Honey Balsamic Brussels Sprouts: A Delicious & Easy Recipe
This Honey Balsamic Brussels Sprouts recipe offers a delightful blend of roasted Brussels sprouts tossed in a sweet and tangy honey balsamic glaze. Crispy on the outside and tender on the inside, these sprouts are enhanced with garlic, Dijon mustard, and optional pecan or walnut garnish for added texture and flavor. Perfect as a side dish or a healthy snack, this easy recipe comes together in under 40 minutes and serves six.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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
Optional Garnishes
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Brussels Sprouts: Wash the Brussels sprouts thoroughly, trim the ends, and optionally remove any outer leaves. Cut each sprout in half or quarter if they are large, then dry them completely to ensure they roast properly.
- Roast Brussels Sprouts: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the prepared Brussels sprouts with olive oil, salt, and black pepper to coat evenly. Spread them out in a single layer on the baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until they are tender inside and nicely browned on the outside.
- Make Honey Balsamic Glaze: Mince the garlic finely. In a small saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for 5 to 7 minutes until slightly thickened. Stir occasionally and adjust seasoning as desired.
- Combine and Serve: Once the Brussels sprouts are roasted, transfer them to a large serving bowl. Pour the warm honey balsamic glaze over the sprouts and toss carefully to coat them evenly. For a finishing touch, sprinkle chopped pecans or walnuts and fresh parsley over the top if using. Serve immediately for best flavor and texture.
Notes
- Drying the Brussels sprouts thoroughly before roasting helps them crisp up better in the oven.
- Adjust the honey amount in the glaze to taste if you prefer more or less sweetness.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Use pecans or walnuts based on your preference or omit nuts for a nut-free dish.
- You can prepare the glaze ahead of time and reheat before tossing with the sprouts.