Honey Balsamic Roasted Brussels Sprouts Recipe
Crispy roasted Brussels sprouts glazed with a flavorful honey balsamic sauce, enhanced with Dijon mustard, garlic, and a hint of chili flakes, finished with a buttery touch and fresh garnishes for a deliciously sweet and tangy side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 Glaze
- 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 (220°C) and prepare a baking sheet by setting it aside for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and cut each in half. Remove any flimsy outer leaves and set aside; these can be roasted separately as crispy chips.
- Season Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until evenly coated.
- Roast Brussels Sprouts: Arrange the Brussels sprouts cut side down on the baking sheet, avoiding overcrowding (use two sheets if necessary). Roast in the preheated oven for about 20 minutes without flipping, until they are tender and deeply golden.
- Make Honey Balsamic Sauce: While the Brussels roast, heat the honey in a saucepan over medium-high heat until it starts bubbling, approximately 1-2 minutes. Remove from heat and whisk in the balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon of kosher salt.
- Thicken Sauce: Return the saucepan to medium-low heat, add the unsalted butter, and cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Combine and Garnish: Drizzle the honey balsamic 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 before serving. Enjoy!
Notes
- For crispier Brussels sprouts, make sure to spread them out well and avoid overcrowding on the baking sheet.
- Roast the trimmed loose leaves separately for crunchy chips.
- Adjust the amount of chili flakes according to your spice preference.
- Use fresh lemon zest for a bright flavor contrast.
- This dish pairs well with roasted meats or as a hearty vegetarian side.
Keywords: Brussels sprouts, honey balsamic glaze, roasted vegetables, side dish, healthy, vegetarian
