Balsamic Honey Brussels Sprouts
These Balsamic Honey Brussels Sprouts are perfectly caramelized with a sweet-tangy glaze that makes them irresistible. They're the perfect holiday side dish that even Brussels sprouts haters will love.
INGREDIENTS
- 2 pounds brussels sprouts
- 3 tablespoons oil - extra virgin olive oil or avocado oil
- ¼ cup balsamic vinegar
- ¼ cup raw honey
- 1 clove garlic - large, grated
- salt and black pepper - to taste preferences
INSTRUCTIONS
- Preheat oven to 425 °F. Line a large sheet pan with parchment paper, set aside.
- Cut the ends off of the brussels sprouts and then cut them in half longways. Add them to a bowl with oil, salt, and black pepper. Toss together until well coated.
- Pour brussels sprouts onto the prepared sheet pan and arrange them so they have space. Bake for 10 to 20 minutes (depending their size), until caramelized and fork tender.NOTE: If crowded they will steam rather than caramelize.
- While the brussels sprouts bake, add to a small saucepan the balsamic vinegar, raw honey, and grated garlic clove. Heat over medium and simmer the sauce 7 to 10 minutes until it becomes thick and reduces.
- When the brussels sprouts have finished roasting, immediately place them back into the bowl from the beginning. Pour over the balsamic honey sauce and carefully toss the brussels sprouts until they are well coated. Serve immediately.
RECIPE NOTES
Customize your brussels sprouts for the holidays.
- Thanksgiving - add dried cranberries and toasted nuts like pecans or walnuts.
- Christmas - add crumbled bacon and pomegranate seeds.
- New Year’s Eve - fresh thyme and grated parmesan cheese.
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 4 days.
- Freezing not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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