Balsamic Roasted Brussels Sprouts with Parmesan and Toasted Almonds

Steps

1. Step 1

   Heat the oven to 425°F with a rack in the lower third. While it heats, trim the dry stem ends off the Brussels sprouts, pull off any loose outer leaves, and cut each one in half from top to bottom.

   10 min · 425°F

   • 1 1/2 lb Brussels sprouts
2. Step 2

   On a large rimmed baking sheet, toss the sprouts with the olive oil, kosher salt and pepper until evenly coated. Turn every piece cut-side down and spread them out so they aren't touching (use two sheets if crowded).

   5 min

   • 1 1/2 lb Brussels sprouts
   • 3 tbsp olive oil
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
3. Step 3

   Roast, without stirring, until the cut sides are deeply browned and the sprouts are tender when pierced, 20 to 25 minutes.

   22 min, hands-off · 425°F

4. Step 4

   Meanwhile, put the sliced almonds in a small dry skillet over medium heat. Cook, shaking the pan often, until they smell nutty and turn light golden, 3 to 5 minutes. Tip them onto a plate right away so they stop cooking.

   5 min

   • 1/3 cup sliced almonds
5. Step 5

   In the same skillet (wiped out) or a small saucepan, stir together the balsamic vinegar, honey and garlic. Simmer over medium heat until slightly syrupy and reduced by about a third, 2 to 3 minutes. Remove from the heat.

   3 min

   • 3 tbsp balsamic vinegar
   • 1 tbsp honey
   • 1 clove garlic
6. Step 6

   Scrape the hot sprouts into a large bowl, pour over the glaze and toss to coat. Add the Parmesan and toasted almonds, toss once more, and taste for salt. Serve warm.

   3 min

   • 1/2 cup Parmesan cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026