Roasted Brussels Sprouts Glaze (Print version)

Crisp-tender Brussels sprouts kissed with a glossy sweet and tangy balsamic glaze.

# What you'll need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oil & Seasonings

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

→ Glaze

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

# How to make it:

01 - Preheat the oven to 425°F and 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 fully coated.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown 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 and cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens and reduces by half. Remove from heat and let cool slightly.
06 - Transfer roasted Brussels sprouts to a serving platter, drizzle evenly with the balsamic glaze, and serve immediately.

# Expert suggestions:

01 -
  • The cut sides get caramelized and crispy while the insides stay tender, hitting two textures in one bite.
  • That balsamic glaze tastes like you've been cooking all afternoon, but you spent maybe five minutes on it.
  • Works as a side dish to basically anything, and even skeptics ask for seconds.
02 -
  • Don't wash your hands after handling raw Brussels sprouts and then rub your eyes—I learned that the hard way and it burns.
  • If your balsamic glaze turns into hard candy instead of staying drizzleable, you cooked it too long; add a teaspoon of water and warm it gently to fix it.
  • Cutting the sprouts in half right before cooking prevents them from browning prematurely and tastes fresher.
03 -
  • If your Brussels sprouts are large, quarter them instead of halving so they cook through at the same rate as smaller ones.
  • Pat your Brussels sprouts dry before tossing with oil; any moisture on the surface will steam them instead of letting them crisp up.
  • Taste the balsamic glaze as it reduces—every bottle is different, and you want to catch it right when it reaches that glossy, slightly syrupy stage.

Go back