Balsamic Glazed Brussels Sprouts
- 12 ounces Brussels sprouts
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- pinch freshly ground black pepper
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 green onion, thinly sliced
- 1 tablespoon grated Parmesan cheese
- Preheat oven to 450°F (230°C).
- Trim the root ends of the Brussels sprouts. Halve the Brussels sprouts vertically. Place the sprouts in a large bowl and toss with olive oil, salt and pepper. Transfer to a baking sheet and spread out evenly so that the Brussels sprouts are not touching. Place the baking sheet in the middle of the oven and roast, stirring every 10 minutes, until Brussels sprouts are dark brown and crispy, 25 to 30 minutes.
- While the Brussels sprouts are cooking, make the balsamic glaze. Combine the vinegar, mustard, and honey in a small pot and place over high heat. Bring to a boil, then lower to a simmer and cook until reduced by half, about 20 minutes.
- Return the Brussels sprouts and balsamic glaze to the large bowl and toss to combine. Sprinkle sliced green onion and Parmesan cheese over top and serve immediately.
Once you've mastered roasting Brussels sprouts, you can switch up the seasoning. Instead of the balsamic glaze, toss the roasted sprouts in 1 tablespoon melted butter whisked together with 1 teaspoon sriracha and 1 teaspoon honey.
What others are saying
Jennifer Ingram says:
YUM! These brussels sprouts were another delicious spin on the cruciferous veg I never, ever thought I could love. Even my kids are eating them! I love the tang, sweet, and savory layers. Only change I made: did not cook the glaze at all, just stirred it up and tossed with the sprouts right as they finished roasting - worked out great!
Annie Chambers Myott says:
I can never get enough of roasted Brussels sprouts and this recipe was perfect with the tangy balsamic and Parmesan on top. I added about 10 mins in the oven, but that's because mine isn't the best...