Roasted Brussels Sprouts Glaze (Printable)

Caramelized Brussels sprouts roasted crisp and finished with a sweet-tangy balsamic glaze for an elegant side.

# What You'll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Seasonings and Oils

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

→ Glaze

05 - 1/4 cup balsamic vinegar
06 - 1 tablespoon honey

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss Brussels sprouts in a large bowl with olive oil, kosher salt, and black pepper until evenly coated.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until golden brown and crispy on the edges.
05 - While roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally, until the mixture thickens and reduces by half. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter. Drizzle with the balsamic glaze and toss gently to coat. Serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy they almost shatter when you bite into them, while the centers stay tender and sweet.
  • The balsamic glaze adds a tangy sweetness that makes even skeptics reach for seconds.
  • Its impressive enough for guests but simple enough to make on a busy weeknight without breaking a sweat.
02 -
  • Cut the sprouts in half so they sit flat on the baking sheet, otherwise they roll around and roast unevenly.
  • Dont skip the parchment paper or youll spend forever scraping caramelized bits off the pan.
  • The glaze will thicken more as it cools, so stop reducing it just before you think its ready.
03 -
  • Buy Brussels sprouts still on the stalk if you can find them, they stay fresher longer and taste sweeter.
  • If your glaze gets too thick, whisk in a teaspoon of warm water to loosen it back up.
  • Roast the sprouts cut side down first so they get a deep caramelized crust before you flip them.

Go Back