Name: Roasted Balsamic Brussels Sprouts
Prep time: 5 min
Cook time: 49 min
Total time: 54 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts; 1 red onion; 2 tablespoons olive oil; 0.5 tsp kosher salt; 1 tbsp reduced balsamic vinegar

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Roasted Balsamic Brussels Sprouts

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Ingredients

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Instructions

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Instructions

Preheat the oven to 425F degrees. Cut the brussels sprouts in half and the red onion into chunks.

Place the brussels sprouts and onions on a baking sheet, drizzle with the oil and salt, and toss to thoroughly coat.

Roast until the Brussels sprouts are fork tender and the leaves begin to crisp, about 40 minutes.

Remove from the oven, and toss with the reduced balsamic vinegar.

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Tips & Tricks (5)

Dry Your Brussels Sprouts Thoroughly 💧
Pat Brussels sprouts completely dry with paper towels before roasting—any moisture prevents caramelization and creates steam instead of those coveted crispy, golden edges.
Don't Overcrowd the Pan 🍳
Arrange Brussels sprouts in a single layer with flat sides down on the baking sheet; overcrowding causes steaming rather than roasting, resulting in soft instead of crispy exteriors.
Reduce Balsamic Before Using ⏱️
Simmer balsamic vinegar in a saucepan for 8-10 minutes until it reaches a syrupy, glossy consistency that coats the sprouts—this concentrates flavor and prevents watery results.
Toss at the Right Moment 🕐
Add the balsamic glaze to Brussels sprouts in the final 2-3 minutes of roasting while they're still hot, allowing the glaze to adhere and caramelize rather than making them soggy.
Roast at High Heat Initially 🔥
Start roasting at 425°F for the first 20 minutes to develop deep browning and crispy edges, then reduce to 375°F if needed to prevent burning while the interiors finish cooking.