Roasted Brussels Sprouts Balsamic (Printable)
Caramelized sprouts finished with tangy balsamic glaze.
# What You Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 2 tbsp balsamic vinegar
06 - 1 tsp maple syrup
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until well coated.
03 - Spread Brussels sprouts in a single layer on the prepared baking sheet, cut side down for maximum caramelization.
04 - Roast for 20–25 minutes, shaking the pan halfway, until sprouts are golden and crisp on the edges.
05 - Meanwhile, mix balsamic vinegar and maple syrup in a small bowl.
06 - Remove Brussels sprouts from oven and immediately drizzle with the balsamic mixture. Toss to coat evenly. Serve hot or at room temperature.
# Expert Tips:
01 -
- They're so crispy on the outside and creamy inside that even Brussels sprouts skeptics ask for seconds.
- The balsamic glaze adds a sweet-tart brightness that feels fancy but takes literally two minutes.
- It's ready in under 40 minutes and works hot or cold, making it perfect for weeknight dinners or next-day snacking.
02 -
- Don't crowd the pan—the sprouts need space to roast, not steam; if they're piled on top of each other, they'll be mushy.
- Cut-side-down is non-negotiable for achieving that crispy, caramelized exterior that makes this dish sing.
03 -
- Make the balsamic mixture ahead of time; it keeps in the fridge and tastes even better the next day as the flavors meld.
- Shake the pan every 12 minutes instead of just once—this ensures even browning and prevents any sprouts from scorching on one side.