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Crispy Roasted Brussels Sprouts with Balsamic Glaze

crispy roasted brussels sprouts - featured image
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A quick and easy recipe for perfectly crispy Brussels sprouts with a tangy, caramelized balsamic glaze that makes a delicious side dish.

Ingredients

Scale
  • 1 pound (450 grams) Brussels sprouts, halved
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt (kosher or sea salt)
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey (optional, can substitute with maple syrup for vegan)
  • ½ teaspoon garlic powder
  • A pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to come to temperature for at least 15 minutes.
  2. Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise; quarter very large sprouts for even cooking.
  3. In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes if using, ensuring each sprout is well coated.
  4. Arrange the sprouts cut side down on a parchment-lined or silicone mat-lined rimmed baking sheet, spacing them out to avoid overcrowding.
  5. Roast in the oven for 20 to 25 minutes, flipping the sprouts halfway through (around 12 minutes) using tongs or a spatula, until edges are dark golden and crispy and centers are tender.
  6. While roasting, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and let bubble gently for 5 to 7 minutes until thickened to a syrupy consistency.
  7. Remove the glaze from heat and let it cool slightly. If it thickens too much, whisk in a splash of water to loosen.
  8. Once the sprouts are roasted, transfer them to a serving bowl or platter. Drizzle the balsamic glaze evenly over the sprouts and toss gently to coat.
  9. Serve immediately for best texture. Optionally, broil for 1-2 minutes at the end for extra crispiness, watching carefully to avoid burning.

Notes

Use high heat (425°F) to ensure crispy edges. Arrange sprouts cut side down and avoid overcrowding to prevent steaming. Prepare balsamic glaze just before serving to keep sprouts crispy. Broil briefly for extra crispiness if desired. Frozen Brussels sprouts can be used if thawed and dried thoroughly. For vegan version, substitute honey with maple syrup.

Nutrition

Keywords: Brussels sprouts, roasted Brussels sprouts, balsamic glaze, crispy vegetables, easy side dish, healthy side, vegan option

Find it online: https://sunnysavory.com/crispy-roasted-brussels-sprouts-with-balsamic-glaze-easy-recipe-for-perfect-sides/