Roasted Brussels Sprouts With Balsamic (Print View)

Golden, caramelized Brussels sprouts drizzled with tangy balsamic reduction for a perfect savory-sweet balance.

# Components:

→ 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

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and 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 the balsamic reduction. Serve immediately.

# Expert Advice:

01 -
  • Perfect Texture: Achieving crispy, caramelized edges with a tender interior.
  • Quick Prep: Only 10 minutes of active preparation time.
  • Dietary Friendly: Naturally vegetarian and gluten-free.
  • Elegant Flavor: The homemade balsamic reduction adds a gourmet touch to simple vegetables.
02 -
  • Cut-Side Down: Placing the sprouts flat-side down on the pan maximizes surface contact for better caramelization.
  • Consistency: Simmer the balsamic reduction until it is thick enough to coat the back of a spoon for the best glaze.
  • Timing: Serve immediately after drizzling to keep the exterior of the sprouts as crisp as possible.
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