Roasted Brussels Sprouts With Balsamic (Printable Version)

Golden caramelized Brussels sprouts finished with a rich balsamic reduction for a savory-sweet side.

# What You'll Need:

→ 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, optional

# 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 - 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, approximately 5-7 minutes.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with balsamic reduction. Serve immediately.

# Additional Tips::

01 -
  • The cut side gets deeply golden and crispy while the insides stay tender and sweet.
  • Balsamic reduction clings to every leaf and adds a tangy sweetness that balances the roasted bitterness perfectly.
  • It comes together in under 40 minutes with ingredients you probably already have.
  • Even picky eaters who claim they dont like Brussels sprouts ask for seconds.
02 -
  • Place the sprouts cut side down so they make direct contact with the hot pan, that's where the caramelization happens.
  • Don't reduce the balsamic over high heat or it will taste burnt and bitter instead of sweet and tangy.
  • If your sprouts are on the larger side, quarter them instead of halving so they cook through in the same amount of time.
03 -
  • Taste your balsamic reduction before drizzling, if it's too sharp, whisk in a tiny bit more honey off the heat.
  • Don't toss the sprouts with the reduction in the bowl or they'll lose their crisp texture, always drizzle it on top at the end.
  • Save any extra reduction in a jar, it's incredible on roasted vegetables, salads, or even vanilla ice cream.
Return