Roasted Brussels Sprouts with Balsamic Reduction

Roasted Brussels Sprouts with Balsamic Reduction

Caramelized sprouts get a tangy, syrupy finish from reduced balsamic vinegar.

Total 45 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

Halved Brussels sprouts roast at high heat until the outer leaves crisp and char while the centers turn tender, then get drizzled with a glossy balsamic reduction that balances the bitterness with sweet acidity. It's a straightforward side dish that works well alongside roasted meats or as part of 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 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons parmesan cheese, shaved, for garnish

Method

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

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

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

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

  5. While the sprouts roast, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer.

  6. Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy enough to coat the back of a spoon, about 10 minutes.

  7. Remove the reduction from heat and let it cool slightly; it will continue to thicken as it cools.

  8. Transfer the roasted sprouts to a serving platter and drizzle with the balsamic reduction.

  9. Top with shaved parmesan and serve warm.

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    Roasted Brussels Sprouts with Balsamic Reduction

    Halved Brussels sprouts roast at high heat until the outer leaves crisp and char while the centers turn tender, then get drizzled with a glossy balsamic reduction that balances the bitterness with sweet acidity. It's a straightforward side dish that works well alongside roasted meats or as part of a holiday spread.

    45 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 cup balsamic vinegar
    • 1 tablespoon honey
    • 2 tablespoons parmesan cheese, shaved, for garnish

    Method

    1. 1

      Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

    2. 2

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

    3. 3

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

    4. 4

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

    5. 5

      While the sprouts roast, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer.

    6. 6

      Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy enough to coat the back of a spoon, about 10 minutes.

    7. 7

      Remove the reduction from heat and let it cool slightly; it will continue to thicken as it cools.

    8. 8

      Transfer the roasted sprouts to a serving platter and drizzle with the balsamic reduction.

    9. 9

      Top with shaved parmesan and serve warm.