Roasted Brussels Sprouts With Balsamic (Printable Version)

Golden roasted sprouts with tangy balsamic glaze make a delicious savory-sweet side.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

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 (if using) 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 high heat creates crispy, charred edges while keeping the centers tender
  • Balsamic reduction adds a sophisticated sweet-tangy finish that feels restaurant quality
  • This recipe converts even the most stubborn Brussels sprouts skeptics
02 -
  • Crowding the pan will steam the sprouts instead of roasting them, so use two baking sheets if necessary
  • The balsamic reduction thickens quickly as it cools, so don't over-reduce or it will become too sticky to drizzle
  • Watch closely in the last few minutes of roasting, as the line between perfectly charred and burnt is thin
03 -
  • Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes, though they're rarely an issue in my house
  • Maple syrup works beautifully instead of honey for a vegan version with a slightly different flavor profile
Go Back