Brussels sprouts, once the bane of children’s existence and the butt of countless sitcom jokes, have undergone a culinary renaissance. No longer the mushy, bitter orbs of despair, these mini cabbages have been transformed into a trendy, crave-worthy dish that even the pickiest eaters can’t resist.
Our Honey Balsamic Roasted Brussels Sprouts recipe is here to prove that these little green gems can be as addictive as your favorite binge-worthy TV series.
Three Reasons Why This Will Be Your New Favorite
This Honey Balsamic Roasted Brussels Sprouts recipe is not only delicious but also packed with nutrients. Brussels sprouts are an excellent source of vitamins C and K, folate, and fiber.
The honey and balsamic vinegar glaze adds a perfect balance of sweetness and tanginess, making this dish irresistible even to those who may not typically enjoy Brussels sprouts.
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Mastering Brussels Sprouts Preparation: Tips for Success
- Choose Wisely: When selecting Brussels sprouts, look for firm, compact heads with bright green leaves. Avoid sprouts that feel soft, have yellowing leaves, or show signs of damage or mold.
- Clean and Trim: Before cooking, rinse your Brussels sprouts under cold water to remove any dirt or debris. Trim off the tough stem end and remove any discolored or loose outer leaves.
- Cut for Consistency: To ensure even cooking, cut your Brussels sprouts into uniform pieces. Depending on their size, you may want to leave them whole, cut them in half, or quarter them.
- Don’t Overcrowd: When roasting Brussels sprouts, make sure to spread them out in a single layer on your baking sheet. Overcrowding can lead to steaming instead of caramelization, resulting in less crispy and flavorful sprouts.
Perfect Pairings
These Honey Balsamic Roasted Brussels Sprouts pair well with a variety of main dishes, including:
- Roasted turkey or chicken
- Grilled steak or pork chops
- Baked salmon or cod
- Vegetarian main dishes like stuffed portobello mushrooms or lentil loaf
Honey Balsamic Roasted Brussels Sprouts:
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and caramelized around the edges.
- Meanwhile, in a small bowl, whisk together the honey, balsamic vinegar, and garlic powder.
- Remove the Brussels sprouts from the oven and drizzle the honey balsamic mixture over them. Toss gently to coat evenly.
- Return the baking sheet to the oven and roast for an additional 5 minutes to allow the glaze to caramelize and thicken slightly.
- Remove from the oven and transfer the Brussels sprouts to a serving dish. If desired, sprinkle grated Parmesan cheese over the top.
- Serve the Honey Balsamic Roasted Brussels Sprouts hot as a delicious and healthy side dish.
Notes
Tips:
- For extra crispiness, you can cut the Brussels sprouts into quarters instead of halves.
- Adjust the amount of honey and balsamic vinegar to your taste preferences.
- For a spicy kick, add a pinch of red pepper flakes to the honey balsamic mixture.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.