Roasted Brussels Sprouts Balsamic (Print Version)

Crispy, caramelized Brussels sprouts tossed with tangy balsamic glaze for a delicious side dish.

# What You Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 2 tbsp olive oil

03 - 2 tbsp balsamic vinegar

04 - ½ tsp sea salt

05 - ¼ tsp black pepper

06 - ½ tsp garlic powder (optional)

07 - 1 tbsp grated Parmesan cheese (optional)

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder if using, ensuring even coating.

03 - Spread the Brussels sprouts on the baking sheet in a single layer, cut side down to maximize caramelization.

04 - Roast for 20 to 25 minutes, stirring halfway, until golden brown and crispy at the edges.

05 - Remove from oven, immediately drizzle with balsamic vinegar, and toss to coat evenly.

06 - Transfer to a serving dish, sprinkle with Parmesan cheese if desired, and serve hot.

01 -

The high heat caramelizes the cut sides into crunchy, golden coins that taste nothing like the mushy sprouts you might remember.
Balsamic vinegar adds a tangy sweetness that balances the slight bitterness perfectly.
It comes together in under 40 minutes with ingredients you probably already have.

02 -

Never add the balsamic vinegar before roasting or it will scorch and taste acrid instead of tangy and sweet.
Cut side down is essential, that's where the caramelization happens and where all the flavor lives.
If your sprouts are crowded on the pan, they'll steam and turn soft instead of crispy, so use two pans if you need to.

03 -

For even more caramelization, let the sprouts sit undisturbed for the first 15 minutes before stirring.
A cast iron skillet works beautifully if you don't have a baking sheet, just make sure it's oven safe.
If you're making a larger batch, roast them on two separate pans instead of crowding one, it makes all the difference.