📝 About This Recipe
Transform the humble brassica into a sophisticated masterpiece with this recipe that prioritizes maximum surface area for caramelization. These sprouts are roasted at a high temperature to achieve a shatteringly crisp exterior while maintaining a tender, buttery heart. Finished with a velvety balsamic reduction and toasted nuts, this dish strikes the perfect balance between earthy, sweet, and acidic flavors.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts (trimmed and halved vertically)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder (for even distribution of flavor)
- 1/4 teaspoon Smoked paprika (for a subtle hint of depth)
The Balsamic Reduction
- 1/2 cup Balsamic vinegar (Modena style preferred)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard (acts as an emulsifier)
Finishing Touches
- 1/3 cup Walnuts or Pecans (roughly chopped)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon zest (from half a lemon)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (218°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate searing upon contact.
-
2
Wash the Brussels sprouts thoroughly in cold water. Pat them completely dry with a kitchen towel; moisture is the enemy of crispiness.
-
3
Trim the woody stem ends and slice each sprout in half vertically through the core. If any loose leaves fall off, keep them! They turn into delicious 'chips' in the oven.
-
4
In a large mixing bowl, toss the sprouts and any loose leaves with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
-
5
Carefully remove the hot baking sheet from the oven. Arrange the sprouts cut-side down in a single layer. Do not overcrowd; give them space to breathe so they roast rather than steam.
-
6
Roast for 20-25 minutes. At the 15-minute mark, check for browning. You want the flat surface to be a deep, dark caramel color.
-
7
While the sprouts roast, prepare the glaze. Combine balsamic vinegar and honey in a small saucepan over medium-low heat.
-
8
Simmer the glaze for 8-10 minutes until it has reduced by half and coats the back of a spoon. Whisk in the Dijon mustard and remove from heat.
-
9
In a small dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes until fragrant and slightly darkened. Set aside.
-
10
Once the sprouts are tender and charred, remove them from the oven. Transfer them immediately to a clean serving bowl.
-
11
Drizzle the warm balsamic glaze over the sprouts and toss gently to coat every crevice.
-
12
Garnish with the toasted walnuts, freshly grated Parmigiano-Reggiano, lemon zest, fresh parsley, and a pinch of red pepper flakes.
-
13
Serve immediately while the sprouts are at their peak crispness.
💡 Chef's Tips
Always place sprouts cut-side down to maximize the Maillard reaction for better flavor. Ensure the sprouts are bone-dry after washing to prevent steaming in the oven. If you don't want to make your own glaze, look for a high-quality 'Balsamic Glaze' or 'Crema di Balsamico' at the store. For a vegan version, swap the honey for maple syrup and the parmesan for nutritional yeast or toasted breadcrumbs. Avoid using a silicone mat; roasting directly on the metal pan provides a much better sear.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a dry Sparkling Cider to cut through the richness. Serve alongside a roasted chicken or a pan-seared ribeye steak. Add these to a fall-inspired grain bowl with quinoa, roasted sweet potatoes, and tahini dressing. Top with a few pomegranate arils for a festive pop of color and acidity during the holidays.