Perfect roasted Brussels sprouts are a bit elusive, which is why we’re sharing our go-to method for Brussels sprouts that are crispy on the outside, tender on the inside, and packed with flavor.
And to elevate them for the holidays (and beyond), we’re adding crispy roasted garlic, our go-to creamy vegan cheese, dried cherries for a tart-sweet kick, and a rich balsamic reduction. Plus, just 7 ingredients required. Let us show you how it’s done!
How to get perfectly roasted Brussels sprouts?
The key to Brussels sprouts that are crispy on the outside and tender on the inside is to get the cooking temperature right (400 degrees Fahrenheit / 204 degrees Celsius). Too low of a temperature and they’ll be soggy. Too high of a temperature and they’ll burn on the outside but stay raw on the inside.
If you’re not sure whether your oven temperature is accurate, using an oven thermometer is an easy and inexpensive way to improve your chances of success in the kitchen!
It’s also important to make sure that there is plenty of room between the sprouts. When they’re too close together, they steam and have trouble browning.
For even crispier Brussels sprouts, we also like to sear them in a cast iron skillet before roasting in the oven. This is an optional but game-changing step!
For this recipe, we also roasted garlic, which helps mellow its intensity and bring out its natural sweetness. If you couldn’t tell, we are huge garlic fans around here! It simply makes everything better.
For serving, we added dried cherries for a tart-sweet element, our dairy-free macadamia nut cheese for richness, and balsamic reduction to bring it all together. It’s a magical combination of flavors!
We hope you LOVE these roasted Brussels sprouts. They’re:
Savory-sweet
Garlicky
Crispy
Cheesy
& Delicious!
They’re the perfect side dish for the holidays and beyond! Pair with our Vegan Lentil Nut “Meatloaf”, Easy 1-Pot Mashed Potatoes, and/or Lemony Arugula Salad with Crispy Shallot for an extra special meal!
More Brussels Sprouts Recipes
- Honey Mustard Roasted Brussels Sprouts
- Miso-Glazed Roasted Brussels Sprouts
- Crispy Garlic Brussels Sprouts with Sriracha Aioli
- Brussels Sprout Slaw with Coconut Bacon
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Roasted Brussels Sprouts with Balsamic Reduction
Ingredients
BALSAMIC REDUCTION
- 3/4 cup balsamic vinegar
BRUSSELS & GARLIC
- 1 lb Brussels sprouts, rinsed and halved (cut extra large sprouts in quarters)
- 2 tsp avocado oil (see notes for oil-free), divided
- 1 healthy pinch each sea salt & black pepper
- 7 cloves garlic, crushed / roughly chopped
FOR SERVING
- 1/4 cup dried cherries, roughly chopped (or sub other semi-tart dried fruit of choice)
- 2 Tbsp dairy-free cheese (we used our Macadamia Cheese // or sub similar store-bought)
Instructions
- Heat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier sprouts. Also line a baking sheet with parchment paper. Set aside.
- Add balsamic vinegar to a small saucepan and bring to a very low boil over medium heat. Then reduce heat slightly (medium low to low) to a steady simmer (bubbles should be consistently forming around the sides and in the center of the pot — but not a full boil). Continue cooking until reduced by half and the vinegar leaves a thin film on the bottom of the pan when tipped to the side, ~15-20 minutes. Watch carefully toward the end to ensure it doesn’t burn.
- Pour balsamic reduction into a serving dish to cool. It will continue to thicken into a caramel-like syrup. Set aside for serving.
- Halve Brussels sprouts and add to a large mixing bowl. Add half of the oil (1 tsp as original recipe is written) and salt and pepper and toss to combine.
- OPTIONAL: For extra crispy sprouts, heat a large (oven-safe) pan (preferably cast iron) over medium-high heat. Once hot, add a drizzle of oil (remaining 1 tsp as original recipe is written) and swirl pan to coat. Add half of the Brussels sprouts (or as many as will comfortably fit in the pan) cut-side down and sear for 3-4 minutes, or until light golden brown on the underside. Then transfer the pan to the prepared baking sheet. Repeat this step (adding more oil to the pan as needed) until all sprouts have been seared and are on the baking sheet.
- Add the crushed garlic to the baking sheet with the sprouts and toss. Spread into an even layer and roast for 10-12 minutes, or until sprouts are golden brown and tender. Bake longer for crispier sprouts.
- Transfer sprouts to a serving platter and top with spoonfuls of dairy-free cheese and dried cherries. Drizzle with some of the balsamic reduction, or serve on the side.
- Store cooled leftovers covered in the refrigerator for 1-2 days, though best when fresh. Reheat on the stovetop over medium heat, or in a 375 degree F (190C) oven until hot. Not freezer friendly.
Video
Notes
*If oil-free, check out our Guide to Oil-Free Roasted Vegetables!
Courtney says
Simple way to add great flavor to brussel sprouts. I didn’t have macadamia nuts so I used your vegan parmesan recipe instead. We loved it!
Thanks so much for the lovely review, Courtney. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Claire says
I am not a great cook but I love brussels sprouts. Dana you nailed it! Thanks for the step by step instructions and NO OIL option is just great.
It was the directions and the balsamic which made these pop.
We finished every one and and my boyfriend was so sad when they were gone.
It is now a staple and when I can get fresh organic brussels sprouts at my farmers market . BOYFRIEND APPROVED.
Aw, yay! We’re so glad you both enjoyed it, Clare. Thanks so much for the lovely review!
Kelsey says
This recipe did not produce the results I wanted. This was my first time cooking brussels sprouts at home, and Minimalist Baker recipes are usually a hit, but I guess people have a different preference for how roasted their veggies are. After 15 minutes at 400, the sprouts were still very raw and hardly roasted in my opinion. After a Google search, I see most other recipes call for a much longer cooking time. I wish I had done more research before following this recipe, I was really disappointed.
Hi Kelsey, we’re sorry to hear they didn’t turn out as expected. The cooking time will depend on the size of the Brussels sprouts, so we wonder if yours were on the larger side? To confirm, did you only cook them in the oven? Cooking on the stovetop first helps to soften them.
Baiba says
Dear Dana,
I made this today for lunch and after the first bites I told my husband that I have to write you a love letter – it was the best meal I had this year! The cheese, the balsamic reduction, oil-free veggies – I added beets too.
I demand an option to rate this with 6 stars :)
Incredible! Thanks for sharing, Baiba!
Jessica Mason says
These look absolutely delicious! I’ll definitely be making a few ‘practice’ batches of these before Christmas. I’ll post some photos and let you know how I get on!
Thanks, Jessica!
Kelsey says
Simple and delicious! The balsamic reduction really thickened as it cooled, so next time I’ll pay better attention to the time I cook it. Another fantastic MB recipe.
Yay! Thanks, Kelsey!