Description
This Balsamic Brussels Sprouts recipe offers a flavorful and easy way to enjoy tender, roasted Brussels sprouts coated in a sweet and tangy honey balsamic glaze. Perfect as a side dish, it combines caramelized vegetables with a rich glaze and optional nutty and fresh garnishes.
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
Optional Garnish
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Brussels Sprouts: Wash the Brussels sprouts thoroughly, trim off the ends, and optionally remove the outer leaves. Depending on their size, halve or quarter them to ensure even roasting. Dry them completely to help them roast properly.
- Roast Brussels Sprouts: 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 pepper until evenly coated. Spread them in a single layer on the baking sheet. Roast for 20-25 minutes, flipping them halfway through, until they are tender and nicely browned.
- Make Honey Balsamic Glaze: Mince the garlic cloves. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Simmer over medium heat, then reduce to low and let it simmer gently for 5-7 minutes, stirring occasionally until the glaze thickens slightly. Taste and adjust seasonings as needed.
- Combine and Serve: Once the Brussels sprouts are roasted, transfer them to a large bowl. Pour the honey balsamic glaze over them and toss to coat evenly. Garnish with chopped pecans or walnuts and fresh parsley if desired. Serve immediately to enjoy their full flavor and texture.
Notes
- You can adjust the sweetness of the glaze by adding more or less honey according to taste.
- For extra crunch and flavor, toast the nuts lightly before garnishing.
- Use fresh Brussels sprouts for best results; frozen sprouts may release too much moisture and not roast as well.
- The glaze can be made ahead and reheated gently before tossing with the sprouts.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the glaze while simmering.
