Honey Balsamic Brussels Sprouts
User Reviews
4.7
Honey Balsamic Brussels Sprouts
Description
This recipe for Honey Balsamic Brussels Sprouts begins by trimming and halving fresh Brussels sprouts, removing any loose leaves to enable crisp roasting. They are tossed with olive oil, kosher salt, and pepper, then arranged cut side down on a baking sheet and roasted at 425°F until tender and golden brown with crispy edges.
While roasting, a sauce is prepared by gently heating honey until it bubbles, then combining it with balsamic vinegar, Dijon mustard, minced garlic, red pepper flakes, and additional salt. Butter is stirred in off heat and the mixture is thickened over gentle heat to form a glossy glaze.
The roasted Brussels sprouts are then dressed with this honey-balsamic glaze, offering sweet, tangy, and slightly spicy notes that complement the sprouts’ natural bitterness and the crispiness developed in roasting. They make an excellent side for various meats or a flavorful vegetable addition to a meal.
For best results, preheat the baking sheet during oven warm-up to create a hotter surface for more crispiness and avoid overcrowding the sprouts. The sauce keeps for up to three days refrigerated and may be substituted with sherry or red wine vinegar if preferred.
Ingredients
- 2 1/2 lb. Brussels sprouts
- 1/3 cup olive oil
- 1 1/2 tsp. kosher salt divided
- 1/3 cup honey
- 1/3 cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves garlic minced
- 1 tsp. red pepper flakes chili
- 3 Tbsp. butter unsalted
- green onion garnish
- lemon zest garnish
Instructions
- Preheat oven to 425°F and set a baking sheet to the side.
- Trim the ends of the Brussels sprouts and then cut in half. Remove any flimsy leaves if necessary. (I like roasting the leaves that go rogue, they are like addicting little chips after they get roasted!)
- Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.
- Arrange Brussels sprouts, cut side down, on a baking sheet (use 2 baking sheets if needed if Brussels seem crowded). Roast in oven for ~20 minutes. They should be tender and deeply golden. Be sure not to flip Brussels while roasting.
- Meanwhile make the honey balsamic sauce. Heat honey in a saucepan over medium-high heat until it honey begins to bubble, about 1-2 minutes.
- Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining 1/2 tsp. salt.
- Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.
- Spoon glaze over roasted Brussels and toss to coat or serve sauce on the side. Garnish Brussels with lemon zest and green onions, if desired. Enjoy!
Notes
- The sauce pairs well with most proteins such as salmon, chicken, and shrimp, making it versatile for meals.
- Preheat the baking sheet to enhance crisping of the Brussels sprouts for a crunchier texture.
- Avoid overcrowding the baking sheet; use two if necessary to ensure even roasting.
- Leftover sprouts and sauce can be stored in the refrigerator for up to three days.
- You may substitute balsamic vinegar with sherry vinegar or red wine vinegar according to taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 610mg | 25% |
| Potassium | 770mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 22g | 44% |
| Vitamin A | 1612IU | 32% |
| Vitamin C | 161mg | 179% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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