Roasted Brussels Sprouts With Balsamic

Elevate your vegetable side dish game with these Roasted Brussels Sprouts With Balsamic. By roasting these sprouts at a high temperature, they develop a deep caramelization that perfectly balances their natural earthiness with a sweet and tangy glaze, making them an instant favorite for any occasion.

Pin It

The key to this dish's success is the high-heat roasting process, which transforms the Brussels sprouts into tender, golden-brown morsels with crispy outer leaves. It is a sophisticated yet easy side that pairs beautifully with holiday roasts or simple weeknight meals.

Ingredients

• Vegetables: 1 lb (450 g) Brussels sprouts, trimmed and halved
• Pantry: 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
• Balsamic Reduction: 1/4 cup (60 ml) balsamic vinegar, 1 tbsp honey (optional, for extra sweetness)

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Check price on Amazon

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Step 3

Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.

Step 4

Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.

Step 5

While sprouts roast, prepare the balsamic reduction: 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, about 5–7 minutes. Set aside.

Step 6

Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

Zusatztipps für die Zubereitung

For maximum caramelization, ensure the Brussels sprouts are placed cut-side down on the baking sheet. Using parchment paper helps prevent the honey-sweetened reduction from sticking to the pan, making cleanup much easier.

Varianten und Anpassungen

To make this dish vegan, simply substitute the honey with maple syrup. For extra texture and flavor, consider adding a sprinkle of grated Parmesan or toasted nuts like walnuts or pecans just before serving.

Serviervorschläge

These balsamic roasted sprouts are delicious alongside roasted meats or as a vibrant addition to a holiday spread. Serve them warm and freshly drizzled with the reduction to enjoy the perfect contrast of textures.

Pin It

With its vibrant appearance and rich flavor profile, this side dish proves that simple ingredients can produce extraordinary results. Enjoy these sprouts as a healthy, flavorful accompaniment to your favorite main courses.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

Check price on Amazon

Recipe Q&A

→ How do I prevent Brussels sprouts from becoming bitter?

Roasting at high temperature naturally sweetens Brussels sprouts by caramelizing their natural sugars. The balsamic glaze further balances any residual bitterness with its sweet-tangy profile. Avoid overcooking, which can intensify bitter compounds.

→ Can I prepare these ahead of time?

Roast the sprouts up to a day in advance and refrigerate. Reheat in a 400°F oven for 8-10 minutes until hot and slightly crispy, then drizzle with freshly warmed balsamic reduction just before serving.

→ What's the best way to trim Brussels sprouts?

Cut off the tough stem end, then remove any loose or yellowing outer leaves. For even cooking, slice larger sprouts in half through the core. Leave smaller ones whole if desired, though halving ensures consistent roasting.

→ Why use balsamic vinegar instead of other acids?

Balsamic vinegar naturally contains residual sugars that create a thick, syrupy glaze when reduced. Its complex flavor profile—fruity, tart, and slightly sweet—pairs exceptionally well with roasted vegetables, especially earthy Brussels sprouts.

→ Can I use frozen Brussels sprouts?

Frozen sprouts release excess moisture during cooking, preventing proper caramelization. Thaw and pat them thoroughly dry before roasting, though fresh sprouts yield significantly better texture and flavor results.

→ What proteins pair well with this dish?

The balsamic glaze complements roasted chicken, pan-seared steak, or pork loin beautifully. For vegetarian meals, serve alongside quinoa pilaf or wild rice for a complete protein.