Yes, YOU can make restaurant-quality brussels in the comfort of your own home! Try out my recipe for Roasted Balsamic Brussels Sprouts and see the magic. These babies go with any protein for a well-rounded meal at half the cost!
I used to only order brussels sprouts from restaurants because they were a bit tricky to make at home. Sometimes they would be bitter, or they didn’t have that signature crunch, or they didn’t have that flavor I was looking for. After a few experiments in the kitchen, I have the perfect strategy for quality roasted brussels every time! We take them to the next level with this recipe, by tossing with balsamic and honey for perfect Balsamic Brussels Sprouts.
Ingredients
- Fresh Brussels Sprouts – We’re going for fresh, not frozen brussels. You can find these at any grocery store in the produce section.
- Balsamic Glaze – The tangy balsamic flavor is going to come from balsamic glaze! It’s already the perfect consistency, unlike regular balsamic vinegar which would have to be reduced.
- Honey – A smidge of honey helps balance the acidity of the balsamic, and the spice from our cayenne pepper. You can also sub out for agave or maple syrup!
How to Make Roast Brussels Sprouts in the Oven
Crispy brussels sprouts are one of the easiest sides you can make – so these are perfect for a healthy side dish during those busy weekdays!
- You want to prep the sheet pan by letting it get hot while the oven is preheating.
- Start out by washing your brussels. Pat dry, then cut off the bottom stems and slice them in half lengthwise.
- To get rid of that bitterness that brussels sprouts can sometimes get, remove the outer leaves as you’re slicing them.
- Add the sliced brussels to a large bowl and toss with a little salt, pepper, olive oil, and cayenne.
- Place the seasoned brussels sprouts, cut side down, on the hot pan. This helps get that beautiful caramelized crust like in restaurants.
- Roast them for about 15 minutes, until they are fork tender.
- Pour back into a large bowl and toss with the balsamic and honey. Serve hot!
FAQs
Adding the honey and balsamic glaze before roasting will give the brussels a bad flavor and make them more likely to burn. I wouldn’t recommend!
These are easy to reheat; you can either microwave or quickly air fry them for maximum crispiness. Brussels keep in the fridge for 3-4 days.
Honestly any protein. I like to serve these with juicy chicken, salmon filets, or a turkey burger.
Other Healthy Sides You’ll Love!
Perfect Sheet Pan Roasted Asparagus
Roasted Garlic Red Skin Mashed Potatoes
Roasted Balsamic Brussels Sprouts
Ingredients
- 1 lb. brussels sprouts
- 2 tbsp. extra-virgin olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- 1 pinch cayenne pepper
- ⅛ cup balsamic glaze
- ⅛ cup honey
Instructions
- Preheat the oven to 425℉ and add a sheet pan to the oven so it heats up as well.
- Start by washing your brussels sprouts and drying them with a tea towel.
- Cut the bottom stems off of each brussels. This helps avoid a bitter taste!
- Slice the brussels in half lengthwise, and remove any outer leaves.
- Add the sliced brussels sprouts to a large bowl.
- Pour in the olive oil, salt, pepper, and cayenne pepper. Toss the brussels until they are completely covered.
- Take the hot sheet pan out of the oven. Add the seasoned brussels sprouts, cut side down, to the hot pan.
- Roast for 15 minutes.
- Remove the pan, add the sprouts back to a large bowl, and cover with the balsamic glaze and honey.
- Toss thoroughly and serve hot. Enjoy!
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The Coined Breakdown
- Total Cost per serving: $1.34
- Total Cost (3 servings): $4.02
- Those Other Guys: $5.99 per serving
Everybody devoured this side dish—I served it with chicken and rice! Thank you!
It’s amazing how such a simple dish can pack so much flavor! This is my new favorite way to serve brussels sprouts. So good!
These roasted balsamic brussels sprouts are a game-changer! The sweet and tangy combination of balsamic vinegar and honey perfectly complements the crispy, caramelized Brussels sprouts, while a hint of cayenne adds a delightful kick. Everyone wanted seconds!
These were the best brussels sprouts I’ve ever made! The tip on making them less bitter is genius – thank you!
You performed a miracle! I loved these roasted balsamic brussels sprouts. They were so easy to make and so unlike they yucky brussels sprouts I was forced to eat as a kid.