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Roasted Brussels Sprouts

Crispy, caramelized Brussels sprouts with a sweet balsamic glaze. High heat, cut-side down, and no crowding the pan.

Roasted Brussels Sprouts
VegetarianGluten-free
Recipe byChef August
Total
35 min
Servings
4
Level
Easy
Method

Recipe

Cook's notes

Use two pans if needed. Crowding steams the sprouts.

Glaze after roasting so the honey does not burn.

Prep

  1. Heat the oven to 425°F / 220°C. Trim the Brussels sprouts, remove loose outer leaves, and halve them through the stem.

  2. Toss with olive oil, salt, and pepper. Arrange cut-side down on a sheet pan with space between each sprout.

Roast

  1. Roast until deeply browned underneath and tender in the center.

    Timer: 22 min
Key technique note
"Cut-side down is the move. That flat surface caramelizes beautifully."

Glaze

  1. Simmer balsamic vinegar and honey in a small saucepan until slightly syrupy. Drizzle over the hot sprouts and toss.

    Timer: 3 min

  2. Finish with Parmesan if using and serve right away.

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