Roasted Brussels Sprouts With Balsamic (Printable)

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

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Pantry

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

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon 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 to 25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
05 - While sprouts roast, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, approximately 5 to 7 minutes. Set aside.
06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.

# Expert Hints:

01 -
  • Brussels sprouts transform from intimidating to irresistible once you taste that caramelized, crispy exterior.
  • The balsamic reduction is honestly easier to make than you'd think, and it's the secret weapon that turns a side dish into something people genuinely crave.
02 -
  • Don't crowd your baking sheet or layer the sprouts on top of each other, as they'll steam instead of roast, and you'll miss out on that coveted golden, crispy exterior.
  • Watch your balsamic reduction carefully during those last few minutes because it can go from perfectly syrupy to burnt in about 30 seconds, so be ready to pull it off the heat as soon as it coats a spoon.
03 -
  • Pat your Brussels sprouts dry with a clean towel before tossing them with oil, as any moisture will create steam that prevents proper caramelization and browning.
  • Buy a bottle of aged balsamic vinegar if you can splurge a little, because the depth of flavor is genuinely worth it and transforms this dish from good to unforgettable.
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