Balsamic Roasted Brussels Sprouts

Roasted Brussels sprouts with balsamic glaze.

Ingredients

Preheat your oven to 425°F (220°C). While it heats, trim the stem ends of 3 cups of Brussels sprouts and remove any yellowed or damaged outer leaves. Rinse them and pat dry thoroughly—moisture prevents browning and crispiness.
Cut each Brussels sprout in half lengthwise, leaving the stem end intact so the halves hold together. This creates a flat surface that caramelizes beautifully when roasted.
In a large bowl, toss the Brussels sprout halves with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Make sure each piece is lightly coated with oil and seasonings are evenly distributed.
Spread the Brussels sprouts in a single layer on a baking sheet with the cut side facing down. This flat surface will make contact with the hot pan, creating a golden, caramelized crust. Roast for 20-22 minutes without stirring, allowing them to develop a deep brown color.
After 20 minutes, check that the cut sides are golden brown and the outer leaves are crispy. The Brussels sprouts should be tender when pierced with a fork and smell sweet and nutty.
Remove from the oven and immediately drizzle 1 tbsp of balsamic vinegar over the hot Brussels sprouts, tossing gently to coat. Serve while warm so the balsamic glaze sets slightly and the sprouts retain their crispiness.

Size matters: Choose Brussels sprouts of similar size so they cook evenly. Cut larger ones in quarters instead of halves for consistent doneness.
Don't stir: Resist the urge to turn them during roasting. Leaving them undisturbed allows the cut sides to caramelize properly.
Balsamic reduction: Simmer 1 tbsp of balsamic vinegar in a small pan for 2-3 minutes to reduce it, creating a thicker, more concentrated glaze.
Flavor variations: Toss finished sprouts with crispy bacon bits, toasted pine nuts, grated parmesan, or a sprinkle of maple syrup before serving.