Roasted Brussels Sprouts Balsamic (Print version)
Golden roasted Brussels sprouts finished with a tangy-sweet balsamic glaze for a flavorful side.
# Ingredient List:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ Balsamic Glaze
05 - ⅓ cup balsamic vinegar
06 - 1 tbsp honey (or maple syrup for vegan variation)
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Place Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until edges are crisp and golden brown.
05 - While roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, about 6 to 8 minutes.
06 - Transfer roasted Brussels sprouts to a serving platter. Drizzle with balsamic glaze and serve immediately.
# Expert Advice:
01 -
- The way the sprouts crisp up on the edges feels like a little magic you get to share only with those lucky enough to try it
- The balsamic glaze adds that perfect tangy-sweet finish that turns simple veggies into something unforgettable
02 -
- Getting the sprouts cut-side down on the baking sheet is the real secret to that irresistible crisp
- Letting the balsamic glaze reduce slowly ensures the perfect syrupy texture instead of a watery drizzle
03 -
- Use a large enough baking sheet to avoid overcrowding; crowded sprouts steam instead of roast
- Patience during glaze reduction makes all the difference between a runny drizzle and a luscious finish