This easy roasted Brussels sprouts with parmesan and balsamic recipe is made with simple ingredients and is tasty enough to please even the pickiest eaters!
If you’re already a fan of Brussels sprouts, this recipe will, without a doubt, become your new favorite. And if you’re team no Brussels sprouts? Well forget everything you think you know about this vegetable because you are about to become an avid believer. Why? Well, because if you do it right — roasted to tender, yet crispy perfection in the oven on a sheet pan — Brussels sprouts will rival any side dish, guaranteed. The cooking method really is the key here – you’ve got to cook your brussel sprouts in the oven! Oven roasted = better texture and more flavor. That’s all there is to it.
Why This Recipe Works
Simple ingredients — Let me just lay it out for you: All you need is Brussels sprouts, oil, salt, pepper, garlic powder, balsamic, honey, and grated Parmesan. That’s the entire ingredients list for the Brussels sprouts and the glaze. It really won’t get much easier than that.
Balsamic glaze — Sure these roasted Brussels sprouts would be yummy without the glaze but with that sweet/garlicky/savory glaze, they’re out of this world!
Sprout placement — I know it may seem arbitrary, but putting the Brussels sprouts cut-side-down is key to a crispy sprout.
Easy clean up — Did I mention all you need is one sheet pan? Easiest clean up ever for a roasted brussel sprouts with balsamic glaze recipe.
Here’s How You Make It
Baked brussel sprouts are an easy, simple, and absolutely delicious side dish. Let me walk you through how to make them!
- First, turn the oven on to preheat to 450 degrees and grease a large baking sheet. Cut the Brussels sprouts in half lengthwise and place in a large bowl with olive oil, and toss to coat.
- On top of the sprouts, sprinkle on the salt, pepper, garlic powder, and parmesan cheese. Then stir all this together to combine.
- Transfer the spiced sprouts to the baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for them in the oven for 15-20 minutes, or until fork-tender and golden brown (I actually like mine with a little char on the outermost edges).
- While the Brussels sprouts are roasting, you can prepare the glaze. Add the balsamic vinegar to a medium sauce pan. Bring the vinegar to a boil over medium-high heat and allow to boil for 6-8 minutes, or until it’s reduced to half of its original volume.
- Remove the vinegar from the heat, and stir in the honey, garlic powder, and salt. Transfer the mixture to a bowl and allow it to cool.
- When you’re ready to serve the roasted Brussel sprouts, just drizzle the glaze right over the top.
How to Prepare Brussels Sprouts for Roasting
To prepare Brussels sprouts for roasting, what I do is first rinse them all in running water. Then, I cut the tough end off and cut them in half, making sure to remove any loose or browning outer leaves.
Next, I toss them in olive oil to coat all the way around. Sprinkle on your seasonings and toss again or stir to combine all of it together. Place the sprouts cut-side down on a prepared baking sheet to ensure they get all roasty-toasty evenly all the way around. Finally, pop them in the oven and roast according to your recipe’s directions.
Should You Soak Brussels Sprouts Before Roasting?
I do rinse my Brussels sprouts before cutting them, but some people swear by soaking them. It helps them to crisp up a bit before cooking and gives them a little extra moisture to steam as they cook. However, this can also lead to soggy roasted Brussel sprouts if you soak them too long.
Therefore, I prefer to just rinse mine under cold water, cut the ends off, then cut them in half. I also peel off any outer leaves that are yellowed or look wilty. If you run across any super large sprouts, you can cut those into thirds or quarters for even roasting.
Are Brussels Sprouts Good for You?
Not only are Brussels sprouts yummy, they are so good for you too! First of all, they are low in calories and high in fiber. They are also low-carb, and contain vitamins K, C, and A, as well as folate, manganese, and some protein too.
Brussels sprouts also are full of antioxidants, can help maintain healthy blood sugar levels, can reduce inflammation in the body, and contain healthy Omega-3 fatty acids.
- If you want to prepare the sprouts for roasting ahead of time, you can cut and mix them with the spices/oil, and then pop in the fridge for up to 24 hours in advance. If you want to be even more prepared, you can spread them onto the baking sheet and put that into the fridge so all you have to do is pull out the sheet and put into the oven when you’re ready.
- You can also prepare the balsamic glaze ahead of time. It can be made up to 5 days in advance, covered and chilled until ready to serve. Heat on the stove or microwave just before serving.
- If you’re thinking about using frozen Brussels sprouts, don’t. In my experience they are always a soggy mess and will not crisp up at all in the oven.
- For extra-crispy sprouts, run them through a salad spinner or dry them off really good before roasting.
- One word of caution: Stay clear of the balsamic while it’s reducing. I made the mistake once of smelling it and, as you might suspect of boiling vinegar, it burns! If the smell is overpowering your kitchen, turn on the fan or open a window till it dissipates.
Wondering how to change up this Brussels sprouts recipe? Here are some ideas:
- Instead of using the balsamic glaze, consider tossing the roasted sprouts in a tablespoon or two of lemon juice right at the end after you take them out of the oven.
- Sprinkle the sprouts with freshly grated parmesan cheese during the last 10 minutes of roasting, or sprinkle the cheese on top right when they come out of the oven.
- Rough chop a few cloves of garlic and allow them to roast right alongside the sprouts. The roasted garlic will be soft and nutty and taste amazing with the Brussels sprouts.
- Top the roasted sprouts with a dash or two of red pepper flakes to add a little kick to them.
- Buy pre-diced pancetta or bacon and sprinkle it among the sprouts and roast. So good!
- Skip the balsamic and simply drizzle the hot Brussels sprouts with a tablespoon of honey.
- Are you a big onion fan? Thinly sliced red onions taste amazing with this recipe. Keep the garlic and bacon in there too for a side dish that really wows.
- Add finely chopped fresh herbs to the sprouts before roasting. My favorites are thyme, oregano, and rosemary.
More Amazing Dishes You’ll Enjoy
- Best Ever Simple Guacamole
- Grilled Tri-Tip Steak with Tiger Sauce
- Teriyaki Sauce
- Apple Cranberry Walnut Salad
- Easy Homemade Chicken Gravy (Without Drippings)
- Roasted Butternut Squash
- Roasted Broccoli
Did you make these super delicious oven roasted brussels sprouts? YAY! Please rate the recipe below!
Roasted Brussels Sprouts Recipe
- 24 ounces (1.5 pounds) fresh Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ⅓ cup grated parmesan cheese - the kind that comes in the shaker
- 1 cup balsamic vinegar
- 4 tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Preheat oven to 450 degrees and grease a large baking sheet. Cut Brussels sprouts in half lengthwise and place in a large bowl with olive oil, toss to coat.
- Sprinkle on top salt, pepper, garlic powder, and parmesan cheese, stir well to combine. Transfer to prepared baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for 15-20 minutes until fork-tender.
- While Brussels sprouts are cooking, prepare the balsamic glaze. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool, when ready to serve drizzle over Brussels sprouts.