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

Units Scale

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)

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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!