Roasted Brussels Sprouts With Balsamic (Printable Version)

Golden sprouts roasted to perfection with a tangy balsamic glaze.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F and 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, 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, about 5-7 minutes.
06 - Remove Brussels sprouts from oven, arrange on a serving platter, drizzle with the balsamic reduction, and serve immediately.

# Expert Tips:

01 -
  • The balsamic reduction transforms what some consider a boring vegetable into something truly special and restaurant-worthy.
  • This recipe comes together in under 40 minutes but looks and tastes like you spent much longer on it.
02 -
  • Crowding the pan will steam the sprouts instead of roasting them, so use two pans if necessary.
  • The balsamic reduction thickens quickly as it cools, so remove it from heat when it still looks slightly thinner than you want.
03 -
  • Make extra balsamic reduction and keep it in the fridge for drizzling on roasted vegetables, ice cream, or even cheese plates.
  • If your sprouts vary wildly in size, cut the larger ones into smaller pieces so everything finishes cooking at the same time.
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