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Balsamic Glazed Roasted Brussels Sprouts

These glazed roasted Brussels sprouts get crispy in the oven, then a drizzle of balsamic glaze. Brussels sprouts haters, this one's for you.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 pound Brussels sprouts
  • 1 to 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 teaspoons garlic minced
  • 1 tablespoon balsamic glaze

Instructions

  1. Heat the oven to 425°F.
  2. Trim the ends off the Brussels sprouts, pull off any yellow outer leaves and cut each one in half.
  3. Toss the sprouts on a large sheet pan with the olive oil, salt and pepper, then turn them cut side down in a single layer.
  4. Roast for 15 minutes.
  5. Sprinkle the garlic over the sprouts, toss and roast 5 to 10 minutes more, until they're browned and crispy on the edges.
  6. Drizzle with the balsamic glaze, toss and serve right away.

Recipe Notes

Give them room on the pan. Crowded sprouts steam and get soggy instead of crispy.
Don't pull them too early. Sprouts are cooked after about 15 minutes, but a few extra minutes of browning takes away the bitterness and makes them sweet.
Balsamic glaze is the thick, syrupy kind sold near the vinegar. Plain balsamic vinegar is too thin to drizzle.
Start with 1 teaspoon of glaze if you're not sure, then add more to taste.
Leftovers keep in the fridge for 3 to 4 days. Reheat in a hot oven or air fryer to crisp them back up.

Ovens vary, so start checking at 20 minutes total. They may need up to 25 minutes to get browned and crispy.