Roasted Brussels Sprouts Balsamic Glaze (Printable Version)
Crisp Brussels sprouts roasted and coated in a tangy balsamic glaze, perfect as an elegant side.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Seasonings & 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
# Directions:
01 - Preheat oven to 425°F and 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 - Spread Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring halfway through, until sprouts are 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 thickened and reduced by half. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving platter. Drizzle with balsamic glaze and toss gently to coat. Serve immediately.
# Expert Tips:
01 -
- The edges get so crispy they almost shatter when you bite into them, while the centers stay tender and sweet.
- That balsamic glaze clings to every surface and adds a tangy sweetness that makes even skeptics go back for seconds.
02 -
- Do not skip cutting them in half, whole sprouts take forever to cook through and never get crispy.
- Let the glaze cool for a minute before drizzling, if it is too hot it will slide right off instead of clinging to the sprouts.
03 -
- If your oven runs cool, bump the temperature up to 450°F so the sprouts get those dark, caramelized edges.
- For even more flavor, toss the roasted sprouts with a pinch of red pepper flakes or a squeeze of lemon juice before glazing.