Brussels Sprouts with Balsamic (Printable)
Crispy, caramelized Brussels sprouts finished with tangy-sweet balsamic glaze for a simple yet flavorful side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Oils & Vinegars
02 - 2 tbsp olive oil
03 - 2 tbsp balsamic vinegar
→ Seasonings
04 - 1/2 tsp kosher salt
05 - 1/4 tsp freshly ground black pepper
06 - 1 tsp honey or maple syrup (optional, for sweetness)
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well coated.
03 - Spread the Brussels sprouts out in a single layer on the prepared baking sheet, cut sides down for maximum caramelization.
04 - Roast for 20–25 minutes, stirring once halfway through, until the sprouts are golden and crisp on the outside and tender inside.
05 - Remove from the oven and immediately drizzle with balsamic vinegar and honey (if using). Toss to coat evenly.
06 - Serve hot as a side dish.
# Expert Suggestions:
01 -
- The contrast between the crispy charred exterior and tender inside creates this magical texture that even Brussels sprout skeptics cant resist.
- Its deceptively simple but looks like something from a restaurant when the dark balsamic glaze hits those golden edges.
02 -
- Never crowd the pan or your Brussels sprouts will steam rather than roast, robbing you of those crispy edges that make this dish special.
- Adding the balsamic after roasting preserves its bright flavor and prevents it from burning in the high heat of the oven.
03 -
- If you have the time, let your prepped Brussels sprouts dry thoroughly after washing, even patting them with a kitchen towel, as excess moisture is the enemy of crispiness.
- A cast iron pan works beautifully instead of a baking sheet, creating even more caramelization along the cut surfaces.