Oven-Roasted Brussels Sprouts with Balsamic Glaze

Oven-Roasted Brussels Sprouts with Balsamic Glaze

Caramelized, crispy-edged sprouts get a tangy-sweet finish from a glossy balsamic reduction.

Total 35 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

High-heat roasting browns the cut edges of Brussels sprouts while keeping the centers tender, concentrating their natural sweetness. A simple balsamic glaze drizzled on at the end adds tangy depth that balances the char. This side comes together with minimal prep and pairs well with roasted meats or a holiday spread.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/3 cup balsamic glaze
  • 2 tablespoons parmesan cheese, grated, for garnish

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

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

  4. Roast for 20 to 25 minutes, until the cut sides are deeply browned and the leaves are crisp, stirring once halfway through.

  5. Remove the sprouts from the oven and transfer to a serving dish.

  6. Drizzle the balsamic glaze evenly over the roasted sprouts and toss gently to coat.

  7. Sprinkle with grated parmesan and serve warm.

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    Oven-Roasted Brussels Sprouts with Balsamic Glaze

    High-heat roasting browns the cut edges of Brussels sprouts while keeping the centers tender, concentrating their natural sweetness. A simple balsamic glaze drizzled on at the end adds tangy depth that balances the char. This side comes together with minimal prep and pairs well with roasted meats or a holiday spread.

    35 min 4 servings 165 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/3 cup balsamic glaze
    • 2 tablespoons parmesan cheese, grated, for garnish

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

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

    3. 3

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

    4. 4

      Roast for 20 to 25 minutes, until the cut sides are deeply browned and the leaves are crisp, stirring once halfway through.

    5. 5

      Remove the sprouts from the oven and transfer to a serving dish.

    6. 6

      Drizzle the balsamic glaze evenly over the roasted sprouts and toss gently to coat.

    7. 7

      Sprinkle with grated parmesan and serve warm.