Balsamic Glaze Brussel Sprouts
User Reviews
5
Balsamic Glaze Brussel Sprouts
Description
The recipe begins by trimming and halving Brussels sprouts, coating them with olive oil, kosher salt, and freshly ground black pepper. Roasting on a hot sheet pan directly on a preheated oven rack crisps the cut sides while cooking the interior to fork tender. The honey is simmered gently until it deepens in color, then combined with balsamic vinegar, red pepper flakes, and butter to create a glossy glaze.
This glaze is whisked until smooth and poured over the roasted sprouts, which are then tossed to coat evenly. The result is a combination of tender, slightly caramelized vegetables with a sticky, tangy, and mildly spicy finish. Fresh lemon zest sprinkled on top adds a counterpoint of citrus brightness that lifts the dish.
This dish works well as a side for hearty meals or can be served warm on its own for a flavorful vegetable course. The glaze’s balance of honey sweetness and balsamic acidity complements the earthiness of Brussels sprouts. The red pepper flakes add a subtle kick, which is adjustable. Roasting time varies depending on sprout size but results in nicely browned, crisp edges.
Roasted sprouts shrink as they cook, so plan portions accordingly. Try substitutions like red wine or white balsamic vinegar for different acid profiles, starting with smaller amounts for stronger vinegars like apple cider. Reheat gently in a hot oven to refresh wilted sprouts, but freezing is not recommended to preserve texture.
Ingredients
- 1 ½ pounds Brussels sprouts washed, trimmed, halved
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- black pepper fresh ground
- ¼ cup honey try a local raw honey
- ⅓ cup balsamic vinegar
- ⅛ - ¾ teaspoon red pepper flakes crushed
- 3 tablespoons butter unsalted
- lemon fresh grated zest
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.
Notes
- Brussels sprouts shrink significantly during roasting; increase quantity when serving larger groups.
- Substitute balsamic vinegar with red wine, white balsamic, or white wine vinegar; start with small amounts if using stronger vinegar like apple cider vinegar.
- For reheating, slightly undercook sprouts then rewarm on a hot sheet pan in a 450°F oven for a few minutes to restore crispness.
- If already glazed, reheat in a 350°F oven for 3-5 minutes until warmed through.
- Freezing is not recommended as it causes Brussels sprouts to become soggy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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