These crispy Brussels sprouts with balsamic glaze roast cut side down on a preheated sheet pan, so the flat faces turn deep brown and the loose outer leaves crackle like chips. While they roast, balsamic vinegar and a spoonful of honey simmer down into a sticky glaze. The whole side takes about 35 minutes and wins over people who think they don't like sprouts.
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How much should the balsamic reduce?
Store-bought balsamic glaze is often thickened with starch and tastes mostly of sugar. Making your own takes about 10 minutes and one small saucepan.
- Pour 1/2 cup (120 ml) balsamic vinegar and 1 tablespoon honey into a small saucepan.
- Bring it to a gentle simmer over medium heat. Turn on your stove fan, because the vapors are strong.
- Simmer for 8 to 10 minutes, swirling now and then, until it's reduced to about 3 tablespoons and coats a spoon.
- Take it off the heat. It'll keep thickening as it cools.
Don't take it too far. Once it looks like syrup in the pan, it'll set up almost like caramel when it cools, and a hard glaze won't drizzle. If that happens, whisk in a teaspoon of warm water. A basic supermarket balsamic works fine here; save the expensive aged bottle for drizzling straight onto cheese.
Why roast Brussels sprouts cut side down?
Brussels sprouts are tightly packed little cabbages, and the only flat surface they have is the one you create when you halve them. Laid face down on hot metal, that whole surface browns at once, the same way a steak sears in a hot pan. Left rolling around loose, the sprouts only brown in random spots.
That's also why this recipe skips flipping. Every time you turn them, the cut side loses contact with the pan and cools down. Leave them alone for the full 20 to 25 minutes and you'll get a dark, caramelized face with a tender, sweet center.
The loose leaves that fall off while you trim are worth keeping. Toss them on the pan too. They're thin, so they crisp up like kale chips and give you those crunchy, salty bits everyone reaches for first. If they start to get too dark before the halves are done, pull them off and set them aside.
Which sprouts crisp best, and how to trim them
Choose firm, bright green sprouts that feel heavy for their size, with tightly closed heads. Yellowing leaves or a strong cabbage smell mean they've been sitting too long and will taste more bitter. Sprouts of similar size cook evenly; about 1 to 1 1/2 inches across is ideal.
- Trim: slice a thin sliver off the dry stem end, just enough to expose fresh green.
- Peel: pull off any damaged or yellow outer leaves.
- Halve: cut each sprout through the stem, so the halves hold together. Quarter any that are larger than a walnut, and leave tiny ones whole.
- Dry: if you rinsed them, spin or pat them dry. Water on the surface turns into steam and stops the browning.
You can trim and halve them up to 2 days ahead and keep them in a zip-top bag in the fridge with a paper towel.
Oven vs air fryer vs skillet Brussels sprouts
The oven is the easiest way to cook a big batch, but it isn't the only route to crispy sprouts. Each method has its place.
| Method | Temperature | Time | Best for |
|---|---|---|---|
| Oven, preheated pan | 425°F (220°C) | 20 to 25 minutes | 2 lb or more, hands-off cooking |
| Air fryer | 375°F (190°C) | 12 to 15 minutes, shaking twice | 1 lb or less, extra crunchy leaves |
| Titanium skillet | Medium-high heat | 8 to 10 minutes, covered for the last 3 | Small batches, deepest sear |
In an air fryer, cook in batches so the basket is no more than half full. On the stove, sear the sprouts cut side down in a tablespoon of oil until dark, then add 2 tablespoons of water and cover the pan so the centers steam tender.
Toppings, pairings and leftovers
Sweet, tangy and a little bitter, these sprouts cut through rich main courses. They're a natural match for lemon herb roast chicken, and they share the oven at the same temperature. They also stand up well beside a braise like beef bourguignon, where a crisp, sharp side balances the deep, winey sauce.
A few easy additions change the dish completely. Toss the hot sprouts with 1/4 cup (25 g) grated Parmesan, scatter them with crumbled crisp bacon, or add a handful of toasted pecans and dried cranberries for a holiday table. For heat, a pinch of red pepper flakes goes in with the salt before roasting.
They're best straight from the oven, when the leaves are at their crunchiest. Leftovers reheat well at 425°F for about 5 minutes.
The recipe
Crispy Brussels Sprouts with Balsamic Glaze
Ingredients
For the sprouts
- 2 lb (900 g) Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Flaky sea salt, for finishing
For the balsamic glaze
- 1/2 cup (120 ml) balsamic vinegar
- 1 tablespoon honey or packed brown sugar
Optional toppings
- 1/4 cup (25 g) finely grated Parmesan
- 1/4 cup (30 g) toasted chopped pecans
Instructions
- Preheat the pan. Put a large rimmed sheet pan on the middle rack and heat the oven to 425°F (220°C). Let the pan heat for at least 10 minutes.
- Season the sprouts. In a large bowl, toss the halved sprouts and any loose leaves with the olive oil, kosher salt and pepper until evenly coated.
- Arrange cut side down. Carefully pull out the hot pan and spread the sprouts on it, turning each half cut side down. They should sizzle as they land. Return the pan to the oven.
- Roast without flipping. Roast for 20 to 25 minutes, without turning, until the cut sides are deep brown and a knife slides easily into the thickest sprout. Loose leaves should be dark and crisp.
- Make the glaze. While the sprouts roast, simmer the balsamic vinegar and honey in a small saucepan over medium heat for 8 to 10 minutes, until reduced to about 3 tablespoons and syrupy. Take it off the heat.
- Glaze and serve. Pile the sprouts on a platter, drizzle with the balsamic glaze and sprinkle with flaky salt. Add Parmesan or pecans if you like and serve right away.
Cook's notes
- The glaze keeps in a jar in the fridge for up to 2 weeks. Warm it for a few seconds to loosen it before drizzling.
- Trim and halve the sprouts up to 2 days ahead and store them in a bag with a paper towel.
- For 1 lb (450 g) of sprouts, halve everything and use a smaller pan so they still sit in one layer.
Crispy Brussels Sprouts questions
Why did my Brussels sprouts turn out soggy?
Soggy sprouts usually mean they steamed instead of roasted. Wet sprouts, a crowded pan or a cold pan all trap moisture. Dry them well, halve them, and roast them cut side down on a sheet pan preheated in a 425°F oven, with space between each half. Don't flip them, and use about 3 tablespoons of oil for 2 pounds.
How do you make Brussels sprouts less bitter?
Browning is the best fix, since caramelization adds sweetness that balances the bitterness. Choose small, fresh, bright green sprouts, which are milder than large or older ones, and trim off any yellow leaves. A sweet, tangy finish like balsamic glaze, honey or a squeeze of lemon also softens any remaining bitter edge.
Can I use frozen Brussels sprouts?
Yes, though they won't get quite as crispy as fresh. Don't thaw them first. Toss the frozen sprouts with oil and seasoning, spread them on a preheated pan at 425°F, and roast for 25 to 30 minutes, until browned. Frozen sprouts release more water, so give them plenty of space and drain off any liquid that pools.
What is the difference between balsamic glaze and balsamic vinegar?
Balsamic glaze is balsamic vinegar that has been simmered until much of the water evaporates, leaving a thick, sweet and tangy syrup. Vinegar is thin and sharp, better for dressings. Glaze clings to roasted vegetables, grilled meat and cheese. You can make it by reducing half a cup of vinegar with a little honey for 8 to 10 minutes.
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