Roasted Brussels Sprouts With Balsamic (Printable)

Golden sprouts roasted until caramelized, finished with tangy balsamic glaze for a savory-sweet finish.

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon honey, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and freshly ground black pepper until evenly coated.
03 - Spread seasoned Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, shaking the pan halfway through cooking, until sprouts are golden brown and caramelized.
05 - While sprouts roast, combine balsamic vinegar and honey if using in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, approximately 5 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with balsamic reduction. Serve immediately.

# Expert Suggestions:

01 -
  • Quick and easy preparation with just 10 minutes of active work.
  • Naturally vegetarian and gluten-free, making it suitable for many dietary needs.
  • The balsamic reduction adds a gourmet touch with minimal effort.
  • Perfectly balances earthy roasted flavors with a bright, acidic finish.
02 -
  • Don't overcrowd the pan; the sprouts need space to roast rather than steam.
  • Keep a close eye on the balsamic reduction as it thickens quickly in the final minute.
  • If the reduction becomes too thick as it cools, stir in a teaspoon of warm water to loosen it.
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