Roasted Brussels Sprouts with Balsamic Glaze (Print Version)
Caramelized Brussels sprouts with a tangy-sweet balsamic glaze. An easy, vegetarian side dish that's crispy and flavorful.
# What You Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Oils & 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
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl 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, stirring once halfway through, until sprouts are golden brown and crispy on the edges.
05 - While sprouts roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-6 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 Hints:
01 -
- These Brussels sprouts convert even the most adamant veggie skeptics with their crispy exteriors and tender centers.
- The balsamic glaze creates this incredible sticky-sweet coating that balances the natural earthiness perfectly.
02 -
- Overcrowding your baking sheet is the enemy of crispy Brussels sprouts, so give them plenty of breathing room or use two pans if needed.
- Balsamic glaze continues to thicken as it cools, so remove it from heat when its slightly thinner than your desired final consistency.
03 -
- For the absolute crispiest results, dry your Brussels sprouts thoroughly after washing them, as any moisture will create steam in the oven instead of caramelization.
- If you find your balsamic glaze has hardened too much, warm it gently with a teaspoon of water to bring it back to drizzling consistency.