Roasted Brussels sprouts balsamic (Print Version)

Oven-roasted Brussels sprouts finished with a sweet and tangy balsamic glaze for delicious flavor.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oil & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)

→ Glaze

06 - 1/4 cup balsamic vinegar
07 - 1 tbsp honey or maple syrup

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
03 - Spread Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden and crisp-tender.
05 - While roasting, combine balsamic vinegar and honey or maple syrup in a small saucepan over medium heat. Bring to a simmer, reduce heat, and cook for 5 to 7 minutes, stirring occasionally until thickened and reduced by half. Remove from heat and let cool slightly.
06 - Transfer roasted Brussels sprouts to a serving platter. Drizzle with the balsamic glaze and serve immediately.

# Expert Advice:

01 -
  • The crispy edges with tender insides create an addictive texture that changes minds about Brussels sprouts.
  • Takes just 35 minutes from fridge to table, perfect for weeknight dinners or last-minute sides.
  • That sweet-tangy glaze does all the heavy lifting—no complicated sauces or fussy techniques required.
02 -
  • Don't flip them too early—let them sit cut-side down for at least the first 12 minutes so that flat surface caramelizes properly.
  • The balsamic glaze will keep thickening as it cools, so pull it off heat when it looks slightly thinner than where you want it.
  • Crowding the pan is the silent killer; work in batches if you need to, or use two sheets.
03 -
  • Make the balsamic glaze the morning of and store it in the fridge; it keeps for a week and you'll find yourself drizzling it on everything from grilled chicken to vanilla ice cream.
  • If your balsamic is too thin or too thin-tasting, that cheap bottle is to blame—a good one will smell like sweet vinegar, not harsh acid.

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