Roasted Brussels Sprouts Balsamic (Printable)

Golden Brussels sprouts caramelized and drizzled with a tangy-sweet balsamic reduction.

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper

→ Balsamic Glaze

05 - ½ cup balsamic vinegar
06 - 1 tablespoon honey or maple syrup

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.
03 - Place the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and crispy at the edges.
05 - Meanwhile, in a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce heat and simmer for 7 to 10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and let cool slightly.
06 - Transfer the roasted Brussels sprouts to a serving platter and drizzle with the balsamic glaze just before serving.

# Expert Advice:

01 -
  • The outside gets impossibly crispy while the inside stays tender, and honestly, that textural contrast is addictive.
  • One pan, thirty-five minutes, and you've got a side dish that tastes like you spent hours fussing with it.
  • The balsamic glaze is tangy and sweet at the same time, which somehow makes everyone at the table pause and ask what you did differently.
02 -
  • Don't toss the Brussels sprouts halfway through roasting if you're not ready to commit—each disturbance lets steam escape that could be building flavor, so one good stir is enough.
  • The balsamic glaze will thicken more as it cools, so pull it from the heat while it still looks slightly looser than you want; it'll firm up to perfection.
  • Wet Brussels sprouts won't crisp up properly, so pat them completely dry before tossing with oil or they'll steam instead of roast.
03 -
  • If your balsamic glaze gets too thick while cooling, warm it gently over low heat with a splash of water to loosen it back up—don't let it solidify.
  • Roast the sprouts on the lowest rack of your oven so the bottom gets maximum direct heat; this is the secret to crispy edges that stay crispy.

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