Long And Easy To Read Food Recipe: Sweet and Tangy Balsamic Brown Sugar Roasted Brussels Sprouts
A simple, sweet, and savory side dish featuring perfectly roasted Brussels sprouts coated in a sticky, caramelized glaze made from balsamic vinegar and brown sugar. This recipe yields tender interiors and irresistibly crispy, sticky edges.
Equipment
- Large Mixing Bowl
- Large Rimmed Baking Sheet
- Small Whisk
Ingredients
Brussels Sprouts and Seasoning
- 2 pounds fresh Brussels sprouts, trimmed and halved (quartered if very large)
- 1/4 cup high-quality olive oil divided (3 Tbsp for roasting, 1 Tbsp for glaze)
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced finely optional, but highly recommended
Sweet and Tangy Glaze
- 1/4 cup packed light brown sugar
- 3 tablespoons balsamic vinegar use a thick, aged vinegar for best results
Instructions
Preparation and Initial Roasting
- Preheat your oven to a high temperature of 400°F (200°C). Position a large, rimmed baking sheet in the center of the oven. For easier cleanup, line the baking sheet with parchment paper or heavy-duty aluminum foil. Wash the sprouts, remove loose outer leaves, trim the woody end, and cut each sprout in half lengthwise (quartering very large sprouts).
- In a very large mixing bowl, combine the prepared Brussels sprouts, 3 tablespoons of the olive oil (reserving 1 tablespoon for the glaze), the kosher salt, the black pepper, and the minced garlic (if using). Use your hands to toss vigorously until every piece is lightly and evenly coated with the oil and seasoning.
- Carefully pour the seasoned Brussels sprouts onto the prepared baking sheet. Spread the sprouts out into a single, even layer. It is critical that they are not overcrowded, as overcrowding will cause steaming. Roast for 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 to complete the initial roast.
Glazing and Final Caramelization
- While the sprouts complete their initial roast, prepare the glaze: In a small bowl or measuring cup, combine the remaining 1 tablespoon of olive oil, the packed light brown sugar, and the 3 tablespoons of balsamic vinegar. Whisk thoroughly until the brown sugar has mostly dissolved, creating a smooth, syrupy consistency.
- Once the sprouts are deeply golden brown and starting to crisp (15-20 minutes total), 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.
- Return the glazed Brussels sprouts to the 400°F (200°C) oven for an additional 5 to 10 minutes. Watch closely! Allow the glaze to bubble, thicken, and caramelize onto the sprouts, making them sticky, tender, and intensely flavorful.
- Once the sprouts are sticky and deeply caramelized, 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 immediately while piping hot.
Notes
For an extra layer of flavor, try adding 1/4 teaspoon of red pepper flakes along with the salt and pepper for a subtle spicy kick. The quality of your balsamic vinegar significantly impacts the final glaze; choose a thicker, aged vinegar if possible. If you want maximum crispiness, make sure the sprouts are completely dry before coating them with oil.