Roasted Brussels Sprouts With Balsamic (Printable Version)

Golden caramelized Brussels sprouts finished with tangy balsamic glaze for savory-sweet perfection.

# Ingredient List:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon honey, optional for sweetness

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
05 - While sprouts roast, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, approximately 5 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, with a flavor that converts even Brussels sprouts skeptics.
  • The whole thing comes together in under forty minutes, making it perfect for weeknight dinners or holiday sides.
  • Balsamic reduction sounds fancy but it's honestly just vinegar simmering down while you handle the main work.
02 -
  • Don't crowd the pan—if sprouts are piled on top of each other, they'll steam instead of caramelize, and you'll end up disappointed with mushy results.
  • The balsamic reduction keeps thickening as it cools, so pull it off heat when it looks slightly thinner than you want; it'll reach perfect consistency in seconds.
03 -
  • Save time by prepping Brussels sprouts the morning of—trim and halve them, store in the fridge in an airtight container, and you're halfway there when dinner time hits.
  • Make extra balsamic reduction on purpose; it's delicious drizzled on roasted carrots, grilled meats, or even vanilla ice cream if you're feeling adventurous.
Return