Pin it These Roasted Brussels Sprouts With Balsamic are a masterclass in flavor and texture, turning a simple vegetable into a sophisticated side dish. Caramelized in the oven until perfectly golden and tender, they are finished with a tangy balsamic reduction that provides a savory-sweet glaze that is simply irresistible.
Pin it This dish is an excellent example of Modern American cuisine, where fresh produce is highlighted through high-heat roasting and a few high-quality pantry staples. The result is a dish that feels festive enough for a holiday spread but is easy enough for a weeknight dinner.
Ingredients
- Vegetables: 1 lb (450 g) Brussels sprouts, trimmed and halved
- Pantry: 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
- Balsamic Reduction: 1/4 cup (60 ml) balsamic vinegar, 1 tbsp honey (optional, for extra sweetness)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Step 3
- Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
- Step 4
- Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
- Step 5
- While sprouts roast, prepare the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes. Set aside.
- Step 6
- Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.
Zusatztipps für die Zubereitung
To achieve the best color and flavor, ensure the Brussels sprouts are placed cut-side down on the baking sheet. This maximizes contact with the hot surface, leading to deep caramelization. Using parchment paper makes cleanup a breeze and prevents the honey-based glaze from sticking.
Varianten und Anpassungen
For a vegan version, simply substitute maple syrup for the honey in the balsamic reduction. To add more texture and depth, try adding a sprinkle of grated Parmesan cheese or a handful of toasted nuts like walnuts or pecans just before serving.
Serviervorschläge
These sprouts are delicious alongside roasted meats such as chicken, pork, or beef. They also shine as a standout side dish in a holiday spread or served as part of a vegetarian harvest bowl with quinoa and roasted sweet potatoes.
Pin it Simple, elegant, and packed with flavor, these roasted Brussels sprouts with balsamic reduction are sure to become a new favorite in your vegetable rotation. Enjoy the perfect bite of crispy exterior and tender interior in every forkful.
Recipe FAQs
- → How do I choose the best Brussels sprouts?
Select bright green, compact heads without yellowing or wilted leaves. Smaller sprouts tend to be sweeter and more tender. Avoid any with soft spots or browning.
- → Can I prepare these ahead of time?
Trim and halve the sprouts up to a day in advance. Store them in an airtight container in the refrigerator. Make the balsamic reduction ahead too—it keeps well for several days.
- → Why are my Brussels sprouts bitter?
Proper roasting at high heat caramelizes the natural sugars, eliminating bitterness. Cutting them in half and roasting cut-side down ensures maximum browning and sweetness.
- → What can I use instead of honey?
Maple syrup makes an excellent vegan substitute and adds a slightly different flavor profile. You can also skip the sweetener entirely for a more tart glaze.
- → How do I know when the balsamic reduction is ready?
The vinegar is ready when it coats the back of a spoon and has reduced by about half. It will thicken further as it cools, so remove it from heat while still slightly thin.
- → Can I add other flavors?
Yes! Crispy bacon, toasted walnuts or pecans, dried cranberries, or grated Parmesan all complement this dish beautifully. Add these toppings after roasting, just before serving.