Crispy Brussels Sprouts Balsamic (Printable Version)

Caramelized Brussels sprouts glazed with balsamic for a crispy, flavorful side bursting with texture.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Vinegars

02 - 2 tbsp olive oil
03 - 2 tbsp balsamic vinegar

→ Seasonings

04 - 1/2 tsp kosher salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp garlic powder (optional)

→ Garnish (optional)

07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp toasted pine nuts

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, black pepper, and optional garlic powder until evenly coated.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until edges are deeply golden and crispy.
05 - Remove from oven and immediately drizzle with balsamic vinegar, tossing to coat evenly.
06 - Transfer to a serving dish and, if desired, sprinkle with grated Parmesan and toasted pine nuts. Serve hot.

# Expert Tips:

01 -
  • They're deceptively simple to make but taste like you've spent hours in the kitchen, which is the best kind of cooking secret.
  • The crispy exteriors with tender, buttery centers satisfy every texture craving in a single bite.
  • A vegetable side dish that actually steals the spotlight at dinner—even people who think they don't like Brussels sprouts will ask for seconds.
02 -
  • Don't flip them too early or too often. That golden crust needs undisturbed time to develop on the cut side. Patience here pays dividends.
  • Overcrowding the baking sheet is the number one reason Brussels sprouts steam instead of roast. Better to do two batches than settle for soggy sprouts.
  • Add the balsamic vinegar only after roasting, never before. The heat will cause the acidity to soften slightly and deepen in flavor, creating something far more complex than cold vinegar would.
03 -
  • Pat your Brussels sprouts dry with a paper towel before tossing with oil. Any excess moisture is the enemy of crispness, so this small step makes a real difference in your final result.
  • For an extra layer of richness, toss a small knob of cold butter with the hot sprouts straight from the oven. It will melt into a glossy coating that's absolutely luxurious and elevates the whole dish.

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