Roasted Brussels Sprouts With Balsamic Glaze – Crispy, Tangy, and Easy

Roasted Brussels Sprouts with balsamic glaze are one of those dishes that win over skeptics fast. They’re crisp on the edges, tender inside, and coated in a glossy, tangy-sweet glaze that makes them feel a little special. You don’t need fancy ingredients or much time, just a hot oven and a baking sheet.

Whether you’re serving them as a weeknight side or a holiday favorite, this simple recipe delivers big flavor without fuss.

What Makes This Roasted Brussels Sprouts Special

Plenty of recipes roast Brussels sprouts, but the balsamic glaze adds a bright, caramelized finish. It brings out the sprouts’ natural sweetness and balances any bitterness. High heat is key here: it gives you that deeply browned, crispy surface that makes these irresistible.

A touch of honey (or maple syrup) rounds everything out without turning it into dessert. Best of all, the technique is easy to repeat and hard to mess up.

Ingredients for Roasted Brussels Sprouts

• 1½ pounds Brussels sprouts, trimmed and halved
• 2–3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons balsamic vinegar
• 1–1½ tablespoons honey or pure maple syrup
• 1 teaspoon Dijon mustard (optional, for a little tang)
• 1 small garlic clove, finely grated or minced (optional)
• Fresh lemon zest or a squeeze of lemon (optional, for serving)
• To finish: flaky salt and a drizzle of extra olive oil (optional)

How to Make Roasted Brussels Sprouts

1. Heat the oven. Preheat to 425°F (220°C). Place a large, rimmed baking sheet inside while the oven heats.A hot pan helps the sprouts sear on contact.
2. Prep the sprouts. Trim the tough ends and remove any yellow leaves. Halve lengthwise. If some are very large, quarter them so they cook evenly.
3. Season well. In a bowl, toss sprouts with olive oil, salt, pepper, and red pepper flakes if using.Make sure each piece is well coated. Don’t skimp on oil; it’s what gives you crisp edges.
4. Roast cut side down. Carefully remove the hot baking sheet and spread the sprouts in a single layer, cut side down. This maximizes browning.Roast for 18–22 minutes, until deeply browned on the cut sides and tender inside.
5. Make the glaze. While the sprouts roast, whisk together balsamic vinegar, honey (or maple), Dijon, and garlic in a small bowl. Taste and adjust for sweetness and tang. You want a glossy, pourable mix.
6. Glaze and finish. When the sprouts are done, transfer them to a bowl and toss with the balsamic mixture.The heat will slightly thicken the glaze and help it cling. Finish with lemon zest, a squeeze of lemon, or flaky salt if you like.
7. Serve hot. Enjoy right away while they’re crisp and sticky. If they sit, they’ll soften a bit—but they’ll still taste great.

Keeping Roasted Brussels Sprouts Fresh

Leftovers keep well for 3–4 days in an airtight container in the fridge.

They won’t stay crispy, but the flavor holds. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes to perk them back up. If they seem dry, add a tiny drizzle of olive oil or a splash of balsamic.

Avoid microwaving if texture matters; it softens them more.

Benefits of This Roasted Brussels Sprouts Recipe

• Simple and dependable: A handful of ingredients, easy steps, and consistent results.
• Balanced flavor: Sweet, tangy, salty, and a little char—everything you want in a roasted side.
• Prep-friendly: You can trim and halve the Brussels sprouts a day ahead and store them in the fridge.
• Flexible: Works with different sweeteners, add-ins, and variations (see Alternatives below).
• Nourishing: Brussels sprouts are packed with fiber, vitamin C, and antioxidants.
• Plays nicely with mains: Great alongside chicken, salmon, steak, pork, or grain bowls.

What Not to Do

• Don’t crowd the pan. If the sprouts are piled up, they steam instead of brown. Use two sheets if needed.
• Don’t use a low oven. Anything under 400°F won’t give you the crisp, caramelized edges you want.
• Don’t skip the oil. A light coat is essential for browning and flavor.
• Don’t add the glaze too early. If you roast with the sweet glaze on, it can burn. Toss it on right after roasting.
• Don’t forget to taste. Adjust the glaze to your liking—more honey for sweetness, more vinegar for tang, a pinch more salt at the end.

Alternatives to Roasted Brussels Sprouts

• Sweetener swaps: Use maple syrup for a deeper, woodsy sweetness.Brown sugar works in a pinch—dissolve it well.
• No vinegar? Try reduced pomegranate juice, sherry vinegar, or a splash of red wine vinegar plus a touch more honey.
• Add crunch: Toasted sliced almonds, walnuts, or pecans. Sprinkle them on after glazing so they stay crisp.
• Cheesy twist: Finish with shaved Parmesan or crumbled goat cheese. The creamy, salty bite is a great contrast.
• Bacon boost: Cook chopped bacon on the sheet first, remove the bacon, roast sprouts in the fat, then toss everything with the glaze.
• Spice it up: Add smoked paprika, chili flakes, or a pinch of cumin to the seasoning.For a sticky-spicy glaze, whisk in a little hot honey.
• Air fryer method: 390°F for 10–14 minutes, shaking halfway. Toss with glaze after cooking.
• Make it vegan: Use maple syrup and skip any cheese.

FAQ

How do I pick good Brussels sprouts?

Choose firm, tight sprouts that feel heavy for their size. Smaller sprouts tend to be sweeter and cook faster.

Avoid yellowing or wilted leaves and any soft spots.

Do I need to soak Brussels sprouts?

No soaking needed. Just trim, halve, and remove any damaged outer leaves. If they’re dusty, rinse and dry them well so they roast instead of steam.

Why didn’t mine get crispy?

They were likely crowded or the oven wasn’t hot enough.

Use a large, preheated sheet, keep them in a single layer, and roast cut side down at 425°F. Make sure they’re dry before oiling.

Can I make the glaze ahead?

Yes. Mix the balsamic, honey, Dijon, and garlic up to 3 days in advance and store in the fridge.

Whisk before using. If it thickens too much, loosen with a splash of vinegar.

What goes well with these?

They pair with roasted chicken, pork tenderloin, salmon, steak, or a simple grain bowl with quinoa and chickpeas. They also shine on holiday tables with turkey or ham.

Is balsamic glaze the same as balsamic reduction?

Similar idea.

A reduction is balsamic simmered until syrupy. Here, you’re making a quick glaze by whisking balsamic with a sweetener and tossing it with hot sprouts. If you already have bottled balsamic glaze, you can use that.

Can I skip the garlic and mustard?

Absolutely.

They add depth, but the dish works with just balsamic and honey plus good seasoning. Keep it simple if that’s your style.

How do I keep them warm for a party?

Roast them just before serving and toss with glaze. To hold, keep them on a warm sheet at 200°F for up to 20 minutes.

They’ll soften a bit but still taste great. Add a quick squeeze of lemon before serving to brighten them back up.

Can I use frozen Brussels sprouts?

Fresh is best for crisp edges. If using frozen, thaw and pat very dry.

Roast at 450°F and give them extra time. Expect less browning and a softer texture.

How do I make them less bitter?

Roasting already reduces bitterness. Adding sweetness (honey or maple), acidity (balsamic or lemon), and salt balances any remaining bite.

Smaller sprouts also tend to be milder.

Wrapping Up

Roasted Brussels sprouts with balsamic glaze are simple, bold, and endlessly adaptable. With high heat, a hot pan, and a quick glaze, you get crispy edges and a glossy, tangy finish every time. Keep the steps straightforward, taste as you go, and don’t crowd the pan.

Whether it’s a weeknight or a special dinner, this is an easy win that keeps everyone reaching for seconds.