This Honey Balsamic Brussels Sprouts recipe is from Krolls Korner. This simple recipe is sure to win over even those who typically dislike brussels sprouts, making it a perfect addition to your holiday menu. For an easy weeknight meal, I love pairing with salmon, drizzling extra sauce from this recipe over the top before baking.
Like many cruciferous vegetables, brussels sprouts are very low in calories, high in fiber, rich in vitamin K and in vitamin C. So, considering all these benefits, shouldn't we all eat more brussels sprouts? I hope this recipe is a win for you and yours - enjoy!
Ingredients:
2 1/2 lb. Brussels sprouts
1/3 cup extra virgin olive oil
1 1/2 tsp. kosher salt, divided
1/3 cup honey
1/3 cup balsamic vinegar
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1 tsp. red pepper chili flakes
3 Tbsp. butter, unsalted
garnish: green onions and lemon zest
Instructions:
Preheat oven to 425°F and set a baking sheet to the side.
Trim the ends of the Brussels sprouts and then cut in half. Remove any flimsy leaves if necessary. (I like roasting the leaves that go rogue, they are like addicting little chips after they get roasted!)
Toss Brussels sprouts in a large bowl with olive oil, salt and black pepper until lightly and evenly coated.
Arrange Brussels sprouts, cut side down, on a baking sheet (use 2 baking sheets if needed if Brussels seem crowded). Roast in oven for ~20 minutes. They should be tender and deeply golden. Be sure not to flip Brussels while roasting.
Meanwhile, make the honey balsamic sauce. Heat honey in a saucepan over medium-high heat until it honey begins to bubble, about 1-2 minutes.
Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining salt.
Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.
Spoon glaze over roasted Brussels and toss to coat or serve sauce on the side. Garnish Brussels with lemon zest and green onions, if desired. Enjoy!
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