Description
These Honey Balsamic Brussels Sprouts are perfectly caramelized with a tender yet crisp texture, featuring a delicious honey balsamic sauce. They're easy to prepare and make a fantastic side dish that pairs well with proteins like salmon, chicken, and shrimp.
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 the oven to 425°F. Place a baking sheet in the oven while preheating to get it hot for roasting.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half. Remove any loose or flimsy leaves, which can be roasted separately as crispy chips.
- Toss with Oil and Seasoning: In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon kosher salt, and black pepper until they are evenly coated.
- Arrange for Roasting: Carefully transfer the Brussels sprouts cut side down onto the hot baking sheet. If needed, use two baking sheets to avoid overcrowding for better crispness.
- Roast: Roast the Brussels sprouts in the oven for 20 minutes without flipping, until tender and deeply golden brown.
- Make Honey Balsamic Sauce: While Brussels sprout 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 from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon kosher salt.
- Thicken Sauce: Return the saucepan to medium-low heat, add unsalted butter, and cook the sauce for about 5 minutes until it thickens.
- Combine and Serve: Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss to coat, or serve the sauce on the side. Garnish with sliced green onions and lemon zest before serving.
Notes
- The honey balsamic sauce pairs wonderfully with proteins such as salmon, chicken, and shrimp.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Preheating the baking sheet helps the Brussels sprouts crisp up better.
- Avoid overcrowding the pan; use two baking sheets if necessary for optimal roasting.
- You can substitute balsamic vinegar with sherry vinegar or red wine vinegar if desired.
- Roasting the loose Brussels leaves separately creates tasty and addictive chips.
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
