Roasted Brussels Sprouts Balsamic Vinegar (Printable)
Crispy, caramelized Brussels sprouts with a tangy balsamic glaze. A simple and flavorful side dish for any meal.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Glaze
05 - 2 tablespoons balsamic vinegar
06 - 1 teaspoon maple syrup or honey (optional)
# How To Make It:
01 - Preheat your oven to 425°F (220°C). Line a standard baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine the trimmed and halved Brussels sprouts with the olive oil, kosher salt, and freshly ground black pepper. Toss thoroughly until all sprouts are evenly coated.
03 - Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. For optimal caramelization, ensure the cut side of each sprout faces downwards.
04 - Roast the sprouts for 20 to 25 minutes, gently shaking the pan halfway through the cooking duration. Continue roasting until they are golden brown and crisp at the edges.
05 - While the Brussels sprouts are roasting, whisk together the balsamic vinegar and the optional maple syrup (or honey) in a small bowl to create the tangy glaze.
06 - Immediately upon removing the roasted Brussels sprouts from the oven, drizzle them generously with the prepared balsamic mixture. Toss gently to ensure an even coating over all the sprouts. Serve either hot or at room temperature.
# Expert Suggestions:
01 -
- You'll finally understand why people rave about Brussels sprouts – no more childhood trauma!
- It's astonishing how something so simple to make can deliver such incredibly complex, satisfying flavors.
02 -
- Overcrowding the pan is the arch-nemesis of crispy sprouts; give them space to breathe and brown, not steam.
- Always use parchment paper for easy cleanup, especially with sticky glazes.
03 -
- Always trim the very end of the stem and remove any loose outer leaves for the best texture and taste.
- If your sprouts are very large, quarter them instead of just halving to ensure even cooking and more surface area for caramelization.