Finally — Brussels sprouts that everyone loves! Perfectly crispy outer leaves, tender inside, drizzled with tangy balsamic glaze. Ready in 20 minutes. Follow our tested method and you'll get perfect results every single time.
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Trim the stem end and remove any yellow outer leaves. Cut in half through the stem. Smaller ones can be left whole. Dry them well — moisture is the enemy of crispiness.
In a small saucepan, combine balsamic vinegar, honey, and Dijon. Simmer 3-4 minutes until syrupy. Set aside. (Or use store-bought balsamic glaze.)
Toss halved sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes. Make sure every cut surface is coated with oil.
Place Brussels sprouts CUT-SIDE DOWN in the basket. This creates maximum caramelization on the flat surface. Cook at 400°F for 10 minutes.
Shake the basket. Cook another 5 minutes at 400°F until outer leaves are crispy and charred.
Transfer to a bowl. Drizzle with balsamic glaze. Add Parmesan if using. Serve immediately.
Soggy sprouts happen when they're overcrowded (steaming instead of roasting) or not dry enough. Cook in batches if needed, and pat them dry before oiling.
400°F is ideal. Lower temperatures won't create the crispy charred leaves that make Brussels sprouts irresistible.
You can reduce oil to 1 tsp, but some oil is needed for crispiness and browning. Completely oil-free will result in dry, not crispy, sprouts.
