Roasted Brussels Sprouts With Balsamic (Printable)

Golden sprouts roasted until crispy, topped with tangy balsamic glaze for sweet-savory flavor.

# What You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey (optional, for extra sweetness)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
05 - While sprouts roast, combine balsamic vinegar and honey (if using) in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

# Expert Tips:

01 -
  • The high heat creates these irresistibly crispy, caramelized edges that make even sprout skeptics reach for seconds
  • That balsamic reduction pulls double duty, cutting through any bitterness and adding this gorgeous tangy sweetness that feels fancy but takes zero effort
02 -
  • Crowding the pan is the fastest way to end up with steamed sprouts instead of roasted ones, so give them room to breathe
  • The reduction continues thickening off the heat, so pull it a minute before you think it's done to avoid ending up with balsamic candy
03 -
  • Look for sprouts that are roughly the same size so they cook evenly, or cut larger ones into quarters
  • If the reduction gets too thick, just whisk in a teaspoon of warm water to loosen it back up
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