Description
Honey Balsamic Brussels Sprouts are perfectly caramelized, tender yet crisp, and coated in a delicious honey balsamic glaze. Roasted to golden perfection and finished with a tangy, sweet sauce made from honey, balsamic vinegar, Dijon mustard, garlic, and chili flakes, then garnished with fresh green onions and lemon zest, this side dish is irresistibly flavorful and pairs wonderfully with a variety of proteins.
Ingredients
Scale
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, chopped
- Lemon zest
Instructions
- Preheat Oven: Preheat your oven to 425°F and set a baking sheet aside. For extra crispiness, place the baking sheet in the oven while it preheats.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and cut them in half. Remove any loose leaves and save to roast separately if desired for extra crispy bites.
- Toss Brussels Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon kosher salt, and black pepper until evenly coated.
- Roast Brussels Sprouts: Arrange the Brussels sprouts cut side down on the hot baking sheet. Use two sheets if needed to avoid overcrowding. Roast for 20 minutes without flipping, until they are tender and deeply golden.
- Make Honey Balsamic Sauce: While the Brussels sprouts roast, heat honey in a saucepan over medium-high heat until it begins 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 salt.
- Simmer Sauce: Return the saucepan to medium-low heat, add the butter, and cook for about 5 minutes, stirring occasionally, until the sauce thickens.
- Coat and Garnish: Spoon the warm glaze over the roasted Brussels sprouts and toss to coat evenly, or serve the sauce on the side. Garnish with chopped green onions and lemon zest. Serve immediately.
Notes
- The sauce also pairs excellently with salmon, chicken, and shrimp or any other protein you prefer.
- Leftover Brussels sprouts and sauce will keep in the refrigerator for up to 3 days.
- Preheating the baking sheet helps achieve extra crispy Brussels sprouts.
- Avoid overcrowding the pan to ensure they roast evenly and crisp well.
- You can substitute balsamic vinegar with sherry vinegar or red wine vinegar if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
