Roasted Brussels Sprouts Balsamic (Print Version)
Caramelized Brussels sprouts roasted to crispness, topped with a tangy balsamic glaze.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oil & Seasoning
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey or maple syrup
# 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, salt, and 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, turning halfway, until golden and crisp on the edges.
05 - Meanwhile, in a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook for 4–6 minutes, stirring occasionally, until thickened and syrupy. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter and drizzle with the balsamic glaze. Serve immediately.
# Expert Advice:
01 -
- The high heat creates irresistibly crispy edges while keeping the centers tender
- That balsamic glaze adds a restaurant quality finish that makes people think you spent hours
02 -
- Dont crowd the baking sheet or the sprouts will steam instead of roast. Use two pans if needed.
- The glaze thickens fast at the end. Pull it off the heat when its still slightly thinner than you want.
03 -
- Buy sprouts still on the stalk if you can find them. They stay fresher longer and look impressive at the market.
- Let the pan heat up in the oven before adding the sprouts for an extra crispy bottom.