Roasted Brussels Sprouts Balsamic (Printable View)
Golden Brussels sprouts roasted crisp and coated in a vibrant balsamic glaze.
# Ingredient List:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Seasonings & Oils
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey
# How to Make It:
01 - Preheat 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 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 on the edges.
05 - Meanwhile, 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.
# Expert Suggestions:
01 -
- They come out crispy on the outside and tender inside, with none of that bitter aftertaste.
- The balsamic glaze adds a sweet tang that makes even skeptics ask for seconds.
- Its foolproof enough for a weeknight but impressive enough for company.
02 -
- Cut side down is non negotiable if you want that caramelized crust, flat side against the pan creates direct contact with the heat.
- Dont walk away from the glaze while it simmers, it can go from perfect to burnt in under a minute.
03 -
- Let the balsamic glaze cool for a minute before drizzling, it thickens as it sits and clings better to the sprouts.
- If your oven runs cool, bump the temperature to 450°F so you still get that deep caramelization.