Thanksgiving Roasted Brussels Sprouts Side Dish
Easy roasted Brussels sprouts with balsamic glaze make the perfect Thanksgiving side dishes. Ready in 40 minutes for a festive holiday table.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- oven
- baking sheet
- small saucepan
Ingredients
- 1.5 pounds Brussels sprouts ends trimmed, yellow leaves removed, and halved
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup balsamic vinegar
Instructions
- Preheat your oven to 400°F. Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the trimmed and halved Brussels sprouts with the 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Toss well to ensure the sprouts are evenly coated.
- Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use a second baking sheet if necessary to ensure proper roasting and caramelization.
- Roast the Brussels sprouts for 20 to 25 minutes, or until they are tender-crisp on the inside and nicely caramelized with browned, slightly crispy edges.
- While the Brussels sprouts are roasting, prepare the balsamic glaze. Pour the ½ cup of balsamic vinegar into a small saucepan. Bring it to a gentle simmer over medium heat.
- Reduce the heat to low and continue to simmer, stirring occasionally, for 8 to 12 minutes, or until the vinegar has thickened to a syrupy consistency that coats the back of a spoon. Watch it carefully to prevent burning, especially towards the end.
- Once roasted, carefully remove the Brussels sprouts from the oven and transfer them to a serving dish.
- Drizzle the warm balsamic glaze generously over the roasted Brussels sprouts just before serving.
Notes
Make sure not to overcrowd the baking sheet for proper caramelization. Watch the balsamic glaze carefully to prevent burning.