Description
Crispy Brussels Sprouts With Balsamic Glaze
These crispy Brussels sprouts are a perfect side dish for any meal. Roasted to golden perfection, they are tossed in a sweet and tangy balsamic glaze that makes them simply irresistible. Whether you’re serving them with a holiday dinner or a weeknight meal, their rich flavor and delightful crunch are sure to impress everyone at the table.
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
¼ cup balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20-25 minutes, turning halfway.
4. Simmer balsamic vinegar, honey, and Dijon mustard in a small pan until thickened.
5. Toss the roasted sprouts in the glaze. Serve hot.
Prep Time: 10 mins
Kcal: 150
Step-by-Step Guide
Follow these detailed instructions for perfect crispy Brussels sprouts every time. First, thoroughly wash and dry your sprouts. Trim the tough stem ends, then slice each sprout in half from top to bottom. For larger sprouts, you can quarter them to ensure even cooking. In a large bowl, combine the halved sprouts with the olive oil, salt, and pepper. Use your hands to toss them, ensuring every surface is lightly coated. Arrange them in a single layer on your prepared baking sheet, cut-side down. This positioning helps achieve a deep, caramelized sear. Roast in the preheated oven for 20-25 minutes, flipping them halfway through with a spatula. While they roast, prepare the glaze. Combine balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low. Stir frequently for 5-7 minutes until the mixture reduces by about half and coats the back of a spoon. Once the sprouts are crispy and browned, transfer them to a clean bowl. Pour the warm glaze over them and toss gently to coat evenly.
Serving Suggestions
These glazed Brussels sprouts are incredibly versatile. For a festive holiday spread, serve them alongside roast turkey, honey-glazed ham, or prime rib. They pair beautifully with creamy mashed potatoes. For a simple weeknight dinner, they complement grilled chicken, pan-seared salmon, or a juicy steak perfectly. To turn them into a more substantial vegetarian meal, toss them with cooked quinoa, crumbled feta or goat cheese, and toasted pecans or walnuts. A final sprinkle of pomegranate arils adds a festive pop of color and sweetness.
How-to Summary
Trim and halve sprouts, toss with oil and seasoning, and roast cut-side down at 400°F until crispy and browned. Simultaneously, simmer balsamic vinegar, honey, and mustard until thickened into a syrup. Combine roasted sprouts with glaze and serve immediately.
Frequently Asked Questions
Can I make these ahead of time?
You can prep the sprouts and make the glaze ahead. Store raw, trimmed sprouts in the fridge. Reheat the glaze with a splash of water to loosen it. Roast the sprouts just before serving for maximum crispiness.
My glaze is too thin. How can I thicken it?
Continue simmering over low heat. The glaze will thicken significantly as it cools. For a quicker fix, mix 1/2 teaspoon of cornstarch with a teaspoon of cold water and whisk it into the simmering glaze.
Can I use frozen Brussels sprouts?
Yes, but thaw and pat them completely dry first. Frozen sprouts contain more water, so they may steam rather than roast and require a longer cooking time for crispiness.
What can I substitute for honey?
Maple syrup or brown sugar are excellent vegan-friendly substitutes. Use the same quantity for a similar sweetening effect.
Why are my sprouts soggy?
Sogginess is usually caused by overcrowding the pan. Ensure sprouts are in a single layer with space between them. Also, make sure they are completely dry before tossing with oil.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the sprouts instead of roasting them. Use two baking sheets if necessary.
- Not Drying the Sprouts: Excess moisture prevents crisping. Pat them thoroughly after washing.
- Skipping the Cut-Side Down Start: This initial contact with the hot pan is crucial for achieving deep caramelization.
- Adding the Glaze Before Roasting: The sugar in the glaze will burn in the oven. Always add it after roasting.
- Using Old, Bitter Sprouts: Choose smaller, bright green, firm sprouts for the best, sweetest flavor.
Conclusion
This recipe transforms the humble Brussels sprout into a star side dish with minimal effort. The magic lies in the high-heat roasting that creates a crispy exterior and tender interior, perfectly complemented by the rich, sweet-tangy balsamic glaze. It’s a foolproof method that delivers impressive flavor, making it suitable for both casual dinners and special occasions. Mastering this technique will give you a versatile, crowd-pleasing recipe to return to again and again.