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Roasted Brussels Sprouts with Balsamic Reduction

508 A Roasted Brussels Sprouts Balsamic Reduction.JPG
508 A Roasted Brussels Sprouts Balsamic Reduction.JPG

Roasted Brussels Sprouts with Balsamic Reduction


Just before roasted brussels sprouts couldn’t get any better (personally speaking), I discovered the absolute incredible transformation that happened when balsamic vinegar was added right before serving. From that moment, the rest was history!

Yield: 2 – 4 servings

Oven: 425ºF

Preparation time: 20 minutes

Cook Time: 20 minutes

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1 pound brussels sprouts, ends trimmed, cut in half and any bruised or blemished leaves removed

2 tablespoons olive oil

kosher salt, as desired

freshly ground black pepper, as desired

1 – 2 tablespoons balsamic reduction – see kitchen note


1.   Preheat oven to 425ºF.

2.   In a medium size bowl, toss brussels sprouts with olive oil, salt and pepper until evenly combined.

3.   On a baking sheet lined with parchment paper or Silpat, add brussels sprouts in an even layer. Transfer to preheated 425ºF oven and allow to roast until golden brown in color, stirring halfway through, until tender and charred, approximately 20 minutes.

4.   Remove from oven, transfer to a serving platter, drizzle with balsamic reduction and serve while hot!


Kitchen Note: Balsamic reduction is balsamic vinegar that has been cooked down to a syrup consistency. It is usually sold in a squeeze bottle in the vinegar section of most grocery stores. You can also make it yourself by reducing 1 cup balsamic vinegar for 10 – 15 minutes in a small saucepan over low heat, or until syrupy in consistency. Just make sure you don’t walk away because it can go from done to overdone in a matter of seconds!