Description
Honey balsamic brussels sprouts offer a perfect balance of sweet and tangy flavors, elevating the humble vegetable into a restaurant-worthy side dish. Crispy roasted leaves caramelize with golden honey and rich balsamic, creating an irresistible complement you’ll crave at every meal.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds (1.13 kilograms) Brussels sprouts
- ⅓ cup (79 milliliters) olive oil
- 3 tablespoons (42 grams) unsalted butter
Seasoning and Flavor Enhancers:
- 1.5 teaspoons (7.5 grams) kosher salt
- ⅓ cup (79 milliliters) honey
- ⅓ cup (79 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon (2 grams) red pepper chili flakes
Garnish:
- Green onions
- Lemon zest
Instructions
- Preheat the oven to a scorching 425°F, ensuring a perfectly crisp vegetable roast.
- Meticulously trim Brussels sprouts, halving each one and separating any delicate loose leaves for potential crispy garnishes.
- In a spacious mixing vessel, generously coat Brussels sprouts with olive oil, seasoning thoroughly with salt and black pepper to create an even, flavorful exterior.
- Strategically arrange Brussels sprouts cut-side down on a baking sheet, maintaining ample spacing to guarantee optimal caramelization without steaming.
- Roast the vegetables in the blazing oven for approximately 20 minutes, allowing them to transform into golden, tender morsels with deep, rich edges.
- Simultaneously craft the glaze by gently heating honey until it bubbles and transforms into a molten liquid.
- Incorporate balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and additional salt into the honey, creating a complex, tangy sauce.
- Introduce butter to the sauce, simmering on medium-low heat until the mixture thickens and develops a luxurious consistency.
- Drizzle the robust glaze directly over the roasted Brussels sprouts or present it as an accompanying condiment.
- Elevate the dish with bright, zesty lemon zest and finely chopped green onions, adding fresh, aromatic notes to the caramelized vegetables.
Notes
- Roasting brussels sprouts cut-side down creates a golden, caramelized exterior that enhances their natural nutty flavor.
- Avoid overcrowding the baking sheet to ensure each sprout roasts evenly and develops a crispy texture.
- The honey balsamic sauce transforms simple roasted vegetables into a restaurant-quality side dish with complex sweet and tangy notes.
- Cooking the sauce allows ingredients to meld together, creating a rich, glossy glaze that clings perfectly to the sprouts.
- Optional crispy leaves can be roasted separately for an addictive, chip-like snack with extra crunch.
- Bright garnishes like lemon zest and green onions add freshness and visual appeal to the final dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 15 mg