Roasted Brussels Sprouts With Balsamic (Printable Version)
Golden crispy sprouts with tangy-sweet balsamic coating make the perfect easy side.
# Ingredient List:
→ Vegetables
01 - 1½ lbs Brussels sprouts, trimmed and halved
→ Oils & Acids
02 - 2 tbsp extra-virgin olive oil
03 - 2 tbsp balsamic vinegar
→ Sweetener
04 - 1 tbsp pure maple syrup
→ Spices & Seasonings
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
→ Garnish
07 - 2 tbsp shaved Parmesan cheese
08 - 1 tbsp toasted chopped walnuts
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until well coated.
03 - Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
04 - Roast for 20–25 minutes, stirring halfway through, until golden brown and crispy on the edges.
05 - While the Brussels sprouts roast, combine balsamic vinegar and maple syrup in a small saucepan. Simmer over medium heat for 4–5 minutes, stirring often, until slightly thickened and glossy. Remove from heat.
06 - Transfer the roasted Brussels sprouts to a serving bowl. Drizzle with the balsamic glaze and toss to coat evenly.
07 - Garnish with shaved Parmesan and toasted walnuts, if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between crispy edges and tender centers makes each sprout feel like a tiny reward
- That balsamic glaze transforms ordinary sprouts into something people actually request
02 -
- Crowding the pan is the fastest way to steam instead of roast, so give them room to breathe
- The glaze thickens fast once it starts reducing, so don't walk away from the stove
03 -
- Buy sprouts that feel heavy for their size with bright, tight leaves
- Wait until the very last minute to add the glaze so they stay crispy