Crispy Roasted Brussels Sprouts

Name: Crispy Roasted Brussels Sprouts
Total time: 35 min
Yield: 6 servings
Ingredients: 2 lbs brussels sprouts, trimmed and halved; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; Kosher salt and black pepper

Sides & Salads Air Fryer Gluten-Free

Halved sprouts roasted cut-side down until the flat faces go dark and crisp, then finished with a splash of balsamic. Even people who swear they hate brussels sprouts go back for a second spoonful of these.

Course: Sides & Salads
Time: 35 min
Servings: 6

Cooking Notes

Dry the Brussels sprouts well and place the cut sides directly against the pan. That flat contact creates the deepest browning and the crisp edges that make roasted sprouts work.
Do not crowd the pan. Brussels sprouts release steam as they cook, and a tightly packed sheet traps enough moisture to soften them before they can caramelize.
Finish with salt, acid, or a glaze only after the sprouts have browned. Wet seasonings added too early slow crisping and can burn if they contain sugar.

Recipe Card

Crispy Roasted Brussels Sprouts

By Gabriella

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Category: Sides & Salads
Total Time: 35 min
Difficulty: Easy

Servings: 6

Ingredients

2 lbs brussels sprouts, trimmed and halved
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Kosher salt and black pepper

Instructions

1
Heat the oven to 425°F with the sheet pan inside so the sprouts start searing the second they land.
2
Toss the sprouts with the oil, salt, and pepper, then arrange them cut-side down in a single layer with space between them.
3
Roast for twenty-five minutes without stirring, so the flat sides have time to go deep brown and crisp.
4
Whisk the balsamic with the honey, toss it through the hot sprouts, and serve them right away while the edges are still crackling.