Roasted Brussels Sprouts With Balsamic (Printable View)

Tender-crisp sprouts caramelized in the oven with a rich balsamic glaze

# Ingredient List:

→ 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)

# How to Make:

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 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
05 - 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.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

# Expert Tips:

01 -
  • The high heat creates those crispy charred edges that make vegetables taste like restaurant food
  • Balsamic reduction transforms ordinary sprouts into something guests will actually get excited about
02 -
  • Crowding the pan is the fastest way to end up with steamed mushy sprouts instead of crispy roasted ones
  • The balsamic reduction thickens fast once it starts reducing so keep a close eye on it during those last minutes
03 -
  • Buy sprouts that feel heavy for their size and avoid any with yellowing or loose leaves
  • Let the balsamic reduction cool for a couple of minutes so it thickens slightly before drizzling
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