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:

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, approximately 5 to 7 minutes. Set aside.

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

# Expert Tips:

01 -

The balsamic reduction transforms ordinary roasted vegetables into something fancy enough for a dinner party without extra effort.
You get that perfect textural contrast between caramelized edges and tender centers that makes people reach for seconds.
It's naturally vegetarian and gluten-free, so it works for almost any gathering without substitutions.

02 -

Don't flip the Brussels sprouts halfway through or you'll lose the caramelized flat side that makes this dish special.
The balsamic reduction continues to thicken as it cools, so pull it off heat when it still looks slightly looser than you want.

03 -