These are straightforward roasted Brussels sprouts, with a technique that gives great results. The sprouts are first seared on the stovetop for a deep, caramelized flavor, then finished in the oven until they are tender. A last-minute toss with balsamic vinegar adds a bright, tangy counterpoint to the earthy sprouts.
This recipe is a holiday classic for a reason. It comes together in about 35 minutes and uses just one pan, making it an easy side dish for a busy day of cooking. The combination of savory, sweet, and tangy flavors makes it a welcome addition to any Thanksgiving table.
Why this works
- Searing the sprouts cut-side down in a hot pan creates a flavorful, deeply browned crust that you can't get from roasting alone.
- Finishing the dish in the oven ensures the Brussels sprouts cook through evenly, becoming tender without turning mushy.
- Adding the balsamic vinegar at the very end preserves its bright flavor and prevents the sugars from burning in the hot pan.
Ingredients you'll need
- Brussels Sprouts: Look for firm, compact heads that are bright green. Smaller sprouts tend to be sweeter and more tender.
- Olive Oil: A good quality extra virgin olive oil adds flavor, but any cooking oil with a high smoke point will work for searing.
- Garlic: Using whole peeled cloves prevents the garlic from burning and allows it to soften and sweeten as it roasts.
- Balsamic Vinegar: A decent-quality aged balsamic will have a richer, more complex flavor than a very cheap one. You don't need the most expensive bottle.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prep the Ingredients
First, get your oven heating to 400°F. While it warms up, prepare your Brussels sprouts by trimming off the ends and slicing them in half. Peel your garlic cloves but leave them whole.
Step 2: Sear for Flavor
Heat oil in a large, oven-safe skillet over medium-high heat. Place the sprouts cut-side down in a single layer. This is the key to getting them nicely browned. Scatter the garlic cloves in the pan and season everything with salt and pepper.
Step 3: Roast Until Tender
Let the sprouts sear without moving for about 5-7 minutes. Once the bottoms are golden brown, move the whole pan into the hot oven. Roast for 15-20 minutes, until the sprouts are cooked through and tender.
Step 4: Finish with Balsamic
Carefully take the hot skillet out of the oven. Immediately drizzle the balsamic vinegar over the sprouts and give it all a good toss to coat. The heat from the pan will help create a light glaze. Serve right away while they are hot.
Serve it with
These roasted sprouts are a classic side for a holiday meal. They pair well with Classic Thanksgiving Turkey Recipe and Classic Thanksgiving Stuffing.
Storage and reheating
Store leftover brussels sprouts in an airtight container in the refrigerator for up to 3 days. They are not ideal for freezing as the texture can become soft. Reheat in a 350°F (175°C) oven or in a skillet over medium heat until warmed through.
FAQ
Can I make these Brussels sprouts ahead of time?
Yes, you can roast the sprouts a day ahead. Store them in the refrigerator and reheat in the oven or a skillet. Wait to add the balsamic vinegar until just before serving for the best flavor.
Why did my Brussels sprouts turn out bitter?
Bitterness in Brussels sprouts can be caused by overcooking. Roasting them until they are just tender is key. Older, larger sprouts can also have a more pronounced bitter flavor.
Do I have to use a cast-iron skillet?
No, but an oven-safe skillet is recommended for a one-pan method. If you don't have one, you can sear the sprouts in any skillet on the stovetop and then transfer them to a baking sheet to roast in the oven.
