Roasted Brussels Sprouts With Balsamic

Golden Brussels sprouts tossed with a tangy balsamic reduction. A simple, elegant vegetarian side dish that's naturally sweet and savory.

# What You'll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tablespoons olive oil

03 - 1/2 teaspoon kosher salt

04 - 1/4 teaspoon freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar

06 - 1 tablespoon honey, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

03 - Spread Brussels sprouts cut-side down on the prepared baking sheet in a single layer.

04 - Roast for 20 to 25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.

05 - While sprouts roast, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5 to 7 minutes. Set aside.

06 - Remove Brussels sprouts from oven. Arrange on a serving platter and drizzle with balsamic reduction. Serve immediately.

# Expert Advice:

01 -

The balsamic reduction transforms ordinary sprouts into something restaurant worthy with minimal effort
These reheat beautifully so you can make them ahead for holiday meals
Even people who swear they hate Brussels sprouts change their minds after one bite

02 -

Crowding the pan steams the sprouts instead of roasting them so use two pans if needed
The sprouts will continue cooking slightly after they leave the oven so dont wait too long to serve

03 -