Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts

If you’re looking for a flavorful and easy-to-make side dish that will win over even the pickiest eaters, these Honey Balsamic Brussels Sprouts are the perfect choice. Roasted to crispy, golden perfection, then drizzled with a sweet and tangy honey balsamic glaze, these Brussels sprouts offer a balance of caramelized flavors with a hint of spice. Whether you’re preparing a holiday meal or a simple weeknight dinner, this dish adds a vibrant touch to any table.

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 chili flakes
• 3 Tbsp. unsalted butter
• Garnish: green onions and lemon zest

Directions:

1. Prepare the Brussels Sprouts:
   • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
   • Trim the ends of the Brussels sprouts and slice them in half. Discard any loose leaves, or save them to roast separately for crispy chips.
   • In a large bowl, toss the Brussels sprouts with olive oil, 1 tsp. kosher salt, and a sprinkle of black pepper until they are evenly coated.
2. Roast the Brussels Sprouts:
   • Arrange the Brussels sprouts cut side down on the prepared baking sheet, ensuring they are spread out in a single layer without overcrowding.
   • Roast for about 20 minutes, or until they are tender and deeply golden. Resist the temptation to flip them, as leaving them undisturbed ensures they get perfectly crispy on the edges.
3. Make the Honey Balsamic Glaze:
   • While the Brussels sprouts roast, heat the honey in a small saucepan over medium-high heat until it starts to bubble, about 1-2 minutes.
   • Remove from heat and stir in the balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 tsp. kosher salt.
   • Return the saucepan to medium-low heat and add the butter, stirring until melted and the sauce thickens, about 5 minutes.
4. Glaze and Serve:
   • Once the Brussels sprouts are roasted, remove them from the oven and drizzle the honey balsamic sauce over the top. Alternatively, serve the sauce on the side for dipping.
   • Garnish with fresh lemon zest and green onions to add a bright, zesty finish.

Quick Recipe Facts:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6 servings
• Calories: 220 kcal per serving

Tips for Perfect Brussels Sprouts:

• Don’t Overcrowd the Pan: Spread the Brussels sprouts out in a single layer with space between them to ensure they roast evenly and become crispy rather than steaming.
• Honey Balsamic Glaze: If you like more heat, feel free to adjust the amount of red pepper flakes to suit your spice level.
• Serve Immediately: Brussels sprouts are best enjoyed fresh out of the oven when they are still crispy and warm.

Why You’ll Love This Recipe:

• Sweet and Savory: The honey balsamic glaze adds a perfect balance of sweet and tangy flavors, making the Brussels sprouts irresistibly delicious.
• Easy to Prepare: With minimal prep and only 35 minutes from start to finish, this side dish is quick and effortless.
• Great for Entertaining: This recipe is perfect for holidays, family dinners, or any gathering where you want to impress your guests with a flavorful side.

These Honey Balsamic Brussels Sprouts are guaranteed to convert even the most skeptical Brussels sprouts eaters into fans. With their crispy texture, sweet glaze, and fresh garnishes, they’ll steal the spotlight at your next meal!

Honey Balsamic Brussels Sprouts

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 6 1x

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Description

These Honey Balsamic Brussels Sprouts are a delicious way to enjoy your vegetables with a burst of sweet, tangy, and savory flavors. Roasted until perfectly crispy and caramelized, the Brussels sprouts are drizzled with a honey balsamic glaze that’s both rich and zesty. A hint of red pepper chili flakes adds just the right amount of heat, while the garlic and Dijon mustard give the sauce a savory depth. The final touch of lemon zest and green onions creates a refreshing contrast, making this dish a showstopper for any meal.

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Ingredients

Scale 1x2x3x

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 chili flakes
3 Tbsp. unsalted butter
Garnish: green onions and lemon zest

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Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet.
Trim the ends of the Brussels sprouts and cut them in half. Remove any loose leaves, or roast them for crispy, chip-like snacks.
In a large bowl, toss the Brussels sprouts with olive oil, 1 tsp. of kosher salt, and black pepper until evenly coated.
Arrange the Brussels sprouts cut side down on the baking sheet, making sure not to overcrowd. Roast for about 20 minutes, or until they are tender and deeply golden. Do not flip them while roasting.
While the Brussels sprouts are roasting, prepare the honey balsamic sauce. Heat the honey in a saucepan over medium-high heat until it bubbles (1-2 minutes).
Remove from heat and stir in balsamic vinegar, Dijon mustard, garlic, red pepper chili flakes, and the remaining 1/2 tsp. of salt. Return to medium-low heat and add the butter. Cook for about 5 minutes until the sauce thickens.
Once the Brussels sprouts are roasted, spoon the glaze over them or serve the sauce on the side. Garnish with lemon zest and green onions for a bright finish. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 220