Roasted Brussels Sprouts With Balsamic (Printable)

Golden sprouts roasted until caramelized with tangy balsamic glaze

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and freshly ground black pepper until evenly coated.
03 - Spread seasoned 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 balsamic reduction. Serve immediately.

# Expert Tips:

01 -
  • Irresistible Texture: Roasting ensures crispy outer leaves and a soft, melt-in-your-mouth middle.
  • Sweet and Tangy: The homemade balsamic reduction provides a sophisticated glaze that balances the earthy sprouts.
  • Effortless Preparation: With just a few pantry staples and 10 minutes of prep, you can create a high-quality side dish.
02 -
  • Don't Skip the Honey: Even a small amount of honey helps the balsamic reduction thicken into a beautiful syrup.
  • High Heat is Key: Roasting at 425°F is necessary to get the crispy exterior without overcooking the center.
  • Freshly Ground Pepper: Using freshly cracked black pepper provides a sharper, more aromatic flavor than pre-ground varieties.
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