Honey Balsamic Brussels Sprouts
These Honey Balsamic Brussels Sprouts have the perfect golden caramelization, are both tender and crisp and served with an amazing honey balsamic sauce! These Brussels are so good you're going to be eating them right off the tray!
Servings 6 people
Calories 313kcal
Ingredients
- 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 oven to 425°F and set a baking sheet to the side.
- Trim the ends of the Brussels sprouts and then cut in half. Remove any flimsy leaves if necessary. (I like roasting the leaves that go rogue, they are like addicting little chips after they get roasted!)2 1/2 lb. Brussels sprouts
- Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.1/3 cup olive oil, 1 1/2 tsp. kosher salt, divided
- Arrange Brussels sprouts, cut side down, on a baking sheet (use 2 baking sheets if needed if Brussels seem crowded). Roast in oven for ~20 minutes. They should be tender and deeply golden. Be sure not to flip Brussels while roasting.
- Meanwhile make the honey balsamic sauce. Heat honey in a saucepan over medium-high heat until it honey begins to bubble, about 1-2 minutes.1/3 cup honey
- Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining 1/2 tsp. salt.1/3 cup balsamic vinegar, 1 Tbsp. Dijon mustard, 2 cloves garlic, minced, 1 tsp. red pepper chili flakes
- Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.3 Tbsp. butter, unsalted
- Spoon glaze over roasted Brussels and toss to coat or serve sauce on the side. Garnish Brussels with lemon zest and green onions, if desired. Enjoy!garnish: green onions and lemon zest
Video
Notes
- The sauce pairs well with most proteins. We love it with salmon, chicken and shrimp! Makes ~2/3 cup sauce so you can spoon it over whatever else you'd like, or just douse it all on the brussels sprouts!
- Leftovers will keep in fridge for up to 3 days.
- Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it's preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!
- Don't overcrowd the baking sheet. This recipe calls for 2 1/2 lbs. Brussels so if you need to use 2 baking sheets, feel free! If there are too many Brussels on a pan they can have a hard time crisping up perfectly.
- Can swap the balsamic vinegar for sherry vinegar or red wine vinegar if preferred.
- Recipe adapted and inspired from: https://www.bonappetit.com/recipe/roasted-brussels-sprouts-with-warm-honey-glaze
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 35g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 610mg | Potassium: 770mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1612IU | Vitamin C: 161mg | Calcium: 90mg | Iron: 3mg