Vegetables & Sides

Roasted Brussels Sprouts with Balsamic Glaze

Name: Roasted Brussels Sprouts with Balsamic Glaze
Total time: 35 min
Yield: 4 servings
Cuisine: Vegetables & Sides
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved; 3 tbsp extra-virgin olive oil; 3/4 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 cup balsamic vinegar; 1 tbsp honey; 2 tbsp grated Parmesan cheese (optional)

Deeply caramelized, crispy-edged Brussels sprouts finished with a sweet-tart balsamic reduction.

35 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

5 steps

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.

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