Charred Balsamic Brussels Sprouts

These charred Brussels sprouts are coated in a sweet-and-sour balsamic glaze with maple syrup and sriracha. It’s my favorite way to make Brussels sprouts for Thanksgiving.

Charred Brussels sprouts are the only style of teeny-tiny cabbage I’m interested in eating on Thanksgiving. These are not just roasted, they’re slightly over-roasted (i.e. nearly burnt) – deeply caramelized and absolutely delicious.

Charring Brussels sprouts – roasting them at a high temperature until dark brown and crispy – brings out their natural sweetness and gives them a nutty, smoky flavor, all while maintaining their hearty texture. (Nobody wants mushy boiled Brussels sprouts.) It’s a simple and fast way to cook this autumn vegetable and is sure to be loved by everyone.

My love affair with this concept started when I was recipe-testing for my first cookbook, Friendsgiving. Unsurprisingly, the Brussels recipe turned out to be the most popular one in the whole book. These babies are simply roasted, then tossed in a flavor-packed balsamic glaze, and sprinkled with pomegranate seeds. This treatment results in Brussels sprouts that are sweet and sour, with just a hint of spicy.

What’s In These Charred Brussels Sprouts

This vegan recipe starts by roasting Brussels at a high temperature until they’re crispy and a bit blackened. While they roast, you combine balsamic vinegar, mustard, maple syrup (or honey), and hot sauce. After the Brussels come out of the oven, you toss them in the glaze, bake them for a few more minutes to thicken the glaze, then serve them sprinkle with pomegranate seeds.

Charred Brussels Sprouts Step-by-Step

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Prep the Brussels Sprouts.

Wash the sprouts and pat completely dry with a kitchen towel; this will ensure optimal browning. Trim the bottoms and discard any wilted outer leaves. Halve the sprouts and place on a baking sheet. Drizzle with oil, and season with salt and pepper.

Step 2: Roast the Brussels Sprouts.

Arrange the sprouts in a single layer on the baking sheet – each tiny cabbage should have a bit of free space around it to allow for hot air to flow through. Do not pile them on top of one another. Roast for about 30 minutes, tossing once halfway through.

Step 3: Make the Glaze.

Meanwhile, in a bowl large enough to accommodate all the Brussels, stir together balsamic vinegar, maple syrup, mustard, and sriracha.

Step 4: Glaze the Brussels Sprouts.

When the Brussels are charred, transfer them to the bowl with the balsamic glaze and toss to coat evenly. Transfer back to the baking sheet and bake until the glaze thickens, 3 to 5 minutes.

Step 5: Garnish and Serve.

Transfer Brussels to a serving platter, sprinkle with pomegranate seeds, and serve immediately.

How to Seed a Pomegranate

I always prefer to buy a full pomegranate and seed it manually because firstly, in my experience, store-bought pre-seeded pomegranate is never fresh. Secondly, it’s more expensive. And thirdly, why buy something in single-use plastic if it’s not absolutely necessary?

My favorite way to get the seeds out of this gorgeous fruit is in a large bowl of water, which keeps your counter from looking like a blood spatter scene from Dexter.

1. Cut about 1 inch down through the stem. Using your hands, open the fruit into 2 pieces.
2. Working with one piece at a time, submerge it in a large bowl of water and gently pry the seeds off with your fingers, keeping the wedge submerged the whole time.
3. At the end, the white membranes will float to the top. Drain off the membranes and water, and all you’re left with are clean seeds!

My #1 Tip for the Best Charred Brussels Sprouts

Do not overcrowd your baking sheet. The Brussels sprouts should lay in a single layer, with a bit of empty space left around each sprout so that hot air can circulate around it. This is the only way you’ll get charred, crispy sprouts. Therefore, be sure to use a rimmed baking sheet like this.

If the Brussels are laying on top of each other, they will steam and get mushy instead of getting crispy. If your Brussels don’t all fit in a single layer, divide them among 2 baking sheets and rotate them between two oven racks during roasting.