Honey Balsamic Roasted Brussels Sprouts Recipe

Ingredients

Brussels Sprouts

• 2 1/2 lb. Brussels sprouts
• 1/3 cup olive oil
• 1 1/2 tsp. kosher salt, divided
• Black pepper, to taste

Honey Balsamic Sauce

• 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. unsalted butter

Garnish

• Green onions, chopped
• Lemon zest

Instructions

1. Preheat your oven to 425°F and set a baking sheet aside. For extra crispiness, you can preheat the baking sheet in the oven while prepping the Brussels sprouts.
2. Trim the ends from the Brussels sprouts and cut them in half. Remove any flimsy outer leaves; these can be roasted separately as crispy chips.
3. In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon of kosher salt, and black pepper until they are evenly coated.
4. Spread the Brussels sprouts cut side down on the baking sheet(s). Use two sheets if needed to avoid overcrowding. Roast in the oven for 20 minutes until they are tender and deeply golden. Do not flip them while roasting.
5. Meanwhile, heat honey in a saucepan over medium-high heat until it begins to bubble, about 1-2 minutes.
6. Remove the saucepan from heat then stir in balsamic vinegar, Dijon mustard, minced garlic, red pepper chili flakes, and the remaining 1/2 teaspoon of kosher salt.
7. Return the pan to medium-low heat, add the butter, and cook the sauce until it thickens, about 5 minutes.
8. Spoon the honey balsamic glaze over the roasted Brussels sprouts and toss to coat evenly or serve the sauce on the side.
9. Garnish with lemon zest and chopped green onions before serving. Enjoy your flavorful and crispy honey balsamic Brussels sprouts!

Notes

• This sauce pairs wonderfully with proteins such as salmon, chicken, and shrimp.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Preheating the baking sheet helps achieve extra crispy Brussels sprouts.
• Avoid overcrowding the baking sheet to ensure perfect crisping; use two sheets if necessary.
• You may substitute balsamic vinegar with sherry vinegar or red wine vinegar if preferred.
• Roasted loose Brussels sprouts leaves make a delicious and addictive snack.