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Honey Balsamic Roasted Brussels Sprouts Recipe

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3.9 from 8 reviews

Honey Balsamic Brussels Sprouts are a deliciously tangy and sweet roasted side dish featuring tender, golden Brussels sprouts glazed with a luscious honey balsamic sauce. This recipe combines the depth of balsamic vinegar, sweetness of honey, and a hint of spice to elevate Brussels sprouts into an irresistible dish perfect for any meal.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 425°F and prepare a baking sheet by setting it aside for later use.
  2. Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and cut each sprout in half. Remove any loose or flimsy leaves; these can be saved for roasting as crispy chips.
  3. Toss with Oil and Seasoning: In a large bowl, toss the halved Brussels sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until they are evenly coated.
  4. Roast Brussels Sprouts: Arrange the Brussels sprouts cut side down on the baking sheet in a single layer, using two sheets if necessary to avoid overcrowding. Roast in the oven for about 20 minutes until they are tender and richly golden brown. Avoid flipping them while roasting.
  5. Make Honey Balsamic Sauce: While the Brussels roast, combine the honey in a saucepan over medium-high heat and heat until bubbling, about 1 to 2 minutes.
  6. Add Flavorings: Remove the pan from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon kosher salt.
  7. Thicken Sauce: Return the pan to a medium-low heat, add the unsalted butter, and cook the sauce until it thickens and becomes glossy, about 5 minutes.
  8. Glaze and Garnish: Spoon the honey balsamic glaze over the roasted Brussels sprouts and toss to coat evenly, or serve the sauce on the side. Garnish with lemon zest and chopped green onions before serving. Enjoy your flavorful dish!

Notes

  • If Brussels sprouts seem crowded on one sheet, use a second baking sheet to ensure even roasting and caramelization.
  • Roasted Brussels sprout leaves that fall off during trimming can be tossed separately with oil and salt and roasted as crispy chips.
  • Adjust the red pepper flakes according to your preferred spice level.
  • This dish can be served warm or at room temperature and pairs well with roasted meats or as part of a holiday meal.

Find it online: https://simpleplatter.com/honey-balsamic-roasted-brussels-sprouts-recipe/