Roasted Brussels Sprouts with Balsamic (Printable)
Enjoy perfectly roasted Brussels sprouts, crispy and caramelized, coated in a delectable balsamic glaze. A simple side for any table.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oils & Vinegars
02 - 2 tbsp olive oil
03 - 2 tbsp balsamic vinegar
→ Seasonings
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper
06 - 1 tsp honey or maple syrup (optional)
# Directions:
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, salt, and pepper until well coated.
03 - Spread the Brussels sprouts out in a single layer on the prepared baking sheet, cut sides down for maximum caramelization.
04 - Roast for 20–25 minutes, stirring once halfway through, until the sprouts are golden and crisp on the outside and tender inside.
05 - Remove from the oven and immediately drizzle with balsamic vinegar and honey (if using). Toss to coat evenly.
06 - Serve hot as a side dish.
# Cooking Tips:
01 -
- They come out ridiculously crispy and tender, a texture combo that's pure bliss.
- It's incredibly simple to whip up, yet tastes like you put in so much more effort.
02 -
- Never overcrowd your baking sheet; giving them space ensures they roast, not steam.
- A screaming hot oven is non-negotiable for achieving that coveted crispy exterior.
03 -
- Always pat your Brussels sprouts thoroughly dry before tossing them with oil; excess moisture prevents proper browning.
- For the best glaze, use a good quality balsamic vinegar; a thicker, aged one will coat the sprouts more beautifully.