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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 1 teaspoon sea salt - ½ teaspoon black pepper - 1 tablespoon honey or maple syrup - 3 tablespoons balsamic vinegar - 2 cloves garlic, minced - ¼ teaspoon red pepper flakes (optional) The main ingredients create a great base for crispy Brussels sprouts. The Brussels sprouts bring a nutty flavor. Olive oil helps them roast perfectly. Sea salt and black pepper add simple seasoning. The sweetness from honey or maple syrup balances the tangy balsamic vinegar. Garlic gives depth to the dish, while red pepper flakes add a hint of heat. - Honey or maple syrup - Red pepper flakes for heat Using honey or maple syrup is optional but recommended. Both add a sweet touch to the glaze. Red pepper flakes are also optional. They spice things up and make the dish brighter. - Fresh parsley, chopped Chopped fresh parsley is a must for garnish. It adds color and freshness to the dish. Plus, it makes your plate look beautiful. I always sprinkle it on before serving. You can find the full recipe above for all the details. Enjoy making these crispy Brussels sprouts with balsamic glaze! Preheat your oven to 425°F (220°C). This high heat helps make the Brussels sprouts crispy. Next, line a baking sheet with parchment paper. This step keeps them from sticking. In a large bowl, add 1 pound of halved Brussels sprouts. Pour in 3 tablespoons of olive oil, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Toss well to coat every piece. Spread the Brussels sprouts on the baking sheet, cut side down. Roast them for 20 to 25 minutes. Flip them halfway through for even cooking. They should be golden brown and crispy when done. While the Brussels sprouts cook, you can make the glaze. In a small saucepan, mix 1 tablespoon of honey or maple syrup, 3 tablespoons of balsamic vinegar, 2 minced garlic cloves, and ¼ teaspoon of red pepper flakes, if you want some heat. Simmer this mixture over medium heat for about 3 to 5 minutes. It should thicken slightly. When your Brussels sprouts are ready, drizzle the glaze over them. Toss gently to coat. Finally, transfer them to a serving plate and garnish with fresh parsley. For the full recipe, check the earlier sections. To get those Brussels sprouts nice and crispy, follow these steps: - Dry them well: After washing, pat the sprouts dry. Moisture can make them soggy. - Cut size matters: Halving them helps cook evenly. Smaller pieces get crispy faster. - Single layer: Spread them out on your baking sheet. Crowding them traps steam. - High heat: Roasting at 425°F (220°C) creates a nice crunch. You can boost the flavor of your Brussels sprouts easily. Here are some ideas: - Spices: Try adding garlic powder or smoked paprika for depth. - Herbs: Fresh thyme or rosemary gives a lovely aroma. - Cheese: A sprinkle of Parmesan adds a salty kick. - Nuts: Toasted walnuts or pecans add crunch and richness. Present your crispy Brussels sprouts beautifully for gatherings: - Serving platter: Use a large, colorful platter to show off the dish. - Garnish: Fresh parsley not only looks great but adds freshness. - Pairing: Serve with roasted meats or as part of a vibrant salad. - Family style: Let guests help themselves from the platter for a warm feel. For the complete guide, check out the Full Recipe for all the details. {{image_2}} You can easily make this dish vegan. Simply swap honey for maple syrup. Maple syrup gives a sweet flavor that works well with the balsamic glaze. This change keeps the recipe plant-based while still being delicious. Feel free to get creative with your veggies. You can add carrots, sweet potatoes, or bell peppers. Just cut them to match the size of the Brussels sprouts. Toss them all together with the olive oil and seasonings. Roasting different veggies adds color and flavor to your dish. You can explore other sauces too. Try a soy sauce glaze for a savory kick. Or use a lemon vinaigrette for a fresh twist. If you want a spicy touch, add some sriracha or chili sauce. Each glaze brings a new taste, making the dish unique every time. For the full recipe, check out the Crispy Brussels Sprouts with Sweet Balsamic Glaze. To store leftovers, let the Brussels sprouts cool first. Place them in an airtight container. They will stay fresh for about 3 days in the fridge. Avoid stacking them too high to keep them crispy. The best way to reheat these Brussels sprouts is in the oven. Preheat your oven to 375°F (190°C). Spread the sprouts on a baking sheet. Heat for about 10 minutes until they are warm and crispy again. You can also use an air fryer for a quick reheat. You can freeze crispy Brussels sprouts, but they may lose some crunch. If you want to freeze them, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They will keep for up to 3 months. When ready to eat, bake them straight from the freezer for a bit longer to regain some crispiness. You can use frozen Brussels sprouts, but fresh is better. Frozen sprouts change texture. They can become mushy when cooked. This mushiness affects the crunch you want. If you must use frozen, thaw them first. Pat them dry to remove excess moisture. This helps achieve some crispiness when you roast them. Brussels sprouts can taste bitter, but there are ways to fix this. First, trim the stems and remove any yellow leaves. This reduces bitterness. Second, try soaking them in cold water for 30 minutes. This helps to draw out some bitterness. Lastly, roasting them with a sweet glaze, like balsamic, balances the flavors. The sweetness helps mask the bitterness. Balsamic glazed Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or pork. Their flavor complements these meats nicely. You can also serve them alongside grains, like quinoa or rice. Add a sprinkle of feta cheese for extra flavor. For a vegetarian option, pair them with a hearty grain salad. This makes a colorful, tasty meal. Check out the Full Recipe for more ideas! In this post, we explored how to make crispy balsamic glazed Brussels sprouts. You learned about key ingredients, from fresh sprouts to tasty garnishes. The step-by-step instructions guide you in cooking and making a delicious glaze. Tips on crispiness and flavor enhancements help you create a perfect dish. For storage, I shared methods to keep leftovers fresh. Overall, these Brussels sprouts can impress anyone at your next meal. Enjoy experimenting with variations and serving suggestions!

Crispy Brussels Sprouts with Balsamic Glaze

Elevate your dinner with these Crispy Brussels Sprouts with Sweet Balsamic Glaze! This mouthwatering recipe combines perfectly roasted Brussels sprouts drizzled in a delicious homemade balsamic glaze, creating a delightful balance of flavors. It’s easy to make and ready in just 30 minutes. Discover the step-by-step instructions and impress your family or guests at your next meal. Click through now to explore the full recipe and enjoy this tasty side dish!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

1 tablespoon honey or maple syrup

3 tablespoons balsamic vinegar

2 cloves garlic, minced

¼ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the halved Brussels sprouts with olive oil, sea salt, and black pepper. Toss well to coat.

      Spread the Brussels sprouts in a single layer on a baking sheet, cut side down. Roast for 20-25 minutes until they are crispy and golden brown, flipping them halfway through for even cooking.

        While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, combine honey (or maple syrup), balsamic vinegar, minced garlic, and red pepper flakes. Stir and allow to simmer for about 3-5 minutes until it thickens slightly. Remove from heat.

          Once the Brussels sprouts are done, remove them from the oven and drizzle the sweet balsamic glaze over the top. Toss gently to coat.

            Remove the glazed Brussels sprouts to a serving platter and sprinkle with chopped fresh parsley for garnish.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4