Roasted Brussels Sprouts with Balsamic (Printable)

Crispy, caramelized sprouts finished with tangy balsamic glaze.

# Ingredient List:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Seasonings

02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp balsamic vinegar
06 - 1 tsp maple syrup or honey (optional)

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the Brussels sprouts in a large bowl with olive oil, kosher salt, and black pepper until thoroughly coated.
03 - Spread the Brussels sprouts in a single layer on the baking sheet, placing them cut-side down for optimal caramelization.
04 - Roast for 20 to 25 minutes, shaking the pan halfway through, until edges are golden and sprouts are crisp.
05 - While roasting, combine balsamic vinegar and maple syrup or honey in a small bowl.
06 - Remove sprouts from the oven, immediately drizzle with the balsamic mixture, and toss to coat evenly.
07 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside, tender inside—no rubbery disappointments.
  • The balsamic glaze adds a sweet-tangy punch that tastes like you spent way more effort than you actually did.
  • Ready in about 35 minutes with barely any hands-on time.
02 -
  • Don't crowd the pan or they'll steam instead of roast—use two baking sheets if needed because space is what creates that caramelization.
  • The darker the sprouts get, the better they taste; that burnt-looking edge isn't a mistake, it's where all the flavor lives.
03 -
  • Save the balsamic mixture until the very last moment so it doesn't evaporate and lose all that tangy punch.
  • If your Brussels sprouts aren't getting dark enough by 20 minutes, crank the oven to 230°C (450°F) for the last few minutes—sometimes ovens run cool and you need that extra heat to caramelize properly.

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