Roasted Brussels Sprouts Glaze (Printable View)

Golden roasted Brussels sprouts tossed with olive oil and finished with a sweet balsamic glaze.

# 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

# Cooking Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
03 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until they are golden and crisp-tender.
05 - While roasting, combine balsamic vinegar and honey or maple syrup in a small saucepan over medium heat. Bring to a simmer, then reduce heat and cook for 5 to 7 minutes, stirring occasionally, until thickened and reduced by half. Remove from heat and let cool slightly.
06 - Transfer the roasted Brussels sprouts to a serving platter, drizzle with balsamic glaze, and serve immediately.

# Expert Tips:

01 -
  • Those crispy caramelized edges are impossibly good and happen naturally without any fussing.
  • The balsamic glaze brings enough sweetness and tang that even Brussels sprouts skeptics tend to come around.
  • You can have this ready in about 35 minutes, leaving plenty of time to handle the rest of dinner.
02 -
  • Don't crowd the pan or they'll steam instead of roast; a single layer is what gives you those crispy, caramelized edges.
  • The balsamic glaze thickens more as it cools, so if it seems a little loose when you pull it off the heat, that's perfect—it'll reach the right consistency on the platter.
03 -
  • Pat the Brussels sprouts dry with a paper towel before tossing with oil; any excess moisture keeps them from browning properly.
  • Use a lower-quality balsamic vinegar for the glaze since you're reducing it anyway—save the aged stuff for finishing dishes or salads where its subtle complexity shines.

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