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Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts

Are you ready to transform humble Brussels sprouts into a sublime culinary experience? Look no further than these incredible Honey Balsamic Brussels Sprouts! This recipe delivers gloriously caramelized sprouts, perfectly roasted and coated in a sweet and tangy glaze that will have even the most skeptical eaters asking for seconds. For anyone searching for a delicious, healthy, and easy-to-make vegetable side dish that’s packed with flavor, this recipe is a must-try. It's the ideal way to bring restaurant-quality taste right to your dinner table, perfect for weeknight meals or holiday feasts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Brussels Sprouts trimmed and halved
  • 3 tablespoons Olive Oil extra virgin
  • 0.5 teaspoon Sea Salt or kosher salt
  • 0.25 teaspoon Black Pepper freshly ground
  • 0.25 cup Balsamic Vinegar good quality
  • 2 tablespoons Honey
  • 1 tablespoon Dijon Mustard
  • 1-2 cloves Garlic minced

Equipment

  • Large baking sheet
  • - Parchment Paper
  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Tongs or Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the trimmed Brussels sprouts with the olive oil, sea salt, and black pepper. Toss well to ensure all sprouts are evenly coated.
    1.5 pounds Brussels Sprouts, 3 tablespoons Olive Oil, 0.5 teaspoon Sea Salt, 0.25 teaspoon Black Pepper
  3. Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and caramelized, stirring halfway through.
    1.5 pounds Brussels Sprouts
  4. While the Brussels sprouts are roasting, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl to create the glaze.
    0.25 cup Balsamic Vinegar, 2 tablespoons Honey, 1 tablespoon Dijon Mustard, 1-2 cloves Garlic
  5. Once roasted, remove the Brussels sprouts from the oven. Pour the prepared honey balsamic glaze over them and toss gently until thoroughly coated.
    1.5 pounds Brussels Sprouts
  6. Transfer to a serving dish and serve hot. Garnish with fresh parsley if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the sprouts before roasting or to the glaze.
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