Roasted Brussels Sprouts with Balsamic
High-heat roasting caramelizes the sprouts' natural sugars, and a balsamic glaze adds a tangy-sweet finish.
Sodium note
No added salt; caramelization and a balsamic reduction bring all the flavor.
Ingredients
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons chopped toasted walnuts
Method
- 1
Preheat oven to 425°F. Toss Brussels sprouts with olive oil and black pepper on a sheet pan, cut side down.
- 2
Roast 20 to 25 minutes, until deeply browned and crispy on the cut sides.
- 3
Meanwhile, simmer balsamic vinegar and honey in a small saucepan over medium heat for 8 to 10 minutes, until reduced by half and syrupy.
- 4
Transfer roasted sprouts to a serving dish and drizzle with the balsamic glaze.
- 5
Top with toasted walnuts before serving.
Nutrition (estimated, per serving)
- Calories
- 170
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 9 g
- Sodium
- 10 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Maple syrup can replace honey in the balsamic glaze.
- Pecans or toasted pumpkin seeds can replace walnuts.
- Store-bought balsamic glaze can be used in place of homemade if you're short on time.
Tips
- Roasting cut side down first ensures maximum caramelization, which is key to flavor without salt.
- Watch the balsamic reduction closely near the end; it can go from syrupy to burnt quickly.
- Leftover glaze keeps well in the fridge for a week and is great on roasted vegetables or salads.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
