Crispy, caramelized, and packed with bold flavors, these balsamic Brussels sprouts bring together a perfect balance of sweet, savory, and tangy elements. Roasted to perfection, each bite offers a crunchy golden-brown exterior with a tender interior. The addition of balsamic vinegar and maple syrup enhances the natural richness of the Brussels sprouts, making this dish an irresistible side for any meal. Whether paired with a hearty protein or served alongside a vegetarian spread, these Brussels sprouts add depth and sophistication to any table.
Ingredients Overview
Brussels sprouts form the foundation of this dish, providing a slightly nutty and earthy flavor that deepens when roasted. Their crisp exterior and soft interior make them an excellent canvas for bold seasonings. Extra virgin olive oil ensures even roasting while adding a subtle fruitiness. Maple syrup or honey introduces a touch of sweetness that beautifully complements the balsamic vinegar’s tangy depth. Kosher salt enhances all the flavors, while black pepper adds a mild kick. Finishing the dish with crumbled feta or Parmesan cheese offers a creamy, salty contrast that brings everything together.
For substitutions, honey can replace maple syrup for a different kind of sweetness, and goat cheese can be used instead of feta for a tangier profile. Almonds or walnuts can also be sprinkled on top for an added crunch.
Step-by-Step Preparation
Prepping the Brussels Sprouts
Trimming and halving Brussels sprouts is a key step to ensure even roasting. Removing the tough bottom stems and any discolored outer leaves allows for a more uniform texture. Choosing sprouts of similar size ensures they cook evenly, preventing smaller pieces from burning before larger ones are fully tender.
Seasoning and Arranging for Roasting
Once prepped, Brussels sprouts are coated in olive oil and maple syrup, which not only enhances the flavor but also helps them achieve a crispy exterior. Properly seasoning with salt and pepper ensures a balanced taste. Arranging the sprouts cut-side down on a baking sheet maximizes caramelization, allowing them to develop a beautifully browned crust. To prevent steaming, it’s crucial to avoid overcrowding—spreading them out in a single layer is essential for crispiness.
Roasting to Perfection
A preheated 400°F oven provides the ideal temperature for even roasting. Positioning the baking sheet in the center of the oven ensures heat circulation, while flipping the sprouts midway through cooking guarantees even browning. Monitoring the sprouts as they roast is key—slight charring is normal and enhances the depth of flavor, but over-roasting can lead to bitterness. Adjusting the roasting time based on sprout size allows for the perfect texture.
Incorporating Balsamic Vinegar and Finishing Touches
Adding balsamic vinegar partway through roasting ensures it caramelizes without burning, deepening its flavor. Tossing the Brussels sprouts in balsamic at this stage helps coat them evenly, intensifying their tangy sweetness. For a finishing touch, crumbled feta or Parmesan adds a creamy, salty balance, contrasting beautifully with the caramelized sprouts.
Recipe Tips & Frequently Asked Questions
Choosing the freshest Brussels sprouts for the best results:
Look for firm, bright green sprouts with tightly packed leaves. Avoid any that appear yellowed or soft.
Adjusting seasoning levels to match different taste preferences:
For extra heat, add a pinch of red pepper flakes. For a smokier flavor, a dash of smoked paprika works well.
How to achieve extra crispy Brussels sprouts:
Use a convection setting for additional crispiness or broil for the last two minutes of cooking.
Can I use frozen Brussels sprouts instead of fresh?
Yes, but ensure they are thawed and patted dry to remove excess moisture before roasting.
What’s the best way to prevent Brussels sprouts from becoming soggy?
Avoid overcrowding the baking sheet and roast at high heat to draw out moisture.
Can I prepare these ahead of time and reheat before serving?
Yes, but for best results, reheat in the oven at 375°F for 5-7 minutes to restore crispiness.
What to Serve With This Recipe
Balsamic Brussels sprouts complement a variety of dishes, making them a fantastic side for both casual meals and elegant dinners. They pair beautifully with roasted meats, such as herb-crusted chicken, pork tenderloin, or seared steak. For a vegetarian option, they work well alongside grain bowls, quinoa salads, or roasted root vegetables.
To add an extra layer of flavor, consider serving them with a side of garlic aioli, a drizzle of extra balsamic glaze, or a handful of toasted nuts for additional crunch.
Storage and Reheating Tips
To maintain their texture, store leftover Brussels sprouts in an airtight container in the refrigerator for up to three days. To prevent sogginess, avoid covering them while still hot. When ready to eat, reheat them in a 375°F oven for 5-7 minutes to restore their crisp exterior.
For repurposing leftovers, consider adding them to a warm salad, stuffing them into wraps, or tossing them with grains like farro or couscous for a hearty meal.
These balsamic Brussels sprouts are a simple yet flavor-packed dish that adds depth and variety to any meal. The combination of crispy roasted edges, tangy balsamic glaze, and a hint of sweetness makes them a standout side dish. With plenty of room for customization, this recipe is easy to adapt to different taste preferences, ensuring it becomes a staple in any kitchen. Enjoy experimenting with different cheese, nut, and seasoning combinations to make it your own!
Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup or honey
2 pounds Brussels sprouts, tough bottom stems trimmed, discolored leaves removed, and halved lengthwise
1 teaspoon kosher salt
¾ teaspoon ground black pepper
2 tablespoons balsamic vinegar
â…“ cup crumbled feta cheese or 3 tablespoons Parmesan cheese (optional)
Instructions
Preheat the oven to 400°F and position a rack in the center. For effortless cleanup, line a large rimmed baking sheet with aluminum foil.
Arrange the halved Brussels sprouts in the center of the baking sheet. Drizzle with olive oil and maple syrup, then season with salt and black pepper. Toss well to ensure each piece is evenly coated.
Spread the Brussels sprouts into a single layer, making sure the cut sides are facing down for enhanced caramelization. If the pan feels overcrowded, divide them between two baking sheets to allow proper roasting.
Roast for 15 minutes, then take the pan out of the oven. Drizzle balsamic vinegar over the Brussels sprouts and gently toss with a spatula to coat them thoroughly. This step encourages even browning.
Return the tray to the oven and continue roasting for an additional 8 to 10 minutes, until the Brussels sprouts are crisp on the outside and tender inside. If using two baking sheets, swap their positions in the oven after adding the balsamic vinegar. The outer leaves may appear deeply browned—this is the natural caramelization of the balsamic and maple syrup.
Remove from the oven and immediately sprinkle with crumbled feta or Parmesan, either on the baking sheet or after transferring to a serving dish. Serve hot for the best flavor and texture.
Balsamic Brussels Sprouts Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup or honey
- 2 pounds Brussels sprouts tough bottom stems trimmed, discolored leaves removed, and halved lengthwise
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- â…“ cup crumbled feta cheese or 3 tablespoons Parmesan cheese optional
Instructions
- Preheat the oven to 400°F and position a rack in the center. For effortless cleanup, line a large rimmed baking sheet with aluminum foil.
- Arrange the halved Brussels sprouts in the center of the baking sheet. Drizzle with olive oil and maple syrup, then season with salt and black pepper. Toss well to ensure each piece is evenly coated.
- Spread the Brussels sprouts into a single layer, making sure the cut sides are facing down for enhanced caramelization. If the pan feels overcrowded, divide them between two baking sheets to allow proper roasting.
- Roast for 15 minutes, then take the pan out of the oven. Drizzle balsamic vinegar over the Brussels sprouts and gently toss with a spatula to coat them thoroughly. This step encourages even browning.
- Return the tray to the oven and continue roasting for an additional 8 to 10 minutes, until the Brussels sprouts are crisp on the outside and tender inside. If using two baking sheets, swap their positions in the oven after adding the balsamic vinegar. The outer leaves may appear deeply browned—this is the natural caramelization of the balsamic and maple syrup.
- Remove from the oven and immediately sprinkle with crumbled feta or Parmesan, either on the baking sheet or after transferring to a serving dish. Serve hot for the best flavor and texture.
