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Crispy Balsamic Brussels Sprouts Bites: Best 15-Minute Appetizer

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These crispy balsamic Brussels sprouts bites are a quick and easy appetizer that converts even the most stubborn vegetable skeptics. With a high-heat roasting technique and a sweet-tangy balsamic glaze, they’re perfectly caramelized and irresistibly delicious.

Ingredients

Scale
  • 1.5 lbs (680g) Brussels sprouts
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 3 tablespoons (45ml) balsamic vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • ½ teaspoon (3g) coarse sea salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • ½ teaspoon (2g) garlic powder (optional)
  • ¼ teaspoon (1g) red pepper flakes (optional)
  • ¼ cup (25g) freshly grated Parmesan cheese (optional garnish)
  • 2 tablespoons (15g) toasted pine nuts (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the upper third of the oven.
  2. Rinse 1.5 lbs (680g) of Brussels sprouts under cold water and pat them completely dry. Trim off the tough stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem; quarter any very large sprouts so they are roughly the same size.
  3. In a large mixing bowl, combine the halved Brussels sprouts with 3 tablespoons (45ml) of olive oil, ½ teaspoon (3g) of coarse salt, ¼ teaspoon (1g) of black pepper, and ½ teaspoon (2g) of garlic powder (if using). Toss with your hands until every surface is coated.
  4. Line a baking sheet with parchment paper. Spread the seasoned sprouts in a single, even layer, placing each sprout cut-side down. Ensure they are not crowded; use two baking sheets if necessary.
  5. Roast for 10 minutes without opening the oven.
  6. After 10 minutes, remove the baking sheet from the oven. Flip each sprout half over using tongs or a spatula. In a small bowl, whisk together 3 tablespoons (45ml) of balsamic vinegar and 1 tablespoon (15ml) of honey or maple syrup. Drizzle the mixture evenly over the sprouts.
  7. Return the sheet to the oven and roast for another 5-7 minutes, until the edges are deeply caramelized and the leaves are crispy. Watch closely to prevent burning.
  8. Remove from the oven and let rest on the baking sheet for 1-2 minutes. Transfer to a serving platter. If desired, sprinkle with red pepper flakes, grated Parmesan, or toasted pine nuts. Serve immediately.

Notes

For extra crispiness, ensure sprouts are completely dry before seasoning and do not overcrowd the pan. Add balsamic mixture halfway through roasting to prevent burning. Prep sprouts up to 24 hours ahead by trimming and halving, then toss with oil and seasonings just before roasting. Reheat leftovers in a 400°F oven for 3-5 minutes; do not microwave.

Nutrition

Keywords: crispy Brussels sprouts, balsamic Brussels sprouts, easy appetizer, 15-minute recipe, roasted Brussels sprouts, holiday appetizer, vegetable side dish

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