These Balsamic Roasted Brussels Sprouts are crisp on the outside, tender inside, and finished with a tangy balsamic glaze.
Ingredients
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 2 tablespoons grated Parmesan, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down in a single layer.
- Roast for 20–25 minutes, until browned and tender.
- Whisk the balsamic vinegar, honey or maple syrup, and garlic together. Drizzle over the hot Brussels sprouts and toss gently.
- Finish with Parmesan, if desired, and serve warm.
Cooking Tips
Choose firm, bright green Brussels sprouts and avoid overcrowding the pan so they roast rather than steam.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer until warm.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Frequently Asked Questions
Can I prepare it ahead? Trim and halve the Brussels sprouts up to one day ahead, then roast just before serving.
How should I store leftovers? Keep them refrigerated in a sealed container for up to 3 days.
Can I make it vegan? Yes. Use maple syrup and omit the Parmesan.