Roasted Brussels Sprouts with Balsamic (Printable)

Golden sprouts roasted until crispy and finished with tangy balsamic glaze

# What You'll Need:

→ 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

# Step-by-Step:

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, prepare the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey. 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 Advice:

01 -
  • The balsamic reduction turns humble sprouts into something restaurant worthy
  • Perfect for weeknights but impressive enough for holiday tables
02 -
  • Crowding the pan steams the sprouts instead of roasting them, so use two pans if needed
  • The reduction thickens quickly once it starts, so stay close to the stove
03 -
  • Buy sprouts still on the stalk if possible, they stay fresher longer
  • Let the pan sit in the hot oven for 10 minutes before adding the sprouts for better browning
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