Roasted Brussels Sprouts Balsamic (Printable)

Golden sprouts roasted until crispy and caramelized, then drizzled with tangy balsamic glaze for the perfect savory-sweet balance.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Pantry

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

→ Balsamic Reduction

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

# Directions:

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 Tips:

01 -
  • The combination of savory roasting and sweet balsamic reduction is addictive.
  • It is naturally vegetarian and gluten-free, making it a crowd-pleaser for any gathering.
  • With only 10 minutes of prep, it is an easy yet sophisticated side dish.
02 -
  • Ensure the Brussels sprouts are completely dry before tossing with oil to ensure they crisp up rather than steam.
  • Don't crowd the pan; use two baking sheets if needed to keep them in a single layer.
  • Keep a close eye on the balsamic reduction as it nears the end of cooking, as it can go from syrupy to burnt very quickly.
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