Brussels Sprouts Recipe

Prepare sprouts

Preheat the oven to 425°F (220°C). Trim the stem ends of 1 lb Brussels sprouts, remove any loose or yellow outer leaves, and halve larger sprouts so all are roughly uniform in size.

In a large bowl, toss the halved Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp fine sea salt and 1 tsp freshly ground black pepper until evenly coated.

Arrange the sprouts cut-side down on a rimmed baking sheet in a single layer with space between pieces for proper caramelization.

Make the marinade

In a small bowl or jar whisk together 3 tbs balsamic vinegar, 1 tbs maple syrup, 1 tsp Dijon mustard, 2 cloves garlic (minced), 1 tsp soy sauce (or tamari), and 1 tbs lemon juice until emulsified.

Brush or drizzle about half of the marinade over the arranged sprouts (reserve the remainder). The marinade will help flavor while roasting; do not flood the pan.

Roast the sprouts in the preheated oven for 18–22 minutes, turning once halfway through, until deep golden brown and tender when pierced with a fork. If using very small sprouts, check at 15 minutes.

During the final 3 minutes of roasting, drizzle the reserved marinade over the sprouts and return to the oven so the glaze concentrates and clings to the surfaces.

Reduce vinegar

While sprouts roast, make the glaze: combine 1 cup balsamic vinegar and 1 tbs brown sugar in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to maintain a low simmer until the liquid reduces by about half and coats the back of a spoon — 10–15 minutes. Watch carefully to prevent burning.

Remove the pan from heat and whisk in 1 tsp butter (optional) for shine. Let the glaze cool slightly; it will thicken as it cools.

If glaze becomes too thick, thin with 1–2 tsp warm water to reach a drizzling consistency.

When sprouts are done roasting, transfer them to a serving platter. Sprinkle 1 tsp smoked sea salt over the hot sprouts while they are still moist so the smoky salt adheres; taste and add a little more if desired.

Drizzle the cooled-but-still-pourable balsamic glaze over the sprouts in a thin stream, using as much as desired (about 2–3 tbs).

Scatter 2 tbs toasted sliced almonds, 1 tbs chopped fresh parsley, and 2 tbs grated Parmesan (if using) over the top. Finish with an extra light pinch of smoked sea salt to taste.

Serve warm as a side dish. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a hot oven (400°F/200°C) for 8–10 minutes to crisp.