Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Roasted Brussels Sprouts with Dark Balsamic & Honey

Description

Deeply caramelized Brussels sprouts are roasted cut-side down with Arbequina Extra Virgin Olive Oil, then tossed while hot with 25 Star Dark Balsamic and just enough honey, if needed, to round out the glaze. Crisp edges, tender centers, and a fresh balsamic finish make this an easy side dish for weeknight dinners or holiday meals.

Ingredients

1½ pounds Brussels sprouts, trimmed and halved, quartered if very large
2 tablespoons Arbequina Extra Virgin Olive Oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon garlic powder
2 tablespoons 25 Star Dark Balsamic Vinegar, plus more to taste
1–2 teaspoons honey, optional and to taste

Optional Finishes
Freshly grated Parmigiano-Reggiano
Crispy bacon pieces
Dried cranberries
Toasted pecans
Flaky sea salt

Instructions

• Place a large rimmed sheet pan on the center rack of the oven and preheat the oven to 425°F with the pan inside.

• Trim the Brussels sprouts, remove any damaged outer leaves, and halve them through the stem. Quarter any unusually large sprouts so the pieces cook at roughly the same rate. If the sprouts are washed, dry them thoroughly before roasting.

• In a large bowl, toss the Brussels sprouts with Arbequina Extra Virgin Olive Oil, kosher salt, black pepper, and garlic powder until evenly coated.

• Carefully remove the hot sheet pan from the oven. Arrange the Brussels sprouts in a single uncrowded layer, placing as many as possible cut-side down against the hot metal. Roast without disturbing for about 20 minutes.

• Check the sprouts. They should be deeply browned on the cut sides and beginning to crisp at the edges. Continue roasting for another 5–10 minutes as needed, until the centers are tender and the exterior is well caramelized. Smaller sprouts may finish sooner than large ones.

• While the Brussels sprouts finish roasting, place 2 tablespoons 25 Star Dark Balsamic in a large heatproof serving bowl. Taste a small amount of the balsamic on its own. Whisk in 1 teaspoon honey only if you want additional sweetness; add the second teaspoon only after tasting again.

• Transfer the Brussels sprouts directly from the oven into the bowl with the balsamic mixture. Toss immediately while hot until the sprouts are lightly and evenly coated.

• Taste and add another small drizzle of 25 Star Dark Balsamic if you want a brighter, more pronounced balsamic finish. Adjust salt if needed.

• Transfer to a serving dish and serve immediately. Finish with Parmigiano-Reggiano, crispy bacon, dried cranberries, toasted pecans, or flaky sea salt if desired.

Chef's Tip

Dry sprouts, high heat, an uncrowded pan, and direct contact with hot metal create the deepest browning. Preheating the sheet pan gives the cut sides an immediate head start on caramelization. Add the 25 Star Dark Balsamic after roasting rather than exposing it to the full oven heat so its flavor stays bright and the sprouts remain crisp instead of becoming sticky or scorched.

Flavor Variations

• Fig: Replace the 25 Star Dark Balsamic with Fig Dark Balsamic for a richer, fruit-forward finish. Taste before adding honey; the flavored balsamic may provide all the sweetness you need.

• Pomegranate: Replace the 25 Star Dark Balsamic with Pomegranate Dark Balsamic for a brighter fruit character. Finish with ¼ cup pomegranate arils for fresh contrast if desired.

• Rosemary: Replace the Arbequina Extra Virgin Olive Oil with Rosemary Infused Olive Oil for an herb-forward variation that works especially well with holiday roasts and potatoes.

• Cranberry-Pecan: Keep the 25 Star Dark Balsamic and toss the finished sprouts with ⅓ cup dried cranberries and ¼ cup toasted chopped pecans for a festive holiday variation.

Pairings

Serve with roasted chicken, turkey, pork tenderloin, prime rib, steak, duck, salmon, garlic mashed potatoes, roasted potatoes, stuffing, wild rice, creamy polenta, or warm crusty bread. The cranberry-pecan variation is especially well suited to Thanksgiving and holiday dinners.

Recipe Notes

Brussels sprouts vary considerably in size. Quarter very large sprouts and use browning and tenderness as the primary doneness cues rather than relying only on the clock.

Dry the Brussels sprouts thoroughly before roasting. Surface moisture encourages steaming and works against the deep browning this recipe is designed to create.

Honey is intentionally optional. 25 Star Dark Balsamic already contributes sweetness and body, so taste the balsamic before deciding whether the finished sprouts need additional sweetness.

For the crispest texture, toss the sprouts with only enough balsamic to coat them lightly and serve immediately. Additional balsamic can always be offered at the table.

Leftovers can be refrigerated and reheated in a hot oven or skillet, although the sprouts will soften somewhat after refrigeration.

Bring This Recipe to Life

25 Star Dark Balsamic Vinegar

Arbequina Extra Virgin Olive Oil

Fig Dark Balsamic

Pomegranate Dark Balsamic

Rosemary Infused Olive Oil