Roasted Brussels Sprouts With Balsamic (Printable)

Crispy Brussels sprouts tossed in olive oil and finished with a rich balsamic reduction. A simple, elegant side dish.

# What you need:

→ 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°F. 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, about 5 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with balsamic reduction. Serve immediately.

# Expert tips:

01 -
  • The balsamic reduction transforms ordinary sprouts into something restaurant worthy
  • Roasting them cut side down creates these incredible crispy edges
  • They reheat surprisingly well for leftovers the next day
02 -
  • Overcrowding the pan will steam the sprouts instead of roasting them
  • The balsamic reduction thickens quickly so keep an eye on it
  • Cut the sprouts to a similar size so they cook evenly
03 -
  • Let the balsamic reduction cool slightly before drizzling so it thickens up
  • Use maple syrup instead of honey to keep it vegan
  • Pre cut the sprouts a day ahead to save time
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