Don’t be intimidated – this recipe is incredibly straightforward. With just a few simple steps, you’ll be on your way to enjoying perfectly roasted, balsamic glazed Brussels sprouts.

Step 1: Prepare the Brussels Sprouts

• Preheat your oven to 400°F (200°C). High heat is crucial for roasting Brussels sprouts and achieving that desirable crispiness. Make sure your oven is properly preheated for optimal results.
• Wash and trim the Brussels sprouts. Rinse the Brussels sprouts under cold water to remove any dirt or debris. Then, using a sharp knife, trim off the tough, dry ends of the stems. This part can be a bit woody and is best removed.
• Halve or quarter the Brussels sprouts (if large). For smaller Brussels sprouts, halving them is usually sufficient. If they are on the larger side, quartering them will ensure they cook evenly and become tender throughout while still getting crispy edges. Uniformly sized pieces will cook at the same rate.
• Place the prepared Brussels sprouts in a large bowl. A large bowl gives you ample space to toss the sprouts with the oil and seasonings without overcrowding.

Step 2: Season and Roast

• Drizzle with olive oil and season. Generously drizzle the Brussels sprouts with olive oil. You want to coat them well so they roast properly and don’t dry out. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for flavor.
• Add minced garlic (and red pepper flakes, if using). Add the minced garlic and red pepper flakes (if using) to the bowl. Toss everything together thoroughly to ensure the Brussels sprouts are evenly coated with oil, seasonings, and garlic. Your hands work best for this, or you can use tongs.
• Arrange the Brussels sprouts in a single layer on a baking sheet. Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will cause the sprouts to steam instead of roast, resulting in soggy sprouts. If necessary, use two baking sheets to ensure they are spread out. For even better browning and crispiness, use a rimmed baking sheet.
• Roast for 20-25 minutes, flipping halfway through. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender-crisp and starting to brown. About halfway through the roasting time (around 10-12 minutes), use tongs to flip the Brussels sprouts. This ensures even browning and cooking on all sides. Keep an eye on them as ovens can vary. You’re looking for a nice golden brown color and tender centers.

Step 3: Make the Balsamic Glaze

• While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey or maple syrup (if using). If you prefer a tangier glaze, you can omit the sweetener altogether.
• Bring to a simmer over medium heat. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
• Reduce the glaze until thickened. Reduce the heat to low and simmer gently for about 10-15 minutes, or until the balsamic vinegar has reduced and thickened into a syrupy glaze. It should coat the back of a spoon easily. Be careful not to over-reduce it, as it can become too thick and sticky. It will also thicken slightly as it cools. The reduction process concentrates the flavors of the balsamic, creating that signature sweet and tangy glaze.

Step 4: Glaze and Serve

• Remove the roasted Brussels sprouts from the oven. Once the Brussels sprouts are roasted to your liking, remove them from the oven.
• Drizzle generously with balsamic glaze. Pour the balsamic glaze over the roasted Brussels sprouts in the bowl.
• Toss to coat evenly. Gently toss the Brussels sprouts with the glaze to ensure they are evenly coated. You want each sprout to be glistening with that delicious balsamic reduction.
• Serve immediately. Balsamic Glazed Brussels Sprouts are best served immediately while they are still warm and crispy. The contrast between the warm sprouts and the tangy glaze is truly irresistible.