Balsamic-Glazed Brussels Sprouts
Halved sprouts roasted cut side down until the flat faces are almost black, then tossed with a balsamic reduction sweetened with a little honey. The char is the whole point, so the pan needs to be hot and uncrowded.
- Prep15 min
- Cook28 min
- Total43 min
- Serves6
AI-generated illustration
Contains:dairy
Ingredients
Method
- Heat the oven to 425 degrees F (220 degrees C) with a heavy rimmed baking sheet inside so the sprouts start browning the moment they land.
- Toss the halved Brussels sprouts with the olive oil, salt, and pepper, then turn every piece cut side down on the preheated sheet, spreading them out with space between so they roast rather than steam.
- Roast without stirring until the cut faces are deeply browned and the outer leaves are crisp and dark, 25 to 30 minutes.
- While they roast, simmer the balsamic vinegar with the honey and garlic in a small saucepan over medium heat until reduced by half and syrupy enough to coat a spoon, about 6 minutes. Watch it closely at the end; it goes from syrup to tar quickly.
- Swirl the butter into the warm glaze, pour it over the hot sprouts, and toss to coat. Scatter the shaved Parmesan over the top and serve right away.
Notes
- Loose leaves that fall off will char into crisps; leave them on the pan rather than picking them out.
