Roasted Brussels Sprouts With Balsamic (Print Version)

Golden sprouts roasted until crispy and drizzled with rich balsamic glaze for a savory-sweet finish.

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey

# Directions:

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 20–25 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, about 5–7 minutes.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

# Expert Advice:

01 -
  • The balsamic reduction creates this gorgeous sticky glaze that makes even sprout skeptics reach for seconds
  • This recipe taught me that vegetables can be the star of the show when treated right
02 -
  • Don't overcrowd the pan or the sprouts will steam instead of roast
  • The balsamic reduction thickens quickly once it starts reducing, so don't walk away
03 -
  • Cut any especially large sprouts into quarters so they cook at the same rate as the smaller halves
  • Use maple syrup instead of honey to keep this recipe vegan-friendly
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