Roasted Brussels Sprouts With Balsamic (Print Version)

Golden sprouts roasted until crispy, topped with tangy balsamic glaze for savory-sweet perfection.

# What You'll Need:

→ Vegetables

01 - 1 lb 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

# How to Make It:

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 balsamic reduction. Serve immediately.

# Additional Tips::

01 -
  • They're caramelized on the outside and tender inside, with a complexity that converts Brussels sprout skeptics into genuine believers.
  • The balsamic reduction takes just five minutes but tastes like you spent way more effort on it than you actually did.
02 -
  • Don't shake the pan too early or too often or you'll interrupt the caramelization process and end up with steamed Brussels sprouts that miss out on that crispy, browned exterior.
  • The balsamic reduction keeps cooking even after you pull it off the heat, so take it off the stove when it looks just slightly less thick than you want it to be because it firms up as it cools.
03 -
  • Buy Brussels sprouts that are roughly the same size so they cook evenly, and if you can't find uniform ones, cut the larger ones into thirds instead of halves so everything finishes at the same time.
  • Don't overcrowd the baking sheet because Brussels sprouts actually need space around them to roast properly, so if you're cooking for more than four people, use two sheets and rotate them halfway through.
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