Roasted Brussels Sprouts Balsamic (Printable version)
Crispy Brussels sprouts with a tangy-sweet balsamic glaze, perfect as a flavorful and easy side.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Oils & Fats
02 - 2 tablespoons olive oil
→ Seasonings
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon honey
# How to Prepare:
01 - Preheat oven to 425°F and 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.
04 - Roast for 20 to 25 minutes, stirring halfway through, until golden and crisp on the edges.
05 - Meanwhile, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until reduced by half and slightly thickened. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with balsamic glaze, and toss to coat. Serve immediately.
# Expert advice:
01 -
- The edges get impossibly crispy while the insides stay tender, creating this incredible textural moment with every bite.
- Balsamic glaze transforms what could be ordinary vegetables into something that tastes like you've been cooking all day.
- It's the kind of side dish that people actually ask for seconds of, which feels like a small victory at any dinner table.
02 -
- If your glaze looks too thin when you pour it, let it cool for a minute and it'll thicken as it cools—don't panic and keep cooking it or it'll turn bitter.
- Cut-side down is non-negotiable if you want those caramelized, crispy surfaces; crowding the pan is the enemy of good roasting.
- Taste a sprout before serving and adjust with salt if you need to; the glaze is sweet, so the roasted vegetables should have some savory backbone.
03 -
- Make the glaze first and keep it warm while your sprouts roast so you can toss everything together at the last second while it's still clinging and syrupy.
- Leftovers can be reheated gently in a 350°F oven for about 5 minutes and they'll regain some of their crispness, though they're also honestly great cold the next day if you get desperate.