Honey Balsamic Brussels Sprouts
User Reviews
5
Honey Balsamic Brussels Sprouts
Description
The recipe starts by slicing and quickly cooking Brussels sprouts in olive oil on medium heat to develop a slight char and tender texture. Meanwhile, honey is heated until it develops a golden amber color, then balsamic vinegar and bourbon are added carefully to create a rich sauce. This sauce cooks briefly before being poured over the sprouts, coating them evenly with a glossy finish.
Seasoned with salt and red pepper flakes, the result balances sweetness, acidity, and heat. It is best served immediately to maintain the texture and flavor intensity. This dish works well as a side or a flavorful vegetable option alongside robust mains.
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- ⅛ cup honey
- ⅛ cup balsamic vinegar
- ⅛ cup bourbon or unflavored whiskey
- ½ teaspoon salt Or use 1 teaspoon kosher salt (I use Diamond kosher salt, sea salt
- 1 teaspoon red pepper flakes
Instructions
- Heat 1 TB olive oil on medium heat in a large heavy pan (such as cast iron).Note: If using a medium-sized pan, you may need to work in 2 batches.
- While the pan gets hot, thinly slice the brussels sprouts. Discard the woody ends.
- Add the shaved sprouts to the hot pan, and allow them to cook 3-4 minutes until lightly charred. Stir the sprouts periodically with a wooden or metal spatula while they cook. Remove sprouts from pan and add to a mixing bowl.
- Note: This step in the recipe will go quickly and requires extra attention. Before beginning this step, have the bourbon and balsamic ready to use and within arm's reach.Heat the honey over medium heat, whisking constantly. When the honey begins to turn golden brown (or amber), stand back at arm's length (in case of splash-back) and add the balsamic vinegar and bourbon.
- Stir the sauce over medium heat 1-2 more minutes, and then pour immediately onto the brussels sprouts.
- Add the salt and red pepper flakes, and serve immediately.
- Prepare Ahead: The brussels sprouts can be sliced up to 2 days ahead of time.Make Ahead: Up to 2 hours before serving, make the sauce, and toss the sprouts in the sauce. Serve the brussels sprouts cold instead of warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 310mg | 13% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 48mg | 53% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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