Description
These Honey Balsamic Brussels Sprouts are a delightful balance of sweet and tangy flavors, perfect for impressing guests or enjoying as a healthy snack. With a crispy exterior and tender inside, they are sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 1/2 lb. Brussels sprouts
- 1/3 cup olive oil
- 1 1/2 tsp. kosher salt, divided
- 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. butter, unsalted
- Garnish: green onions and lemon zest
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats up, prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Trim the ends of the Brussels sprouts and cut them in half. As you do this, remove any flimsy leaves that may be loose. You can roast these rogue leaves for an extra crunchy snack!
- In a large bowl, toss the halved Brussels sprouts with 1/3 cup of olive oil, 1 tsp. of kosher salt, and freshly ground black pepper until they are evenly coated. Make sure every piece has a light sheen of oil for the best roasting results.
- Arrange the Brussels sprouts on the baking sheet with the cut side facing down. Avoid overcrowding the pan; if it seems too full, use two baking sheets. Roast them in the oven for about 20 minutes until they are tender and a deep golden brown. Resist the urge to flip them during roasting, as this helps achieve that crispy texture.
- While the Brussels sprouts are roasting, prepare the honey balsamic sauce. In a saucepan, heat the honey over medium-high heat until it starts to bubble—this should take about 1-2 minutes.
- Once bubbling, remove the honey from the heat and whisk in the balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 tsp. of kosher salt. This combination creates an irresistible glaze!
- Return the saucepan to medium-low heat and add in the 3 tablespoons of unsalted butter. Stir until the butter melts and the sauce thickens slightly, which should take about 5 minutes.
- After the Brussels sprouts are done roasting, remove them from the oven and drizzle the honey balsamic sauce over them. You can toss them gently to coat or serve the sauce on the side for dipping. For a finishing touch, garnish with lemon zest and chopped green onions for a pop of color and flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: To achieve the best caramelization, make sure not to overcrowd the baking sheet. If there’s too much moisture from crowded sprouts, they’ll steam rather than roast. For a vegan option, substitute honey with maple syrup.