Save I started roasting Brussels sprouts on a whim one November evening when I had nothing but a bag of them and half a bottle of balsamic in the fridge. The kitchen smelled like caramel and vinegar within minutes, and I stood there, fork in hand, eating them straight off the pan. My partner walked in, stolen a sprout, and declared it better than any side dish we'd ever ordered out. That's when I knew this recipe wasn't going anywhere.
I've made this dish for three Thanksgivings now, and it's become the thing people actually ask about beforehand. Last year, my cousin showed up early just to watch me make it, convinced there was some hidden trick. There wasn't. Just heat, a good pan, and the patience to let them brown without fussing too much. She left with the recipe scribbled on a grocery receipt.
Ingredients
- Brussels sprouts: Look for tight, firm heads with bright green leaves—the fresher they are, the sweeter they'll taste after roasting.
- Olive oil: This is what helps them crisp up in the oven, so don't skimp or try to go oil-free here.
- Sea salt and black pepper: Simple seasonings let the natural nuttiness of the sprouts come through without competing with the glaze.
- Balsamic vinegar: A good quality balsamic makes all the difference—it should taste tangy and just a little sweet on its own.
- Pure maple syrup: The real stuff, not pancake syrup, brings a deep, woody sweetness that balances the acidity perfectly.
- Toasted pecans or walnuts: Optional, but they add a buttery crunch that makes this feel a little fancy.
- Dried cranberries: A handful of these brings little bursts of tartness that cut through the richness.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. This high heat is what gives you those crispy, caramelized edges.
- Coat the sprouts:
- Toss the halved Brussels sprouts in a big bowl with olive oil, salt, and pepper until every piece is glistening. Use your hands if you want—it's faster and more thorough.
- Arrange them cut side down:
- Lay them out in a single layer on the baking sheet with the flat side touching the pan. That's where the browning happens, so don't skip this step.
- Roast until golden:
- Let them cook for 20 to 25 minutes, stirring once halfway through so they brown evenly. You'll know they're ready when the edges look crispy and dark in spots.
- Make the glaze:
- While they roast, whisk together the balsamic and maple syrup in a small bowl. It'll smell incredible even before it hits the pan.
- Glaze and finish:
- Drizzle the mixture over the hot sprouts and toss them around to coat. Pop them back in the oven for five more minutes to let everything caramelize and get sticky.
- Garnish and serve:
- Transfer to a platter and scatter the toasted nuts and cranberries on top if you're using them. Serve warm, straight from the oven.
Save The first time I brought these to a potluck, I watched a friend who'd sworn off Brussels sprouts since childhood take a cautious bite, then another, then quietly finish the entire serving spoon's worth on her plate. She didn't say anything, just gave me a look that said everything. That's the moment I realized this recipe had some kind of quiet magic to it.
How to Pick the Best Brussels Sprouts
I used to grab whatever bag was on sale, but I learned the hard way that fresher sprouts make a noticeable difference. Look for small to medium heads that feel heavy and dense, with leaves that are tightly packed and vibrant green. Avoid any that have yellowing leaves or feel soft—they'll taste bitter and won't crisp up as well. If you can find them still on the stalk at a farmers market, even better.
Getting That Perfect Crispy Edge
The secret isn't a special pan or fancy technique—it's just making sure each sprout has enough space and direct contact with the heat. I used to crowd them together to save time, and they'd come out soggy and pale. Now I use two pans if I need to, and I always place them cut side down so that flat surface gets a chance to caramelize. That's where all the flavor lives.
What to Serve Them With
These Brussels sprouts show up on my table next to roast chicken, pork tenderloin, or even a simple weeknight salmon. They're hearty enough to hold their own on a holiday spread, but easy enough to make on a Tuesday when you just want something that feels a little special.
- Try them alongside mashed potatoes and gravy for a cozy winter dinner.
- Toss leftovers into a grain bowl with quinoa, arugula, and a soft-boiled egg.
- Serve them with crusty bread and a hunk of cheese for an easy vegetarian meal.
Save This recipe has become one of those things I make without thinking, the kind of dish that feels like home even when I'm cooking it somewhere new. I hope it finds a spot on your table too.
Recipe FAQs
- → How do I achieve crispiness in Brussels sprouts?
Ensure sprouts are spread evenly on a baking sheet without overcrowding and roast at high heat for a crisp texture.
- → Can I substitute maple syrup in the glaze?
Yes, alternatives like honey or agave can be used, but they alter the flavor profile slightly.
- → What nuts work best for garnish?
Toasted pecans or walnuts add a crunchy texture and complement the glaze’s sweetness.
- → Is it necessary to stir sprouts during roasting?
Yes, stirring halfway ensures even browning and prevents burning.
- → Can this dish be prepared ahead of time?
It’s best served fresh, but sprouts can be roasted in advance and glazed just before serving.