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.
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
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