Description
Honey Balsamic Brussels Sprouts are perfectly caramelized, tender yet crisp, and coated in a luscious honey balsamic glaze. This easy roasted side dish is bursting with bold flavors from garlic, Dijon mustard, and chili flakes, making it an irresistible accompaniment to any main course.
Ingredients
Scale
Brussels Sprouts
- 2 1/2 lb. Brussels sprouts, trimmed and halved
- 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: Set your oven to 425°F and place a baking sheet inside to heat up while you prepare the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the ends and cut each sprout in half, discarding any loose or damaged leaves. These loose leaves can be roasted separately as crispy chips if desired.
- Toss Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until evenly coated.
- Roast Brussels Sprouts: Arrange the sprouts cut side down on the hot baking sheet, using two sheets if needed to avoid overcrowding. Roast in the preheated oven for 20 minutes without flipping, until tender and deeply golden.
- Make Honey Balsamic Sauce: While the sprouts roast, heat honey in a saucepan over medium-high heat until it starts to bubble, about 1-2 minutes. Remove from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon of salt.
- Finish Sauce: Return the sauce to medium-low heat, add the butter, and cook while stirring until the sauce thickens, about 5 minutes.
- Glaze and Serve: Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently to coat evenly, or serve the sauce on the side. Garnish with sliced green onions and lemon zest. Serve immediately and enjoy!
Notes
- The honey balsamic sauce pairs wonderfully with salmon, chicken, shrimp, or other proteins.
- This recipe yields about 2/3 cup of sauce, so feel free to pour extra on your favorites.
- Leftovers keep well in the refrigerator for up to 3 days.
- Preheating the baking sheet ensures a hot surface that crisps the Brussels sprouts beautifully.
- Avoid overcrowding the pan by using two baking sheets if necessary to maintain crispiness.
- Balsamic vinegar can be substituted with sherry vinegar or red wine vinegar if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 8 mg
