Description
Honey Balsamic Brussels Sprouts feature perfectly caramelized, tender yet crisp sprouts coated in a luscious honey balsamic sauce. This vibrant side dish is irresistibly flavorful and makes a fantastic accompaniment to a variety of proteins.
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 and lemon zest
Instructions
- Preheat the oven: Preheat oven to 425°F and set a baking sheet aside to heat while preparing Brussels sprouts for extra crispiness.
- Prepare Brussels sprouts: Trim the ends and halve the Brussels sprouts, removing any loose or flimsy leaves for crisp roasting.
- Toss sprouts with oil and seasoning: In a large bowl, toss Brussels sprouts with olive oil, 1 tsp. kosher salt, and black pepper until evenly coated.
- Roast Brussels sprouts: Arrange sprouts cut side down on the hot baking sheet(s), avoiding overcrowding. Roast in the oven for 20 minutes without flipping, until tender and deeply golden.
- Make the honey balsamic sauce: In a saucepan over medium-high heat, warm the honey until it begins to bubble for 1-2 minutes. Remove from heat and whisk in balsamic vinegar, Dijon mustard, minced garlic, chili flakes, and the remaining 1/2 tsp. salt.
- Thicken the sauce: Return saucepan to medium-low heat, add butter, and cook the sauce for about 5 minutes until it thickens while stirring frequently.
- Coat Brussels sprouts: Spoon the warm honey balsamic 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 before serving. Enjoy immediately for the best texture and flavor.
Notes
- The sauce is an excellent complement to proteins like salmon, chicken, and shrimp.
- Leftovers keep well refrigerated for up to 3 days.
- Preheating the baking sheet ensures crispier Brussels sprouts.
- Use two baking sheets if needed to avoid overcrowding and help them roast evenly.
- Balsamic vinegar can be substituted with sherry vinegar or red wine vinegar based on preference.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
