Ingredients
1 lb (450g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
For the Balsamic Reduction:
1/2 cup (120ml) balsamic vinegar
1 tablespoon honey or maple syrup
Execution
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Brussels Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well-coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for extra crispiness.
Roast the Brussels Sprouts
Roast the Brussels sprouts in the oven for 20-25 minutes, flipping halfway through. They should be golden and crispy on the edges.
Make the Balsamic Reduction
While the Brussels sprouts are roasting, heat the balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and reduces by half. Remove from heat and let it cool slightly—it will continue to thicken as it cools.
Assemble and Serve
Once the Brussels sprouts are roasted, drizzle the balsamic reduction over the top and toss to coat.
Serve immediately, either as a side dish or as a light meal with your favorite protein.
Additional tips
- Add Some Crunch: Toss in some toasted almonds, pecans, or pine nuts for an extra layer of texture.
- Cheesy Twist: Sprinkle with freshly grated Parmesan or crumbled feta for added richness.
- Make it Vegan: Use maple syrup instead of honey in the balsamic reduction for a fully vegan dish.
- Meal Prep: These roasted Brussels sprouts reheat beautifully, making them a great option for meal prepping lunches or dinners for the week.
