Roasted Brussels Sprouts Balsamic

Roasted Brussels sprouts are a classic side dish, but adding a balsamic reduction takes them to a whole new level. These sprouts are roasted at high heat until they are perfectly caramelized and crispy, then drizzled with a sweet and tangy glaze that balances their earthy flavor beautifully.

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The key to success with this recipe is ensuring the oven is fully preheated and the sprouts have enough space to roast. When spread in a single layer, they develop those sought-after crispy edges that pair so well with the syrupy glaze.

Ingredients

• Vegetables: 1 lb (450 g) Brussels sprouts, trimmed and halved
• Pantry: 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
• Balsamic Reduction: 1/4 cup (60 ml) balsamic vinegar, 1 tbsp honey (optional)

Instructions

Step 1: Prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Toss

In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Step 3: Arrange

Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.

Step 4: Roast

Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.

Step 5: Reduce

While sprouts roast, prepare the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes. Set aside.

Step 6: Serve

Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

Zusatztipps für die Zubereitung

To get the best caramelization, place as many sprouts as possible cut-side down on the baking sheet. If you find your reduction has become too thick as it cools, you can stir in a teaspoon of warm water to thin it back to a drizzling consistency.

Varianten und Anpassungen

For a vegan-friendly version, simply substitute the honey with maple syrup in the reduction. You can also add extra texture and flavor by tossing in some toasted walnuts, pecans, or a sprinkle of grated Parmesan cheese right before serving.

Serviervorschläge

This versatile side dish pairs perfectly with roasted chicken, seared steak, or a holiday turkey. It also makes a wonderful addition to a grain bowl or a vegetarian harvest platter alongside roasted sweet potatoes and quinoa.

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With their crispy exterior and tender center, these balsamic-glazed Brussels sprouts are sure to convert even the most skeptical vegetable eaters. Enjoy them hot for the best texture and flavor!

Recipe FAQs

→ How do I get Brussels sprouts crispy instead of mushy?

The key is high heat (425°F) and arranging them cut-side down in a single layer. This allows direct contact with the hot baking sheet, creating beautiful caramelization. Don't overcrowd the pan or they'll steam instead of roast.

→ Can I make the balsamic reduction ahead of time?

Yes, the reduction keeps well in an airtight container in the refrigerator for up to 2 weeks. Gently reheat before drizzling, or serve at room temperature. You can also purchase pre-made balsamic glaze to save time.

→ What goes well with roasted Brussels sprouts?

They pair beautifully with roasted chicken, pork tenderloin, beef tenderloin, or holiday ham. For a complete vegetarian meal, serve alongside quinoa, wild rice, or with other roasted vegetables like sweet potatoes and carrots.

→ Why do some Brussels sprouts taste bitter?

Overcooking can release sulfur compounds, creating bitterness. Roasting at high heat for the right time (20-25 minutes) actually enhances their natural sweetness. Also, buying fresh sprouts that are bright green with tight heads helps ensure the best flavor.

→ Can I use frozen Brussels sprouts?

Frozen sprouts contain more moisture and won't achieve the same crispy texture as fresh. If using frozen, thaw completely and pat them very dry before roasting, though fresh is highly recommended for the best results.

→ How do I know when the balsamic reduction is ready?

The vinegar is ready when it has reduced by half and coats the back of a spoon. It should be syrupy but still pourable. Keep an eye on it during the last few minutes as it can thicken quickly and become too sticky if overcooked.