Roasted Brussels Sprouts with Balsamic Glaze
Halved Brussels sprouts roast at high heat until the cut sides caramelize and the outer leaves crisp, then a balsamic reduction is drizzled over just before serving. The result is a savory, slightly tangy side dish with a tender interior and lightly charred edges. Roasting takes about 25 minutes, making this an easy addition to any weeknight or holiday table.
Equipment
- Baking sheet
- Parchment paper
- Chef's knife
- Mixing bowl
- Small saucepan
Ingredients
For the roasted Brussels sprouts
- 1 ½ pounds fresh Brussels sprouts halved, outer leaves removed
- 2 tablespoons extra-virgin olive oil use a robust, fruity variety
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the balsamic glaze
- ½ cup balsamic vinegar Modena-style preferred
- 1 tablespoon maple syrup pure and organic recommended
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts and remove any yellowed outer leaves. Slice each sprout in half lengthwise.
- In a large mixing bowl, toss the halved sprouts with olive oil, sea salt, and black pepper until evenly coated.
- Arrange the seasoned sprouts cut-side down on the prepared baking sheet. Roast in the center of the oven for 25–30 minutes, or until the edges are deeply golden and caramelized.
- While the sprouts roast, add the balsamic vinegar and maple syrup to a small saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer for 8–10 minutes, or until the mixture is reduced by half and coats the back of a spoon. Remove from heat and let cool. (Note: it will thicken further as it cools.)
- Once sprouts are roasted, transfer them to a serving platter and drizzle generously with the balsamic glaze. Serve immediately while warm.
Notes
Michelle’s Tips:
- For added depth, sprinkle nutritional yeast or smoked paprika over the sprouts before roasting.
- Substitute maple syrup with agave nectar or date syrup for a different nuance.
- To make ahead, prepare the balsamic glaze up to 3 days in advance and store in a sealed jar at room temperature.
- For extra crispiness, don’t crowd the sprouts on the baking sheet—use two sheets if necessary.
Nutrition
Calories: 177kcalCarbohydrates: 24gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 341mgPotassium: 710mgFiber: 6gSugar: 12gVitamin A: 1283IUVitamin C: 145mgCalcium: 86mgIron: 3mg
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