Balsamic Brown Sugar Brussels Sprouts: The Ultimate Sweet, Tangy, and Crispy Roasted Side Dish

Welcome to the recipe that will forever change the way you view Brussels sprouts. Forget those mushy, boiled versions of your childhood; we are entering a new era of vegetable preparation. If you’ve been searching for the perfect method to achieve that elusive crispy exterior and tender interior, while simultaneously drenching them in a thick, sticky, and irresistible glaze, your culinary quest ends here. These Balsamic Brown Sugar Brussels Sprouts are not just a side dish; they are a conversation starter a savory, sweet, and tangy revelation that routinely steals the spotlight from the main course.

This long and easy-to-read guide breaks down the science of perfectly roasted vegetables, ensuring your sprouts achieve maximum caramelization without ever turning soggy. The secret lies in the two-stage roasting process: crisping them first, then adding the powerful, concentrated reduction of aged balsamic vinegar and light brown sugar. The resulting flavor combination where the earthy bitterness of the Brussels sprouts meets the deep sweetness of the sugar and the sharp acidity of the balsamic is nothing short of addictive. Get ready to transform your holiday table, weeknight dinner, or potluck offering with these gloriously caramelized sprouts. Preparing these sticky, flavorful bites of goodness is simpler than you think, and the payoff is immense. Let’s dive into the delicious details of preparing the best roasted Brussels sprouts you will ever taste.

Why You’ll Fall Head Over Heels for These Balsamic Brown Sugar Brussels Sprouts

The culinary landscape is flooded with recipes for roasted vegetables, but few achieve the perfect balance of texture and flavor that these Balsamic Brown Sugar Brussels Sprouts deliver. This recipe stands out because it systematically addresses the common pitfalls of roasting sprouts namely, the tendency to become soft, gray, or unevenly cooked. We are aiming for golden-brown perfection, where the edges are charred and crunchy, contrasting beautifully with the sticky, sweet, and savory glaze.

The Symphony of Flavor: Sweet Meets Tangy

What makes this dish so universally appealing is the dramatic interplay of flavors. Brussels sprouts naturally carry a slightly bitter, brassica note. By introducing both the acidity of the balsamic vinegar and the simple sweetness of the brown sugar, we completely neutralize that bitterness and enhance the inherent earthy flavor of the vegetable. The balsamic vinegar, especially if you use a high-quality, aged variety, offers complexity it’s simultaneously tart, deeply fruity, and concentrated. When combined with brown sugar, it transforms under the oven’s heat into a rich, almost candy-like glaze that clings tightly to every nook and cranny of the sprouts. This intense flavor profile means even the most skeptical sprout-eater will be reaching for seconds. This is the definition of savory-sweet comfort food.

Effortless Elegance for Any Occasion

Despite the incredibly sophisticated taste and appearance of these caramelized sprouts, the preparation is surprisingly straightforward. This recipe requires minimal active cooking time; the oven does the vast majority of the work. You simply toss the sprouts, roast them until nearly done, whisk together the simple three-ingredient glaze, coat them, and send them back into the oven for a final, quick caramelization session. This hands-off approach makes them an ideal side dish for busy weeknights or for large gatherings, such as Thanksgiving or Christmas dinners, when oven space and time are precious commodities. Serving a visually stunning and intensely flavorful dish that took less than 15 minutes of actual prep feels like cheating, but we won’t tell anyone!

The Irresistible Crunch

Texture is everything when roasting vegetables. The single most important element of this recipe is achieving crispy, charred edges. By ensuring the sprouts are properly dried, cut, and spread out in a single layer on the baking sheet (we discuss this critical technique in detail later), we maximize surface area exposure to the high heat. This initial roasting step draws out moisture and allows the outside edges to brown and crisp before the internal texture turns mushy. When the sweet glaze is introduced, it doesn’t just flavor the sprouts; it sets and thickens, giving them a glossy, lacquered finish and a satisfyingly sticky chew that complements the crispy parts. This contrast of crisp-tender vegetable and chewy, sticky coating is what makes these Balsamic Brown Sugar Brussels Sprouts truly legendary.

This perfect blend of textures and the captivating balance of sweet and sour ensure that these roasted sprouts become a permanent staple in your rotation, easily adapting to pair with anything from a simple roasted chicken to a hearty dish like our Creamy Lasagna Soup.

Why You Should Try This Balsamic Glazed Sprouts Recipe Today

If you need further convincing to grab a bag of Brussels sprouts on your next grocery run, consider the compelling reasons beyond just incredible flavor. This recipe offers benefits ranging from nutritional advantages to practical kitchen efficiency, making it a must-try for home cooks of all skill levels. Creating the perfect side dish can elevate an average meal to an exceptional dining experience, and these sweet and tangy roasted Brussels sprouts are designed to do exactly that.

The Power of Caramelization: Flavor Transformation

Many vegetable dishes are boiled or steamed, which often results in washed-out flavor and nutrients. Roasting, particularly at the high temperature specified in this recipe (400°F or 200°C), utilizes the Maillard reaction the chemical process that occurs when amino acids and reducing sugars react in high heat. This reaction is responsible for producing the deeply savory, complex, and highly desirable “roasted” flavor. In this recipe, we take that natural roasting benefit one step further by adding sugar and acid, enhancing the caramelization process. The brown sugar melts and bubbles, creating a sticky, dark-brown crust that completely transforms the humble sprout, making it robust enough to stand up to heavy main courses like pot roast or turkey.

Practicality and Speed: A Weeknight Hero

When time is short, the last thing you want is a complicated side dish. These Balsamic Brown Sugar Brussels Sprouts are incredibly fast to prepare. Excluding the prep time for trimming the sprouts (which you can often buy pre-trimmed to save time), the entire recipe requires just 30 minutes in the oven and about 5 minutes of active attention. The simplicity of the glaze just three common pantry ingredients means you can pull this recipe together without any last-minute trips to the store. This makes it a perfect, impressive addition to your regular weeknight menu rotation, ensuring you get those essential greens even on the busiest days. It pairs wonderfully with nearly any protein, from pork chops to salmon.

Nutritional Punch and Dietary Flexibility

Brussels sprouts are nutritional powerhouses. They are rich in Vitamin K, Vitamin C, and fiber, contributing significantly to gut health and overall wellness. While we are adding a small amount of fat (olive oil) and sugar (brown sugar) to achieve optimal flavor and texture, the core of the dish remains highly nutritious. Furthermore, this recipe is naturally vegetarian and can easily be adapted for vegan or gluten-free diets (as long as you verify your balsamic vinegar ingredients). It offers a hearty, satisfying vegetable side that feels indulgent but still contributes positively to a balanced meal. It’s a delicious way to encourage picky eaters especially children to embrace greens, thanks to the irresistible sweet and sticky coating. If you love the flavors of balsamic and brown sugar, you might also appreciate the flavor profile in recipes like Roasted Delicata Squash with Brown Sugar and Cinnamon, which shares a similar sweet-savory depth.

The Secret Weapon for Entertaining

Are you hosting a dinner party or a holiday gathering? You need side dishes that can handle the stress of preparation and travel well. These caramelized Brussels sprouts are incredibly stable. They maintain their crispy texture for a significant time after removal from the oven, and the glaze holds firm. They look beautiful on a platter the deep mahogany color of the glaze is visually appealing and they offer a complex flavor that feels restaurant-worthy. If you are looking for other impressive but simple appetizers that use acidic and sweet elements, consider making Caprese Salad with Balsamic Reduction. For a stunning, guaranteed crowd-pleaser, these Balsamic Brown Sugar Brussels Sprouts are unmatched in their ease and impact.

Ingredients and Essential Tools for Perfect Balsamic Brown Sugar Brussels Sprouts

Success in roasting vegetables begins with quality ingredients and the right equipment. While this recipe is fundamentally simple, the final outcome is significantly influenced by choosing high-quality items, particularly the balsamic vinegar. To achieve those deep, sticky, perfectly caramelized sprouts, adhere closely to the quantities and descriptions below.

Detailed Ingredient Breakdown

Here is what you will need to create this sweet and tangy sensation. Remember, every ingredient plays a crucial role in achieving the crispy texture and the rich, complex glaze.

The Star of the Show: Brussels Sprouts

• 2 pounds (approx. 900g) fresh Brussels sprouts: This quantity ensures you have enough to cover a standard baking sheet without overcrowding, which is key for crispness.
• Preparation Note: Look for firm, bright green sprouts. Avoid any that look yellowed or have soft spots. They must be thoroughly trimmed and halved (or quartered if excessively large). Even sizing is paramount for even roasting. If the sprouts are very wet after washing, pat them dry with a clean kitchen towel or paper towels before seasoning; moisture is the enemy of crispiness.

The Roasting Essentials (Fat and Seasoning)

• 1/4 cup high-quality olive oil, divided: We use 3 tablespoons for the initial coating and 1 tablespoon reserved for the glaze. Using a good quality, mild-flavored olive oil is essential. The oil helps distribute the heat evenly and ensures the sprouts develop a beautiful golden-brown crust.
• 1 teaspoon kosher salt, or to taste: Kosher salt provides a better flavor and texture profile than fine table salt. It’s crucial for drawing out moisture initially and seasoning the vegetable deeply.
• 1/2 teaspoon freshly ground black pepper: Freshly ground pepper has a more robust aroma and flavor than pre-ground pepper, adding a subtle warmth to the initial seasoning.
• 2 cloves garlic, minced finely (optional, but highly recommended): Garlic adds an undeniable aromatic depth that complements the sweetness of the glaze. It is added during the initial oil toss so that it roasts slightly before the glaze is applied, preventing it from burning too quickly in the final steps.

The Sweet and Tangy Glaze Ingredients

This simple glaze is the heart of the Balsamic Brown Sugar Brussels Sprouts recipe, providing the sticky, complex caramelization we are aiming for.

• 1/4 cup packed light brown sugar: Brown sugar contains molasses, which provides depth of flavor and contributes significantly to the sticky, caramelized texture. The molasses helps the glaze become rich and dark without tasting overly processed. Make sure it is firmly packed into the measuring cup for accurate sweetness.
• 3 tablespoons balsamic vinegar: This is arguably the most crucial ingredient. For the best results, use a thick, aged balsamic vinegar, often labeled as “Balsamic Glaze” or “Aged Balsamic.” Thin, cheap vinegars will simply evaporate in the oven and will not provide the necessary body or sticky reduction. If your balsamic is very thin, you can slightly reduce it on the stovetop before mixing the glaze, though using a thick variety is simpler.

The combination of these simple ingredients, when exposed to high heat, undergoes a magical transformation. The acid from the balsamic vinegar cuts through the richness of the oil and the sugar, creating a perfectly balanced flavor profile that defines these exceptional sweet and sticky roasted sprouts.

Essential Utensils and Tools for Roasting Success

Having the right tools is essential for achieving the perfect crispy texture. Preparation is key for making excellent Balsamic Brown Sugar Brussels Sprouts.

• Large Sturdy Rimmed Baking Sheet(s): This is non-negotiable. You need a sheet with a rim to prevent the sprouts from rolling off and to contain the glaze. More importantly, using a large sheet (at least 13×18 inches) is crucial to prevent overcrowding. If your sprouts are packed too tightly, they will steam instead of roast, resulting in soft, unappetizing results. If using 2 pounds of sprouts, be prepared to use two standard baking sheets if necessary to ensure a single, even layer.
• Parchment Paper or Heavy-Duty Aluminum Foil: Essential for easy cleanup, especially considering the sticky brown sugar glaze. The glaze will caramelize and adhere to the pan rapidly; lining the sheet ensures that you can easily lift the finished sprouts and scrape up every last drop of the delicious, sticky glaze.
• Very Large Mixing Bowl: Necessary for tossing the sprouts vigorously in oil and seasoning. The bowl must be large enough to allow you to toss effectively without spilling, ensuring every sprout receives an even coating of oil and salt.
• Small Bowl or Liquid Measuring Cup: For whisking together the glaze components (balsamic vinegar, brown sugar, and remaining olive oil).
• Sharp Knife and Cutting Board: Required for trimming and halving the sprouts efficiently.
• Sturdy Spatula or Metal Turner: Essential for tossing the sprouts halfway through the initial roast and gently mixing in the sticky glaze during the final stage.
• Measuring Cups and Spoons: Accurate measurements are necessary, particularly for the glaze, where the ratio of sugar to vinegar is key to achieving the desired syrupy consistency.

Gathering these items and ingredients before you begin ensures a smooth, successful, and perfectly crispy outcome for your Balsamic Brown Sugar Brussels Sprouts.

Detailed Step-by-Step Guide: Mastering the Perfect Roasted Balsamic Brown Sugar Brussels Sprouts

The success of this recipe hinges on precision and timing. We use a two-phase roasting technique: a high-heat initial roast for crispiness, followed by a brief, hot caramelization with the glaze. Follow these steps meticulously for truly unforgettable Balsamic Brown Sugar Brussels Sprouts.

Step 1: Preparation and Oven Preheat

Preheating is crucial. Preheat your oven to a high temperature of 400°F (200°C). Place a large, sturdy, rimmed baking sheet in the center of the oven while it heats. Warming the pan slightly helps achieve immediate crisping when the sprouts are added. Line the baking sheet with parchment paper or heavy-duty aluminum foil for the easiest cleanup you will thank yourself later when dealing with the sticky, caramelized glaze.

• Sprout Prep: Thoroughly wash the 2 pounds of Brussels sprouts. Remove any loose, damaged, or yellow outer leaves. Trim off the hard, woody end of the stem.
• Key Cutting Technique: Cut each sprout in half lengthwise, from the tip to the root end. If your sprouts are particularly large (larger than an average grape), you must quarter them. Uniform size is essential for even cooking and maximum surface area exposure, which is what leads to crispiness.

Step 2: Initial Seasoning and Oil Coating

This stage is about maximizing flavor and ensuring a crispy foundation before the glaze is introduced.

• In a very large mixing bowl, combine the halved (or quartered) sprouts, 3 tablespoons of the olive oil, the 1 teaspoon of kosher salt, and the 1/2 teaspoon of black pepper.
• If using, add the 2 cloves of minced garlic now.
• Tossing Technique: Use your hands or a large sturdy spoon to toss the sprouts vigorously for at least one minute. Every single piece must be lightly coated with the oil and seasoning. The oil is the vehicle that delivers the heat for roasting.

Step 3: Initial Roasting for Crispiness

Achieving crispiness requires space and heat.

• Carefully pour the seasoned Brussels sprouts onto the pre-lined baking sheet. Spread the sprouts out into a single, even layer.
• CRITICAL STEP: Do not overcrowd the pan. Overcrowding traps steam, turning your sprouts mushy. If the sprouts are touching or piled high, use a second baking sheet.
• Place the baking sheet into the preheated 400°F (200°C) oven and roast for a total of 15 to 20 minutes.
• Mid-Roast Toss: After the first 10 minutes of roasting, carefully remove the pan. Use a spatula to toss or flip the sprouts vigorously. This ensures they brown evenly on all sides, particularly the cut sides which should now be facing down again to maximize browning. Return the pan to the oven to finish this initial phase. You are looking for deep golden-brown, crispy edges.

Step 4: Prepare the Balsamic Brown Sugar Glaze

While the sprouts are crisping up in the oven, quickly assemble the sticky glaze.

• In a small bowl or a liquid measuring cup, combine the remaining 1 tablespoon of olive oil, the 1/4 cup of packed light brown sugar, and the 3 tablespoons of balsamic vinegar.
• Whisk these ingredients together thoroughly. Continue whisking until the brown sugar has mostly dissolved into the liquid mixture. The mixture should be thick and syrupy. Set the glaze aside.
• Note: If you are concerned about your balsamic vinegar being too thin, you can slightly warm this glaze mixture on the stovetop over low heat for 1 minute to ensure the sugar fully dissolves, though this is usually unnecessary if you whisk vigorously.

Step 5: Glazing and Final Caramelization

This is where the magic happens and the Balsamic Brown Sugar Brussels Sprouts get their signature sticky coating.

• After the initial 15 to 20 minutes of roasting, when the cut sides are deeply golden brown and starting to crisp up, remove the baking sheet from the oven.
• Pour the prepared balsamic brown sugar glaze directly over the hot sprouts.
• Use the spatula to gently but thoroughly toss the sprouts on the pan, coating them evenly with the glaze. Work quickly before the pan cools down.
• Return the glazed Brussels sprouts to the 400°F (200°C) oven for an additional 5 to 10 minutes.
• Watch Closely! During this final stage, the sugar in the glaze can burn easily. Keep a vigilant eye on the pan. The goal is to allow the glaze to bubble, thicken, and caramelize onto the sprouts, making them deeply colored, sticky, and perfectly tender-crisp.

Step 6: Serve Immediately

Once the sprouts are tender, sticky, deeply caramelized, and have visibly crispy edges (usually around 25 to 30 minutes total cook time), remove the baking sheet from the oven. Transfer the finished Balsamic Brown Sugar Brussels Sprouts to a serving platter. Important: Be sure to scrape any remaining sticky glaze from the parchment paper over the top of the sprouts this is concentrated flavor gold! Serve the dish immediately while it is piping hot to enjoy the crispest texture.

Tips, Variations, and Troubleshooting for Sticky-Sweet Roasted Sprouts

While the standard recipe for these Balsamic Brown Sugar Brussels Sprouts is perfected for maximum flavor and texture, there are countless ways to customize this dish or adjust it based on dietary needs or pantry availability. Here are some expert tips and delicious variations to elevate your roasted sprouts even further.

Common Mistakes and How to Avoid Them

Achieving that coveted crispy, caramelized crust instead of a soft, burnt mess often comes down to avoiding these pitfalls:

1. Overcrowding the Pan: This is the number one cause of soggy sprouts. Always spread them in a single, uncrowded layer. If you double the recipe, you absolutely must use two separate baking sheets.
2. Adding the Glaze Too Early: If you add the sugar and balsamic glaze at the beginning, the moisture content will steam the sprouts, and the sugar will burn before the vegetable has time to crisp up. The initial 15-20 minutes of roasting must be oil and seasoning only.
3. Using Thin Balsamic Vinegar: Thin vinegar will simply evaporate and leave little flavor behind. If you only have thin balsamic, consider simmering it on the stovetop separately for 5-7 minutes to reduce it to a thick, syrupy consistency before mixing it with the brown sugar.
4. Not Tossing Mid-Roast: Tossing ensures even heat exposure, preventing the sprouts on the edges from burning while the ones in the center remain pale.

Flavor Boosters and Add-Ins

Once you’ve mastered the core recipe, consider these delicious additions to personalize your Balsamic Brown Sugar Brussels Sprouts:

• Heat Boost: Add 1/2 teaspoon of red pepper flakes to the initial oil seasoning (Step 2) for a slight kick that cuts through the sweetness.
• Nuts for Crunch: Toss 1/4 cup of chopped pecans, walnuts, or pine nuts with the sprouts when you apply the glaze (Step 5). The nuts will toast beautifully in the final minutes of cooking, adding extra crunch.
• Protein Power: Add 4 slices of cooked, crumbled bacon or pancetta during the last two minutes of roasting for a salty, smoky element.
• Cheese Finish: Upon removing the finished sprouts from the oven, immediately sprinkle with 1/4 cup of grated Parmesan cheese. The residual heat will slightly melt the cheese, creating a sharp, salty contrast.

Dietary and Ingredient Variations

• Vegan Adaptation: This recipe is naturally vegan! Ensure your brown sugar is vegan-certified, though most light brown sugars are.
• Sugar Substitutes (Maple Glaze): If you prefer to avoid refined sugar, you can substitute the 1/4 cup of packed light brown sugar with 1/4 cup of pure maple syrup or agave nectar. The liquid consistency of maple syrup means the glaze will need slightly less time to reduce, so keep a close watch during the final 5-10 minutes. The maple flavor provides a rich, complex warmth that works beautifully with the balsamic.
• Gluten-Free: The recipe is naturally gluten-free.
• Oil Alternatives: If you do not have olive oil, high-heat avocado oil or refined coconut oil (which has a neutral flavor) can be used for roasting.

Want more inspiration for using these wonderful flavor components? Check out our pumpkin dessert recipe which also harnesses the rich caramel tones of brown sugar, or get ideas for other perfect savory accompaniments by viewing our full collection on Pinterest.

By experimenting with these variations, you can ensure that these Balsamic Brown Sugar Brussels Sprouts fit seamlessly into any meal plan, offering a depth of flavor that is truly satisfying.

Nutritional Values and Benefits of Brussels Sprouts

When indulging in a dish as delicious and caramelized as these Balsamic Brown Sugar Brussels Sprouts, it’s comforting to know you are still providing your body with powerful nutrients. Brussels sprouts are part of the cruciferous vegetable family, alongside broccoli and cabbage, and are widely regarded as a superfood due to their dense concentration of vitamins and beneficial compounds.

Estimated Nutritional Information (Per Serving)

This recipe yields approximately 6 servings. Note: Nutritional values are estimates and can vary based on the specific brand of oil and sugar used.

The Powerful Health Benefits of Brussels Sprouts

Rich in Vitamin K

Brussels sprouts are an outstanding source of Vitamin K, providing well over the recommended daily intake in a single serving. Vitamin K is vital for blood clotting regulation and plays a crucial role in maintaining strong, healthy bones. Ensuring sufficient Vitamin K intake is particularly important as we age, and these sweet and savory roasted sprouts make consumption effortless and enjoyable.

Packed with Vitamin C

Known for its immune-boosting properties, Vitamin C acts as a powerful antioxidant, protecting cells from free radical damage. While some Vitamin C is lost during high-heat roasting, Brussels sprouts start with such a high concentration that they remain an excellent source, contributing to collagen production, iron absorption, and overall immune system strength.

Fiber for Gut Health

Two pounds of Brussels sprouts contain a significant amount of dietary fiber, both soluble and insoluble. This high fiber content is fantastic for promoting regular bowel movements and supporting a healthy microbiome. Fiber also helps increase satiety, meaning a small serving of these delicious Balsamic Brown Sugar Brussels Sprouts helps keep you feeling fuller longer, aiding in weight management.

Antioxidants and Anti-Inflammatory Properties

As a cruciferous vegetable, Brussels sprouts contain sulfur-containing compounds called glucosinolates. These compounds are metabolized into isothiocyanates, which have been studied extensively for their anti-inflammatory effects and potential role in cancer prevention. By incorporating these highly flavorful roasted sprouts into your diet, you are actively consuming compounds that support cellular health and reduce chronic inflammation.

While the addition of balsamic vinegar and brown sugar adds an element of sweet indulgence, the concentration of vitamins, minerals, and fiber in the core ingredient the Brussels sprout ensures that this side dish remains a highly beneficial and nutrient-dense addition to any meal. The small amount of added sugar is a worthy trade-off for the dramatic flavor transformation that makes this vegetable enjoyable for everyone.

Frequently Asked Questions About Balsamic Brown Sugar Brussels Sprouts

Here are answers to the most common questions about preparing, storing, and mastering the ultimate recipe for sticky and crispy Balsamic Brown Sugar Brussels Sprouts, formatted with SEO-friendly Schema markup.

Conclusion: The Irresistible Magic of Balsamic Brown Sugar Brussels Sprouts

You now hold the definitive guide to creating the most tantalizing vegetable side dish imaginable. These Balsamic Brown Sugar Brussels Sprouts prove that vegetables don’t have to be bland or boring; they can be savory, sweet, crunchy, and utterly addictive. By harnessing the power of high-heat roasting and the intense flavor profile of a concentrated balsamic and brown sugar glaze, we transform simple Brussels sprouts into an unforgettable culinary experience.

The journey to vegetable perfection requires adherence to just a few essential rules: dry sprouts, no crowding, and patience before applying that rich, sticky glaze. The initial 15 to 20 minutes ensures the foundational crispiness, and the final 5 to 10 minutes seals the deal, creating a deep, caramelized crust that delivers maximum flavor in every bite. Whether you are aiming to convert a lifelong sprout skeptic, searching for the ultimate holiday side, or just need a simple, satisfying weeknight accompaniment, this recipe is a guaranteed winner.

We encourage you to gather your ingredients, fire up your oven, and experience the magic of sweet and tangy roasted sprouts for yourself. Once you taste these perfectly caramelized bites, they will undoubtedly earn a permanent spot on your menu rotation. We love hearing about your experiences and variations! Have you tried swapping the brown sugar for honey, or perhaps adding a sprinkle of chili flakes? Please leave a comment below and share your results. Don’t forget to save this recipe for future use and share it with friends who deserve a truly spectacular side dish. Happy roasting!

Sweet and Tangy Balsamic Brown Sugar Roasted Brussels Sprouts

These perfectly roasted Brussels sprouts are coated in an easy, irresistible sweet and tangy balsamic brown sugar glaze, resulting in crispy edges and tender, caramelized centers.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American, Fusion

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 pounds fresh Brussels sprouts trimmed and halved (quartered if very large)
• 1/4 cup high-quality olive oil divided into 3 tbsp for roasting and 1 tbsp for glaze
• 1/4 cup packed light brown sugar
• 3 tablespoons balsamic vinegar a thick, aged vinegar is preferred for better caramelization
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced finely optional, but highly recommended

Equipment

• Mixing bowl
• Large Rimmed Baking Sheet
• Small Bowl or Measuring Cup
• Whisk

Method

 

The Roasting Process

1. Preheat your oven rack to a high temperature of 400°F (200°C). Position a large baking sheet, preferably a sturdy, rimmed one, in the center of the oven. For easier cleanup, line the baking sheet with parchment paper or heavy-duty aluminum foil. Thoroughly wash the Brussels sprouts and remove any loose, damaged, or yellow outer leaves. Trim off the hard, woody end of the stem, then cut each sprout in half lengthwise from the tip to the root. If you have particularly large sprouts, quarter them to ensure even cooking and maximum crispiness.
2. In a very large mixing bowl, combine the halved Brussels sprouts, 3 tablespoons of the olive oil (reserve 1 tablespoon for the glaze), the kosher salt, and the black pepper. If you are using minced garlic, add it to this mixture now. Use your hands or a large sturdy spoon to toss the sprouts vigorously until every single piece is lightly coated with the oil and seasoning. Ensure the sprouts are well distributed.
3. Carefully pour the seasoned Brussels sprouts onto the prepared baking sheet. Spread the sprouts out into a single, even layer, making sure they are not overcrowded (overcrowding will steam them). Place the baking sheet into the preheated 400°F (200°C) oven and roast for a total of 15 to 20 minutes. After the first 10 minutes of roasting, carefully remove the pan and use a spatula to toss or flip the sprouts to ensure they brown evenly on all sides. Return the pan to the oven.
4. While the Brussels sprouts are completing their initial roast, prepare the sweet glaze. In a small bowl or a liquid measuring cup, combine the remaining 1 tablespoon of olive oil, the packed light brown sugar, and the 3 tablespoons of balsamic vinegar. Whisk these three ingredients together thoroughly until the brown sugar has mostly dissolved into the liquid mixture and you have a smooth, syrupy consistency. Set the glaze aside.
5. After the sprouts have roasted for 15 to 20 minutes and the cut sides are deeply golden brown and starting to crisp up, remove the baking sheet from the oven. Pour the prepared balsamic brown sugar glaze directly over the hot sprouts. Use a spatula to gently toss the sprouts on the pan, coating them evenly with the glaze. Return the glazed Brussels sprouts to the 400°F (200°C) oven for an additional 5 to 10 minutes. Watch the sprouts closely during this final stage, as the sugar can burn easily. The goal is to allow the glaze to bubble, thicken, and caramelize onto the sprouts, making them sticky and tender.
6. Once the sprouts are tender, sticky, deeply caramelized, and have crispy edges, remove the baking sheet from the oven. Transfer the Balsamic Brown Sugar Brussels Sprouts to a serving platter and scrape any remaining sticky glaze from the pan over the top. Serve the dish immediately while it is piping hot.

Notes

For the best caramelization results, ensure you are using a thick, high-quality balsamic vinegar. Thin, watery balsamic vinegars tend to evaporate too quickly during the glazing stage. If you find your sprouts are browning too quickly, you can reduce the oven temperature slightly during the final 5-10 minute glaze period.