Description
These Honey Balsamic Brussels Sprouts are perfectly caramelized with a tender yet crisp texture, coated in a delicious honey balsamic glaze that adds a sweet and tangy flavor. Ideal as a tasty side dish for various proteins or enjoyed on their own straight from 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, sliced
- Lemon zest
Instructions
- Preheat Oven: Preheat oven to 425°F and set a baking sheet aside. For extra crispiness, place the baking sheet in the oven while preheating.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half. Remove any flimsy leaves. Optionally, roast these leaves separately as crispy chips.
- Toss Brussels Sprouts: In a large bowl, toss the sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until evenly coated.
- Arrange and Roast: Arrange the Brussels sprouts cut side down on the hot baking sheet. Use two sheets if crowded. Roast for 20 minutes without turning, until tender and deeply golden.
- Make Honey Balsamic Sauce: While roasting, heat honey in a saucepan over medium-high heat until it begins to bubble, about 1-2 minutes.
- Add Sauce Ingredients: Remove from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and remaining 1/2 teaspoon salt.
- Simmer Sauce: Return to medium-low heat, add butter, and cook until the sauce thickens, about 5 minutes.
- Glaze Brussels Sprouts: Spoon the warm glaze over the roasted Brussels sprouts and toss to coat evenly, or serve the sauce on the side.
- Garnish and Serve: Garnish with green onions and lemon zest. Serve warm and enjoy!
Notes
- The sauce pairs wonderfully with salmon, chicken, shrimp, or can be drizzled over the Brussels sprouts alone.
- Leftovers keep well in the refrigerator for up to 3 days.
- Preheating the baking sheet ensures a crispier roasted Brussels sprouts texture.
- Avoid overcrowding the baking sheet to allow proper roasting and crisping; use two pans if needed.
- Balsamic vinegar can be substituted with sherry vinegar or red wine vinegar according to preference.
- You can roast the loose Brussels sprout leaves separately as crunchy chips.
