Honey Balsamic Brussels Sprouts: A Delicious & Easy Recipe
This Honey Balsamic Brussels Sprouts recipe is a delicious and easy way to enjoy roasted Brussels sprouts with a flavorful sweet and tangy glaze. The combination of honey, balsamic vinegar, garlic, and Dijon mustard creates a rich glaze that perfectly complements the caramelized Brussels sprouts. Garnished with crunchy nuts and fresh parsley, it makes an ideal side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Garnishes (optional)
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Brussels Sprouts: Wash the Brussels sprouts, trim the ends, and optionally remove the outer leaves. Cut them in half, or quarter if they are large. Dry them thoroughly to ensure they roast properly.
- Roast Brussels Sprouts: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 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 and roast for 20-25 minutes, flipping halfway through to ensure even browning and tenderness.
- Make Honey Balsamic Glaze: Mince the garlic finely. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Heat over medium heat until it begins to simmer, then reduce the heat to low and continue simmering for 5-7 minutes. Stir occasionally until the glaze thickens slightly. Taste and adjust seasoning if necessary.
- Combine and Serve: Once the Brussels sprouts are roasted, transfer them to a large bowl. Pour the honey balsamic glaze over them and toss well to coat evenly. Garnish with chopped pecans or walnuts and fresh parsley if desired. Serve immediately to enjoy the fresh, warm flavors.
Notes
- For crispier Brussels sprouts, make sure they are spread in a single layer and not overcrowded on the baking sheet.
- If you prefer a spicier glaze, add a pinch of red pepper flakes to the glaze while simmering.
- Walnuts or pecans add a nice crunch and nutty flavor, but you can omit them for a nut-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.