Honey Balsamic Roasted Brussels Sprouts Recipe

Introduction

Honey Balsamic Brussels Sprouts are a delightful way to enjoy this nutritious vegetable with a perfect balance of sweet and tangy flavors. Roasted to tenderness and coated in a flavorful glaze, they make a simple yet impressive side dish for any meal.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/4 cup chopped pecans or walnuts (optional, for garnish)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Prepare Brussels sprouts by washing, trimming the ends, optionally removing outer leaves, and cutting them in half or quarters depending on their size. Dry thoroughly to ensure even roasting.
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them in a single layer on the prepared sheet.
3. Step 3: Roast the sprouts for 20 to 25 minutes, turning halfway through, until they are tender and nicely browned.
4. Step 4: While roasting, prepare the honey balsamic glaze. Mince the garlic and combine it with balsamic vinegar, honey, Dijon mustard, and water in a small saucepan. Simmer over medium heat, then reduce to low and cook for 5 to 7 minutes until slightly thickened, stirring occasionally.
5. Step 5: Remove the roasted Brussels sprouts from the oven and transfer them to a large bowl. Pour the glaze over and toss to coat evenly.
6. Step 6: Garnish with chopped pecans or walnuts and fresh parsley if desired, then serve immediately.

Tips & Variations

• For extra crunch, toast the pecans or walnuts before garnishing.
• Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
• Use maple syrup instead of honey for a different sweet flavor profile.
• If you prefer softer Brussels sprouts, roast a bit longer but watch carefully to avoid burning.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the oven to retain their texture and flavor. The glaze may thicken as it cools, so stir well after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture after roasting, you can use frozen ones. Thaw and pat them dry thoroughly before roasting to avoid excessive moisture and sogginess.

Is this dish suitable for vegan diets?

This recipe is vegan if you use pure maple syrup or agave instead of honey for the glaze. All other ingredients are plant-based.

Honey Balsamic Roasted Brussels Sprouts Recipe

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4.6 from 89 reviews

This Honey Balsamic Brussels Sprouts recipe is a simple yet flavorful side dish featuring roasted Brussels sprouts tossed in a sweet and tangy honey balsamic glaze. Perfectly caramelized with a hint of garlic and mustard, and optionally garnished with nuts and fresh parsley for added texture and freshness.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Honey Balsamic Glaze

• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon water

Garnish (Optional)

• 1/4 cup chopped pecans or walnuts
• 1 tablespoon chopped fresh parsley

Instructions

1. Prepare Brussels Sprouts: Wash the Brussels sprouts thoroughly, trim off the ends, and remove any outer leaves if desired. Cut them in half, or quarter if they are large. Pat them dry thoroughly to ensure crisp roasting.
2. Roast Brussels Sprouts: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Toss the prepared Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet. Roast for 20 to 25 minutes, flipping them halfway through to ensure even browning and tenderness.
3. Make Honey Balsamic Glaze: While the Brussels sprouts roast, mince the garlic finely. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Then reduce to low heat and allow it to simmer for 5 to 7 minutes, stirring occasionally, until it thickens slightly. Taste the glaze and adjust the seasoning if needed.
4. Combine and Serve: Remove the roasted Brussels sprouts from the oven and transfer them to a large mixing bowl. Pour the warm honey balsamic glaze over the sprouts and toss gently but thoroughly to coat each piece evenly. Optionally, garnish with chopped pecans or walnuts and fresh parsley for extra flavor and crunch. Serve immediately while warm.

Notes

• For an extra crispy texture, make sure Brussels sprouts are completely dry before roasting.
• Adjust the honey quantity for a sweeter glaze depending on your preference.
• Use walnuts or pecans based on personal taste or availability; toasted nuts add additional depth.
• This dish is best served warm but can be prepared ahead and reheated without losing flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Honey Balsamic Brussels Sprouts, Roasted Brussels Sprouts, Balsamic Glaze, Healthy Side Dish, Easy Vegetable Recipe