Roasted Brussels Sprouts With Balsamic Glaze Recipe
You’re about to discover my favorite way to transform those often-dreaded Brussels sprouts into an irresistible side dish that’ll have everyone reaching for seconds. I’ve spent years perfecting this roasted Brussels sprouts recipe, and the secret lies in that magical combination of high-heat caramelization and tangy balsamic glaze. Whether you’re a longtime sprouts skeptic or a devoted fan, this recipe delivers crispy, golden edges and tender centers that’ll make you rethink everything you thought you knew about this humble vegetable.
Why This Recipe Works
While many people grew up despising Brussels sprouts, this foolproof roasting method transformed these little cabbage-like veggies into my family’s most-requested side dish.
I’ve found that high-heat roasting caramelizes the natural sugars, creating crispy, golden-brown exteriors while keeping the centers tender.
The balsamic glaze adds the perfect touch of sweetness that’ll convert even the strongest Brussels sprouts skeptics.
Essential Ingredients and Substitutions
To create these irresistibly crispy Brussels sprouts, you’ll need just a handful of quality ingredients that work together like magic.
The stars of the show are fresh Brussels sprouts, extra virgin olive oil, balsamic vinegar, kosher salt, and black pepper.
For extra depth, I love adding minced garlic and a sprinkle of freshly grated Parmesan cheese, though both are optional.
Step-by-Step Cooking Instructions
These perfectly roasted Brussels sprouts start with an essential prep step that I’ve learned through years of trial and error.
After trimming the ends, cut each sprout in half lengthwise. Toss them in olive oil, salt, and pepper, then spread on a baking sheet cut-side down.
Roast at 400°F for 20-25 minutes until edges are crispy and golden brown.
Expert Tips for Perfect Results
Since I’ve been roasting Brussels sprouts for over a decade, I’ve discovered several game-changing tips that’ll assure perfect results every time.
- Don’t overcrowd your baking sheet – give each sprout at least 1 inch of space to assure crispy edges.
- Cut larger sprouts in half lengthwise for even cooking (aim for uniform 1-inch pieces).
- Pat them completely dry before tossing with oil, or they’ll steam instead of roast.
Serving Suggestions and Pairings
While these roasted Brussels sprouts make an incredible standalone side dish, I’ve found they pair beautifully with almost any main course.
| Main Dish | Perfect Pairing Suggestion |
|---|---|
| Roast Chicken | Serve with herb-roasted potatoes |
| Grilled Steak | Add balsamic glaze drizzle |
| Baked Salmon | Pair with quinoa pilaf |
| Holiday Turkey | Include cranberry garnish |
| Pork Tenderloin | Top with crispy pancetta |
For a complete meal, I love serving these sprouts alongside a protein and starch. They’re especially delightful during fall and winter gatherings.