Roasted Brussels Sprouts with Balsamic

The aroma of balsamic reducing on the stove always pulls me into the kitchen. I discovered this combination during a rainy Sunday when I needed something comforting but didn't want to spend hours cooking. The way the vinegar transforms into something sticky and sweet, paired with vegetables that get impossibly crispy in the oven, still feels like magic.

Last Thanksgiving, I made these as an afterthought while juggling three other dishes. They ended up being the first thing to vanish from the table. My brother who swore he hated Brussels sprouts went back for thirds, and I've been making them for family dinners ever since.

Ingredients

• Brussels sprouts: Fresh ones feel tight and heavy, avoid yellowing leaves
• Olive oil: Helps the sprouts get that golden crispy edge we all want
• Kosher salt: Coarse salt sticks better and seasons evenly
• Freshly ground black pepper: Whole peppercorns ground fresh make a noticeable difference
• Balsamic vinegar: A good quality vinegar reduces beautifully into something syrupy and rich
• Honey: Just enough to balance the acidity and help the reduction cling to each sprout

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later

Coat the sprouts:

Toss them in a large bowl with olive oil, salt, and pepper until every piece is glistening

Arrange for maximum crispiness:

Spread them cut side down in a single layer, giving each sprout space to breathe

Roast until golden:

Let them cook for 20 to 25 minutes, shaking the pan halfway through so nothing burns

Make the balsamic glaze:

Simmer vinegar and honey in a small saucepan until it reduces by half and coats the back of a spoon

Bring it all together:

Arrange roasted sprouts on a platter and drizzle that warm reduction over everything

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These sprouts have become my go to for dinner parties because they look fancy but take almost no active cooking time. Standing around the platter with friends, picking at the last few crispy bits while we finish the wine, has become a tradition I didn't know I needed.

Getting the Perfect Roast

Cut side down is non negotiable here. That flat surface against the hot pan creates the best caramelization, while the rounded tops stay tender. If some pieces are large, cut them into quarters so everything finishes cooking at the same time.

Making the Reduction Ahead

The balsamic glaze thickens as it cools, so if you make it in advance, warm it gently with a splash of water before drizzling. It keeps in the fridge for weeks and is incredible drizzled over roasted strawberries or vanilla ice cream.

Serving Ideas

Sprinkle flaky sea salt over the finished dish for extra texture and crunch. A handful of toasted walnuts or pecans adds richness, and grated Parmesan melted slightly on the hot sprouts creates something irresistible.

• Serve alongside roast chicken or pork loin for a complete dinner
• Add dried cranberries during the last few minutes of roasting for sweetness
• Double the reduction recipe and keep the extra in a small jar

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Simple ingredients, one pan, and a finishing touch that makes everyone think you spent way more time cooking than you actually did.

Common Questions

→ How do I get Brussels sprouts crispy instead of mushy?

The key is high heat (425°F) and arranging sprouts cut-side down in a single layer. Don't overcrowd the pan—this allows moisture to escape rather than steam the vegetables. Shake the pan halfway through cooking for even browning.

→ Can I make the balsamic reduction ahead of time?

Absolutely. The reduction keeps well in an airtight container in the refrigerator for up to two weeks. Gently reheat before drizzling over freshly roasted sprouts to restore its syrupy consistency.

→ What can I use instead of honey in the glaze?

Maple syrup makes an excellent vegan substitute and adds a slightly different depth of flavor. Agave nectar works too, though it's milder. For a purely savory version, skip the sweetener entirely—the balsamic reduces beautifully on its own.

→ Should I wash Brussels sprouts before roasting?

Yes, wash and dry them thoroughly. Excess moisture creates steam, which prevents proper caramelization. After trimming and halving, pat them dry with paper towels or let them air dry briefly before tossing with oil.

→ How do I know when the reduction is ready?

The vinegar is ready when it coats the back of a spoon and has reduced by half in volume. It will thicken further as it cools, so remove it from heat while still slightly runny. Watch closely—reduction happens quickly near the end.

→ Can I add other flavors to this dish?

Definitely. Crispy bacon bits, toasted walnuts or pecans, shaved Parmesan, or dried cranberries all complement the balsamic flavors. Fresh herbs like thyme or rosemary added during the last few minutes of roasting also work beautifully.