Balsamic Roasted Brussels Sprouts
Halving Brussels sprouts and roasting them cut-side down gives you a flat surface that caramelizes against the hot sheet pan. A drizzle of balsamic in the last five minutes adds sweetness and tang without burning. Done right, they're crispy outside and tender inside — nothing like boiled sprouts.
Side · Vegan • 25 min
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
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Steps
- Preheat oven to 425°F with a rack in the middle position. Line a large rimmed baking sheet with parchment.
- In a large bowl, toss halved Brussels sprouts with olive oil, ½ teaspoon salt, and several grinds of pepper until evenly coated.
- Arrange sprouts cut-side down in a single layer on the baking sheet. Don't crowd — every sprout needs pan contact.
- Roast without disturbing for 15 minutes. Check: the cut sides should be deeply browned. Continue roasting until the leaves are crisp and charred in spots, 5–10 minutes more.
- While hot, toss with balsamic vinegar and honey (if using). Taste for salt and serve immediately.
Tips & Variations
Make Ahead
Trim and halve the sprouts up to 24 hours ahead. Store in a zip-top bag in the refrigerator. Roast just before serving.
Storage
Brussels sprouts lose their crispness in the fridge but are still good for up to 3 days. Reheat on a baking sheet at 400°F for 5–7 minutes to re-crisp. Great cold in grain bowls.
Substitutions
Add 4 ounces of crumbled bacon or pancetta to the pan halfway through roasting. Shredded Parmesan tossed on for the last 5 minutes adds a salty, umami crust. A splash of lemon juice can replace the balsamic for a brighter finish.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
