Roasted Brussels Sprouts Balsamic

# What You 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 for additional sweetness

# Steps:

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

02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and freshly ground 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 if using in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, approximately 5 to 7 minutes. Set aside.

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

# Expert Advice:

01 -

These taste nothing like the boiled Brussels sprouts from childhood—they're crispy, sweet, and genuinely addictive.
It takes barely longer than roasting potatoes but feels like you've done something impressive with minimal effort.

02 -

Don't toss the sprouts around too much during roasting—they need to stay cut-side down initially to develop that caramelized crust that makes them irresistible.
The balsamic reduction will thicken more as it cools, so it might look slightly too thin when you first pull it off the heat; this is correct.

03 -