If you thought you didn’t like Brussels sprouts, prepare to have your mind (and your taste buds) completely changed. For too long, this cruciferous cousin of cabbage has suffered from a bad reputation, usually due to being boiled or steamed into sad, mushy submission. But everything changes when you introduce them to high heat, quality fat, and a truly magnificent glaze.
This recipe for Balsamic Brown Sugar Brussels Sprouts transforms the humble sprout into a caramelized masterpiece. By roasting them first until the edges are crispy and deeply brown, we build a foundation of nutty, savory flavor. The grand finale is a sweet, acidic, and sticky glaze made from rich balsamic vinegar and cozy brown sugar. The results are tender on the inside, wonderfully crunchy on the outside, and coated in a irresistible, caramelized shell. This is not just a side dish; it’s a revelation that will have even the pickiest eaters asking for seconds. Get ready to master the easiest, most delicious vegetable recipe you will ever make!
We promise this method guarantees success, yielding crispy Balsamic Brown Sugar Brussels Sprouts every time. Whether you need a standout side for a holiday feast or just want a surprisingly simple weeknight vegetable, this recipe is your new go-to.
Why You’ll Love These Sweet and Tangy Roasted Brussels Sprouts
There are countless reasons why this particular preparation of Brussels sprouts has become a global phenomenon in recent years, but it primarily boils down to the spectacular synergy of flavor and texture. This method moves the Brussels sprout from mundane to magnificent, creating a side dish that often steals the show from the main course.
The Perfect Marriage of Flavor Profiles
What makes these Balsamic Brown Sugar Brussels Sprouts so utterly addicting? It’s the dynamic contrast. Brussels sprouts, when properly roasted, possess a slight bitterness and an earthy, nutty depth. This robust, savory foundation is instantly elevated by the glaze:
- Sweetness: The packed light brown sugar provides deep, molasses-rich sweetness, essential for balancing the vinegar.
- Tanginess and Acidity: The balsamic vinegar cuts through the sweetness and the richness of the olive oil, providing a necessary bright counterpoint that prevents the dish from becoming cloying. If you love a classic holiday side, pair these delicious sprouts with a festive meal like our Ruth’s Chris Sweet Potato Casserole.
- Savory Depth: A touch of kosher salt and pepper, combined with the roasting process, enhances the natural umami flavors of the vegetable itself.
The final glaze caramelizes intensely on the high heat, creating a sticky, almost candy-like coating that adheres perfectly to the edges of the sprouts. This caramelized balsamic glaze is the element that truly elevates this roasted vegetable into an unforgettable culinary experience.
Achieving Next-Level Texture: Crispy Edges Every Time
Texture is everything when it comes to Brussels sprouts. Soggy sprouts are the enemy of happiness. Our roasting technique ensures maximum crispiness. By coating the sprouts in oil and seasoning and giving them a full 15-20 minutes of high-heat roasting before adding the sugar, we allow the outer leaves to curl up, brown, and achieve that satisfying crunch. When you add the glaze later, the existing crispiness acts as a protective layer, allowing the sugar to caramelize without turning the entire sprout mushy. The contrast between the soft, tender inner core and the deeply crispy, sticky outer leaves is why people rave about this side dish.
Uncomplicated Preparation, Gourmet Results
Despite tasting like something a fancy restaurant would charge a premium for, this recipe for Balsamic Brown Sugar Brussels Sprouts requires minimal effort. The ingredient list is short and likely already in your pantry. The method is straightforward: chop, toss, roast, glaze, and roast again. It’s the perfect recipe for busy home cooks who want to deliver massive flavor without complicated techniques. This makes a phenomenal pairing for a hearty main course, perhaps alongside a Creamy Chicken and Stuffing Casserole for a cozy dinner.
Why Balsamic Brown Sugar Brussels Sprouts Should Be Your Next Side Dish
Beyond the simple joy of eating something that tastes incredible, incorporating these roasted sprouts into your rotation offers practical benefits, versatility, and health advantages. If you’ve been searching for an easy yet impressive holiday side, or just a way to sneak more greens onto the family dinner table, this is your solution.
A Crowd-Pleasing Holiday Staple
During holiday gatherings like Thanksgiving or Christmas, side dishes often take center stage. While traditional sides are cherished, introducing a modern, flavor-packed vegetable like these Balsamic Brown Sugar Brussels Sprouts provides a much-needed textural and flavor contrast to heavy casseroles and rich gravies. The fact that they are so visually appealing with their deep brown edges and glossy sheen makes them a stunning addition to any buffet table. Furthermore, because this recipe uses simple ingredients and requires hands-off oven time, it frees you up to manage other complex dishes.
I find this dish is so reliable that I include it in every major holiday menu. If you need more inspiration for your next large gathering, be sure to check out my collection of favorite holiday sides and main courses on Pinterest for more recipe ideas!
Health Benefits Disguised as Dessert
Let’s be honest: while we use a bit of brown sugar, this recipe is still primarily about getting nutrient-dense vegetables into your diet. Brussels sprouts are powerhouse sources of Vitamin K (crucial for blood clotting and bone health) and Vitamin C (an antioxidant champion). Roasting them retains more nutrients than boiling, and the strong flavor profile of the balsamic glaze makes eating your greens an absolute pleasure rather than a chore. This is the ideal way to introduce skeptical children or sprout-haters to the vegetable, as the sweetness mitigates the perceived bitterness.
Versatility for Any Meal
These sweet and tangy roasted Brussels sprouts are incredibly versatile. While they shine during the holidays, they are simple enough for a Tuesday night dinner. They pair beautifully with:
- Roasted chicken or turkey
- Seared steaks or pork chops
- Salmon or flaky white fish
- Vegetarian mains, such as quinoa bowls or lentil loafs
The deep, complex flavor of the Balsamic Brown Sugar Brussels Sprouts works equally well alongside hearty meats as it does with delicate seafood, proving that a single side dish can effortlessly complement a wide range of global cuisines and menu plans. It’s a side dish that truly delivers maximum impact for minimum fuss.
Ingredients and Necessary Utensils for Perfect Balsamic Brown Sugar Brussels Sprouts
Success in this recipe hinges on selecting quality ingredients and ensuring you have the right tools, especially a large enough baking sheet to prevent steaming. We break down exactly what you need to achieve that perfect combination of crispy texture and sticky, tangy sweetness in your Balsamic Brown Sugar Brussels Sprouts.
The Essential Ingredients List
You will need the following items, precisely measured, to execute the recipe successfully:
Core Produce and Pantry Staples:
- 2 pounds fresh Brussels sprouts: This quantity is perfect for serving 4-6 people generously. Look for sprouts that are tightly bound, bright green, and firm. Avoid those with yellowed leaves or black spots.
- 1/4 cup high-quality olive oil, divided: We divide the oil 3 tablespoons for the initial roast (for crispiness) and 1 tablespoon reserved for the glaze (to help dissolve the brown sugar and emulsify the vinegar).
- 1/4 cup packed light brown sugar: The brown sugar provides a richer, deeper molasses flavor compared to granulated white sugar, which enhances the caramelization process. Make sure it is packed tightly when measuring for accuracy.
- 3 tablespoons balsamic vinegar: This is arguably the most crucial ingredient. Opt for an aged, high-quality balsamic vinegar. A thicker balsamic will yield a superior, syrupy glaze that coats the sprouts beautifully. Thin, cheap vinegar will likely run off and burn before caramelizing correctly.
- 1 teaspoon kosher salt, or to taste: Kosher salt provides a cleaner, sharper seasoning than table salt. Do not skimp on the salt, as it is necessary to draw out moisture and deepen the flavor.
- 1/2 teaspoon freshly ground black pepper: Freshly ground pepper offers a more potent aroma and flavor compared to pre-ground pepper.
- 2 cloves garlic, minced finely (Optional, but highly recommended): Garlic adds a crucial layer of savory depth, complementing the sweetness of the glaze beautifully. Mince it very finely so it adheres to the sprouts and doesn’t burn during the initial high-heat roasting.
Tips for Ingredient Selection
The quality of two ingredients dramatically affects the outcome of these Balsamic Brown Sugar Brussels Sprouts:
H4: Selecting the Best Brussels Sprouts
Always buy fresh sprouts, not frozen. Frozen sprouts contain too much water, which will result in steaming, making it impossible to achieve the required crispy texture. When prepping, ensure you remove the hard, woody stem end this part is bitter and tough. Halving them (or quartering large ones) exposes more surface area, maximizing the potential for browning and crispiness.
H4: The Importance of High-Quality Balsamic Vinegar
A true, aged balsamic vinegar should have a syrupy consistency and a rich, complex flavor that balances sweetness and acidity. If your vinegar is very thin and watery, it will evaporate too quickly or burn during the final 5-10 minutes of glazing. If necessary, you can use a standard balsamic and reduce it slightly on the stovetop before mixing it with the brown sugar, or look for a pre-made “Balsamic Glaze” (though the recipe uses specific ratios for the homemade version).
Necessary Utensils and Equipment
To prepare perfect Balsamic Brown Sugar Brussels Sprouts efficiently and effectively, you will need a few standard kitchen tools:
- Large Sturdy Baking Sheet (Rimmed): This is the most critical piece of equipment. A rimmed sheet prevents the sprouts from rolling off and is essential for achieving high, even heat distribution.
- Parchment Paper or Heavy-Duty Aluminum Foil: Lining the pan is highly recommended. Not only does it make cleanup incredibly easy (especially when dealing with sticky caramelized sugar), but parchment paper also aids slightly in preventing burning.
- Large Mixing Bowl: Necessary for tossing the Brussels sprouts with the initial oil and seasoning. It must be large enough to allow for vigorous mixing without ingredients spilling over.
- Small Bowl or Liquid Measuring Cup: Used specifically for preparing the balsamic brown sugar glaze.
- Sharp Knife and Cutting Board: For trimming and halving the Brussels sprouts. Uniform cuts are essential for even roasting.
- Whisk or Fork: For mixing the glaze until the brown sugar is fully incorporated.
- Sturdy Spatula or Tongs: Essential for tossing the sprouts during roasting and for gently stirring them after the glaze is applied.
Detailed Instructions: Mastering the Balsamic Brown Sugar Brussels Sprouts Recipe
This recipe relies on two distinct phases of cooking: the initial dry roast to achieve maximum crispiness, and the final glaze roast to achieve deep caramelization. Following these detailed steps ensures your Balsamic Brown Sugar Brussels Sprouts are cooked to absolute perfection.
Step 1: Preparation and Oven Preheat
Preheating the oven correctly is paramount. We want high, intense heat from the moment the sprouts hit the pan.
Preheat your oven rack to a high temperature of 400°F (200°C). Position a large, sturdy, rimmed baking sheet in the center of the oven. For easier cleanup and trust me, you will appreciate this when scraping off the sticky glaze line the baking sheet with parchment paper or heavy-duty aluminum foil. Thoroughly wash the Brussels sprouts and remove any loose, damaged, or yellow outer leaves. Trim off the hard, woody end of the stem. This part can be tough and is best discarded.
Next, cut each sprout in half lengthwise from the tip to the root. If you have particularly large sprouts, you must quarter them. Ensuring uniform, smaller pieces promotes even cooking and guarantees maximum crispiness on the exposed cut surfaces.
Step 2: Initial Seasoning and Oil Coating
Proper seasoning lays the foundation for all the flavor to come.
In a very large mixing bowl, combine the halved Brussels sprouts, 3 tablespoons of the olive oil (reserving 1 tablespoon for the glaze), the kosher salt (1 teaspoon), and the black pepper (1/2 teaspoon). If you are using minced garlic, add it to this mixture now. Use your hands or a large sturdy spoon to toss the sprouts vigorously until every single piece is lightly coated with the oil and seasoning. The oil helps conduct the high heat to the surface of the vegetable, facilitating the browning process. Ensure the sprouts are well distributed with the oil; this is crucial for achieving optimal crispiness during the roasting process.
Step 3: Initial Roasting for Crispiness (The Dry Roast)
This stage is non-negotiable for crispy results. We roast without the sugar first.
Carefully pour the seasoned Brussels sprouts onto the prepared baking sheet. Spread the sprouts out into a single, even layer, ensuring they are cut-side down as much as possible. This maximizes the surface contact with the hot pan, aiding caramelization. It is absolutely critical that they are not overcrowded, as overcrowding traps steam, which will prevent them from becoming crispy. If your baking sheet is too full, use two baking sheets. Better to split them up than end up with mushy sprouts!
Place the baking sheet into the preheated 400°F (200°C) oven and roast for a total of 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. This ensures they brown evenly on all sides. You want the edges to look dry, crispy, and deeply golden brown. Return the pan to the oven for the remaining time.
Step 4: Prepare the Balsamic Brown Sugar Glaze
While the Brussels sprouts are completing their initial roast, prepare the sweet glaze. Timing this correctly means the glaze is ready immediately when the sprouts come out of the oven.
In a small bowl or a liquid measuring cup, combine the remaining 1 tablespoon of olive oil, the packed light brown sugar (1/4 cup), and the 3 tablespoons of balsamic vinegar. Whisk these three ingredients together thoroughly. The warm olive oil helps the brown sugar start to dissolve and blend smoothly with the acidic balsamic vinegar. Continue whisking until the brown sugar has mostly dissolved and you have a smooth, syrupy consistency. Do not worry if a few small lumps remain. Set the glaze aside near your stovetop.
Step 5: Glazing and Final Caramelization
This is where the magic happens and we transform simple roasted vegetables into sticky, sweet Balsamic Brown Sugar Brussels Sprouts.
After the sprouts have roasted for 15 to 20 minutes and the cut sides are deeply golden brown and starting to crisp up, remove the baking sheet from the oven. Pour the prepared balsamic brown sugar glaze directly over the hot sprouts. The heat from the sprouts will immediately start to activate the glaze.
Use the spatula to gently toss the sprouts on the pan, coating them evenly with the thick glaze. Quickly return the glazed Balsamic Brown Sugar Brussels Sprouts to the 400°F (200°C) oven for an additional 5 to 10 minutes. During this final stage, you must watch the sprouts closely. The high sugar content means the glaze can burn easily. The goal is to allow the glaze to bubble, thicken, and caramelize onto the sprouts, making them sticky, shiny, and fully tender inside. Remove immediately if the glaze starts to smell burnt.
Step 6: Serve Immediately for Best Results
Once the sprouts are tender, sticky, deeply caramelized, and have crispy edges (usually around the 7-8 minute mark of the final roast), remove the baking sheet from the oven. Transfer the hot Balsamic Brown Sugar Brussels Sprouts to a serving platter. Important Tip: Scrape any remaining sticky glaze from the pan over the top of the sprouts. This extra coating of caramelized goodness is the best part! Serve the dish immediately while it is piping hot, as the caramelized sugar will harden slightly as it cools.
Tips, Variations, and Troubleshooting for Perfect Results
While the standard recipe for Balsamic Brown Sugar Brussels Sprouts is perfect on its own, a few tweaks and pro tips can help you tailor the dish to your preference and ensure you avoid the most common kitchen mishaps, particularly sugar burning.
Pro Tips to Avoid Common Mistakes
1. Do Not Overcrowd the Pan
This is the number one reason roasted vegetables turn out steamed and soggy. When vegetables are piled high, the moisture they release has nowhere to escape, creating steam instead of allowing the surfaces to brown. Always use a single layer, giving each sprout a little breathing room. If in doubt, use two pans.
2. Use High Heat and A Hot Pan
Starting with a properly preheated oven (400°F/200°C) is key. Some cooks even preheat the empty baking sheet inside the oven for 5 minutes before adding the seasoned sprouts. This instant burst of heat helps the sprouts crisp up immediately upon contact, setting them up for that beautiful, crunchy texture.
3. Prevent Glaze Burnout
The sugar in the brown sugar glaze can go from caramelized perfection to burnt disaster in seconds. Never add the glaze at the beginning of the roast. By waiting until the last 5-10 minutes, you minimize the risk of burning. During the final roast, position your pan in the center rack and keep a close eye on the sprouts. If they are caramelizing too quickly, reduce the oven temperature slightly or move the pan to a lower rack.
Exciting Variations of Balsamic Brown Sugar Brussels Sprouts
If you want to customize your dish, these variations introduce new textures and flavors without compromising the core sweet and tangy profile.
H3: Adding Savory Bacon or Prosciutto
For a true fan-favorite variation, add 4-6 slices of thick-cut bacon or a few slices of prosciutto, chopped into small pieces. Toss the meat pieces with the sprouts in Step 2. The bacon fat will render and mix with the olive oil, giving the Balsamic Brown Sugar Brussels Sprouts an unparalleled smoky depth. The bacon pieces will crisp up beautifully alongside the sprouts, providing a salty contrast to the sweet glaze.
H3: Maple Syrup Glaze (Vegan Alternative)
If you prefer a vegan option or simply love the flavor of maple, substitute the light brown sugar with an equal amount (1/4 cup) of high-quality pure maple syrup. Maple syrup is naturally liquid, so you may need to whisk the glaze for slightly longer to achieve the desired syrupy thickness before tossing it onto the roasted sprouts. This substitution still creates wonderfully sticky and caramelized results.
H3: Incorporate Nuts or Dried Fruit
To add texture and complexity, toss in 1/4 cup of chopped pecans, walnuts, or sliced almonds during the last 5 minutes of the final caramelization stage. The nuts will lightly toast and adhere to the sticky glaze. Alternatively, for a festive twist, add 1/4 cup of dried cranberries or chopped dried cherries when serving. This adds a beautiful burst of tartness that works wonderfully with the glaze, similar to the acidity found in Caprese Salad with Balsamic Reduction.
H3: Spice It Up
If you enjoy a bit of heat, add a pinch of red pepper flakes (about 1/4 teaspoon) to the glaze mixture in Step 4. The subtle heat provides an unexpected but satisfying complexity to the sweet and savory flavors, making the Balsamic Brown Sugar Brussels Sprouts even more dynamic.
Nutritional Values and Health Benefits of Brussels Sprouts
While we sometimes associate delicious food with indulgence, this recipe proves that a spectacularly flavorful side dish can also be incredibly nutritious. Even with the addition of a sweet glaze, Brussels sprouts maintain their status as a nutritional powerhouse.
Nutritional Snapshot (Per Serving, Estimated)
Based on 6 generous servings from the 2 pounds of sprouts, the estimated nutritional breakdown per serving is as follows. Note that these are approximations and will vary based on exact ingredient brand and measuring density.
- Calories: Approximately 180-200 kcal
- Protein: Approximately 5-7 grams
- Fats: Approximately 10-12 grams (Mostly healthy unsaturated fats from olive oil)
- Carbohydrates: Approximately 18-20 grams (Includes fiber and sugar content from the brown sugar and balsamic)
- Fiber: Approximately 4-5 grams
The Health Benefits of Brussels Sprouts
Brussels sprouts belong to the cruciferous vegetable family, which includes broccoli and kale, and are loaded with essential nutrients and health-promoting compounds.
H3: Rich Source of Vitamins K and C
A single serving of Brussels sprouts can provide well over the daily recommended intake for both Vitamin K and Vitamin C. Vitamin K is crucial for maintaining bone density and plays a vital role in blood coagulation. Vitamin C is a powerful antioxidant that supports the immune system and is necessary for tissue repair throughout the body.
H3: Fiber for Digestive Health
The high fiber content in Brussels sprouts supports healthy digestion, aids in maintaining stable blood sugar levels, and contributes to feelings of satiety, which can assist in weight management. Even after roasting, the structural integrity of the sprout’s fiber remains largely intact, ensuring you reap these benefits.
H3: Antioxidant and Anti-Inflammatory Properties
Brussels sprouts contain compounds called glucosinolates, which the body converts into isothiocyanates. These substances have been extensively studied for their anti-inflammatory and detoxification properties. Regular consumption of cruciferous vegetables is associated with a reduced risk of chronic diseases. By making these Balsamic Brown Sugar Brussels Sprouts a regular part of your menu, you are actively incorporating disease-fighting foods into your diet.
H3: Managing the Added Sugar
It is important to acknowledge the sugar content from the brown sugar and balsamic vinegar. However, compared to many processed foods, the amount used here (1/4 cup total, spread across 6 servings) is moderate. The sugar is necessary for the caramelization that creates the irresistible texture and flavor that makes these sprouts so appealing, ensuring you actually enjoy and eat your vegetables! The health trade-off is often worth it when it comes to maximizing vegetable intake.
Frequently Asked Questions (FAQ) About Balsamic Brown Sugar Brussels Sprouts
FAQs about Balsamic Brown Sugar Brussels Sprouts
Q: Why are my Balsamic Brown Sugar Brussels Sprouts soggy instead of crispy?
The primary cause of soggy sprouts is overcrowding the baking sheet. When sprouts are piled up, they release moisture that turns into steam, preventing browning. Ensure they are spread in a single, even layer. Additionally, make sure your oven is fully preheated to 400°F and that you roast them without the glaze for the full initial 15-20 minutes.
Q: Can I use a regular balsamic vinegar instead of an aged, thick one?
While you can use thinner balsamic, the final glaze won’t be as syrupy or sticky. Thin vinegar tends to evaporate faster and can lead to the sugar burning before it caramelizes properly. If your vinegar is thin, consider reducing it slightly on the stovetop first to concentrate the flavor and thicken the liquid before mixing in the brown sugar.
Q: How do I store and reheat leftover Balsamic Brown Sugar Brussels Sprouts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore some crispiness, spread them on a baking sheet and reheat in a 350°F (175°C) oven for about 5-8 minutes. Avoid the microwave, as it will make the sprouts extremely soft and mushy.
Q: Can I prepare the Brussels sprouts ahead of time?
Yes, you can trim and halve the Brussels sprouts up to 2 days in advance. Store the prepped sprouts in a sealed bag or container in the refrigerator. However, wait to toss them with the oil and salt until right before they go into the oven, as seasoning them too early can draw out moisture and hinder crispiness.
Q: What is the benefit of adding garlic to the Balsamic Brown Sugar Brussels Sprouts?
Adding minced garlic introduces a depth of savory, aromatic flavor that enhances the overall complexity of the dish. The garlic roasts alongside the sprouts, mellowing its sharpness, and provides a beautiful earthy contrast to the sweetness of the brown sugar and the tanginess of the balsamic vinegar in the glaze.
Conclusion: The Sweet Finish to the Perfect Side Dish
The journey from a plain, occasionally maligned vegetable to the ultimate crowd-pleasing side dish ends here with these spectacular Balsamic Brown Sugar Brussels Sprouts. This recipe proves that simple ingredients, combined with the correct cooking technique namely, high-heat roasting and a perfectly timed glaze can yield results that are nothing short of gourmet. You achieve a dynamic balance: the earthy bitterness of the sprout, the deep acidity of the balsamic, and the irresistible, sticky sweetness of the caramelized brown sugar.
We’ve covered every detail, from the importance of not overcrowding your pan to selecting the right quality of balsamic vinegar. By sticking to the two-stage roasting method, you guarantee those essential crispy edges and a tender interior, providing the perfect canvas for the thick, deeply flavored glaze.
Whether you are serving this for a special occasion, hosting a dinner party, or simply seeking a way to revolutionize your weeknight vegetable intake, these sweet and tangy roasted Brussels sprouts are the answer. They are quick to prepare, versatile enough for any menu, and guaranteed to convert any previous sprout skeptics at your table. Don’t wait gather your ingredients and experience the magic of perfectly glazed, crispy Balsamic Brown Sugar Brussels Sprouts today.
If you loved this recipe, please share it with your friends and family! We encourage you to leave a comment below letting us know how your crispy, caramelized sprouts turned out and what main dishes you paired them with!
Sweet and Tangy Balsamic Brown Sugar Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Step 1: Preparation and Oven Preheat. Preheat your oven to a high temperature of 400°F (200°C). Line a large, sturdy, rimmed baking sheet with parchment paper or heavy-duty aluminum foil for easy cleanup. Thoroughly wash the Brussels sprouts, trim the hard stem end, and cut each sprout in half lengthwise. Quarter any particularly large sprouts.
- Step 2: Initial Seasoning and Oil Coating. In a very large mixing bowl, combine the halved Brussels sprouts, 3 tablespoons of the olive oil (reserving the final tablespoon for the glaze), the kosher salt, black pepper, and minced garlic (if using). Use your hands to toss the sprouts vigorously until every piece is lightly and evenly coated with the oil and seasoning.
- Step 3: Initial Roasting for Crispiness. Carefully pour the seasoned Brussels sprouts onto the prepared baking sheet. Spread the sprouts out into a single, even layer. Ensure they are not touching or overcrowded, as this will steam them. Place the pan into the preheated 400°F (200°C) oven and roast for 15 to 20 minutes. After the first 10 minutes, toss the sprouts with a spatula to encourage browning on all sides.
- Step 4: Prepare the Balsamic Brown Sugar Glaze. While the Brussels sprouts are roasting, prepare the sweet glaze. In a small bowl, combine the remaining 1 tablespoon of olive oil, the packed light brown sugar, and the 3 tablespoons of balsamic vinegar. Whisk these ingredients together thoroughly until the brown sugar has mostly dissolved, creating a smooth, syrupy consistency.
- Step 5: Glazing and Final Caramelization. After the sprouts have roasted for 15–20 minutes and the edges are starting to crisp up and turn golden brown, remove the baking sheet from the oven. Pour the prepared balsamic brown sugar glaze directly over the hot sprouts and toss gently to coat them evenly with the glaze.
- Return the glazed Brussels sprouts to the 400°F (200°C) oven for an additional 5 to 10 minutes. Watch the sprouts closely during this final stage, as the high sugar content can burn easily. The goal is to allow the glaze to bubble, thicken, and deeply caramelize onto the sprouts, making them sticky and tender.
- Step 6: Serve Immediately. Once the sprouts are tender and sticky-sweet, remove the pan 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 the dish immediately while it is piping hot.
