Irresistible Crispy Roasted Brussels Sprouts with Balsamic Glaze

Name: Irresistible Crispy Roasted Brussels Sprouts with Balsamic Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp balsamic vinegar; 1 tbsp honey; 1 clove garlic, minced; 1/4 tsp red pepper flakes (optional)

Author: lia

Published: September 2, 2025

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You know those side dishes that steal the show? That’s exactly what happens with these crispy roasted Brussels sprouts with balsamic glaze. I’ve been roasting vegetables for years, and this recipe is my absolute favorite way to transform those little green nuggets into something magical. The secret? Getting them perfectly crispy in the oven (none of that soggy business) and drizzling them with a sweet-tangy balsamic reduction that’ll make you want to lick the plate. Trust me, even Brussels sprout skeptics come back for seconds when I serve these. They’re that good.

Why You’ll Love These Crispy Roasted Brussels Sprouts with Balsamic Glaze

Listen, I know Brussels sprouts can be divisive, but this recipe? It’s a game-changer. Here’s why you’re going to adore it:

So easy – Just toss, roast, and drizzle. No fancy techniques needed.
That perfect crispiness – We’re talking golden edges with tender centers, not a soggy sprout in sight.
Sweet meets tangy – The balsamic glaze balances the sprouts’ natural earthiness beautifully.
Weeknight hero – Ready in under 30 minutes, but fancy enough for guests.
Leftovers that don’t quit – They reheat surprisingly well (if they even last that long).

Seriously, this is the recipe that’ll convert every veggie skeptic at your table. My nephew who “hates green food” ate three helpings last Thanksgiving – true story.

Ingredients for Crispy Roasted Brussels Sprouts with Balsamic Glaze

Here’s what you’ll need to make these little crispy wonders (measurements matter – this is where the magic happens!):

1 lb Brussels sprouts – trimmed and halved (small ones can stay whole)
2 tbsp olive oil – the good stuff, it makes a difference
½ tsp salt – I use kosher, but table salt works too
¼ tsp black pepper – freshly ground if you’ve got it
2 tbsp balsamic vinegar – aged is best for depth of flavor
1 tbsp honey – or maple syrup if you prefer
1 clove garlic – minced (or ½ tsp garlic powder in a pinch)
¼ tsp red pepper flakes – optional, but I love the subtle kick

See? Simple stuff. Now let’s turn these humble ingredients into something extraordinary.

How to Make Crispy Roasted Brussels Sprouts with Balsamic Glaze

Alright, let’s get these little green gems roasting! The method is simple, but I’ve got a few tricks up my sleeve to guarantee that perfect crispy-on-the-outside, tender-on-the-inside texture every time. Follow these steps and you’ll be amazed at what comes out of your oven.

Preparing the Brussels Sprouts

First things first – prep those sprouts! Trim off the dry ends and remove any sad-looking outer leaves. Now here’s my secret: cut them in half from top to bottom so the flat side can get that gorgeous caramelization. If you’ve got some tiny ones in the bunch, leave them whole so they don’t overcook. Toss them in a big bowl with the olive oil, salt, and pepper until they’re all shiny and happy. This is where the flavor foundation starts!

Roasting for Maximum Crispiness

Heat your oven to 400°F – this is the sweet spot for crispy sprouts. Spread them out on a baking sheet in a single layer, flat sides down, with a little breathing room between each one. No overcrowding! That’s how you get soggy veggies. Roast for about 20-25 minutes until they’re golden and crisp on the edges. I like to give them a quick shuffle halfway through – helps them brown evenly. When they’re done, you should hear that satisfying crunch when you bite into one.

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Making the Balsamic Glaze

While the sprouts work their magic in the oven, let’s make that luscious glaze. In a small saucepan, combine the balsamic vinegar, honey, garlic, and red pepper flakes (if using). Simmer this on low heat, stirring occasionally, until it reduces by about half and gets slightly syrupy – usually 5-7 minutes. Watch it like a hawk though – burn balsamic once and you’ll never forget that smell! When it coats the back of a spoon, you’re golden. Drizzle this over your crispy sprouts right before serving for maximum impact.

Tips for Perfect Crispy Roasted Brussels Sprouts with Balsamic Glaze

Want restaurant-quality sprouts every time? These little tricks make all the difference:

Dry them well – After washing, pat the sprouts completely dry with a towel. Water is the enemy of crispiness!
Parchment paper power – Line your baking sheet to prevent sticking without extra oil.
Give them space – No overlapping sprouts! Crowding steams them instead of roasting.
Cheese please – A shower of Parmesan or pecorino right after roasting takes these to another level.
Glaze timing – Drizzle the balsamic just before serving so the sprouts stay crisp.

Follow these simple tips, and you’ll never have to suffer through mushy Brussels sprouts again. Pinky promise!

Ingredient Substitutions and Variations

Don’t stress if you’re missing an ingredient – this recipe is wonderfully flexible! Here are my favorite ways to mix it up:

Sweetener swap – No honey? Maple syrup or brown sugar work beautifully in the glaze.
Oil options – Avocado oil or melted coconut oil can stand in for olive oil.
Crunchy add-ins – Toss in toasted walnuts or pecans after roasting for texture.
Meat lover’s twist – Crispy bacon bits or pancetta take these from side dish to main event.
Citrus zest – A little orange or lemon zest in the glaze adds bright freshness.

The beauty of this recipe? It’s delicious as-is but loves to play dress-up. Make it your own!

Serving Suggestions for Crispy Roasted Brussels Sprouts with Balsamic Glaze

Oh, the possibilities! These little flavor bombs make everything better. I love serving them alongside roasted chicken or seared salmon – the glaze plays so nicely with those proteins. Toss them into grain bowls for a veggie punch, or pile them next to mashed potatoes for holiday meals. My guilty pleasure? Eating them straight off the baking sheet while standing at the kitchen counter!

Storage and Reheating Instructions

Leftovers? They happen! Store your sprouts in an airtight container in the fridge for 3-4 days. When reheating, skip the microwave (unless you like them soggy). Instead, pop them back in a 375°F oven or air fryer for 5-7 minutes to bring back that perfect crisp. A quick drizzle of fresh glaze right before serving makes them taste just-made. Trust me, I’ve eaten these three days straight – they hold up surprisingly well when reheated properly!

Frequently Asked Questions

I get asked about these crispy Brussels sprouts all the time – here are the answers to the most common questions:

Can I use frozen Brussels sprouts? You can, but they’ll never get as crispy as fresh. If you must, thaw completely and pat DRY – I mean, really dry – before roasting.
Why aren’t my sprouts crispy? Three likely culprits: overcrowded pan, wet sprouts, or oven not hot enough. Fix these and you’ll get that perfect crunch!
Can I make the glaze ahead? Absolutely! It keeps for 2 weeks in the fridge – just warm slightly before drizzling.
Help! My glaze burned! Balsamic reduces fast – keep heat low and stir often. Burnt glaze is bitter, so start over if needed.
Best way to trim sprouts? Slice just the dry stem end, then peel off any yellow leaves. Don’t cut too much or they’ll fall apart!

Nutritional Information

Just so you know, these numbers are estimates – your exact count might vary slightly depending on sprout size and ingredient brands. But here’s the good stuff per serving (about 1/4 of the recipe):

120 calories – Not bad for such flavor-packed goodness!
7g fat (mostly the good kind from olive oil)
13g carbs with 4g fiber – Hello, veggie benefits!
3g protein – Little green powerhouses
6g sugar (mostly from the natural glaze)

Now stop reading and go roast some sprouts! Tag me if you make them – I love seeing your crispy creations. You can find more delicious recipes on Pinterest.

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