Roasted Brussels Sprouts Balsamic (Print View)
Tender Brussels sprouts roasted and glazed with a sweet, tangy balsamic reduction.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oil & Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)
→ Glaze
06 - 1/4 cup balsamic vinegar
07 - 1 tbsp honey or maple syrup
# Step-by-Step Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
03 - Place the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and crisp-tender.
05 - In a small saucepan over medium heat, combine balsamic vinegar and honey or maple syrup. Bring to a simmer, reduce heat, and cook for 5 to 7 minutes, stirring occasionally, until reduced by half and thickened. Remove from heat and let cool slightly.
06 - Transfer roasted Brussels sprouts to a serving dish, drizzle with balsamic glaze, and serve immediately.
# Expert Suggestions:
01 -
- Crispy exteriors with tender insides that convince even Brussels sprouts skeptics to come back for more.
- The balsamic glaze adds this beautiful caramelized sweetness that makes the whole dish feel special without any fussing.
- Ready in just 35 minutes from start to finish, so you can actually enjoy your evening instead of being chained to the stove.
02 -
- Don't flip the Brussels sprouts too early or too often—that cut side needs serious heat contact to develop the caramelization that makes them worth eating.
- If your balsamic glaze starts to look more like thick syrup than a drizzle, it's overdone; just pull it off the heat slightly earlier next time.
- Room temperature balsamic doesn't coat as beautifully as slightly cooled glaze, so patience after cooking actually pays off here.
03 -
- Make the balsamic glaze up to a week ahead and store it in a jar in the refrigerator—it actually tastes even better after sitting for a day as the flavors meld.
- Cut your Brussels sprouts to roughly the same size so they finish roasting at the same moment instead of some being overdone while others are undercooked.