Name: Crispy Roasted Brussels Sprouts with Balsamic Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved; 3 tbsp Extra virgin olive oil; 1 tsp Kosher salt; 0.5 tsp Black pepper; 2 tbsp Balsamic glaze; 1 tbsp Honey; 0.25 cup Grated Parmesan cheese; 0.25 cup Chopped toasted walnuts

"These roasted Brussels sprouts are charred to perfection, offering a satisfying crunch with every bite. Drizzled with a thick balsamic reduction and a touch of honey, they provide a sophisticated balance of sweet and savory flavors that will convert even the biggest sprout skeptics."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Brussels sprouts, trimmed and halved
3 tbsp 45 ml	Extra virgin olive oil
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper
2 tbsp 30 ml	Balsamic glaze
1 tbsp 15 ml	Honey
0.25 cup 25 g	Grated Parmesan cheese
0.25 cup 30 g	Chopped toasted walnuts

2 Instructions

Preheat your oven to 400°F (200°C). Place a large rimmed baking sheet inside the oven while it preheats to ensure a better sear.

In a large mixing bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper until they are thoroughly and evenly coated.

Carefully remove the hot baking sheet from the oven. Arrange the sprouts in a single layer, cut-side down, to maximize browning and crispiness.

Roast for 20 to 25 minutes. At the halfway mark, toss them gently, then return to the oven until the edges are dark brown and crispy.

While the sprouts roast, whisk together the balsamic glaze and honey in a small bowl.

Remove the sprouts from the oven and immediately drizzle with the balsamic-honey mixture while they are still hot.

Transfer to a serving bowl and garnish with the grated Parmesan cheese and toasted walnuts. Serve immediately.

·
Preheating the baking sheet is the secret to getting a deep, caramelized sear on the flat side of the sprouts.
·
Don't crowd the pan; if the sprouts are too close together, they will steam instead of roast, resulting in a mushy texture.
·
For a vegan version, substitute the honey with maple syrup and omit the Parmesan cheese or use a nutritional yeast substitute.

? Frequently Asked Questions

Can I use frozen Brussels sprouts?

It is not recommended for this recipe as frozen sprouts contain too much moisture and will not achieve the desired crispiness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to regain some crunch.

What if I don't have balsamic glaze?

You can make your own by simmering 1/2 cup of balsamic vinegar with 1 tablespoon of sugar in a small saucepan until it reduces by half and becomes syrupy.

Are these sprouts keto-friendly?

To make this keto, omit the honey and walnuts, and ensure your balsamic glaze does not have added high-fructose corn syrup.

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