Roasted Brussels Sprouts

5.0

(4)

21 Reviews

A last-minute drizzle of balsamic vinegar adds a tart glaze to these crispy sprouts.

By J. Kenji López-Alt

J. Kenji López-Alt Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated on March 1, 2025

Credit: Serious Eats / Morgan Hunt Glaze

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Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char.

Balsamic vinegar provides a tart counterpoint to the deeply browned sprouts.

When I first wrote about the humble Brussels sprout, it was from the perspective of someone who believed that I was amongst the minority of people who truly deeply love the tiny brassica.

From the number of positive comments that piece received and the amount of support I've seen lent to the…