brussel sprouts with balsamic recipe
The Best brussel sprouts with balsamic recipe
Brussels sprouts got a bad reputation for a long time, and I think it came from years of people boiling them until they turned gray and mushy. Roasting them at high heat changes everything. The outer leaves get crispy and browned, the insides turn tender and sweet, and a drizzle of balsamic at the end gives them a tangy finish that pulls the whole thing together. I make this at least twice a month, sometimes more in the fall and winter when the sprouts at the store look their best.
My kids actually ask for these, which still surprises me. My oldest picks off the loose crispy leaves first and eats them like chips, and my youngest likes the balsamic so much that she dips hers. My husband was a Brussels sprouts skeptic for years and now he piles them on his plate next to roast chicken or pork chops. It works just as well on a weeknight with something simple as it does on a holiday table, and it takes about 35 minutes from start to finish with very little hands-on work.
I like serving these because they are a vegetable my family will genuinely eat without negotiation. Brussels sprouts bring fiber and vitamin C to the plate, and roasting with a small amount of oil keeps them satisfying without much fuss. The balsamic adds flavor without needing sugar or heavy sauce, so the sprouts still taste like sprouts. If you have been on the fence about them, start here.
Roasted Brussels Sprouts with Balsamic
Halved Brussels sprouts roast until the cut sides turn deep brown and crisp, then get tossed in a glossy balsamic glaze with a touch of honey and Dijon. It’s a five-ingredient side that works just as well at a weeknight dinner as it does on a holiday table.
🥘Ingredients
For the Brussels Sprouts
For the Balsamic Glaze
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Roasted Brussels Sprouts with Balsamic Works
This Brussels sprouts with balsamic recipe is one I come back to all the time because it works for a random Tuesday dinner just as well as it does for a holiday table. Roasting brings out the sweetness in the sprouts and the balsamic glaze gives them that tangy finish everyone asks about. It is an easy side dish to double for family gatherings and it holds up well sitting on a buffet.
❓ Frequently Asked Questions About Roasted Brussels Sprouts with Balsamic
1. How do I keep the Brussels sprouts from turning out soggy?
Water is the enemy here. Dry the sprouts thoroughly after washing, and give them plenty of room on the baking sheet so they roast instead of steam. A hot oven and a single layer with the cut sides facing down are what create the browned, caramelized edges.
2. Should I trim the stems or leave them on?
Trim just the dried, woody tip of each stem and leave the rest intact. The stem holds the leaves together, so the sprout keeps its shape while roasting. If you cut too deep, the outer leaves will slip off and scorch before the center is tender.
3. When should I add the balsamic so it doesn’t burn?
Toss the sprouts with oil and roast them first, then drizzle the balsamic near the end of cooking. Balsamic contains sugar that scorches quickly at high heat. Adding it in the last five to eight minutes lets it glaze the sprouts without turning bitter.
4. Can I make this recipe ahead of time?
You can trim and halve the sprouts up to a day in advance and store them covered in the refrigerator. Roast them right before serving for the best texture. Leftovers keep in a sealed container for about three days and reheat well in a hot skillet or oven rather than the microwave.
5. How do I know when the Brussels sprouts are done?
They are ready when the outer leaves are deeply browned and crisp at the edges and a knife slides easily into the center of the largest sprout. Depending on size, that usually takes 20 to 30 minutes at 425°F. Small sprouts cook faster, so check them a few minutes early.
