Roasted Brussels Sprouts with Balsamic Glaze
Deeply caramelized, crispy-edged Brussels sprouts finished with a sweet-tart balsamic reduction.
Contains common allergens
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Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425 F. Line a heavy rimmed baking sheet with parchment.
- 2
Toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer, cut-side down, giving each room so they roast rather than steam.
- 3
Roast undisturbed for 20 to 25 minutes, until the cut sides are deep golden-brown and crisp and the centers are tender when pierced.
- 4
While the sprouts roast, simmer the balsamic vinegar and honey in a small saucepan over medium heat for 5 to 7 minutes, until reduced by half and syrupy enough to coat a spoon. Watch closely at the end so it does not scorch.
- 5
Transfer the roasted sprouts to a serving bowl, drizzle with the warm balsamic glaze, and toss to coat. Finish with Parmesan if using and serve right away while crisp.
Plan it in Listahan
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