Roasted Brussels Sprouts with Balsamic Glaze (Printer-friendly)

Crispy caramelized Brussels sprouts with a tangy-sweet balsamic glaze. Perfect vegetarian side or appetizer.

# What you'll need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils and Seasonings

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 or maple syrup

# Method:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until the sprouts are golden brown and crisp on the edges.
05 - While the sprouts roast, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 6 minutes, stirring occasionally, until reduced by half and thickened into a glaze. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter. Drizzle with the balsamic glaze and toss gently to coat. Serve immediately.

# Expert Tips:

01 -
  • The outer leaves become incredibly crispy while the centers stay tender, creating that perfect textural contrast that will make you forget these were once the vegetables you pushed around your plate as a kid.
  • This dish requires just five ingredients but delivers restaurant-quality flavor that has converted even the most stubborn Brussels sprout skeptics at my dinner table.
02 -
  • Brussels sprouts need breathing room on the baking sheet or theyll steam instead of roast, which means no crispy edges and a completely different texture experience.
  • The balsamic reduction continues to thicken as it cools, so take it off the heat when its slightly thinner than youd like the final result to be.
03 -
  • For extra caramelization, sprinkle a teaspoon of brown sugar over the Brussels sprouts before roasting, which helps develop those irresistibly crispy edges without making the dish too sweet.
  • Save the loose leaves that fall off during preparation and roast them separately for the last 5-7 minutes, they become chip-like and make a delicious cook's snack or garnish.

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