Fresh, tight sprouts work best here, and cutting them in half creates more surface area for that coveted caramelization
- 2 tbsp olive oil: Dont be shy with the oil, it helps the sprouts get beautifully crispy rather than steamy
- 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 cracked makes a noticeable difference in depth of flavor
- 1/4 cup balsamic vinegar: Aged balsamic will give you a more complex, naturally sweeter reduction
- 1 tbsp honey (optional): Even if you usually skip sweeteners, this little bit balances the vinegars sharpness perfectly
Instructions
- Get your oven nice and hot:
- Preheat to 425°F and line a baking sheet with parchment for easier cleanup later
- Coat those sprouts:
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until every piece is glistening
- Arrange for success:
- Spread the sprouts cut side down in a single layer, giving them room to breathe and crisp up
- Roast until golden:
- Cook for 20 to 25 minutes, shaking the pan halfway through, until those cut sides are deeply browned and crispy
- Make the magic drizzle:
- While sprouts roast, simmer balsamic vinegar and honey in a small saucepan until reduced by half and syrupy, about 5 to 7 minutes
- Bring it all together:
- Arrange the roasted sprouts on your serving platter and drizzle with that luscious balsamic reduction while everyones watching
Save My friend Sarah claims these converted her picky toddler, who now calls them little cabbage trees and asks for seconds. Theres something deeply satisfying about watching a vegetable go from feared to coveted around the dinner table.
Making Ahead
You can trim and halve the sprouts a day in advance, keeping them in an airtight container in the refrigerator. The balsamic reduction also keeps beautifully for up to two weeks in a small jar.
Serving Suggestions
These pair beautifully with roasted chicken, pork tenderloin, or as part of a vegetarian grain bowl. I love serving them alongside mashed potatoes so you get that perfect contrast of crispy and creamy on the same fork.
Ways to Customize
Sometimes I toss some minced garlic into the bowl with the olive oil for an extra flavor layer. Other times, after roasting, I'll sprinkle toasted walnuts or pecans over the top for crunch.
- Try adding crispy bacon bits right before serving if you eat meat
- A dusting of grated Parmesan or Pecorino melts beautifully over the hot sprouts
- Fresh pomegranate seeds make these festive for holiday tables
Save There's nothing quite like pulling that sheet pan from the oven, seeing all those golden brown edges catching the light. These sprouts might just become your new favorite way to make people fall in love with vegetables.
Recipe FAQ
- → 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 allows direct contact with the hot baking sheet for optimal caramelization. Avoid overcrowding the pan, which creates steam and prevents browning.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The balsamic glaze keeps refrigerated for up to 2 weeks in an airtight container. Gently reheat before drizzling to restore its syrupy consistency. You can also use store-bought balsamic glaze as a time-saver.
- → What can I substitute for honey in the reduction?
Maple syrup works perfectly for a vegan version and adds complementary earthy sweetness. You can also use pure cane sugar dissolved in warm vinegar before reducing, or skip sweetener entirely for a more intense tangy finish.
- → Do I need to trim and halve the sprouts?
Yes—trimming removes the tough woody stem, and halving creates maximum surface area for caramelization. Small sprouts can be left whole if you prefer, but halved sprouts cook more evenly and absorb seasoning better.
- → How do I know when the reduction is done?
The vinegar is ready when it coats the back of a spoon and has reduced by about half. It will thicken further as it cools, so don't over-reduce or it may become too syrupy and sticky. Watch closely after 5 minutes.
- → What additions work well with this preparation?
Crumbled bacon, toasted walnuts or pecans, shaved Parmesan, and dried cranberries all complement the flavors beautifully. You can also add minced garlic or red pepper flakes before roasting for extra depth.