Roasted Brussels Sprouts Balsamic (Printable)

Caramelized Brussels sprouts with a tangy balsamic glaze, crisped to golden perfection.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Condiments

02 - 2 tbsp olive oil
03 - 2 tbsp balsamic vinegar

→ Seasonings

04 - ½ tsp sea salt
05 - ¼ tsp black pepper
06 - ½ tsp garlic powder (optional)

→ Garnish

07 - 1 tbsp grated Parmesan cheese (optional)

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, black pepper, and garlic powder if using until evenly coated.
03 - Spread Brussels sprouts in a single layer on the baking sheet, cut side down for optimal caramelization.
04 - Roast for 20 to 25 minutes, stirring halfway through until golden brown and crispy on edges.
05 - Remove from oven and immediately drizzle with balsamic vinegar; toss to coat evenly.
06 - Transfer to serving dish and sprinkle with Parmesan cheese if desired. Serve hot.

# Expert Tips:

01 -
  • The cut sides caramelize into crispy, golden edges while the insides stay tender—it's the textural contrast that makes you keep going back.
  • Balsamic vinegar hits right when they come out of the oven, creating this perfect sweet-tart moment that feels fancier than the effort required.
  • It works for weeknight dinners or impressing people at the table without any fussing.
02 -
  • Don't skip the cut-side-down placement—that flat surface is where the caramelization magic happens, and turning them too early means losing that crunchy texture.
  • Add the balsamic vinegar immediately after roasting, not before—cooking it makes it taste bitter and flat, while fresh-added vinegar stays bright and tangy.
  • If you're doubling the recipe, use two baking sheets instead of crowding one, or they'll steam instead of roast.
03 -
  • Keep your oven temperature steady at 425°F—lower and they'll just steam; higher and the outsides burn before the insides soften.
  • Pat your Brussels sprouts dry before tossing with oil, because any excess moisture creates steam that prevents proper caramelization.
  • Buy whole Brussels sprouts and halve them yourself rather than buying pre-cut, which dry out quickly and lose that sweet fresh flavor.

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