Crispy Roasted Brussels Sprouts with Balsamic Glaze
Brussels sprouts are roasted until crisp and tender, then tossed in a sweet and tangy honey balsamic glaze.
Ingredients
- 1 lb brussels sprouts 450 g
- 1 tbsp olive oil 15 ml
- 1/2 tsp sea salt 3 g
- 1/4 tsp black pepper freshly ground, 1 g
- 1/4 cup balsamic vinegar 60 ml
- 1/4 cup honey 85 g
Instructions
- Position a rack in the middle of the oven and preheat to 425°F (220°C).
- Trim the tough stem ends off the brussels sprouts and pull off any yellowed outer leaves. Cut each sprout in half lengthwise.
- In a medium bowl, toss the halved brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the brussels sprouts in a single layer on a large baking sheet, placing them cut-side down. Make sure they are not overcrowded.
- Roast for 20 to 25 minutes, or until the bottoms are deeply browned and the sprouts are tender-crisp. Any loose leaves will become very crisp; you can remove them early if you like.
- While the sprouts are roasting, combine the balsamic vinegar and honey in a small bowl. Whisk until smooth.
- Transfer the hot roasted sprouts to a serving bowl. Pour the honey-balsamic mixture over them and toss gently to coat.
- Serve immediately while warm.
Notes
For the best browning, ensure the brussels sprouts are in a single layer on the pan. Use two pans if necessary.
Placing the sprouts cut-side down on the pan helps them get deeply caramelized and flavorful.
Feel free to adjust the glaze to your taste. Add a little more honey for sweetness or a bit more vinegar for tang.
Choose brussels sprouts that are similar in size for even cooking.