Roasted Brussels Sprouts with Balsamic Glaze

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Roasted Brussels Sprouts are the tastiest way to prepare this vegetable. The Brussels Sprouts get tender on the inside and crispy and caramelized on the outside. When finished with a sweet balsamic glaze, Brussels Sprouts become absolutely irresistible.

Roasted Brussels Sprouts make a delicious side dish for just about any entree. I love serving them alongside Bacon Wrapped Pork Tenderloin, Pan-Seared Steak, or London Broil.

The Best Way To Cook Brussels Sprouts

If you THINK you don't like Brussels Sprouts, I am willing to be you just have not had them prepared the RIGHT way.

I grew up HATING Brussels Sprouts. But my mom served them boiled or steamed. They were soggy and mushy. GROSS!

Once I discovered Roasted Brussels Sprouts, a whole new world opened up for me! Brussels sprouts went from a vegetable I loathed, to one of my all-time favorite veggies.

When Brussels sprouts are roasted at a high temperature they become caramelized, slightly sweet, and completely irresistible.

How to Prepare Fresh Brussels Sprouts

First things first, start with FRESH Brussels Sprouts. You can purchase Brussels sprouts in a bag in your produce section or on a long stalk, from which dozens of Brussels sprouts offshoot from the stem.

Then you need to clean and trim the Brussels Sprouts.

Rinse well in cold water.
Remove any blemished outer leaves as well.
Dry well in a colander or on paper towels.
If your Brussels sprouts are on a large stalk, first cut the tiny sprouts off the main stalk.
Cut off the thick tip of the stem.
Slice Brussels sprouts in half so that more surface area is exposed and able to caramelize.

How to Roast Brussels Sprouts

Roasting Brussels sprouts is what gives them an incredible, caramelized flavor. And this simple method for roasting Brussels sprouts will quickly become your new go-to method for preparing this vegetable.

Toss prepared Brussels sprouts with olive oil and salt and pepper/
Spread Brussels sprouts evenly out onto a large sheet pan. Be very careful not to overcrowd your pan. It is better to use 2 sheet pans than to have Brussels sprouts crowded on one pan. That would result in steamed Brussels sprouts that are not able to caramelize fully.
Roast at high temperature, flipping half-way through baking, until golden brown.

Adding the Glaze

Roasted Brussels Sprouts are delicious served straight from the oven. But if you really want to make a stand-out side dish, toss the roasted Brussels sprouts with a Balsamic Glaze immediately after roasting.

This glaze is made with balsamic vinegar, honey, and Sriracha. It is a little bit sweet, a little bit tangy, and a little bit spicy--perfectly balanced.

Storage Instructions

Cooled Roasted Brussels Sprouts will keep safely in the fridge for 4-5 days when stored in an airtight container. You can also freeze the leftover roasted vegetables if desired, but they will lose a bit of their caramelized flavor when defrosted.

To reheat Brussels sprouts, place them onto a sheet pan and broil under the broiler for 2-4 minutes, depending on strength of your broiler. This will help to keep the Brussels sprouts crispy.

Recipe FAQs

Can this recipe be made vegan-friendly?

For Paleo or Vegan Brussels Sprouts, use maple syrup in place of the honey in the balsamic glaze.

How can I get extra crispy Brussel Sprouts?

For extra crispy Brussels Sprouts, preheat your sheet pan while preparing your brussels sprouts. This will help to char the leaves while keeping the flesh tender.

Is the hot sauce necessary in the glaze?

No. While the Sriracha helps to balance the sweetness of the glaze omit if you do not care for spicy food, although this is mild in heat.

Can I make Roasted Brussels Sprouts in the air fryer?

Yes! If you don't want to turn on the oven, use my recipe for Air Fryer Brussels Sprouts to enjoy this crispy veggie.

More Roasted Vegetable Recipes

If you enjoyed these delicious Brussels Sprouts, I would love for you to leave a comment below.