Balsamic Glaze Brussel Sprouts
User Reviews
5.0
21 reviews
Excellent
Balsamic Glaze Brussel Sprouts
Report
Roasted Brussels Sprouts with Honey Balsamic Glaze has a secret to the perfect crispy, roasted leaves, then drizzled with a warm honey balsamic glaze.
Share:
Ingredients
- 1 ½ pounds Brussels sprouts washed, trimmed, halved
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- fresh ground pepper
- ¼ cup honey try a local raw honey
- ⅓ cup balsamic vinegar
- ⅛ - ¾ teaspoon crushed red pepper flakes
- 3 tablespoons unsalted butter
- fresh grated lemon zest
Add to Shopping List
Instructions
- Crispy Roasted Brussels SproutsPlace oven rack on lowest rack in oven, preheat oven to 450° F. Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.
- Rinse, trim and halve brussels placing in large bowl. Drizzle with olive oil, tossing to coat, sprinkle with sea salt and fresh pepper. Make glaze while roasting.
- Carefully remove hot pan from oven and place brussels on pan, cut side down. Roast until deeply browned, for smaller brussels about 15 minutes, for larger brussels as long as 20-25 minutes, until some are charred and fork tender.
- Warm Honey Balsamic GlazeBring honey to simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and cook, stirring frequently until a deep amber color, careful it will burn quickly. It will take about 3-4 minutes, it will foam up, that's okay.
- Remove from heat, adding red pepper flakes (if desired) and vinegar. Whisk until sauce is smooth. Return to heat, medium to medium-high, adding butter and 1/2 teaspoon salt, whisking constantly, about 3-4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.
- Once brussels are roasted, transfer to large bowl, pour glaze over brussels and toss to a combine, transfer to a platter or heat a cast iron pan or serving dish in oven along with brussels.Top with fresh lemon zest and serve immediately.
Equipments used:
Notes
- Brussels Sprouts shrink during roasting, if making for a crowd keep portions in mind as you will need more than anticipated.
- Try other vinegars in place of balsamic, red wine vinegar, white balsamic or white wine vinegar, if you try using apple cider vinegar start with a little bit at first.
- Can you Reheat Brussels Sprouts?
- Yes, they are best fresh, but if you need to make ahead of time, undercook slightly by a few minutes, then place back on hot sheet pan in 450 oven for a couple of minutes.
- sheet pan
- If already glazed, place on sheet pan in a 350° F oven for 3-5 minutes until warmed through.
- sheet pan
- I don't recommend freezing as brussels will become soggy.
Nutrition Information
Show Details
Serving
11 serving
Calories
359kcal
(18%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
15g
Cholesterol
23mg
(8%)
Sodium
308mg
(13%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 359kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 23mg | 8% |
| Sodium | 308mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
