Roasted Brussels Sprouts with Balsamic (Printable)

Golden sprouts roasted until caramelized, drizzled with tangy balsamic reduction for a perfect savory-sweet finish.

# Ingredient List:

→ 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)

# How to Make:

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, in a small saucepan, combine balsamic vinegar and honey (if using). 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 transforms bitter sprouts into sweet, nutty little gems that even skeptics will reach for
  • That balsamic drizzle makes everything look restaurant fancy without any actual culinary skill required
02 -
  • Crowding the baking sheet is the fastest way to get steamed soggy sprouts instead of crispy roasted ones
  • The balsamic reduction thickens quickly at the end so don't walk away or you'll end up with balsamic candy
03 -
  • Let your sprouts dry completely after washing them, or they'll steam instead of roast
  • Room temperature sprouts roast more evenly than cold ones straight from the fridge
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