Roasted Brussels Sprouts With Balsamic (Print Version)

Golden sprouts roasted until crisp and finished with tangy balsamic glaze for a savory-sweet side.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 425 degrees Fahrenheit. 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 golden brown and caramelized.
05 - 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, 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 -
  • Savory-Sweet Balance: The natural bitterness of the sprouts is perfectly countered by the honey-infused balsamic reduction.
  • Easy Preparation: With only 10 minutes of prep, this recipe is accessible for cooks of all levels.
  • Dietary Friendly: Naturally vegetarian and gluten-free, making it a crowd-pleasing option for gatherings.
02 -
  • Don't Overcrowd: Spread the sprouts in a single layer to ensure they roast and crisp rather than steam.
  • Watch the Reduction: Keep a close eye on the balsamic vinegar as it simmers; it can go from a perfect syrup to burnt very quickly.
  • Check Labels: If you have severe sensitivities, always check your vinegar and honey labels for potential allergen traces.
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