Description
Honey Balsamic Brussels Sprouts are perfectly caramelized, tender yet crisp Brussels sprouts coated with a sweet and tangy honey balsamic glaze. This easy roasted side dish is flavored with garlic, Dijon mustard, and a hint of chili flakes, making it an irresistible accompaniment to any meal.
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 the oven to 425°F and set a baking sheet aside. For extra crispiness, you can preheat the baking sheet in the oven.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half. Remove any flimsy leaves; you can roast these separately as crispy chips.
- Toss Brussels: In a large bowl, toss Brussels sprouts with olive oil, 1 teaspoon salt, and black pepper until they are evenly coated.
- Roast Brussels: Arrange Brussels sprouts cut side down on the baking sheet(s). Use two sheets if crowded. Roast in the oven for 20 minutes without flipping until tender and deeply golden.
- Make Honey Balsamic Sauce: While Brussels 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, chili flakes, and remaining 1/2 teaspoon salt.
- Thicken Sauce: Return the saucepan to medium-low heat, add butter, and cook the sauce for about 5 minutes until it thickens slightly.
- Serve: Spoon the honey balsamic glaze over roasted Brussels sprouts and toss gently to coat, or serve the sauce on the side. Garnish with chopped green onions and lemon zest before serving.
Notes
- The honey balsamic sauce pairs beautifully with salmon, chicken, shrimp, or any protein of choice.
- This recipe yields about 2/3 cup of sauce for drizzling.
- Leftovers keep well in the refrigerator for up to 3 days.
- Preheating the baking sheet helps achieve extra crispy Brussels sprouts.
- Do not overcrowd the baking sheet to ensure even roasting and crispness.
- You can substitute balsamic vinegar with sherry vinegar or red wine vinegar as preferred.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
