Ah, Brussels sprouts—those little green orbs that seem to either delight or divide a dinner table. For me, they’re a nostalgic trip back to grandma’s kitchen, where their nutty aroma mixed with the clamor of family chatter. But with a twist of honey and balsamic glaze, these sprouts transform into something much more than a side dish; they’re a symphony of sweet and tangy that makes my taste buds dance. So, grab that baking sheet and let’s turn those divisive veggies into a beloved centerpiece!
Steps
- Preheat your oven to 425°F and have a baking sheet ready. Trim the ends of the Brussels sprouts, cut them in half, and discard any flimsy leaves.
- In a large bowl, mix the Brussels sprouts with olive oil, 1 teaspoon of salt, and some black pepper until they are evenly coated.
- Place the Brussels sprouts cut side down on a baking sheet, using two if necessary to avoid overcrowding. Roast them in the oven for about 20 minutes until they are tender and golden, ensuring not to flip them during roasting.
- While the Brussels sprouts are roasting, heat honey in a saucepan over medium-high heat until it starts to bubble, which should take 1-2 minutes.
- Remove the saucepan from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, chili flakes, and the remaining 1/2 teaspoon of salt.
- Return the saucepan to medium-low heat, add butter, and cook until the sauce thickens, approximately 5 more minutes.
- Drizzle the glaze over the roasted Brussels sprouts and toss to coat, or serve the sauce alongside. Garnish with lemon zest and green onions if desired.
Ingredients
- 2 1/2 pounds Brussels sprouts
- 1/3 cup olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup honey
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon red pepper chili flakes
- 3 tablespoons unsalted butter
- Garnish: green onions and lemon zest
Nutritional Values
Calories: 1878kcal | Carbohydrates: 210g | Protein: 42g | Fat: 114g | Saturated Fat: 36g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 60g | Trans Fat: 6g | Cholesterol: 96mg | Sodium: 3660mg | Potassium: 4620mg | Fiber: 42g | Sugar: 132g | Vitamin A: 9672IU | Vitamin C: 966mg | Calcium: 540mg | Iron: 18mg
FAQ
- Can I use a different type of vinegar instead of balsamic vinegar?
- Yes, you can substitute balsamic vinegar with sherry vinegar or red wine vinegar if you prefer a different flavor profile.
- How long can I store the leftovers?
- Leftovers can be stored in the refrigerator for up to three days.
- What are some protein pairings for the honey balsamic sauce?
- The sauce complements a variety of proteins well, including salmon, chicken, and shrimp.
- What is the purpose of preheating the baking sheet?
- Preheating the baking sheet helps create a hotter surface, which makes the Brussels sprouts extra crispy and crunchy.
- Why should I avoid overcrowding the baking sheet?
- Overcrowding can prevent the Brussels sprouts from crisping up properly, so it’s recommended to use two baking sheets if necessary.
Tips
- Preheat the baking sheet: While you are preparing the Brussels sprouts, place the baking sheet in the oven as it preheats. This will create a hotter surface, making the Brussels sprouts extra crispy and crunchy.
- Avoid overcrowding: To ensure the Brussels sprouts get perfectly crispy, use two baking sheets if necessary. Overcrowding can prevent them from roasting properly.
- Sauce versatility: The honey balsamic sauce pairs well with various proteins like salmon, chicken, and shrimp. Feel free to use any leftover sauce to enhance other dishes.
- Vinegar swap: If you prefer a different flavor, consider swapping the balsamic vinegar for sherry vinegar or red wine vinegar.
Equipment
- Baking sheet (or sheet pan) – You may need two if you want to avoid overcrowding the Brussels sprouts.
- Saucepan – For making the honey balsamic sauce.
- Large mixing bowl – To toss the Brussels sprouts with olive oil and seasoning.