Roasted Brussels Sprouts With Balsamic

Experience the perfect balance of flavors with these Roasted Brussels Sprouts with Balsamic. These bite-sized greens are transformed in the oven until they are golden-brown and caramelized, then finished with a glossy balsamic reduction that adds a sophisticated sweet-tangy punch to every forkful.

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Whether you are looking for a simple weeknight vegetable or a crowd-pleasing addition to your holiday dinner table, this recipe delivers maximum flavor with minimal effort. The combination of savory olive oil and sweet honey-balsamic glaze makes for a versatile side dish that complements almost any meal.

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

For the best results, ensure you place the Brussels sprouts cut-side down on the baking sheet; this direct contact with the pan is what creates that beautiful deep browning. Don't forget to shake the pan halfway through to ensure even cooking and color across all surfaces.

Varianten und Anpassungen

You can easily adapt this dish to your dietary needs. Substitute the honey with maple syrup for a completely vegan version. For an extra layer of flavor and texture, try adding a sprinkle of grated Parmesan cheese or a handful of toasted nuts just before serving.

Serviervorschläge

These caramelized sprouts are delicious served warm alongside roasted meats like chicken or pork. They also make a fantastic addition to a festive holiday spread, providing a bright and tangy contrast to heavier main dishes and casseroles.

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Enjoy this simple yet elegant side dish that highlights the natural sweetness of roasted vegetables. With its crispy textures and savory-sweet finish, it is sure to become a favorite staple in your dinner rotation.

Recipe FAQs

→ How do I get Brussels sprouts crispy instead of mushy?

The key is high heat (425°F) and arranging sprouts cut-side down in a single layer. This allows direct contact with the hot baking sheet, promoting caramelization and crispy edges while keeping interiors tender.

→ Can I make the balsamic reduction ahead of time?

Yes, the balsamic reduction can be made up to a week in advance. Store in an airtight container at room temperature. It will thicken slightly as it cools—gently reheat before drizzling over roasted sprouts.

→ What can I use instead of honey in the balsamic glaze?

Maple syrup works beautifully as a vegan alternative and adds a subtle woodsy note. For a completely sugar-free option, simply reduce plain balsamic vinegar—the natural sweetness will concentrate as it simmers.

→ Should I blanch Brussels sprouts before roasting?

Blanching isn't necessary for this recipe. Direct roasting at high temperature yields better flavor and texture. If you prefer softer sprouts, simply extend roasting time by 5–10 minutes.

→ How do I store and reheat leftovers?

Store cooled sprouts in an airtight container for up to 4 days. Reheat in a 400°F oven for 8–10 minutes to restore crispiness. The microwave makes them soggy, so avoid if possible.

→ Can I add other flavors to this dish?

Absolutely. Crispy bacon, toasted pecans or walnuts, grated Parmesan, or dried cranberries all complement the balsamic glaze. Add these toppings after roasting to maintain their texture.