Roasted Brussels Sprouts Balsamic (Printable Format)
Crispy caramelized Brussels sprouts with a tangy-sweet balsamic glaze, ideal as a tasty side dish.
# What You Need:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
→ Oils & Seasonings
02 - 3 tbsp olive oil
03 - ¾ tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Glaze
05 - ¼ cup balsamic vinegar
06 - 1 tbsp honey or pure maple syrup
# How-To Steps:
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, stirring halfway through, until golden brown and crisp on the edges.
05 - While Brussels sprouts roast, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook 4–5 minutes, stirring occasionally, until thickened and reduced by half.
06 - Remove Brussels sprouts from the oven and transfer to a serving platter. Drizzle with balsamic glaze. Serve immediately.
# Expert Suggestions:
01 -
- The high heat creates irresistibly crispy edges while keeping centers tender
- Balsamic reduction adds a restaurant quality finish with almost no effort
- These reheat beautifully so you can make them ahead for holiday dinners
02 -
- Crowding the pan is the enemy of crispy sprouts. Use two baking sheets if needed.
- The glaze thickens fast once it starts reducing so keep your eye on it.
- Letting the sprouts cool even a few minutes makes them lose that perfect crunch.
03 -
- Adding chopped bacon or pancetta to the pan creates the most incredible salty crunch
- A squeeze of fresh lemon juice right before serving brightens everything
- Leftovers reheat at 400°F for 10 minutes to recrisp