Roasted Brussels Sprouts Recipe
Caramelized Brussels sprouts with a perfect balance of crispy, charred edges and tender centers, enhanced with a drizzle of balsamic glaze and a sprinkle of Parmesan.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g Brussels sprouts, trimmed and halved</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">2 tsp maple syrup (or honey)</li><li class="ingredients-single-item">40g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">30g pine nuts (or walnuts)</li><li class="ingredients-single-item">½ tsp sea salt</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li><li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large rimmed baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper for easier cleanup. The high temperature is crucial for achieving caramelization without steaming the Brussels sprouts.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Trim the woody ends from the Brussels sprouts and remove any discolored outer leaves. Cut them in half lengthwise through the stem end. For even cooking, try to keep them relatively uniform in size. If you have particularly large sprouts, quarter them.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the halved Brussels sprouts in a large bowl. Add the olive oil, minced garlic, salt, and pepper. Toss thoroughly to coat each sprout evenly with the oil and seasonings. The oil helps conduct heat and promotes browning.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the Brussels sprouts to your prepared baking sheet, arranging them in a single layer with cut sides facing down. Make sure they're not overcrowded – this is key to achieving crispy edges instead of steamed vegetables. Use two baking sheets if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roast in the preheated oven for 20-25 minutes, or until the edges are visibly dark and crispy, and the centers are tender when pierced with a fork. The underside should be deeply caramelized to a rich golden-brown.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the sprouts are roasting, toast the pine nuts in a dry skillet over medium heat until golden, about 3-5 minutes. Watch them carefully as they burn quickly! Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix together the balsamic vinegar and maple syrup. This sweet-tart mixture will help balance the natural bitterness of the Brussels sprouts while adding depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the Brussels sprouts are done roasting, remove from the oven and immediately drizzle with the balsamic-maple mixture. Toss gently to coat. The hot pan will help caramelize the mixture slightly, creating an irresistible glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a serving dish and sprinkle with the freshly grated Parmesan cheese, toasted pine nuts, and red pepper flakes if using. The residual heat will slightly melt the cheese, creating a delicious savory coating.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately while hot and crispy. These roasted Brussels sprouts are at their textural best straight from the oven, when the contrast between the crisp exterior and tender interior is most pronounced.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do my Brussels sprouts always turn out bitter?
Bitterness usually results from undercooking or improper preparation. For less bitter sprouts, ensure you're roasting at high heat (200°C/400°F) until properly caramelized, as this process converts the bitter compounds. Adding sweet elements like balsamic glaze or maple syrup also helps balance any remaining bitterness.
What's the secret to achieving crispy Brussels sprouts instead of soggy ones?
The secrets to crispy Brussels sprouts are: high heat (200°C/400°F), not overcrowding the pan (use a single layer), placing cut-sides down, ensuring sprouts are completely dry before roasting, and using enough oil to promote browning. Fresh sprouts also crisp better than frozen ones.
Can I prepare Brussels sprouts in advance for a dinner party?
You can trim and halve the sprouts up to 2 days ahead and store in the refrigerator. For best texture, roast just before serving, as reheating can soften the crispy edges. If needed, partially roast earlier, then finish at high heat for 5-10 minutes just before serving to re-crisp.
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