Crispy Balsamic Roasted Brussels Sprouts

What makes this balsamic roasted brussels sprouts work?

Balsamic Roasted Brussels Sprouts serves 8 and takes 45 minutes. A hot sheet pan and space between the sprouts are the keys to crisp edges. The glaze goes on after roasting so its honey does not scorch before the vegetables become tender. ^[1]

Ingredients

For 8 servings: 2 pounds Brussels sprouts, trimmed and halved; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons balsamic vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; 1/3 cup toasted pecans, roughly chopped; optional flaky salt. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. ^[1]

Step-by-step method

1. Heat the oven to 450°F with a heavy rimmed sheet pan inside. Dry the trimmed sprouts thoroughly. ^[1]

2. Toss sprouts with olive oil, salt and pepper. Carefully place them cut-side down on the hot pan in one uncrowded layer. ^[1]

3. Roast 20 minutes without stirring, then turn loose leaves and any pale sprouts. Roast 5 to 8 minutes more until the centers are tender and edges are dark brown. ^[1]

4. Whisk balsamic vinegar, honey and Dijon. Drizzle over the hot sprouts and toss quickly on the pan. ^[1]

5. Transfer to a warm platter, add pecans and finish with flaky salt if desired. ^[1]

Make ahead, substitutions and storage

Trim and halve the sprouts one day ahead, but keep them dry and refrigerated. Roast close to serving for the best texture. For a nut-free version, omit pecans; for vegan sprouts, use maple syrup. Refrigerate leftovers within two hours for three to four days and reheat at 400°F until hot. ^{[1] [2]}

Refrigerate roasted Brussels sprouts within two hours and use them within three to four days. Reheat on an uncovered sheet pan at 400°F until the centers reach 165°F; a microwave softens the browned leaves. Reserve any final balsamic drizzle and crunchy garnish until after reheating. ^[2]