Roasted Brussels Sprouts Balsamic (Print View)

Golden Brussels sprouts coated in a tangy balsamic glaze, perfect for an easy, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Seasonings

03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Glaze

05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon honey

# How to Make:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper in a large mixing bowl until evenly coated.
03 - Place the Brussels sprouts cut side down on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until the edges are golden and crisp.
05 - While roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until reduced by half and slightly thickened, then remove from heat.
06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with the balsamic glaze, and toss to coat evenly. Serve immediately.

# Expert Suggestions:

01 -
  • The cut side caramelizes into crispy, golden bites that taste nothing like boiled sprouts.
  • Balsamic glaze adds a tangy sweetness that makes even skeptics go back for seconds.
  • It comes together in half an hour with ingredients you probably already have.
  • Leftovers reheat beautifully or taste great straight from the fridge.
02 -
  • Don't overcrowd the baking sheet or the sprouts will steam instead of roast, and you'll miss out on the crispy edges.
  • Let the glaze cool for a minute before drizzling, it thickens as it sits and won't run off as much.
  • If your sprouts are different sizes, put the larger halves toward the edges of the pan where it's hotter.
03 -
  • Use a hot oven and give the sprouts space on the pan, that's the secret to crispy edges instead of soggy ones.
  • Taste the glaze before drizzling, if it's too sharp, add a tiny bit more honey and stir it in while it's still warm.
  • Don't toss the sprouts in the glaze until right before serving, or they'll lose their crispness as they sit.

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