Roasted Brussels Sprouts Balsamic (Print)

Caramelized Brussels sprouts with a sweet, tangy balsamic glaze for a crispy, flavorful side dish.

# What You Need:

→ Vegetables

01 - 1½ lbs Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 3 tbsp olive oil
03 - ¾ tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Glaze

05 - ¼ cup balsamic vinegar
06 - 1 tbsp honey or pure maple syrup

# How To Make It:

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 pepper until evenly coated.
03 - Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, stirring halfway through, until golden brown and crisp on the edges.
05 - While Brussels sprouts roast, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook 4–5 minutes, stirring occasionally, until thickened and reduced by half.
06 - Remove Brussels sprouts from the oven and transfer to a serving platter. Drizzle with balsamic glaze. Serve immediately.

# Expert Advice:

01 -
  • The high heat transformation turns bitter sprouts into something sweet and nutty, almost like little roasted cabbages with attitude
  • That balsamic glaze takes literally five minutes but makes the whole dish feel restaurant fancy
02 -
  • Crowding the baking sheet is the number one mistake—those sprouts need space to crisp up properly
  • The glaze thickens quickly off the heat, so remove it from the burner when it still looks slightly thinner than you want
03 -
  • Let the roasted sprouts sit for about five minutes after removing from the oven—this firms them up slightly and makes the glaze cling better
  • If your sprouts are on the larger side, carve a small X in the bottom of each stem to help the heat penetrate evenly

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