Roasted Brussels Sprouts With Balsamic (Printable)

Golden roasted sprouts with tangy balsamic glaze make an irresistible side dish.

# 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 for extra sweetness

# 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 if using in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with balsamic reduction. Serve immediately.

# Chef’s Tips:

01 -
  • The edges get crackling and caramelized while the centers stay tender, giving you texture in every bite.
  • That balsamic reduction adds a sweet-tangy punch that makes people forget they're eating vegetables.
  • It comes together in under 40 minutes and tastes like you spent way more effort than you actually did.
02 -
  • Don't crowd the pan or they'll steam instead of roast, so give them space to breathe and get crispy.
  • The balsamic needs to actually reduce and thicken or it'll just be sharp vinegar pooling at the bottom of your platter, which I learned the hard way once.
03 -
  • Don't wash and cut the Brussels sprouts too far ahead, because they can start to brown and lose their vibrant color if they sit around.
  • If your balsamic reduction gets too thick before the sprouts are done roasting, just set it aside and give it a gentle reheat right before serving so it's the perfect consistency.
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