Roasted Brussels Sprouts With Balsamic

Elevate your side dish game with these Roasted Brussels Sprouts with Balsamic. These Brussels sprouts are roasted until golden and caramelized, then finished with a tangy balsamic reduction that creates a sophisticated savory-sweet profile. It is a simple yet impressive Modern American dish that fits perfectly on any dinner table.

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The magic happens in the oven where the sprouts transform into tender morsels with crispy edges. While they roast, the balsamic vinegar simmers down into a thick, syrupy glaze that coats every bite with a rich, dark acidity that cuts through the roasted flavors beautifully.

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 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 texture, ensure the Brussels sprouts are roasted cut-side down. This maximizes contact with the hot baking sheet, resulting in a deeper caramelization and a satisfying crunch. Don't forget to shake the pan halfway through to ensure they brown evenly on all sides.

Varianten und Anpassungen

This recipe is highly adaptable. You can add a sprinkle of grated Parmesan or toasted nuts just before serving for added texture and saltiness. For a strictly vegan version, simply substitute maple syrup for the honey in the balsamic glaze.

Serviervorschläge

These balsamic-glazed sprouts are delicious alongside roasted meats such as chicken, turkey, or beef. They also make a fantastic addition to a holiday spread or a vibrant, healthy lunch when paired with a light grain salad.

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At just 110 calories per serving, this flavorful side dish is as nutritious as it is delicious. With 5g of healthy fats and a boost of protein, it is a guilt-free way to enjoy a gourmet-style vegetable preparation right at home. Enjoy the perfect bite of crispy, sweet, and tangy goodness!

Questions & Answers

→ How do I choose the best Brussels sprouts?

Select firm, compact sprouts with bright green leaves. Avoid any with yellowing or wilted outer leaves. Smaller sprouts tend to be sweeter and more tender, while larger ones can have a slightly stronger flavor. Look for sprouts that feel heavy for their size and show no signs of browning or drying at the cut ends.

→ Can I prepare these ahead of time?

Yes, you can trim and halve the sprouts up to a day in advance. Store them in an airtight container in the refrigerator. The balsamic reduction can also be made ahead and kept at room temperature for several hours. Reheat gently before drizzling. For best results, roast the sprouts just before serving to maintain their crispy texture.

→ Why do my Brussels sprouts taste bitter?

Bitterness often comes from overcooking or using older sprouts. Roasting at high heat (425°F) caramelizes the natural sugars, which counteracts bitterness. Avoid boiling or steaming for too long. If your sprouts are particularly large, consider cutting them into quarters instead of halves to ensure even cooking and better flavor development.

→ What can I use instead of balsamic vinegar?

Try reducing apple cider vinegar with a touch of maple syrup for a similar sweet-tart finish. A splash of lemon juice mixed with honey works well too. For a different flavor profile, consider a maple-mustard glaze or a simple garlic butter finish. Each alternative offers a unique twist while keeping the sprouts delicious.

→ How do I get the crispiest results?

Arrange sprouts cut-side down in a single layer without overcrowding the pan. This ensures maximum contact with the hot baking sheet. Don't shake the pan too often—once halfway through is plenty. The high oven temperature of 425°F is crucial for achieving those caramelized, crispy edges while keeping the interiors tender.

→ Can I add other vegetables to the pan?

Absolutely. Red onion wedges, carrot chunks, or butternut squash cubes roast beautifully alongside Brussels sprouts. Just be sure to cut vegetables into similar-sized pieces for even cooking. Keep in mind that some vegetables may require slightly different cooking times, so add quicker-cooking items a few minutes later if needed.