Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Roasted Brussels Sprouts with Balsamic Glaze
Deeply caramelized, crispy-edged Brussels sprouts finished with a sweet-tart balsamic reduction.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Position a rack in the lower third of the oven and preheat to 425 F. Line a heavy rimmed baking sheet with parchment.
- 2
Toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer, cut-side down, giving each room so they roast rather than steam.
- 3
Roast undisturbed for 20 to 25 minutes, until the cut sides are deep golden-brown and crisp and the centers are tender when pierced.
- 4
While the sprouts roast, simmer the balsamic vinegar and honey in a small saucepan over medium heat for 5 to 7 minutes, until reduced by half and syrupy enough to coat a spoon. Watch closely at the end so it does not scorch.
- 5
Transfer the roasted sprouts to a serving bowl, drizzle with the warm balsamic glaze, and toss to coat. Finish with Parmesan if using and serve right away while crisp.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving220
Calories
7 g
Protein
25 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Brussels sprouts have been cultivated near the city that gives them their name since at least the sixteenth century, but their North American reputation was for decades that of a bitter, boiled-to-death vegetable. High-heat roasting changed everything: the dry oven caramelizes the cut faces and crisps the outer leaves, turning a once-dreaded side into a crowd-pleaser. A finishing balsamic glaze leans into that transformation, balancing the sprouts' bitterness with tangy sweetness.
Listahan note
This version roasts the sprouts cut-side down on a hot sheet for maximum browning, then adds the balsamic only at the end so it glazes rather than burns.
Technique cues
- Roast the halves cut-side down on a preheated, well-spaced sheet so each face sits flat against the metal and caramelizes deeply.
- Hold the balsamic until the last few minutes; sugar in the vinegar scorches fast at roasting temperatures and turns acrid.
- Do not crowd the pan, because steam from packed sprouts prevents the dry browning that makes the dish worth eating.
Kitchen flow
- Parallel prep
- Trim and halve the sprouts while the oven and sheet pan preheat to 425F, so they hit a screaming-hot surface.
- Make-ahead
- Trim and halve the sprouts a day ahead and refrigerate; roast and glaze fresh for the best texture.
- Leftover move
- Chop cold roasted sprouts into a grain bowl or crisp them again in a hot skillet with a fried egg.
- Cleanup rhythm
- Line the sheet pan with parchment so the sticky balsamic lifts off and the pan needs only a quick rinse.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
brussels sprouts
the vegetable
Purpose: Their dense leaves crisp and sweeten under high heat, which is the entire point of the dish.
Handling: Trim the stems, halve through the core, and dry them well before oiling.
Adaptation: Quartered baby cabbages or broccoli florets roast on a similar curve.
olive oil
roasting fat
Purpose: Oil conducts heat to the cut faces and helps the leaves crisp instead of drying out.
Handling: Toss the sprouts until evenly coated but not pooling on the pan.
Adaptation: Avocado oil or melted duck fat both give excellent browning.
balsamic vinegar
sweet-tangy glaze
Purpose: Reduced balsamic cuts the sprouts' bitterness and adds a glossy, sweet-sour finish.
Handling: Drizzle it on in the final minutes or reduce it separately into a syrup.
Adaptation: A spoonful of pomegranate molasses or a balsamic glaze from the bottle works.
garlic
aromatic backbone
Purpose: Roasted garlic mellows into a sweet, savory note that rounds out the dish.
Handling: Smash whole cloves or slice thin and add partway through to avoid burning.
Adaptation: A pinch of garlic powder tossed in the oil avoids the risk of scorching.
flaky salt
seasoning and contrast
Purpose: Salt sharpens the sweetness of the glaze and the nuttiness of the browned leaves.
Handling: Season before roasting and finish with a final pinch off the heat.
Adaptation: Kosher salt works throughout if you skip the finishing crunch.
Technique notes
- Throw the loose outer leaves that fall off back onto the pan; they crisp into addictive chips and reward eager hands.
- Preheat the sheet pan empty in the oven, then add the sprouts to it, so the cut faces sear on contact.
- If the glaze is thin, reduce it in a small pan to a syrup first; a thick glaze clings while a watery one slides off.
Ingredient swaps
- Lower-sodium direction
- Skip the finishing salt and let the reduced balsamic and a squeeze of lemon carry the brightness.
- Add-crunch direction
- Scatter toasted walnuts or pecans over the top; note this introduces a tree-nut allergen.
- Smoky direction
- Toss in a little smoked paprika or crisp pancetta for a deeper, savory edge.
Serve alongside
- Garlic mashed potatoes
- Roast chicken thighs
- Wild rice pilaf
- Maple-glazed roasted carrots
- A medium-bodied Pinot Noir
- Sparkling apple cider
- An amber ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container up to four days; they soften but reheat well.
- Re-crisp in a 400F oven or hot skillet rather than the microwave, which leaves them limp.
- Freezing is not recommended, as thawed sprouts turn mushy and lose their roasted texture.
Equipment
- A heavy rimmed sheet pan
- A sharp knife for halving
- A small saucepan for reducing balsamic
- A flexible metal spatula for flipping
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