I’ll be the first to admit it: for years, I wasn’t the biggest fan of Brussels sprouts. My childhood memories were filled with images of sad, overboiled vegetables that no amount of butter could save haha. Sound familiar? If you’ve ever pushed Brussels sprouts to the edge of your plate, you’re not alone. But everything changed the day I learned how to roast them properly—and honestly, it was like discovering an entirely new vegetable.
Now, crispy balsamic Brussels sprouts are one of the most requested dishes in my kitchen. Whether I’m spending a quiet weeknight dinner in or a big holiday gathering, they’re always a crowd favorite (and always the first dish to disappear!). The secret? High oven heat or broiling for those irresistible crispy edges, a little bit of patience, and a quick, flavorful glaze that takes them from good to addictive!
There’s something so satisfying about seeing the sprouts caramelize into little golden nuggets, each bite a perfect mix of savory, sweet, and tangy. Plus, you can enjoy this dish many different ways.
Want to make it vegan?
Swap honey for maple syrup.
Want a richer flavor?
Sprinkle on some Parmesan or toasted nuts.
You can truly make it your own.
Roasted Brussels sprouts have become one of my kitchens “magic tricks”—the thing I make when I want to impress without the hassle. Once you taste these, I think you’ll understand why I’m such a believer. Ready to turn a so-so side into the star of the show? Let’s dive in!
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup for a vegan option)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Optional: ¼ cup grated Parmesan or toasted nuts for garnish
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Season: In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread them evenly on the baking sheet, cut side down for maximum caramelization.
- Roast: Roast for 20–25 minutes, flipping halfway through, until they are golden brown and crispy.
- Make the Glaze: While the Brussels sprouts are roasting, whisk together the balsamic vinegar, honey (or maple syrup), and Dijon mustard in a small bowl.
- Finish & Serve: Once the Brussels sprouts are done roasting, drizzle the balsamic glaze over them and toss gently to coat. Return them to the oven for another 2–3 minutes to let the flavors meld.
- Garnish: Sprinkle with grated Parmesan or toasted nuts if desired. Serve immediately and enjoy!
I hope this recipe brings a little bit of that magic into your kitchen too. There’s something so rewarding about taking a vegetable that often gets a bad rap and turning it into the highlight of the meal. Every time I roast up a batch of crispy balsamic Brussels sprouts, it feels like I’m sharing a little secret—one that’s too good to keep to myself.
What I love most about this dish is its balance. You get the satisfying crunch, the sweet and tangy glaze, and a hint of smoky flavor—all while keeping things simple, healthy, and easy enough for any night of the week. It’s a recipe that proves healthy food can be ridiculously crave-worthy too.
If you make these, I would love to hear how they turn out for you. Did you put your own spin on them? Serve them at a special dinner? Maybe even convert a Brussels sprouts skeptic in your life? (That’s always the best part.) Snap a photo, tag me, or drop a comment below—I’m genuinely excited to see your creations!
Here’s to deliciously crispy veggies, new kitchen traditions, and meals that make you say, “Wait, this is Brussels sprouts?!”