Roasted Brussels Sprouts Balsamic Glaze (Print version)

Caramelized sprouts drizzled with a sticky, sweet balsamic reduction for a savory side dish.

# What you'll need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

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

→ Balsamic Glaze

05 - 1/2 cup balsamic vinegar
06 - 1 tbsp honey

# How to make it:

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 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, stirring once halfway through, until golden brown and crispy at the edges.
05 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle boil, then reduce heat and simmer for 7–10 minutes, stirring occasionally, until reduced by half and syrupy.
06 - Transfer roasted Brussels sprouts to a serving platter. Drizzle with the balsamic glaze just before serving.

# Expert suggestions:

01 -
  • Crispy, golden edges with a tender inside that actually tastes good, not like boiled gym class vegetables.
  • The balsamic glaze transforms ordinary sprouts into something fancy enough to impress but simple enough to make on a Tuesday night.
  • Ready in 35 minutes total, which means you can pull this together while something else is cooking.
02 -
  • Don't flip the Brussels sprouts too early or too often; that cut side needs to stay on the hot pan to develop that deep, caramelized crust.
  • The balsamic glaze will thicken even more as it cools, so if it looks a little thin when you pour it, give it 30 seconds and it'll reach that perfect consistency.
03 -
  • Make sure your Brussels sprouts are completely dry before tossing with oil; any moisture will create steam and prevent proper caramelization.
  • If your balsamic glaze burns or becomes too thick, whisk in a small splash of water to bring it back to the right consistency.

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