Roasted Brussels Sprouts Balsamic (Print Version)
Caramelized Brussels sprouts roasted and drizzled with a tangy balsamic glaze for a flavorful side.
# What You Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oil & Seasoning
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey or maple syrup
# How-To:
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 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, turning halfway, until golden and crisp on the edges.
05 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook for 4–6 minutes, stirring occasionally, until thickened and syrupy. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter and drizzle with the balsamic glaze. Serve immediately.
# Expert Advice:
01 -
- The balsamic glaze transforms ordinary sprouts into something that feels fancy enough for company
- Roasting creates these irresistibly crispy edges while keeping centers tender
- Everything comes together in under 40 minutes with almost zero hands on effort
02 -
- Crowding the pan is the enemy, give those sprouts room or they will steam instead of roast
- The glaze thickens fast in those last couple minutes, do not walk away from the stove
- Cut sides should face down for maximum caramelization, this is where the magic happens
03 -
- Shake the pan instead of stirring with a spoon to prevent losing those crispy bits
- Let the glaze cool for just a minute before drizzling, it will coat more evenly