Crispy Roasted Brussels Sprouts
The Brussels sprouts that made you a Brussels sprout person. Roasted at high heat cut-side down until deeply caramelized, finished with a balsamic honey glaze. The vegetable side dish that people actually fight over.
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Brussels sprouts have a bad reputation entirely due to bad cooking. Boiled Brussels sprouts release sulfur compounds and become bitter and mushy. Roasted Brussels sprouts caramelize, sweeten, and develop a crispy, nutty exterior. The difference is total and absolute.
The key is two things: high heat (220°C/425°F or higher) and the cut side down. By placing the halved sprouts flat-side down on a hot sheet pan and not moving them for 20 minutes, you create a deep, mahogany sear on the cut face. That sear is the transformation. Don't stir, don't flip early, and don't crowd the pan.
Ingredients
- 500g (1 lb) Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp balsamic glaze
- 1 tbsp honey
- Pinch of red pepper flakes (optional)
- Freshly grated Parmesan, to finish (optional but excellent)
Instructions
- Preheat oven to 220°C (425°F). Place a large rimmed baking sheet in the oven as it preheats — a hot pan creates an immediate sear.
- Prep the sprouts. Trim the stem end and remove any yellowed outer leaves. Halve through the stem.
- Season and coat. Toss sprouts with olive oil, salt, pepper, and red pepper flakes if using. Every cut surface should be lightly coated with oil.
- Roast cut-side down. Carefully spread sprouts cut-side down on the hot baking sheet in a single layer without crowding. Don't stir. Roast 20–22 minutes until the cut sides are deeply browned and caramelized.
- Glaze. Mix balsamic glaze and honey. Drizzle over the sprouts. Return to oven for 3 minutes until glaze bubbles and caramelizes.
- Serve immediately. Transfer to a serving plate. Finish with freshly grated Parmesan if using. Serve hot — crispy Brussels sprouts are not patient.
Chef's Pro Tips
- The preheated pan is the key to an immediate sear — cold pan = steamed sprouts instead of roasted.
- Don't crowd the pan. Crowded sprouts steam each other. Use two pans or roast in batches.
- Smaller sprouts are sweeter and more tender than large ones. Look for uniform size for even cooking.
- Add crumbled bacon or crispy pancetta over the finished sprouts for the version that converts even the most committed Brussels sprout haters.