Description
Honey Balsamic Brussels Sprouts are a deliciously sweet and savory side dish featuring tender roasted Brussels sprouts tossed in a tangy honey balsamic glaze. Enhanced with optional Dijon mustard, red pepper flakes, and toppings like crispy bacon or toasted walnuts, this recipe is a perfect healthy addition to any meal and showcases the flavors of fall vegetables.
Ingredients
Scale
Brussels Sprouts
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Glaze
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Optional: 1 tablespoon Dijon mustard
- Optional: ¼ teaspoon red pepper flakes
Toppings
- Optional: toasted walnuts
- Optional: crispy bacon
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated to ensure proper roasting and flavor.
- Roast the Brussels Sprouts: Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet. Roast them in the preheated oven for 20–25 minutes, flipping halfway through to achieve an even golden brown color and tender texture.
- Prepare the Honey Balsamic Glaze: While the Brussels sprouts are roasting, whisk together the balsamic vinegar and honey in a small bowl. For added complexity, stir in the optional Dijon mustard and red pepper flakes, balancing the sweet and tangy notes.
- Toss and Serve: Once the Brussels sprouts are roasted to perfection, transfer them back to the large bowl and toss with the honey balsamic glaze until they are fully coated. Serve immediately, optionally topped with toasted walnuts or crispy bacon to add extra crunch and flavor.
Notes
- For crispier Brussels sprouts, roast them on a preheated pan or place them under the broiler for the last 2 minutes of cooking.
- The honey balsamic glaze also pairs wonderfully with roasted carrots or sweet potatoes for versatile use.
