Description
These Honey Balsamic Brussels Sprouts are perfectly caramelized with a tender yet crisp texture, coated in a delicious honey balsamic glaze. This dish offers a wonderful balance of sweet and tangy flavors with a hint of spice, making it an irresistible side that pairs well with a variety of proteins or stands out on its own.
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 your oven to 425°F and set a baking sheet aside. For extra crispiness, you can preheat the baking sheet while prepping.
- Prepare Brussels Sprouts: Trim the ends and cut each Brussels sprout in half. Remove any loose leaves, which can be roasted separately as crisp chips.
- Toss with Oil and Seasoning: In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon kosher salt, and black pepper evenly to coat.
- Arrange for Roasting: Place the Brussels sprouts cut side down on the baking sheet(s). Use two sheets if necessary to avoid overcrowding, which prevents proper crisping.
- Roast Brussels Sprouts: Roast in the oven for 20 minutes without flipping, until tender and deeply golden brown.
- Make Honey Balsamic Sauce: While the Brussels sprouts roast, heat honey in a saucepan over medium-high heat until it begins to bubble, about 1 to 2 minutes.
- Add Remaining Sauce Ingredients: Remove the pan from heat and add balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon kosher salt.
- Simmer Sauce: Return the saucepan to medium-low heat, add the butter, and cook the sauce until it thickens, which will take about 5 minutes.
- Glaze Brussels Sprouts: Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently to coat or serve the sauce on the side.
- Garnish and Serve: Sprinkle green onions and lemon zest on top for a fresh, vibrant finish. Enjoy immediately!
Notes
- The sauce pairs excellently with salmon, chicken, shrimp, or any protein of your choice.
- This recipe yields approximately 2/3 cup of sauce, perfect for drizzling over other dishes or extra for the Brussels.
- Leftovers store well in the fridge for up to 3 days; reheat gently to maintain texture.
- Preheating the baking sheet enhances crispiness by providing a hotter surface for roasting.
- Avoid overcrowding the baking sheet(s) to ensure even roasting and optimal crisp texture.
- Substitute balsamic vinegar with sherry vinegar or red wine vinegar if preferred for different flavor profiles.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 330 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 8 mg
