Roasted Brussels Sprouts With Balsamic

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Pantry

02 - 2 tablespoons olive oil

03 - 1/2 teaspoon kosher salt

04 - 1/4 teaspoon freshly ground black pepper

→ Balsamic Reduction

05 - 1/4 cup balsamic vinegar

06 - 1 tablespoon honey, optional

# How to Make It:

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 to 25 minutes, shaking the pan halfway through, until sprouts are browned and caramelized.

05 - While sprouts roast, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy, about 5 to 7 minutes. Set aside.

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

# Cooking Tips:

01 -

They actually taste like candy—crispy, salty, and sweet all at once, which converts even the skeptics at your table.
The whole thing takes barely 35 minutes from cold oven to plated, so you can pull off a vegetable side that feels fancy without the stress.
One baking sheet means less cleanup, and the balsamic reduction comes together while everything roasts.

02 -

Do not stir the sprouts too much—they need to sit cut-side down and build that caramelized crust, which is where all the magic lives.
The balsamic reduction will thicken as it cools, so if it looks a bit thin when you remove it from heat, trust that it'll reach the perfect syrupy consistency by serving time.

03 -