Balsamic Glazed Brussels Sprouts

I used to side-eye Brussels sprouts hard—until I accidentally over-roasted a batch and discovered their crispy, caramelized magic. Now they’re a weekly thing in our house, especially these balsamic glazed Brussels sprouts. They’re sweet, tangy, and gloriously crispy, with that irresistible sticky glaze clinging to every golden edge.

Quick Overview (Why You’ll Love It)

If you’ve ever thought Brussels sprouts were boring, this recipe will change your mind—fast. These balsamic glazed Brussels sprouts roast up tender on the inside and crispy on the edges, with a shiny, sweet-tangy balsamic honey glaze that clings to every crevice.

They’re surprisingly simple: toss, roast, glaze. You only need one pan and about 30 minutes. High oven heat does the heavy lifting, and finishing them off in a bowl with the glaze brings everything together. No fancy tools required—just your sheet pan, a mixing bowl, and maybe a little patience while they roast into golden perfection.

Ingredients

• 1½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil (or avocado oil)
• ¾ tsp kosher salt
• ½ tsp ground black pepper
• 2 tbsp balsamic vinegar (or store-bought balsamic glaze)
• 2 tsp honey

Notes & Smart Substitutions

Small Brussels sprouts are best—they cook faster and caramelize more evenly. Don’t worry if yours are large; just quarter them instead of halving. For a vegan swap, use maple syrup instead of honey—it still brings the sticky-sweet shine.

Want to spice it up? Add a pinch of red pepper flakes to the glaze. Craving umami? A little grated Parmesan or chopped bacon on top takes it to a whole new level. Garlic lovers, feel free to toss in a few minced cloves before roasting.

How to Make Balsamic Glazed Brussels Sprouts (Step-by-Step)

Start by preheating your oven to 425°F. Line a rimmed baking sheet with foil or a silicone mat for easy cleanup.

1. Prep your sprouts: Rinse and dry them well (damp sprouts = steam, not roast). Trim the stems, remove outer leaves, and slice them in half lengthwise.
2. Toss to coat: In a large bowl, mix Brussels sprouts with olive oil, salt, and black pepper until they’re all glistening.
3. Arrange and roast: Spread them cut-side down on your baking sheet. Give them room—overcrowding leads to soggy sprouts. Roast on the center rack for about 20 minutes, or until they’re fork-tender with deeply browned edges.
4. Glaze and toss: While they’re still hot, toss them back in the bowl. Add balsamic vinegar and honey, then gently stir until evenly coated.
5. Taste and adjust: Add an extra pinch of salt if needed. Serve immediately for max crispness.

Key Temps & Timing

• Roast at 425°F for 20–25 minutes
• Look for caramelized bottoms and tender centers
• For extra crisp, broil for 1–2 minutes at the end
• Use a large, heavy sheet pan for even heat
• Avoid crowding—use two pans if needed

Pro Tips for Crispy, Even Browning

• Always dry your sprouts thoroughly after rinsing—moisture steams, not roasts.
• Place sprouts cut-side down to get that gorgeous sear.
• Don’t stir during roasting—let the oven do its thing.
• Use a preheated baking sheet for even more crispiness if you’re in a hurry.
• A little patience goes a long way—let them caramelize without peeking too soon.

How to Pick Good Brussels Sprouts

Fresh is best: look for small to medium sprouts with tightly packed, bright green leaves. Avoid any with yellowing, soft spots, or bruises. Uniform size helps everything roast evenly. If you’re using frozen, thaw and dry well before roasting.

Storage & Reheating

These sprouts are best eaten hot out of the oven, but leftovers still shine. Store them in an airtight container in the fridge for up to 5 days.

To reheat:

• Oven (recommended): 350–375°F until hot and crisp, 8–10 minutes
• Broiler: 2–3 minutes for extra crunch
• Avoid the microwave—it turns them mushy

Revive any dullness with a quick drizzle of balsamic before serving again.

Serving & Pairing Ideas

These balsamic glazed Brussels sprouts work with everything. Pair them with roast chicken, steak, or salmon for dinner, or use them as a sweet-savory add-in for grain bowls. They’re also a killer side for holiday spreads. Want to jazz things up? Finish with toasted walnuts or shaved Parmesan right before serving.

Craving a cozy fall spread? Pair this dish with my creamy pumpkin pasta or save room for a slice of pumpkin chiffon pie. Need a quick snack? My roasted pumpkin seeds recipe is the perfect crunchy bite.