Short Description
These Crispy Oven Roasted Brussels Sprouts with Balsamic are perfectly caramelized on the outside, tender on the inside, and tossed in a tangy balsamic glaze. This simple yet flavorful side dish pairs beautifully with almost any main course and is an easy way to turn Brussels sprouts into a crowd-pleaser.
Why You’ll Love This Recipe
- Crispy, caramelized edges with a tender center
- A delicious balance of savory, sweet, and tangy flavors
- Quick and easy to make with minimal ingredients
- A healthy and nutritious side dish
- Pairs well with chicken, beef, fish, or vegetarian meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh Brussels sprouts
- Olive oil
- Balsamic vinegar
- Honey or maple syrup
- Garlic powder
- Salt and pepper
- Red pepper flakes (optional, for heat)
- Parmesan cheese (optional, for extra flavor)
Directions
- Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Brussels Sprouts
- Trim the stems and cut each Brussels sprout in half. Remove any yellow or damaged outer leaves.
- Season and Toss
- In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, honey (or maple syrup), garlic powder, salt, and pepper.
- Arrange on Baking Sheet
- Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down.
- Roast Until Crispy
- Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- Serve and Enjoy
- Sprinkle with Parmesan cheese or red pepper flakes if desired. Serve immediately for the best texture and flavor.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Spicy Version: Add extra red pepper flakes or a drizzle of sriracha.
- Sweet and Tangy: Use pomegranate molasses instead of balsamic vinegar for a different twist.
- Cheesy Goodness: Toss with crumbled feta or blue cheese before serving.
- Extra Crunch: Add toasted almonds, pecans, or walnuts.
- Vegan Option: Swap honey for maple syrup and skip the cheese.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 375°F (190°C) oven for 5-7 minutes or in an air fryer for 3-4 minutes to restore crispiness. Avoid microwaving, as it makes them soggy.
- Freezing: Not recommended, as the texture may become mushy when thawed.
FAQs
How do I make my Brussels sprouts extra crispy?
Roast them at high heat (425°F), place them cut-side down, and don’t overcrowd the pan.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for crispiness, but if using frozen, thaw and pat them dry before roasting.
Why are my Brussels sprouts soggy?
Too much oil or overcrowding the baking sheet can lead to steaming instead of roasting.
What can I serve with roasted Brussels sprouts?
They pair well with grilled chicken, steak, salmon, or even pasta dishes.
Can I make these ahead of time?
Yes! Roast them ahead and reheat in the oven before serving for the best texture.
Can I air-fry Brussels sprouts instead?
Yes! Air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
Do I need to blanch Brussels sprouts before roasting?
No, roasting them directly results in a better texture and caramelization.
Can I use a different vinegar?
Yes! Red wine vinegar or apple cider vinegar can work as substitutes for balsamic.
How do I prevent bitterness?
Roasting at high heat helps, and adding balsamic or honey balances any bitterness.
Can I add bacon?
Absolutely! Cooked, crumbled bacon makes a delicious addition.
Conclusion
Crispy Oven Roasted Brussels Sprouts with Balsamic are a flavorful, easy-to-make side dish that’s perfect for any meal. With their crispy texture and a sweet-tangy glaze, they’re a great way to enjoy this nutritious vegetable. Try different variations to suit your taste and make this dish a regular part of your meal rotation!
Print
Crispy Oven Roasted Brussels Sprouts with Balsamic
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These roasted Brussels sprouts are crispy on the outside, tender on the inside, and drizzled with a rich balsamic glaze for the perfect balance of sweet and savory flavors.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons balsamic glaze (or balsamic vinegar reduced)
- 1 tablespoon honey (optional, for extra sweetness)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss Brussels sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes.
- Spread them out in a single layer on the baking sheet, cut side down for maximum crispiness.
- Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and drizzle with balsamic glaze and honey (if using). Toss gently to coat.
- Sprinkle with Parmesan cheese if desired and serve warm. Enjoy!
Notes
- For extra crispiness, don’t overcrowd the pan—use two sheets if needed.
- If using balsamic vinegar instead of glaze, reduce ¼ cup balsamic vinegar over low heat until thickened.
- Add crispy bacon bits or toasted nuts (like almonds or pecans) for extra crunch!
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