Honey-Balsamic Glazed Brussels Sprouts Recipe
This Honey-Balsamic Glazed Brussels Sprouts recipe features tender, caramelized sprouts cooked in a skillet and coated in a luscious honey and balsamic vinegar glaze. The dish balances savory, sweet, and tangy flavors with a touch of Dijon mustard and garlic, making it a perfect side for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 1 lb. Brussels sprouts, cleaned and halved
Glaze and Seasonings
- 2 tbsp. extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 2 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the Oil and Sear Brussels Sprouts: In a large skillet over medium heat, warm the olive oil. Place the halved Brussels sprouts cut side down in the skillet and cook undisturbed for 3 to 4 minutes, allowing them to turn golden brown on the bottom.
- Steam the Brussels Sprouts: Add ¼ cup of water to the skillet and cover it. Let the Brussels sprouts steam until tender, about 3 minutes. If the skillet dries out before they are tender, add more water one tablespoon at a time to prevent burning.
- Prepare the Balsamic Glaze: Remove the cooked Brussels sprouts from the skillet and set them aside on a plate. To the same skillet, add balsamic vinegar, honey, Dijon mustard, and minced garlic. Whisk these ingredients together and bring the mixture to a simmer. Cook the glaze until it thickens and becomes syrupy, about 6 to 8 minutes.
- Toss Brussels Sprouts in Glaze and Finish Cooking: Return the Brussels sprouts to the skillet with the glaze. Toss them well to coat all pieces evenly, then cook for another 2 to 3 minutes to heat through and allow the flavors to meld.
- Season and Serve: Season with kosher salt and freshly ground black pepper to taste. Serve the glazed Brussels sprouts immediately for best texture and flavor.
Notes
- For a nuttier flavor, you can sprinkle toasted pecans or almonds on top before serving.
- If you prefer a spicier kick, add a pinch of red pepper flakes when cooking the glaze.
- Make sure not to overcrowd the skillet when searing to ensure even caramelization.
- This recipe can be doubled easily for larger gatherings, just use a larger pan or cook in batches.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.