Pin It Experience the perfect balance of flavors with these Roasted Brussels Sprouts With Balsamic. This dish transforms the humble sprout into a gourmet side by roasting them at a high temperature to achieve a deep, nutty caramelization, then finishing them with a tangy, sweet reduction.
Pin It Whether you are preparing a quick weeknight dinner or a special holiday feast, this recipe provides a sophisticated touch with minimal effort. The key lies in the balsamic reduction, which thickens into a syrupy glaze that clings to every crispy leaf.
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)
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
Using parchment paper helps prevent sticking and makes cleanup much easier. Ensure the sprouts are in a single layer on the baking sheet so they roast and brown properly rather than steaming.
Varianten und Anpassungen
To make this dish vegan, simply substitute the honey for maple syrup in the reduction. For extra flavor and texture, you can add a sprinkle of grated Parmesan cheese or toasted nuts just before serving.
Serviervorschläge
These sprouts are delicious alongside roasted meats or served as a vibrant addition to a holiday spread. They are best enjoyed immediately while warm and crispy.
Pin It With their golden-brown edges and sweet-tangy finish, these Brussels sprouts are guaranteed to change the minds of anyone who thinks they don't like vegetables. Enjoy this simple yet elegant Modern American side dish!
Recipe FAQs
- → How do I get Brussels sprouts crispy instead of mushy?
The key is high heat and proper spacing. Roast at 425°F with sprouts cut-side down in a single layer. This allows direct contact with the hot baking sheet, promoting caramelization and crispy edges. Don't overcrowd the pan, or they'll steam instead of roast.
- → Can I make the balsamic reduction ahead of time?
Absolutely. The balsamic glaze can be made up to a week in advance and stored in an airtight container at room temperature. Gently reheat before drizzling over the roasted sprouts for the best consistency and flavor.
- → What other toppings work well with roasted sprouts?
Try crumbled bacon, toasted walnuts or pecans, shaved Parmesan, dried cranberries, or a squeeze of fresh lemon juice. Fresh herbs like thyme or rosemary add wonderful aroma during roasting.
- → Can I use frozen Brussels sprouts?
Fresh sprouts yield the best texture, but frozen can work in a pinch. Thaw completely and pat them thoroughly dry before roasting. Note that frozen sprouts may release more moisture and won't caramelize quite as well as fresh.
- → How do I store and reheat leftovers?
Store cooled sprouts in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 10-12 minutes to recrisp, or sauté in a hot skillet with a little olive oil. Avoid microwaving as they'll become soggy.