Roasted Brussels Sprouts With Balsamic (Print-Friendly)

Golden caramelized Brussels sprouts finished with a tangy balsamic reduction. An easy vegetarian side dish with savory-sweet flavors.

# What You'll Need:

→ Vegetables

01 - 1 pound 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

# How To Make It:

01 - Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and freshly ground 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 to 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 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven, arrange on a serving platter, and drizzle with balsamic reduction. Serve immediately.

# Expert Advice:

01 -
  • The high heat transforms bitter sprouts into caramelized, crispy bites that even skeptics devour.
  • The balsamic reduction adds a glossy, tangy sweetness that balances the roasted char perfectly.
  • It comes together in half an hour with ingredients you probably already have.
  • This side dish somehow manages to feel both weeknight simple and special enough for guests.
02 -
  • Don't skip shaking the pan halfway through, or the bottoms will burn while the tops stay pale.
  • Cut-side down is essential for that caramelized, almost charred crust that makes these addictive.
  • Let the balsamic reduction cool slightly before drizzling, it thickens as it cools and clings better to the sprouts.
03 -
  • Make the balsamic reduction ahead and store it in the fridge, it reheats beautifully and saves time on busy nights.
  • If your sprouts are different sizes, put the larger halves toward the edges of the pan where the heat is more intense.
  • Leftover roasted sprouts reheat well in a hot skillet with a splash of water to steam them back to life.
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