Roasted Brussels Sprouts With Balsamic

I used to be one of those people who claimed to hate Brussels sprouts, probably because my only experience was the boiled-to-mush variety from childhood cafeterias. Then one Thanksgiving, my cousin brought these caramelized gems to the potluck, and I literally hovered over the serving platter until I'd eaten half of them myself. The transformation that happens in a hot oven is nothing short of magical, taking these little cabbages from bitter and sulfurous to sweet, nutty, and utterly addictive.

Last winter, during a particularly gloomy week, I made a double batch just for myself and ate the entire pan straight off the baking sheet while standing in my kitchen. My roommate walked in, caught me red-handed with balsamic-stained fingers, and immediately asked for the recipe instead of judging my lack of self control. Now it's our go-to comfort food whenever we need something warm and satisfying but still want to feel virtuous about eating our vegetables.

Ingredients

• Brussels sprouts: Fresh, tight heads without yellowing leaves give the best results, and cutting them in half creates more surface area for caramelization
• Olive oil: Don't be shy with the oil, it helps the sprouts crisp up rather than steam in their own moisture
• Kosher salt: The coarse crystals adhere better than table salt and provide perfect seasoning throughout
• Freshly ground black pepper: Grind it right before you need it for the most robust, spicy punch
• Balsamic vinegar: A good quality aged balsamic will naturally be sweeter and more complex, but even basic varieties work beautifully when reduced
• Honey: Just enough to balance the vinegar's acidity and help the reduction achieve that perfect syrupy consistency

Instructions

Get your oven nice and hot:

Preheat to 425°F and line a baking sheet with parchment for easy cleanup later

Coat the sprouts evenly:

Toss them in a large bowl with olive oil, salt, and pepper until every piece is glistening

Arrange for maximum browning:

Spread the sprouts cut-side down in a single layer, giving each piece space to breathe and crisp

Roast until deeply golden:

Let them cook for 20 to 25 minutes, shaking the pan halfway through to ensure even caramelization

Make the balsamic glaze:

Simmer the vinegar and honey in a small saucepan until reduced by half and thick enough to coat a spoon

Finish with flair:

Arrange the roasted sprouts on a platter and drizzle generously with the warm reduction before serving

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My dad, who has politely declined Brussels sprouts for forty years, took a tentative bite after I told him it was just a fancy vegetable dish. He went back for seconds and actually asked if there were any left to take home, which might be the highest compliment I've ever received for anything I've cooked.

Choosing the Best Sprouts

I've learned through trial and error that smaller Brussels sprouts tend to be sweeter and less bitter than the massive ones often sold in bags. Look for tight, compact heads with bright green leaves and no yellowing or wilting. If you can find them still on the stalk, even better, they stay fresher longer and look impressive on your counter until you're ready to cook them.

Make Ahead Strategy

You can trim and halve the sprouts up to a day ahead, storing them in an airtight container in the refrigerator. The balsamic reduction also keeps beautifully in a small jar for up to a week. Just give it a quick warm in the microwave if it's thickened too much to drizzle easily.

Serving Suggestions

These sprouts hold their own alongside roasted chicken, pork tenderloin, or as part of a holiday spread with all the traditional fixings. They're equally good at room temperature, which makes them perfect for buffet-style entertaining or packed lunches the next day.

• Try adding crumbled bacon or pancetta during the last 5 minutes of roasting
• A handful of dried cranberries or pomegranate seeds adds festive color and sweetness
• Toasted walnuts or pecans bring a delightful crunch that complements the tender sprouts

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There's something deeply satisfying about transforming such an underappreciated vegetable into a dish that people genuinely get excited about. I hope this recipe becomes a regular rotation in your kitchen, just as it has in mine.

Recipe Questions & Answers

→ How do I get Brussels sprouts to caramelize properly?

Arrange sprouts cut-side down on a hot baking sheet at 425°F (220°C). This direct contact promotes browning and caramelization. Shake the pan halfway through cooking for even results.

→ Can I make the balsamic reduction ahead of time?

Yes, prepare the reduction up to a week in advance and store in an airtight container in the refrigerator. Gently reheat before drizzling over the roasted sprouts.

→ What can I use instead of honey for the glaze?

Maple syrup works beautifully as a vegan alternative and adds subtle depth. You can also omit the sweetener entirely—the balsamic reduces to a lovely consistency on its own.

→ Why should I buy balsamic vinegar instead of making my own reduction?

Starting with standard balsamic vinegar allows you to control the reduction process, achieving the perfect syrupy consistency. Commercial glazes often contain thickeners and preservatives.

→ How do I know when the sprouts are done?

Look for deeply browned, caramelized edges on the cut sides and tender centers when pierced with a fork. The outer leaves should be crispy and golden. Total roasting time is typically 20–25 minutes.