Roasted Brussels Sprouts Glaze (Printable)

Caramelized Brussels sprouts tossed in a tangy balsamic glaze, perfect as a vibrant side.

# Ingredient List:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Fats

02 - 2 tbsp olive oil

→ Seasonings

03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 1/4 cup balsamic vinegar
06 - 1 tbsp honey

# How to Make:

01 - Preheat the 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 evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until golden and crisp 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 reduced by half and slightly thickened. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving bowl. Drizzle with balsamic glaze and toss to coat. Serve immediately.

# Expert Tips:

01 -
  • The edges get impossibly crispy while the insides stay tender, and nobody will believe they came from one of the most underrated vegetables.
  • Balsamic glaze transforms something simple into a dish people actually ask for seconds of.
  • It's ready in under 40 minutes with minimal hands-on time, leaving you free to set the table or finish other dishes.
02 -
  • Don't crowd the pan—if your sprouts are piled on top of each other, they'll steam instead of roast, and you'll lose that crispy texture entirely.
  • The balsamic glaze thickens as it cools, so pull it off the heat when it looks slightly thinner than you want the final result to be.
03 -
  • Save any leftover balsamic glaze in the fridge—it keeps for weeks and turns roasted vegetables, grilled meats, and even fresh strawberries into something special.
  • Pat your Brussels sprouts dry before tossing with oil so they roast instead of steam, which is the single most important step for maximum crispiness.

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