Roasted Brussels Sprouts With Balsamic

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tbsp olive oil

03 - 1/2 tsp kosher salt

04 - 1/4 tsp freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar

06 - 1 tbsp honey (optional, for extra sweetness)

# Directions:

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

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

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

04 - Roast for 20–25 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, about 5–7 minutes.

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

# Expert Advice:

01 -

The high heat transforms bitter sprouts into irresistibly crispy, sweet morsels with deep golden edges
That balsamic drizzle adds a restaurant worthy finish that makes guests think you spent hours on them

02 -

Crowding the pan is the enemy of crispy sprouts, so use two baking sheets if needed rather than piling them high
The balsamic reduction thickens quickly as it cools, so dont reduce it too far or you'll end up with balsamic candy

03 -