How do you make crispy brussel sprouts with balsamic vinegar?

Roast at high heat - 450°F - with the cut side down on the baking sheet. This is important: don't add the balsamic vinegar until after roasting. If you add it before, the moisture prevents the sprouts from getting crispy. Make the balsamic glaze separately on the stovetop and toss it with the sprouts after they come out of the oven.

What is the trick to crispy brussels sprouts?

Three things: high temperature, dry vegetables, and not stirring. Make sure the sprouts are completely dry before tossing with oil. Arrange them cut side down in a single layer with space between them, then leave them alone while they roast. Moving them or crowding the pan creates steam, which gives you soft vegetables instead of crispy ones.

What does balsamic honey do to brussel sprouts?

It creates a sweet and tangy coating that balances the natural bitterness brussels sprouts have. Balsamic vinegar brings acidity and depth, while honey adds sweetness that doesn't overpower the vegetable flavor. When you reduce them together, they thicken into a glaze that clings to the crispy leaves instead of just sliding off.

Why won't my Brussels sprouts get crispy?

Usually it's one of three problems: too much moisture on the sprouts before roasting, overcrowding the pan, or an oven temperature that's too low. Dry the sprouts thoroughly after washing, spread them out so they're not touching each other, and use 450°F for proper caramelization. Adding any liquid ingredients like balsamic vinegar before roasting will also prevent them from getting crispy.

Crispy Honey Balsamic Brussels Sprouts 2026

Name: Crispy Honey Balsamic Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ to 2 pounds brussels sprouts, trimmed and halved; 2 to 3 tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon olive oil (optional); 1 clove garlic, minced or grated (optional)

Description

Roasted brussels sprouts with crispy edges tossed in a sweet and tangy honey balsamic glaze.

Ingredients

Scale

1½ to 2 pounds brussels sprouts, trimmed and halved

2 to 3 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup balsamic vinegar

2 tablespoons honey

1 tablespoon olive oil (optional)

1 clove garlic, minced or grated (optional)

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Instructions

1. Heat oven to 450°F and line a baking sheet with parchment paper.

2. Trim and halve brussels sprouts lengthwise.

3. Toss sprouts with olive oil, salt, and pepper.

4. Spread cut side down on baking sheet in single layer.

5. Roast for 20 to 25 minutes without stirring.

6. Simmer balsamic vinegar and honey in saucepan for 5 to 8 minutes until thickened.

7. Toss roasted sprouts with warm glaze and serve.

Notes

For extra flavor, add a minced garlic clove to the glaze as it simmers. You can also drizzle with extra olive oil just before serving for added richness. Make sure not to overcrowd the baking sheet to ensure maximum crispiness.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 10g
Sodium: 220mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg