Roasted Brussels Sprouts With Balsamic (Printer-friendly)

Tender-crisp sprouts roasted until golden, drizzled with rich balsamic glaze

# Ingredient List:

→ 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 for extra sweetness

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread 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, until sprouts are browned and caramelized.
05 - While sprouts roast, combine balsamic vinegar and honey 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 -
  • The high-heat roasting creates irresistible crispy, caramelized edges that even vegetable skeptics will enjoy.
  • The homemade balsamic reduction is thick, syrupy, and perfectly balances the earthiness of the sprouts.
  • It is an incredibly easy, vegetarian, and gluten-free side dish that comes together in just 35 minutes.
02 -
  • Watch the balsamic reduction closely near the end of the simmering time, as it can go from perfectly syrupy to burnt very quickly.
  • Using parchment paper makes cleanup effortless and prevents the reduction from sticking to the baking sheet.
  • Select Brussels sprouts of a similar size so they roast at the same rate and reach the desired tenderness simultaneously.
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