Save to Pinterest Few sides are as satisfying as these Roasted Brussels Sprouts With Balsamic. By roasting them at a high temperature, we transform these greens into caramelized, golden treats that perfectly complement the tangy balsamic reduction for a savory-sweet finish.
Save to Pinterest The process is incredibly simple, requiring just a handful of pantry staples like olive oil, salt, and pepper. It is a modern American classic that brings out the best in seasonal produce through the magic of caramelization.
Ingredients
- Vegetables
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- Pantry
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Balsamic Reduction
- 1/4 cup (60 ml) balsamic vinegar
- 1 tbsp honey (optional, for extra sweetness)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Step 3
- Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
- Step 4
- Roast for 20–25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.
- Step 5
- While sprouts roast, prepare the balsamic reduction: In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes. Set aside.
- Step 6
- Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with the balsamic reduction. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, always roast the sprouts cut-side down on the baking sheet. Using parchment paper can help with cleanup, but roasting directly on the sheet may produce even crispier edges. Be sure to use a small saucepan for the reduction to prevent the vinegar from evaporating too quickly.
Varianten und Anpassungen
For a vegan-friendly version, simply substitute the honey with maple syrup. You can also elevate the flavor profile by adding a sprinkle of grated Parmesan cheese or a handful of toasted nuts just before serving.
Serviervorschläge
These balsamic-glazed sprouts are delicious alongside roasted meats or as a vibrant addition to a holiday spread. For the best experience, serve them immediately while they are hot and the glaze is glossy.
Save to Pinterest Whether you are preparing a quick weeknight dinner or a special meal, these roasted Brussels sprouts bring a sophisticated touch to the table. Enjoy the crisp edges and the tangy sweetness of the reduction in every bite.
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat (425°F) and arranging sprouts cut-side down in a single layer. This ensures direct contact with the hot baking sheet, promoting caramelization. Don't overcrowd the pan—steam from overlapping sprouts prevents proper browning. Shake the pan halfway through for even cooking.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The reduction thickens as it cools and can be stored in an airtight container at room temperature for up to 2 weeks. Gently reheat before drizzling over the roasted sprouts. If it becomes too thick, add a teaspoon of warm water to reach desired consistency.
- → What can I use instead of honey in the glaze?
Maple syrup works beautifully for a vegan option and adds subtle woodsy notes. Alternatively, use brown sugar for deeper molasses flavor, or skip the sweetener entirely for a more intensely tart glaze. The reduction will still achieve syrupy consistency through proper simmering.
- → How do I know when the sprouts are done roasting?
Look for deep golden-brown coloring on the cut sides and edges—some dark spots are desirable and indicate caramelization. The sprouts should be tender when pierced with a fork but not falling apart. Total roasting time typically ranges from 20-25 minutes depending on sprout size.
- → Can I use bagged shredded Brussels sprouts instead of whole?
Shredded sprouts will cook much faster (8-12 minutes) and won't develop the same crispy texture. They're better suited for quick sautés or salads. For this roasted preparation, whole halved sprouts are ideal because they maintain structure while achieving that coveted caramelized exterior.
- → What main dishes pair well with these balsamic sprouts?
They complement roasted chicken, pork tenderloin, or pan-seared salmon beautifully. The acidity balances rich meats and the sweetness pairs with herb-roasted preparations. They're also excellent alongside holiday staples like ham or prime rib, or as part of a vegetarian grain bowl.