Description
These Honey Balsamic Brussels Sprouts are perfectly caramelized with a tender yet crisp texture, coated in a delicious honey balsamic sauce flavored with garlic, Dijon mustard, and a hint of chili flakes. Ideal as a side dish or a flavorful snack, they bring a delightful balance of sweet, tangy, and spicy notes that's perfect for any meal.
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 and Prepare Baking Sheet: Preheat the oven to 425 degrees Fahrenheit and set a baking sheet aside. For extra crispiness, you can place the baking sheet in the oven while it preheats.
- Trim and Halve Brussels Sprouts: Trim the ends off the Brussels sprouts and cut them in half lengthwise. Remove any loose or flimsy leaves and consider roasting these separately as crispy chips if you like.
- Toss Brussels Sprouts with Oil and Seasoning: In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until they are evenly coated.
- Arrange and Roast Brussels Sprouts: Arrange the Brussels sprouts cut side down on the preheated baking sheet. If needed, use two baking sheets to avoid crowding. Roast in the oven for 20 minutes without flipping, until tender and deeply golden.
- Prepare Honey Balsamic Sauce: While Brussels sprouts roast, heat honey in a saucepan over medium-high heat until it begins to bubble, about 1 to 2 minutes. Remove from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon kosher salt.
- Simmer Sauce with Butter: Return the saucepan to medium-low heat, add the unsalted butter, and cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
- Glaze Brussels Sprouts and Garnish: Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently to coat, or serve the sauce on the side. Garnish with chopped green onions and lemon zest before serving.
Notes
- The sauce pairs well with many proteins such as salmon, chicken, and shrimp.
- This recipe makes approximately 2/3 cup of sauce—feel free to spoon it over other dishes or douse it all on the Brussels sprouts.
- Leftovers will keep in the refrigerator for up to 3 days.
- Preheating the baking sheet before roasting helps create a hotter surface for crispier Brussels sprouts.
- Do not overcrowd the baking sheet; using two pans is recommended for best results.
- You can swap balsamic vinegar with sherry vinegar or red wine vinegar for a different flavor profile.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 170 kcal
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 8 mg
