Balsamic-Glazed Roasted Brussels Sprouts
Crispy, caramelized Brussels sprouts roasted until golden and finished with a tangy-sweet balsamic glaze. The high-heat oven transforms these tiny cabbages into something irresistible — crispy outer leaves, tender centers, and a glossy coating that makes the perfect side dish.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the Brussels sprouts.
1.Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.2.Trim the stem ends and remove any yellow or damaged outer leaves from Brussels sprouts. Halve each one lengthwise. - mix · ~2 min
Toss sprouts with oil and seasonings.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
TIPToss well so every sprout gets a thin layer of oil — this is what creates crispy edges. - bake · ~25 min
Roast the Brussels sprouts.
1.Spread the sprouts in a single layer on the prepared baking sheet, cut-side down.2.Roast for 20-25 minutes, flipping halfway through, until deeply golden brown and crispy on the edges.TIPCut-side down contact with the hot pan creates the best caramelization. Don't flip too early — let the bottom sear. - mix · ~1 min
Make the balsamic glaze.
In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic.
- bake · ~5 min
Glaze the sprouts and finish roasting.
1.Remove the baking sheet from the oven. Drizzle the balsamic mixture over the roasted sprouts.2.Toss gently with a spatula to coat evenly.3.Return to the oven and roast for 5 more minutes until the glaze is sticky and set.TIPWatch closely in the final minutes — the honey in the glaze can burn quickly. - serve
Transfer to a serving dish and serve hot.
Scoop the glazed Brussels sprouts onto a warm serving platter, scraping up any sticky bits from the pan. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Halve sprouts of similar size so they cook evenly.
- 2Arrange sprouts cut-side down for maximum caramelization.
- 3Don't overcrowd the pan; use a second sheet if needed.
- 4Flip sprouts only after the first side is deeply browned.
- 5Watch the glazed roast closely — honey can burn in seconds.
- 6Scrape the sticky pan bits onto the sprouts for extra flavor.
Adapt it for your goals.
Savory-spicy
Add a pinch of red pepper flakes to the oil before roasting and a splash of soy sauce to the balsamic glaze for an umami kick.
maple mustardMaple-mustard
Replace honey with maple syrup and whisk 1 tsp Dijon mustard into the glaze for a tangy-sweet twist that pairs well with pork or chicken.
cheesy toppedCheesy-topped
Sprinkle 2 tbsp grated Parmesan over the glazed sprouts during the final 2 minutes of roasting for a salty, nutty crust.
low sugarLow-sugar
Omit the honey and use a sugar-free balsamic glaze or simply reduce the balsamic vinegar on the stove until syrupy to keep carbs low.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are an excellent source of vitamin K, which supports bone health and proper blood clotting.
High in Fiber
Each serving provides a good amount of dietary fiber, aiding digestion and promoting a feeling of fullness.
Packed with Antioxidants
Balsamic vinegar and Brussels sprouts both contain antioxidants that help combat oxidative stress in the body.
Low in Calories
This dish is naturally low in calories, making it a filling side that won't weigh you down.
Frequently asked questions
Fresh sprouts are best. Frozen will release too much water and steam instead of browning. If using frozen, thaw, pat very dry, and roast at 450°F for crispier results.
