Roasted Brussels Sprouts with Balsamic (Printable View)

Caramelized sprouts drizzled with tangy-sweet balsamic reduction for a perfect side.

# What You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ Balsamic Glaze

05 - ½ cup balsamic vinegar
06 - 1 tbsp honey

# Cooking Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper to facilitate easy cleanup.
02 - In a large bowl, combine the halved Brussels sprouts with olive oil, kosher salt, and black pepper. Toss vigorously until the sprouts are uniformly coated.
03 - Spread the seasoned Brussels sprouts onto the prepared baking sheet in a single layer, ensuring the cut sides face down to promote caramelization.
04 - Place the baking sheet in the oven and roast for 20 to 25 minutes. Stir the sprouts halfway through the cooking time to ensure even browning. Cook until edges are golden brown and crispy.
05 - While the sprouts roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to low and simmer for 7 to 10 minutes. Stir occasionally until the liquid reduces by half and achieves a syrupy consistency. Remove from heat.
06 - Transfer the roasted Brussels sprouts to a serving platter. Drizzle the warm balsamic glaze over the vegetables immediately before serving.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside—the kind of side dish that steals the show from the main course.
  • The balsamic glaze tastes like you spent hours in the kitchen, but it's honestly just 10 minutes of simmering while you handle everything else.
  • Works for weeknight dinners and fancy gatherings alike because it feels elevated without demanding any real fussing.
02 -
  • Don't flip the Brussels sprouts too early—let them sit cut side down for at least 12–15 minutes before stirring, otherwise you interrupt the caramelization.
  • The balsamic glaze will thicken more as it cools, so pull it off the heat when it looks slightly thinner than you want the final version to be.
03 -
  • Prep your Brussels sprouts in the morning, store them in a container in the fridge, and roast them right before serving so they stay crispy and hot.
  • If your balsamic vinegar is the thin, sharp kind, let it reduce for a full 12 minutes—it needs the extra time to develop depth and sweetness.

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