Ever stared down a pile of those little green orbs, wondering how anyone could possibly—? Well, let me tell ya. I’ve been cloud-shoving Brussels sprouts (that’s what I call roasting them at high heat until the edges get all wispy) since that disaster of ’09 when my ex-husband claimed he’d rather eat sawdust. These Crispy Oven Roasted Brussels Sprouts with Balsamic Glaze changed his mind… though it didn’t save our marriage, lol.
Some foods just need a second chance, don’t they? And these little cabbage-globes definitely deserve yours. They’ve become my signiture dish at holiday gatherings, where I’m known to hoard the crispiest bits for myself when nobody’s lookin’.
The Road to Sprouty Salvation
My first attempt at making Crispy Oven Roasted Brussels Sprouts with Balsamic Glaze was back in… gosh, must’ve been 2014? No, 2013. Wait—maybe it was 2015. Anyway, I was trying to impress Sebastian (first date, nervous wreck) and completely frying-panned the whole situation. The sprouts were mushy—MUSHY!—and I cried right there in the kitchen while the smoke alarm screamed at me.
Uncle Marty (not really my uncle, just my downstairs neighbor who made exceptional paella) taught me the secret to perfect brussels: “You gotta slap-roast em, kiddo.” This means cranking the oven way higher than you think reasonable and being brave enough not to peek. I’ve since developed my quarter-flip technique for ensuring all sides get equally bronzed without breaking the critical caramelization process.
Living in northern Michigan means our Brussels are sometimes weirdly enormous in late summer, which changes the whole ball game. I’ve had to develop completely separate timing charts depending on sprout circumference (I keep these taped to my fridge door, right next to my kid’s artwork that I swear I’ll frame someday).
(I sometimes eat the crispy outer leaves straight from the baking sheet while standing over the stove. Don’t judge me.)
Whatcha Need (The Stuff List)
- 1½ pounds Brussels sprouts, trimmed and halved (choose ones the size of your thumbnail for ideal crispification)
- 3 glugs extra virgin olive oil (approximately 3 Tbsp if you’re boring and measure things)
- A smidge less than a teaspoon of kosher salt (NOT table salt unless you wanna ruin everything)
- Black pepper – freshly stomped, about 7-9 twists of the grinder
- 1/3rd cup balsamic vinegar – the thick expensive kind, not that watery garbage
- 2 tsp brown sugar (light or dark, I ain’t your boss)
- Optional but life-changing: 3 finger-pinches of red pepper flakes
- 2 measly cloves garlic, sliced whisper-thin (what my Meemaw calls “angel-cheeked”)
- A hearty handful of chopped pecans (approximately ½ cup for you measurement sticklers)
- 1 Tbsp butter that’s been sitting out long enough to get all smooshy
Make sure you’ve got good Brussels – if they smell like a middle school locker room before cooking, your Crispy Oven Roasted Brussels Sprouts with Balsamic Glaze are doomed from the start.
Let’s Do This Thing (Cooking Directions)
NUMBER ONE: Preheat your oven until it’s screamin’ hot – 425°F. And I MEAN 425°. Not 400°. Not 450°. This specific temperature is critical for proper edge-charring without inner mushification. Trust me on this one.
PART B: Prep those sprouts! After trimming the woody ends, slice ’em in half (unless they’re those mutant jumbo sprouts, then quarter those beasts). Toss them in a bowl with olive oil, salt, and pepper until they’re all glistening like they just finished a hot yoga class.
SECTION 3: IMPORTANT WARNING!!! Never, ever, EVER crowd your sprouts on the baking sheet! This is where I went catastrophically wrong during The Thanksgiving Incident of 2018 (we don’t talk about it at family gatherings anymore). Each sprout needs its personal bubble space. Use two baking sheets if necessary – your future self will thank you. Arrange them CUT SIDE DOWN – this is non-negotiable for proper caramelization!
D) Slap that baking sheet into the oven and set a timer for 17 minutes. Do not open that oven door until at least 15 minutes have passed, I don’t care if you hear weird noises. Your Brussels are going through a metamorphosis and need privacy.
LASTLY: While those little green nuggets are transforming, let’s make our glaze. In a small saucepan over medium-low heat, simmer that balsamic vinegar with the brown sugar until it reduces by half and coats the back of a spoon. It should take about 8 minutes, or approximately the time it takes to listen to “Bohemian Rhapsody.” Learn more about balsamic vinegar reductions at America’s Test Kitchen.
⚡ LIGHTNING ROUND: Once the sprouts are beautifully browned (some outer leaves should be almost black—that’s good!), remove from oven. Immediately toss with the garlic slices (the residual heat will cook them just enough). Add pecans, drizzle with your magnificent glaze, and add that spoonful of butter which will melt instantly. Toss everything together like you’re auditioning for a cooking show. Check out my Vietnamese Spring Roll recipe for another dish that perfectly complements these sprouts!
Sanity-Saving Nuggets of Wisdom
• CONTRARY TO POPULAR BELIEF: Do NOT parboil your sprouts first! This widespread advice produces soggy results. Roasting from raw is the only way to achieve maximum crispitude.
• Keep your baking sheets absolutely naked – no parchment paper, no silicone mats. Direct contact with hot metal creates the “Maillard reaction” (fancy talk for yummy browning).
★ SIGNATURE TECHNIQUE – THE TRIPLE-FLIP: At exactly 12 minutes into roasting, open oven, pull rack out, and using tongs, flip ONE sprout from three different areas of the pan. If they’re golden underneath, do a full fliparoo of all sprouts. If not, wait another 3 minutes before checking again.
• If your fire alarm goes off, that might actually be a good sign! My old kitchen wizard, Philippe (who only exists in my imagination after too much cooking wine), always said “no smoke, no glory” when it comes to Crispy Oven Roasted Brussels Sprouts with Balsamic Glaze.
• Leftovers make an incredible breakfast when topped with a fried egg, though I’ve never actually had leftovers because I inhale them all immediately. Check out Food52’s ideas for leftover veggies.
Tools of the Trade
HEAVY-DUTY RIMMED BAKING SHEET ★★★★★
Mine is dented in one corner where I dropped it on my cat (she’s fine).
I routinely ignore the “dishwasher safe” label and scrub it by hand with unreasonable force.
Amazon: https://www.amazon.com/dp/B0764HS4SL
CHEF’S KNUCKLE-SAVER 3000 ★★★★★
This is just a regular chef’s knife, but I’ve named mine after slicing my finger while texting and chopping simultaneously.
I store it balanced precariously on my magnetic strip instead of in the fancy knife block my mother-in-law gave me.
Make It Your Own (But Still Delicious)
For a completely bonkers but life-changing variation, try adding a tablespoon of fish sauce before roasting. I discovered this accidentally when a bottle leaked in my fridge onto my prepped sprouts, and now I do it intentionally. It adds an umami depth that nobody can identify but everyone loves.
If you’re avoiding sugar, substitute with a splash of orange juice reduced down to syrup. It takes longer but creates a more complex sweetness. I learned this trick during my three-day sugar detox (which ended when I found a package of Oreos behind the flour canister).
During spring, try my Fresh Herb Pesto recipe drizzled over these Crispy Oven Roasted Brussels Sprouts instead of the balsamic glaze!
The One Question Everyone Always Asks Me
Q: Why do my Brussels sprouts never get crispy like restaurant ones?
A: You’re probably using too much oil and a too-cold oven. Most home ovens lie about their temperature by 25-50 degrees! I know this sounds completely backward, but try using LESS oil – just enough to glisten. Also, preheat your baking sheet along with the oven using my “hot-drop technique” (carefully place sprouts on already-hot sheet). This creates immediate sizzle-shock that jump-starts the browning process. Check your oven’s actual temperature with an oven thermometer for best results.
Final Thoughts from a Brussels Believer
There you have it—my soul-baring guide to Crispy Oven Roasted Brussels Sprouts with Balsamic Glaze. Will these change your life? Perhaps not entirely, but they’ll definitely change your relationship with these misunderstood vegetables.
Is it possible to achieve this level of crispy-sweet-tangy perfection on your first try? Maybe if you’re some kind of vegetable whisperer. For the rest of us mortals, it might take two attempts.
Next week I’ll be tackling my grandmother’s secret pie crust recipe (which she swore she’d take to her grave but then surprisingly included in her will). Stay tuned for that emotional rollercoaster!
Remember, friends don’t let friends eat boiled Brussels sprouts.
Happy crisping!
—Chef MaryBeth “Sprout Queen” Jamison, Three-Time Runner-Up in the Wilson County Fair Vegetable Challenge
