Crispy Roasted Brussels Sprouts with Balsamic Glaze in 25 Minutes

Oh my gosh, let me tell you about these crispy roasted Brussels sprouts with balsamic glaze – they’re absolute game-changers! I used to think Brussels sprouts were just those sad, mushy things from childhood dinners. But roasting? That’s where the magic happens. When you get them crispy-edged and caramelized, then drizzle that sweet-tangy balsamic glaze over top… wow. Just wow.

This is hands-down my favorite way to eat Brussels sprouts now. The contrast between the crispy leaves and tender insides is everything. And that glaze? It’s like the fancy restaurant version you’d pay way too much for, but you can whip it up at home in minutes. I make these at least twice a week during sprout season – they disappear faster than cookies at my house!

What I love most is how simple this recipe is. Just a handful of ingredients, one baking sheet, and about half an hour from start to finish. Even Brussels sprouts skeptics become converts after tasting this combo. The crispy texture plus that glossy, flavorful glaze makes these irresistible. Perfect for weeknight dinners or impressing guests at holiday meals!

Table of contents:

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

Trust me, once you try these Brussels sprouts, you’ll wonder how you ever ate them any other way. Here’s why they’re absolutely irresistible:

• That perfect crispy texture – roasting brings out amazing caramelization while keeping the centers tender
• Sweet-tangy balance from the balsamic glaze that’ll make your taste buds sing
• Super simple prep – just toss, roast, and drizzle (no fancy techniques required!)
• Healthy but feels indulgent – packed with nutrients but tastes like a treat
• Crowd-pleaser magic – converts even the most stubborn Brussels sprouts skeptics

I swear, these crispy roasted Brussels sprouts with balsamic glaze disappear faster than I can make them at family dinners. The combination is just that good!

Ingredients for Crispy Roasted Brussels Sprouts with Balsamic Glaze

Here’s all you’ll need to make these addictive little beauties. I promise, you probably have most of this in your kitchen right now!

• 1 lb Brussels sprouts – look for bright green, firm ones (trimmed and halved lengthwise)
• 2 tbsp olive oil – the good stuff for that perfect crispy roast
• 1/2 tsp salt – kosher or sea salt works best
• 1/4 tsp black pepper – freshly cracked if you’ve got it
• 2 tbsp balsamic vinegar – the thicker and aged, the better
• 1 tbsp honey – or pure maple syrup for my vegan friends
• 1 clove garlic – minced nice and fine (or 1/2 tsp garlic powder in a pinch)

See? Nothing fancy, just simple ingredients that transform into something magical in the oven. The key is quality here – good olive oil and aged balsamic make all the difference!

Equipment You’ll Need

Grab these basics from your kitchen – you probably already have them!

• Large baking sheet (I use my trusty half-sheet pan)
• Small saucepan for the glaze
• Mixing bowl for tossing sprouts
• Sharp knife and cutting board

That’s it – no special gadgets required!

How to Make Crispy Roasted Brussels Sprouts with Balsamic Glaze

Okay, let’s get cooking! This is seriously one of the easiest recipes you’ll make, but I’ll walk you through each step to guarantee perfect crispy roasted Brussels sprouts every time. Just follow along – you’ll be amazed at how simple it is to create something this delicious!

Step 1: Prep and Roast the Brussels Sprouts

First things first – prep your sprouts! I like to trim just a tiny bit off the stem end (no need to go crazy) and slice them in half lengthwise. Any loose outer leaves? Keep them! They’ll get extra crispy and delicious in the oven – those are like little flavor chips waiting to happen.

Toss your halved Brussels sprouts in a big bowl with the olive oil, salt, and pepper. Get in there with your hands and really massage that oil in – every nook and cranny should be coated. Now here’s the key to perfect crispiness: spread them out on your baking sheet in a single layer with some space between each piece. No overcrowding! This lets the heat circulate and gives you those amazing caramelized edges we’re after.

Pop them into your preheated 400°F oven and let the magic happen. About 15 minutes in, I always give the pan a good shake to flip the sprouts for even browning. They’ll need about 20-25 minutes total – you’ll know they’re ready when they’re gorgeously browned and the outer leaves look crispy.

Step 2: Make the Balsamic Glaze

While your sprouts are roasting, let’s make that incredible glaze. Combine the balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Now, watch this closely – you want it to bubble gently and reduce, but don’t walk away! It can go from perfect to burnt in seconds.

After about 3-5 minutes of simmering, you’ll see the mixture thicken enough to coat the back of a spoon. That’s your cue to take it off the heat immediately. The glaze will continue to thicken as it cools, so don’t worry if it seems a little thin at first. Trust me, that sweet-tangy aroma will have you dying to taste it!

When your sprouts are perfectly roasted, arrange them on a serving platter and drizzle that gorgeous glaze all over. I like to go heavy on the glaze because, well, why not? The contrast of the crispy sprouts with that glossy sauce is pure perfection. Dig in while they’re hot – those crispy edges won’t last long!

Tips for Perfect Crispy Roasted Brussels Sprouts with Balsamic Glaze

After making these about a hundred times (no exaggeration!), here are my foolproof tips for Brussels sprout perfection every single time:

• Dry those sprouts! Pat them thoroughly after washing – any extra moisture will steam them instead of getting them crispy.
• Give them space on the baking sheet – overcrowding leads to soggy sprouts (I learned this the hard way!).
• Watch your glaze like a hawk – it thickens fast, and burnt balsamic is nobody’s friend.
• Toss halfway through roasting for even browning – those crispy edges are worth the extra step!

Follow these simple tricks, and you’ll get restaurant-quality crispy roasted Brussels sprouts with balsamic glaze every time. Promise!

Variations for Crispy Roasted Brussels Sprouts with Balsamic Glaze

Once you’ve mastered the basic recipe (which is amazing as-is!), try these fun twists to keep things exciting:

• Cheese please! Sprinkle with freshly grated Parmesan or crumbled goat cheese right after roasting
• Nutty crunch – Toasted walnuts, pecans, or pine nuts add wonderful texture
• Spice it up with a pinch of red pepper flakes in the glaze for heat lovers
• Bacon bits – Because everything’s better with bacon (add cooked crumbles before serving)

My personal favorite? A drizzle of honey right before serving for extra sweetness that plays beautifully with the tangy glaze. Get creative – these sprouts are like a blank canvas for flavors!

Serving Suggestions

These crispy roasted Brussels sprouts with balsamic glaze are crazy versatile! They’re perfect alongside grilled chicken or seared salmon for weeknight dinners. For holidays, they steal the show next to roast turkey or beef tenderloin. I even toss them with pasta or grains for a simple vegetarian meal – that glaze makes everything better!

Storage and Reheating

Leftovers? (Though I doubt you’ll have any!) Store these crispy roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat, pop them back in a 350°F oven for about 10 minutes – the microwave will make them soggy, and we can’t have that! The glaze might thicken in the fridge, so add a splash of warm water to loosen it if needed.

Nutritional Information

Just a quick note – this crispy roasted Brussels sprouts with balsamic glaze is packed with vitamins and fiber! Keep in mind that nutritional values can vary slightly based on your exact ingredients and portion sizes. Either way, it’s a delicious way to eat your veggies!

Frequently Asked Questions

Can I use frozen Brussels sprouts?
You can, but fresh is best for that perfect crispy texture! If using frozen, thaw completely and pat them bone-dry before roasting. They might not get quite as crispy, but will still taste delicious with that balsamic glaze.

How do I make this recipe vegan?
Easy swap! Just replace the honey with pure maple syrup in the glaze. All the other ingredients are naturally plant-based, so you’re good to go with that one simple change.

Why aren’t my Brussels sprouts getting crispy?
Three likely culprits: overcrowded pan (give them space!), not enough oil (every sprout needs a good coating), or oven not hot enough (400°F is the sweet spot). Also – no peeking! Keep that oven door closed while roasting.

Can I make the balsamic glaze ahead?
Absolutely! It keeps beautifully in the fridge for up to a week in a sealed container. Just warm it slightly before drizzling over your roasted sprouts – it’ll thin right back out.

What if my glaze gets too thick?
No worries! Just whisk in a teaspoon of warm water at a time until you reach the perfect drizzle consistency. Remember – it thickens as it cools, so it’s better to take it off the heat when it’s slightly thinner than you think it should be.

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