Roasted Brussels Sprouts Balsamic Glaze (Printable)
Golden, caramelized Brussels sprouts with tangy-sweet balsamic finish. Easy vegetarian side dish perfect for any gathering.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oil & Seasoning
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey or maple syrup
# 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 to 25 minutes, turning halfway, until golden and crisp on the edges.
05 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook for 4 to 6 minutes, stirring occasionally, until thickened and syrupy. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter and drizzle with the balsamic glaze. Serve immediately.
# Expert Advice:
01 -
- Converts even the most stubborn Brussels sprouts skeptics with just one bite
- The glaze comes together in minutes but makes everything feel restaurant fancy
- Minimal hands on time while the oven does all the heavy lifting
02 -
- Crowding the baking sheet is the fastest way to end up with steamed soggy sprouts instead of crispy roasted ones
- The glaze thickens quickly at the end so keep a close eye and remove it from heat as soon as it coats the back of a spoon
- Cut sides should always face down for that first half of roasting to get the best caramelization
03 -
- Buy Brussels sprouts that feel heavy and tight, with bright green leaves and no yellowing
- If the sprouts are large, quarter them instead of halving so they cook through before the edges burn