Save Roasted Brussels sprouts are a classic side dish that undergoes a magical transformation in the oven. The high heat caramelizes the outer leaves while the center remains tender, creating a nutty flavor profile that is beautifully enhanced by a rich, sweet, and tangy balsamic reduction.
Save By roasting these sprouts at a high temperature, you unlock their natural sweetness. Finishing them with a simple glaze of balsamic vinegar and honey balances the earthy notes of the vegetables with a sophisticated acidity that works well for any occasion.
Ingredients
- Vegetables
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- Pantry
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Balsamic Reduction
- 1/4 cup (60 ml) balsamic vinegar
- 1 tbsp honey (optional, for extra sweetness)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Step 3
- Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
- Step 4
- Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
- Step 5
- While sprouts roast, prepare the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes. Set aside.
- Step 6
- Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.
Zusatztipps für die Zubereitung
Verwenden Sie Backpapier für eine einfache Reinigung und achten Sie darauf, dass die Brüsseler Sprossen nicht übereinander liegen, damit sie rösten und nicht dämpfen. Das Schütteln des Blechs zur Halbzeit ist wichtig für eine gleichmäßige Bräunung.
Varianten und Anpassungen
Für eine vegane Option können Sie den Honig durch Ahornsirup ersetzen oder weglassen. Für zusätzlichen Geschmack und Textur können Sie vor dem Servieren geriebenen Parmesan oder geröstete Nüsse über das Gericht geben.
Serviervorschläge
Diese Brüsseler Sprossen passen hervorragend zu verschiedenen Fleischgerichten wie Braten oder Geflügel und sind eine ideale Ergänzung für jedes festliche Feiertagsmenü.
Save Enjoy your golden, caramelized Brussels sprouts! Whether as a holiday side or a simple weeknight addition, this dish brings a delicious balance of sweet and savory to your table.
Cooking Questions
- → How do I know when Brussels sprouts are properly roasted?
Look for deep golden-brown coloring on the cut sides and visible charred edges. The sprouts should feel tender when pierced with a fork but still hold their shape. The outer leaves should be crispy and slightly caramelized.
- → Can I make the balsamic reduction ahead of time?
Absolutely. Prepare the reduction up to a week in advance and store it in an airtight container in the refrigerator. Gently reheat before drizzling over the roasted sprouts to restore its syrupy consistency.
- → What's the best way to cut Brussels sprouts for roasting?
Trim the stem end and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise through the stem—this creates flat surfaces that caramelize beautifully against the hot baking sheet.
- → How can I add extra flavor to this dish?
Try adding minced garlic or fresh thyme before roasting. After cooking, top with grated Parmesan, toasted walnuts or pecans, crispy bacon bits, or a handful of dried cranberries for added dimension.
- → Why roast at such a high temperature?
The 425°F heat creates rapid caramelization, developing the sprouts' natural sugars while keeping the interior tender. High heat also ensures crispy edges and that irresistible roasted flavor without steaming the vegetables.
- → Can I use frozen Brussels sprouts instead of fresh?
Frozen sprouts contain excess moisture that prevents proper caramelization. If using frozen, thaw completely and pat very dry before tossing with oil, though fresh Brussels sprouts will always yield superior texture and flavor.