Roasted Brussels Sprouts Balsamic (Printable version)
Crispy caramelized Brussels sprouts coated in a sweet and tangy glaze, perfect as a vibrant side dish.
# Ingredient list:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oils & Fats
02 - 2 tbsp olive oil
→ Seasonings
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey
# Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, coat Brussels sprouts evenly with olive oil, kosher salt, and black pepper.
03 - Place Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, stirring halfway through, until golden and crisp at the edges.
05 - While roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5–7 minutes until reduced by half and slightly thickened, then remove from heat.
06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with balsamic glaze, toss to coat evenly, and serve immediately.
# Expert Tips:
01 -
- Crispy edges with tender insides create a texture that converts even the skeptics at your table.
- The balsamic glaze adds a sophisticated sweet-and-tangy punch that makes this feel fancy, not like a weeknight side dish.
- Takes under 40 minutes from fridge to plate, so it's perfect when you're juggling multiple dishes.
02 -
- Don't skip cutting the sprouts in half; a whole sprout won't caramelize properly and stays watery inside.
- The balsamic glaze thickens as it cools, so pour it warm over the hot sprouts for the best coating and flavor absorption.
03 -
- Don't wash the Brussels sprouts until you're ready to trim them; any lingering water will steam them instead of roasting them, so pat them completely dry before tossing with oil.
- The darker and more caramelized the edges, the better the flavor—aim for deep golden brown, not pale or light.