Let's be honest—Brussels sprouts often get a bad rap. But when cooked correctly, these petite cabbages transform into a side dish worthy of applause. I decided to elevate this underappreciated veggie by roasting them until they're crispy and golden, then glazing them with a mouth-watering mix of balsamic vinegar, honey, and Dijon mustard. Trust me, these aren't your grandmother's boiled-to-death Brussels sprouts; these are crispy, flavorful, and downright addictive.
Why should you give this recipe a try? Well, for starters, it's incredibly easy to make. You'll spend just 10 minutes on prep and let the oven do most of the work. Plus, with only 134 calories per serving, you can indulge guilt-free. This dish is perfect for adding a splash of gourmet flair to weeknight dinners, but it's also elegant enough to earn a spot on your holiday table. Pair it with a roast, chicken, or even a hearty vegetarian main, and watch how quickly these roasted Brussels sprouts steal the show.
Why You'll Love This Recipe
Easy to Make: With just a few simple steps, you can have this dish oven-ready in just 10 minutes. No culinary degree required!
Healthy Choice: At only 134 calories per serving and packed with nutrients like Vitamin C, this is a side dish you can feel good about indulging in.
Holiday-Friendly: Looking for a side dish that's worthy of a holiday feast but easy enough for a weeknight dinner? This is it.
Kid-Approved: Even the pickiest eaters in the house will find it hard to resist these golden-brown gems. It's a great way to get kids to eat their veggies!
How to Make Roasted Brussels Sprouts
Prep: First things first, preheat your oven to a toasty 425°F (220°C). While the oven is warming up, go ahead and line a baking sheet with some parchment paper. This helps with both cleanup and ensuring your Brussels sprouts don't stick to the pan.
Glaze: Next, grab a mixing bowl and let's make the glaze. Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until you've got a well-combined mixture. Now, toss in those trimmed and halved Brussels sprouts. Give them a good stir to ensure they're all evenly coated with the delectable glaze.
Roast: Time to get roasting! Transfer the coated Brussels sprouts onto your prepared baking sheet, spreading them out in a single layer. This ensures they roast rather than steam, giving you that crispy exterior we all love. Pop the baking sheet into the preheated oven and set your timer for 20-25 minutes. Don't forget to give them a stir halfway through to achieve an even roast.
Serve: Once that timer dings, take them out of the oven and let them cool for a few minutes. There you have it—perfectly roasted Brussels sprouts with a tangy-sweet glaze that'll have everyone asking for seconds.
Tips and Tricks for the Perfect Roasted Brussels Sprouts
Uniform Sizing: Consistency is key for even cooking. If you're working with Brussels sprouts of various sizes, consider halving or even quartering the larger ones. This ensures that all the sprouts cook at the same rate and reach that ideal level of tenderness while maintaining a crispy exterior.
Dry Them Well: Moisture is the enemy of crispiness. After rinsing your Brussels sprouts, lay them out on a kitchen towel and pat them dry as thoroughly as possible. Removing excess moisture ensures that the sprouts will roast and become crispy, rather than steam and become soggy.
Don't Overcrowd the Pan: When you place the Brussels sprouts on the baking sheet, give them some space. If the sprouts are too close together, the heat and moisture will be trapped between them, leading to steaming rather than roasting. Use a large baking sheet, or even two, to ensure each sprout has room to crisp up.
Stir Halfway Through: This isn't a set-and-forget situation. About halfway through the cooking time, use a spatula or tongs to give the sprouts a good toss. This simple action allows them to roast more evenly and helps the undersides achieve the same level of golden-brown goodness as the tops.
Adjust Seasoning After Roasting: The flavors can concentrate during the roasting process, making the finished product more intense than you might expect. It's a good idea to taste one of the sprouts straight out of the oven. If you find they need a little more salt, pepper, or even another drizzle of balsamic, now is the time to adjust.
Storing, Freezing, and Reheating
If you have leftovers (which is unlikely given how delicious these are!), you can store them in the refrigerator. Place the cooled, roasted Brussels sprouts in an airtight container and store them in the fridge for up to 3-4 days.
While fresh is always best, you can also freeze roasted Brussels sprouts for later enjoyment. Allow the sprouts to cool completely before placing them in a single layer on a baking sheet. Freeze them for about an hour to ensure they don't stick together, and then transfer them to an airtight container or resealable freezer bag. They'll keep well for up to 3 months.
When you're ready to enjoy your leftovers, you have a couple of options for reheating:
- Oven Method: Preheat your oven to 375°F (190°C). Spread the Brussels sprouts on a baking sheet in a single layer. Roast them for about 10-15 minutes or until they regain their crispiness. This method is the best way to maintain their texture and flavor.
- Microwave Method: If you're short on time, you can use the microwave. However, be aware that this method will likely not maintain the sprouts' crispy texture. Place them in a microwave-safe dish and heat on high for 1-2 minutes.
- Stovetop Method: Heat a pan over medium heat, add a small amount of oil, and sauté the Brussels sprouts until they're heated through. This method can also help to restore some of their crispiness.
Roasted Brussels Sprouts
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- Add the halved Brussels sprouts to the bowl and toss them gently in the glaze until they are evenly coated.
- Transfer the Brussels sprouts to the prepared baking sheet, spreading them out in a single layer.
- Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20-25 minutes, or until they are tender and golden brown, stirring once halfway through cooking.
- Remove the baking sheet from the oven and let the roasted Brussels sprouts cool for a few minutes.
- Serve the roasted Brussels sprouts as a delightful side dish alongside your favorite main course.
Roasted Brussels Sprouts - FAQ
es, you can use frozen Brussels sprouts, although fresh ones tend to yield the best flavor and texture. If you're using frozen, make sure to thaw them completely and pat them dry before proceeding with the recipe.
Dijon mustard adds a certain tanginess and complexity to the glaze. However, you can substitute it with yellow mustard or even a spicy brown mustard if you prefer. Just note that the flavor profile will change slightly.
Sogginess is often a result of excess moisture or overcrowding the pan. Make sure you dry the Brussels sprouts well after washing and give them plenty of space on the baking sheet. Also, ensure your oven is fully preheated before roasting.
This recipe includes honey and balsamic vinegar, which do contain carbs. For a more keto-friendly version, you can use a sugar-free sweetener like stevia and a reduced balsamic vinegar.