Roasted Brussels Sprouts With Balsamic (Printer-friendly)

Golden caramelized sprouts with tangy balsamic glaze make an irresistible side.

# What You 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

# Steps:

01 - Preheat oven to 425 degrees Fahrenheit. 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 in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, approximately 5 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

# Top Tips:

01 -
  • Requires only 10 minutes of active preparation time.
  • The savory-sweet balsamic reduction adds a gourmet touch to a simple vegetable.
  • Naturally vegetarian and gluten-free, fitting a variety of dietary needs.
02 -
  • Do not overcrowd the baking sheet; if the sprouts are too close, they will steam instead of roasting.
  • Watch the balsamic reduction closely in the final minutes as it can burn quickly once it starts to thicken.
  • If your balsamic vinegar is already thick and high-quality, you may need less simmering time.
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