Roasted Brussels Sprouts With Balsamic (Printer View)

Golden Brussels sprouts roasted until caramelized and finished with tangy balsamic glaze for a savory-sweet side.

# 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

# Method Steps:

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 if using in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 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 Advice:

01 -
  • High heat transforms bitter sprouts into irresistibly caramelized bites with crispy edges
  • The balsamic reduction adds a restaurant quality finish that takes minutes
02 -
  • Crowding the pan creates steam instead of caramelization so use two pans if needed
  • The reduction thickens quickly at the end so do not walk away from the stove
03 -
  • Cut your sprouts in uniform sizes so they roast evenly
  • Let the baking sheet cool slightly before cleaning to avoid warping it
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