Description
These Honey Balsamic Brussels Sprouts are perfectly caramelized with tender-crisp texture, served in a luscious honey balsamic glaze. Roasted to golden perfection and tossed with a flavorful sauce of honey, balsamic vinegar, Dijon mustard, garlic, and a hint of chili flakes. Garnished with fresh green onions and lemon zest, they make a delicious and crowd-pleasing side dish or appetizer.
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, chopped
- Lemon zest
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and place a baking sheet inside to heat while preparing the Brussels sprouts. This ensures a hot surface that crisps the sprouts beautifully.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and cut them in half. Remove any loose or flimsy leaves, which you can roast separately as crispy chips if desired.
- Toss Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until evenly coated.
- Arrange and Roast: Arrange the sprouts cut side down on the preheated baking sheet. Use two sheets if necessary to avoid overcrowding. Roast in the oven for 20 minutes without flipping until they are tender and deeply golden.
- Make Honey Balsamic Sauce: While the sprouts roast, heat honey in a saucepan over medium-high heat until it bubbles, about 1 to 2 minutes. Remove from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper flakes, and the remaining 1/2 teaspoon salt.
- Thicken Sauce: Return the saucepan to medium-low heat, add the unsalted butter, and cook, stirring occasionally, until the sauce thickens and becomes glossy, about 5 minutes.
- Glaze Brussels Sprouts: Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently to coat evenly. Alternatively, serve the sauce on the side for dipping.
- Garnish and Serve: Garnish the glazed Brussels sprouts with chopped green onions and lemon zest for a fresh, zesty finish. Serve immediately and enjoy!
Notes
- The honey balsamic sauce pairs excellently with proteins like salmon, chicken, and shrimp.
- This recipe yields about 2/3 cup of sauce, ideal for drizzling over other dishes or vegetables.
- Leftover Brussels sprouts can be stored in the refrigerator for up to 3 days.
- Preheating the baking sheet ensures extra crispiness for the Brussels sprouts.
- Avoid overcrowding the baking sheet to promote even roasting and crisp edges; use two sheets if needed.
- You can substitute balsamic vinegar with sherry vinegar or red wine vinegar for a different flavor profile.
- Roasted loose leaves from Brussels sprouts make an addictive crispy snack or garnish.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
