Why are my roasted brussels sprouts not crispy?

When you overcrowd your baking sheet, the brussels sprouts end up steaming instead of roasting and don't crisp up enough. Always give them enough space to breathe and don't overlap them.

Do I need to boil brussels sprouts before roasting?

Some recipes recommend it but I've never done it. I don't find it necessary at all. After 15-20 minutes of roasting, the brussels sprouts are perfectly soft on the inside and crispy on the outside.

Do I need parchment paper for the pan?

This is up to you but I usually don't use any parchment paper so the brussels sprouts touch the pan and get nice and golden. I don't recommend using tinfoil.

Honey Balsamic Brussels Sprouts

Name: Honey Balsamic Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb brussels sprouts, stems removed; 1 tbsp avocado oil; ½ tsp sea salt; ½ tsp freshly ground black pepper; 2 tbsp extra virgin olive oil; 2 tbsp honey; 4 tbsp balsamic vinegar; 2 cloves garlic, grated

Description

These Honey Balsamic Brussels Sprouts are the perfect balance between sweet and salty. They're crispy, flavorful, and so simple! They make a great fall or winter side dish for any occasion.

Ingredients

Units Scale

1 lb brussels sprouts, stems removed
1 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp honey
4 tbsp balsamic vinegar
2 cloves garlic, grated

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400F (200C).
Slice the brussels sprouts in half and add them to a large baking sheet.
Drizzle them with avocado oil and season with sea salt and pepper.
Toss to coat and lay them all out cut side down.
Roast for 18-20 minutes until golden and crispy.
While the brussels sprouts are roasting, make the sauce.
Set a small saucepan over medium heat and add olive oil, honey, balsamic vinegar, and grated garlic. Use a whisk to mix everything together.
Simmer the mixture on medium-low heat for 5 minutes. Be careful, it may rise quickly when stirred.
Take off heat and set aside until ready to use. It will thicken as it cools.
Take the brussels sprouts out of the oven and toss them with the balsamic sauce.
Serve immediately and enjoy!

Notes

Storing: Store any leftovers in an airtight container in the fridge for 2-3 days. Keep in mind that the brussels sprouts will lose their crispiness once stored.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!