Description
These Honey Balsamic Roasted Brussels Sprouts are a culinary revelation. This isn’t your grandma’s boiled sprouts; this is a dish that transforms the often-maligned vegetable into a sweet, tangy, and utterly irresistible side dish. The roasting process caramelizes the Brussels sprouts, bringing out their natural sweetness and creating a delightful crispy texture on the edges. The honey balsamic glaze adds a layer of complex flavors, perfectly balancing the slight bitterness of the sprouts with the sweetness of honey and the rich tang of balsamic vinegar. It’s a simple recipe with spectacular results, perfect for weeknight dinners or elegant holiday feasts. This dish will change the way you think about Brussels sprouts forever. Prepare to be amazed by how delicious vegetables can truly be.
Why You Will Love This Recipe
You’ll absolutely adore these Honey Balsamic Roasted Brussels Sprouts because they are:
- Incredibly Delicious: The sweet and savory combination of honey and balsamic vinegar perfectly complements the slightly nutty flavor of the Brussels sprouts, creating a flavor explosion in your mouth. The roasting process enhances these flavors, transforming the sprouts into a delectable treat.
- Easy to Make: With just a handful of ingredients and a few simple steps, you can have this gourmet-tasting side dish on your table in under 30 minutes. The recipe is straightforward and foolproof, making it perfect for both novice and experienced cooks.
- Versatile: These Brussels sprouts are the perfect accompaniment to a wide variety of main courses, from roasted chicken and grilled salmon to steak and vegetarian dishes. They add a touch of elegance to any meal.
- Healthy: Brussels sprouts are packed with vitamins, minerals, and fiber, making them a nutritious and delicious addition to your diet. Roasting them enhances their flavor without adding unnecessary fats or calories.
- Crowd-Pleasing: Even the most ardent Brussels sprout skeptics will be converted by this recipe. The sweet and tangy glaze and crispy texture make them irresistible to everyone, even kids. This dish is guaranteed to be a hit at your next dinner party or holiday gathering.
- Visually Appealing: The vibrant green color of the Brussels sprouts, contrasted with the deep brown caramelization from roasting and the glistening glaze, makes this dish a feast for the eyes as well as the palate. It adds a touch of elegance and sophistication to any table.
- Customizable: This recipe is easily adaptable to your personal preferences. You can adjust the amount of honey and balsamic vinegar to suit your taste, or add other ingredients like garlic, red pepper flakes, or nuts for added flavor and texture.
Ingredients:
- 1.5 pounds fresh Brussels sprouts
- 3 tablespoons pure honey
- 3 tablespoons high-quality balsamic vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (freshly ground, or to taste)
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Ensuring the oven is properly preheated is crucial for even cooking and caramelization.
Step 2: Prepare the Brussels sprouts. Trim the ends of the Brussels sprouts by removing the tough, dry bottom portion of the stem. Then, peel away any outer yellow or wilted leaves. These leaves can be bitter and won’t roast well. Cut the Brussels sprouts in half lengthwise through the stem. For larger sprouts, consider quartering them to ensure even cooking.
Step 3: Make the Honey Balsamic Glaze. In a large mixing bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and pepper until well combined. Make sure the honey is fully incorporated into the mixture. Taste and adjust the seasoning as needed. If you prefer a sweeter glaze, add a little more honey. If you prefer a more tangy flavor, add a touch more balsamic vinegar.
Step 4: Coat the Brussels Sprouts. Add the halved Brussels sprouts to the bowl with the honey balsamic glaze. Toss them thoroughly to ensure that each sprout is evenly coated with the glaze. Use your hands or a spatula to gently mix the sprouts and glaze, making sure that every nook and cranny is covered.
Step 5: Roast the Brussels Sprouts. Line a large baking sheet with parchment paper. This will prevent the Brussels sprouts from sticking to the pan and make cleanup easier. Spread the glazed Brussels sprouts in a single layer on the prepared baking sheet, cut side down if possible. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them. If necessary, use two baking sheets.
Step 6: Cook the sprouts for 20-25 minutes until they are tender and golden brown, with slightly crispy edges. Halfway through cooking, gently toss the sprouts to ensure even browning on all sides. Keep a close eye on them during the last few minutes of roasting to prevent them from burning. Remove from the oven and serve immediately.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these Honey Balsamic Roasted Brussels Sprouts as a side dish alongside roasted chicken, pork loin, grilled salmon, steak, or tofu.
- They are also a delicious addition to salads, grain bowls, or pasta dishes.
- Garnish with a sprinkle of toasted nuts, such as pecans or walnuts, for added texture and flavor.
- Drizzle with a balsamic glaze reduction for an extra touch of elegance.
- Serve as part of a vegetarian or vegan meal. Pair them with quinoa, roasted vegetables, and a creamy tahini dressing.
- Add to a Thanksgiving or Christmas feast for a delicious and unexpected side dish.
- Serve as an appetizer with toothpicks for easy snacking.
Tips:
- Use fresh, firm Brussels sprouts for the best results. Avoid sprouts that are yellowed, wilted, or have soft spots.
- Don’t overcrowd the baking sheet. Overcrowding will cause the sprouts to steam instead of roast, resulting in a less crispy texture. If necessary, use two baking sheets.
- For extra crispy Brussels sprouts, roast them at a slightly higher temperature (425°F or 220°C) for a shorter amount of time (15-20 minutes).
- Add a pinch of red pepper flakes to the glaze for a touch of heat.
- Experiment with different types of vinegar, such as apple cider vinegar or sherry vinegar, for a unique flavor.
- If you don’t have honey, you can substitute maple syrup or agave nectar.
- For a vegan version, use maple syrup or agave nectar instead of honey.
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Prep Time:
10 minutes
Cook Time:
20-25 minutes
Total Time:
30-35 minutes
Nutritional Information:
- (Approximate values per serving, may vary based on specific ingredients and portion size)
- Calories: 150
- Protein: 3 grams
- Sodium: 200 mg
Conclusion
These Honey Balsamic Roasted Brussels Sprouts are a game-changer. They’re proof that even the most humble of vegetables can be transformed into a culinary masterpiece with the right technique and flavor combination. The sweet and tangy glaze perfectly complements the slightly bitter flavor of the sprouts, creating a dish that is both delicious and nutritious. Whether you’re a Brussels sprout lover or a skeptic, this recipe is guaranteed to win you over. It’s easy to make, versatile, and perfect for any occasion. So go ahead, give it a try, and discover the magic of Honey Balsamic Roasted Brussels Sprouts. Your taste buds (and your guests) will thank you.
Questions and Answers
Q1: Can I use frozen Brussels sprouts for this recipe?
A: While fresh Brussels sprouts are highly recommended for the best texture and flavor, you can use frozen Brussels sprouts in a pinch. However, it’s crucial to thaw them completely and pat them dry with paper towels to remove excess moisture. Frozen sprouts tend to release more water during roasting, which can prevent them from becoming as crispy. You might also need to adjust the cooking time slightly. Keep a close watch on them to ensure they don’t become soggy.
Q2: What kind of balsamic vinegar should I use?
A: Using high-quality balsamic vinegar is key to achieving the best flavor in this recipe. Look for balsamic vinegar that is thick, dark, and has a complex, slightly sweet flavor. Traditional balsamic vinegar from Modena, Italy, is the gold standard, but there are many excellent quality balsamic vinegars available at different price points. Avoid the very cheap, watery balsamic vinegars, as they will lack the depth and richness needed for this recipe.
Q3: Can I add other vegetables to this dish?
A: Absolutely! This recipe is very versatile, and you can easily add other vegetables to roast alongside the Brussels sprouts. Some great options include:
- Butternut squash: Adds sweetness and a creamy texture.
- Red onion: Caramelizes beautifully and provides a savory note.
- Carrots: Adds color and sweetness.
- Sweet potatoes: Adds another layer of sweetness and complements the honey balsamic glaze.
Just be sure to cut the vegetables into similar sizes to the Brussels sprouts to ensure even cooking. You may need to adjust the roasting time depending on the vegetables you add.
Q4: How do I prevent the Brussels sprouts from getting mushy?
A: The key to preventing mushy Brussels sprouts is to avoid overcrowding the baking sheet and to make sure they are thoroughly dry before roasting. Overcrowding causes the sprouts to steam instead of roast, which results in a soggy texture. Spreading them in a single layer allows them to roast evenly and develop crispy edges. Also, patting them dry before roasting removes excess moisture that can hinder the caramelization process.
Q5: Can I prepare the Brussels sprouts ahead of time?
A: Yes, you can prepare the Brussels sprouts ahead of time. You can trim and halve them, and even toss them with the honey balsamic glaze, up to a day in advance. Store them in an airtight container in the refrigerator. When you’re ready to roast them, simply spread them on a baking sheet and follow the roasting instructions. Keep in mind that the sprouts may release some moisture while they sit, so you may want to pat them dry again before roasting to ensure they get nice and crispy.
