Roasted Brussels Sprouts Balsamic (Printable)
Golden Brussels sprouts roasted to crisp with a sweet and tangy balsamic glaze finish.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Seasonings & Oils
02 - 2 tablespoons olive oil
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
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and black pepper 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 halfway through, until golden brown and crispy at the edges.
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 thickened. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter, drizzle with balsamic glaze, and toss gently to coat. Serve immediately.
# Cooking Tips:
01 -
- The cut side caramelizes into crispy, almost burnt edges that taste better than any chip.
- Its fast enough for a weeknight but looks fancy enough to impress dinner guests without any real effort.
02 -
- Do not skip placing them cut side down, that flat surface is what caramelizes and turns crispy golden.
- If your glaze thickens too much while sitting, add a splash of water and warm it gently to loosen it back up.
03 -
- Use a hot oven and do not open the door too often, let the heat do the work undisturbed.
- Taste a sprout before glazing to check for seasoning, you can always add a pinch more salt at the end.