Roasted Brussels Sprouts Balsamic (Printable)
Caramelized Brussels sprouts with a tangy balsamic glaze, crisped to golden perfection.
# What You'll 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 Tips:
01 -
- The high heat creates crispy leaves and tender centers without any deep frying
- Balsamic reduction turns an ordinary weeknight side into something that feels restaurant special
02 -
- Overcrowding the pan leads to steaming instead of roasting, so use two pans if needed
- The glaze thickens quickly once it starts reducing, so stay close to the stove
03 -
- Look for bright green sprouts that feel heavy and tight, with no yellowing or wilted outer leaves
- If some sprouts are much larger than others, quarter the biggest ones so everything cooks evenly