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.
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.
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.
- 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.
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.