These Roasted Brussels Sprouts are deeply golden and crisp on the outside, tender inside, and finished with a luscious balsamic glaze that brings tangy-sweet depth. A touch of sea salt and a hint of garlic round out this bold, savory side that pairs well with everything from roast chicken to grilled steaks or sweet-spicy dishes like Jalapeño-Peach Chicken.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 Tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon garlic powder (or 1 minced clove garlic)
• 2–3 Tablespoons balsamic glaze (store-bought or homemade—see below)
• Optional: 1 Tablespoon grated Parmesan or 1/4 teaspoon red pepper flakes

Preparation

1. Preheat Oven: Heat oven to 425°F (220°C). Line a large baking sheet with parchment or foil for easier cleanup.
2. Prepare Sprouts: In a large bowl, toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Roast: Spread sprouts cut-side down on the baking sheet. Roast for 20–25 minutes, flipping once after 15 minutes, until golden brown and crispy on the edges.
4. Finish & Glaze: Transfer sprouts to a serving dish and drizzle with balsamic glaze. Toss gently to coat or leave drizzled for visual flair. Add optional Parmesan or red pepper flakes.

Optional: Homemade Balsamic Glaze

Simmer 1/2 cup balsamic vinegar with 1 Tablespoon honey or brown sugar over medium heat until reduced by half and syrupy (8–10 minutes). Cool slightly before using.

Serving Notes

• Serve warm, either as a side or topped with toasted nuts for a light main.
• Excellent with roasted poultry, pork tenderloin, or creamy polenta.