Crispy Roasted Brussels Sprouts With Balsamic
By Beth Kaminski ·
These roasted Brussels sprouts have deeply browned cut sides, crisp outer leaves, and a light balsamic drizzle. A hot sheet pan and plenty of space help them roast instead of steam. Add the balsamic just before serving to keep those edges crisp.
What Makes Brussels Sprouts Crisp?
Dry vegetables, enough oil, and direct contact with a hot metal pan make the biggest difference. Water left between the leaves turns to steam, so dry the sprouts thoroughly after washing. Arrange them cut-side down in a single layer, with small gaps between pieces. A crowded pan traps moisture and produces softer sprouts.
Use a sturdy, uncoated metal sheet pan for strong browning. Glass baking dishes and deep roasting pans are less effective here. Leaving the sprouts undisturbed allows their flat sides to develop a dark golden crust without repeated flipping.
Ingredient Tips and Substitutions
- Brussels sprouts: Choose firm, compact sprouts with mostly green leaves. Halve medium sprouts and quarter any especially large ones so the pieces cook at a similar rate.
- Olive oil: Regular olive oil works well. Avocado oil is another option in the same quantity.
- Balsamic vinegar: Use ordinary pourable balsamic vinegar, not a thick bottled glaze. Reducing it separately keeps the vinegar from scorching on the roasting pan.
- Honey: A small amount rounds out the vinegar. Substitute maple syrup in the same quantity if preferred.
- Kosher salt: If using fine table salt, start with 1/2 teaspoon rather than 3/4 teaspoon.
Make-Ahead and Storage
Trim and halve the sprouts up to two days ahead. Store them in a covered container in the refrigerator, and dry away any condensation before adding oil. The balsamic reduction can also be made ahead and refrigerated separately for up to one week. Warm it gently if it becomes too thick to drizzle.
Refrigerate leftover cooked sprouts in a shallow airtight container within two hours, and use within four days. Reheat on a metal sheet pan at 425°F for 8–12 minutes, until hot throughout. The edges can crisp again, though glazed leftovers will be softer than freshly roasted sprouts. Avoid the microwave when crispness matters.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Fresh sprouts give the most reliable crisp edges in this recipe. Frozen sprouts release more moisture and usually have softer centers, so they are not a direct substitute for the timing here.
Should I remove the loose leaves?
Discard yellow or damaged leaves. Small loose green leaves can burn before the halves finish roasting; save them for another use or add them to the pan during the final 5–7 minutes.
How dark should the sprouts get?
Look for deep golden-brown cut sides and dark, crisp leaf edges. The centers should yield easily to a fork. Widespread blackening or brittle, charred leaves mean they have roasted too long.
Can I double the recipe?
Yes, but use two sheet pans rather than crowding one. Rotate the pans between the upper and lower thirds of the oven halfway through cooking, and allow a few extra minutes if needed.
Recipe
Crispy Roasted Brussels Sprouts With Balsamic
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ lb fresh Brussels sprouts
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup balsamic vinegar
- 1 tsp honey
Method
- 1
Preheat the oven to 425°F with a rack in the center and an unlined 13-by-18-inch rimmed metal sheet pan on the rack.
- 2
Trim the dry stem ends from the Brussels sprouts, keeping the cores intact. Remove damaged or loose leaves, halve the sprouts lengthwise, and quarter any larger than 1 1/2 inches across. Wash and dry thoroughly.
- 3
Toss the dried sprouts in a large bowl with the olive oil, kosher salt, and black pepper until evenly coated.
- 4
Carefully remove the hot sheet pan using oven mitts. Arrange the sprouts cut-side down in a single layer with small gaps between pieces, then return the pan to the oven.
- 5
Roast without stirring for 23–30 minutes, checking at 23 minutes, until the cut sides are deeply golden brown, the outer leaves are crisp, and a fork slides easily into the centers.
- 6
While the sprouts roast, simmer the balsamic vinegar and honey in a small saucepan over medium-low heat for 5–8 minutes, stirring occasionally, until reduced to about 2 tablespoons and lightly coating a spoon. Remove from the heat; it will thicken slightly as it cools.
- 7
Drizzle the warm balsamic reduction lightly over the roasted sprouts just before serving, using a spatula to turn them once or twice rather than thoroughly coating every leaf. Serve immediately.
Serve these sprouts right away alongside roast chicken, pork chops, or a weeknight pasta. Keep the balsamic drizzle light so the browned edges stay crisp.
