Roasted Brussels Sprouts Glaze (Print Page)

Crispy Brussels sprouts coated in a sweet and tangy balsamic glaze. A simple, tasty side to enhance any meal.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Seasonings

03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Glaze

05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon honey

# Directions:

01 - Set the oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Place in the oven and roast for 20 to 25 minutes, stirring halfway through, until edges are golden and crisp.
05 - Meanwhile, combine balsamic vinegar and honey in a small saucepan over medium heat; simmer for 5 to 7 minutes, stirring occasionally, until reduced by half and slightly thickened. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with balsamic glaze, toss to coat, and serve immediately.

# Expert Tips:

01 -
  • They're so crispy and caramelized that even people who claim to hate Brussels sprouts will ask for seconds.
  • The tangy-sweet glaze strikes that perfect balance between sophisticated and crave-worthy.
  • Takes barely half an hour from start to finish, making it ideal for weeknight dinners or holiday spreads.
02 -
  • Don't skip the halfway stir; Brussels sprouts that sit motionless will brown unevenly and some will stay pale inside.
  • The glaze thickens as it cools, so drizzle it while warm when it still has a pourable consistency.
  • Overcrowding the pan steams the sprouts instead of roasting them, so use a large enough sheet or cook in two batches if needed.
03 -
  • If your glaze threatens to burn at the bottom of the pan, reduce the heat to medium-low and stir more frequently.
  • For the crispiest exterior, let the Brussels sprouts cool on the pan for a minute before tossing with the glaze; they'll continue to crisp slightly.

Return