Honey Garlic Brussels Sprouts with Honey Balsamic Glaze
Roasted halved Brussels sprouts bathed in a sticky, tangy honey balsamic and garlic glaze, balanced with chili heat and brightened by lemon zest. A sweet-savory modern American side everyone loves.
Ingredients
- Brussels sprouts, 1 1/2 pounds
- Olive oil (extra virgin), 2 tablespoons
- Honey, 3 tablespoons
- Balsamic vinegar, 2 tablespoons
- Red pepper chili flakes, 1/4 teaspoon
- Dijon mustard, 1 teaspoon
- Garlic, 2 cloves, minced
- Butter, 1 tablespoon
- Salt, to taste
- Black pepper, to taste
- Lemon zest, 1 teaspoon
- Green onions/scallions, 2 tablespoons, sliced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Halve Brussels sprouts, remove any woody stems; toss with olive oil, salt, and black pepper
- Roast 15 minutes, flipping halfway, until golden browned
- In a small bowl, whisk honey, balsamic, Dijon mustard, chili flakes, minced garlic, and lemon zest
- Remove sheet from oven, drizzle honey glaze evenly over sprouts
- Return to oven and roast 5-7 minutes until glaze caramelizes and shimmers
- Toss with butter until melted and shiny, then sprinkle with fresh scallions
Notes
Use uniform-sized Brussels sprouts for even roasting
Aged balsamic vinegar adds deeper flavor
Add 1/4 teaspoon chili flakes for extra heat
Substitute plant-based butter for vegan version
Garnish with fresh thyme if scallions aren't available
Aged balsamic vinegar adds deeper flavor
Add 1/4 teaspoon chili flakes for extra heat
Substitute plant-based butter for vegan version
Garnish with fresh thyme if scallions aren't available
Nutrition
Serving: 1gCalories: 185kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 15mgSodium: 350mgFiber: 4gSugar: 6g
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