Balsamic Brussels Sprouts Recipe
Roasting the sprouts cut-side down at high heat caramelizes their flat faces before the balsamic glaze goes on, so the vinegar's sugars concentrate into a sticky coating instead of steaming the sprouts soft.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp parmesan, shaved (optional)
Nutrition per serving
- Calories
- 145
- Protein
- 2g
- Carbs
- 10g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with foil or parchment.
- 2Trim the stem ends off the Brussels sprouts and halve them lengthwise through the core, discard any loose or yellowed outer leaves.
- 3Toss the halved sprouts with the olive oil, salt, and pepper, then arrange them cut-side down on the baking sheet in a single layer.
- 4Roast for 18-22 minutes, without stirring, until the flat sides are deeply browned and the outer leaves are crisp.
- 5While the sprouts roast, whisk together the balsamic vinegar, honey, and minced garlic in a small bowl.
- 6Remove the sheet from the oven, drizzle the balsamic mixture over the sprouts, and toss to coat evenly.
- 7Return the pan to the oven and roast for another 5-8 minutes, until the glaze has thickened and clings to the sprouts rather than pooling on the pan.
- 8Transfer to a serving dish and top with shaved parmesan, if using, while still warm.
Tips & variations
- Cut larger sprouts into quarters and smaller ones in half so all the pieces finish roasting at roughly the same rate.
- A splash more balsamic vinegar (unreduced) stirred in right before serving brightens the dish if the glaze tastes too sweet after roasting.
- For a smoky variation, toss in 2-3 tablespoons of cooked, crumbled bacon along with the parmesan.
- Swap the honey for maple syrup for a slightly less floral sweetness.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 5-8 minutes to recrisp the edges; microwaving will soften them and dull the glaze.
Tips from the Tulo kitchen
- Dry the sprouts thoroughly after washing, since any surface water will steam the cut faces instead of letting them brown.
- Use a good-quality balsamic vinegar here; cheap, thin balsamic won't reduce into as glossy a glaze.
FAQ
Why are my balsamic Brussels sprouts soggy instead of crisp?
Overcrowding the pan is the usual cause. If the sprouts are touching or piled up, they steam each other instead of roasting; spread them out on a full-size sheet pan, or use two pans, for pieces that actually crisp.
Can I make this with frozen Brussels sprouts?
Fresh sprouts work far better here because frozen ones release extra water as they roast, which prevents the deep browning this recipe relies on. If using frozen, thaw and pat them very dry first and expect a softer, less caramelized result.
Do I need to blanch the Brussels sprouts first?
No. Halving them and roasting cut-side down cooks them through in the same 25-30 minutes without a separate blanching step.
What can I substitute for balsamic vinegar?
Red wine vinegar mixed with an extra teaspoon of honey gets close, though it will taste sharper and less fruity than true balsamic.
