Roasted Brussels Sprouts With Balsamic (Print version)

Golden, caramelized Brussels sprouts drizzled with tangy balsamic glaze for a savory-sweet finish.

# What You'll Need:

→ Vegetables

01 - 1 lb 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

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

# Expert Advice:

01 -
  • Even people who claim to hate Brussels sprouts will ask for seconds once they taste the caramelized edges and tangy-sweet glaze.
  • It takes barely longer than heating up leftovers but looks like you spent all afternoon in the kitchen.
02 -
  • Don't crowd the baking sheet or flip the Brussels sprouts too early—they need that uninterrupted contact with the heat to develop their caramelized crust, not steam themselves into submission.
  • The balsamic reduction is non-negotiable; it's the difference between roasted vegetables and a real dish, so don't skip it or dilute it by adding too much extra liquid.
03 -
  • Pat your Brussels sprouts completely dry after trimming them—any excess moisture will steam them instead of roasting them, and you'll end up disappointed.
  • Don't be afraid of those blackened, almost burnt-looking edges; that's where the flavor actually lives, so lean into the char instead of backing away from it.
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