Roasted Brussels Sprouts with Balsamic Glaze (Printable)

Golden, caramelized Brussels sprouts with tangy-sweet balsamic glaze make an easy, crowd-pleasing side dish.

# 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

# Directions:

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 Tips:

01 -
  • Conversions happen right at your table, even from sworn sprout haters
  • The glaze takes five minutes but tastes like restaurant quality finish
  • Perfect for busy weeknights yet fancy enough for holiday dinners
02 -
  • Do not overcrowd the baking sheet or the sprouts will steam instead of roast
  • The glaze thickens quickly once it starts reducing, so keep a close eye on it
  • Cut side down placement is nonnegotiable for that caramelized bottom
03 -
  • Buy smaller sprouts for sweeter flavor and faster cooking
  • Let the roasted sprouts sit for 2 minutes before glazing so they crisp up slightly
  • Double the glaze recipe if you are serving sprout lovers

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