Roasted Brussels Sprouts Balsamic (Printable)

Tender Brussels sprouts roasted to crispiness and coated with a tangy balsamic glaze for a vibrant side.

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils and Seasonings

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

→ Finishing

05 - 2 tablespoons balsamic vinegar
06 - 1 teaspoon honey or maple syrup (optional)
07 - 1 tablespoon chopped fresh parsley (optional)

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing them cut side down for optimal caramelization.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until the sprouts are golden and crisp at the edges.
05 - While still hot, drizzle with balsamic vinegar and honey or maple syrup if using; toss well to coat evenly.
06 - Transfer to a serving dish, garnish with chopped parsley if desired, and serve immediately.

# Expert Suggestions:

01 -
  • Discovering the secret caramelization that makes Brussels sprouts actually crave worthy felt like sharing a joyful kitchen secret with you
  • The balance of tangy balsamic and a hint of honey makes this dish unforgettable every time
02 -
  • Always roast Brussels sprouts cut side down to get that unbeatable caramelization
  • Adding the balsamic vinegar while the sprouts are hot allows it to thicken slightly and cling perfectly
03 -
  • Use a hot oven and don't overcrowd the pan to get the best crispness
  • The secret to the perfect glaze is adding balsamic while sprouts are piping hot so it reduces slightly

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