Description
These Honey Balsamic Brussels Sprouts are perfectly caramelized to achieve a tender yet crisp texture, coated in a delicious honey balsamic sauce that adds a sweet and tangy flavor. They make a fantastic side dish or appetizer and are so good you'll want to eat them straight off the tray!
Ingredients
Scale
Brussels Sprouts
- 2 1/2 lb. Brussels sprouts
- 1/3 cup olive oil
- 1 1/2 tsp. kosher salt, divided
- Black pepper to taste
Honey Balsamic Sauce
- 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
- Lemon zest
Instructions
- Preheat and prepare: Preheat the oven to 425°F and set a baking sheet aside to warm.
- Trim and halve Brussels sprouts: Trim the ends and cut each Brussels sprout in half. Remove any flimsy outer leaves, saving them to roast separately if desired.
- Toss sprouts in oil and seasoning: In a large bowl, toss Brussels sprouts with olive oil, 1 tsp. kosher salt, and black pepper until evenly coated.
- Arrange and roast: Place Brussels sprouts cut side down on the hot baking sheet, using two sheets if crowded. Roast in the oven for 20 minutes without flipping until tender and golden brown.
- Make honey balsamic sauce: While sprouts roast, heat honey in a saucepan over medium-high heat until it bubbles, about 1-2 minutes. Remove from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and remaining 1/2 tsp. kosher salt.
- Thicken sauce: Return saucepan to medium-low heat and add butter. Cook and stir until sauce thickens, about 5 minutes.
- Glaze and garnish: Spoon the honey balsamic glaze over the roasted Brussels sprouts and toss to coat evenly or serve the sauce on the side. Garnish with green onions and lemon zest before serving.
Notes
- The honey balsamic sauce pairs well with a variety of proteins including salmon, chicken, and shrimp.
- The recipe makes about 2/3 cup of sauce, perfect for coating sprouts or drizzling over other dishes.
- Store leftovers in the refrigerator for up to 3 days.
- For crispier Brussels sprouts, preheat the baking sheet in the oven while trimming the sprouts.
- Do not overcrowd the baking sheet to ensure sprouts roast evenly and become crispy; use two sheets if necessary.
- Balsamic vinegar can be substituted with sherry vinegar or red wine vinegar for different flavor profiles.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
