Crispy Honey Balsamic Glazed Brussels Sprouts Recipe
Introduction
Crispy Honey Balsamic Glazed Brussels Sprouts are a delicious way to enjoy this nutritious vegetable. Roasted to a perfect crisp and coated with a tangy-sweet glaze, they make an irresistible side dish perfect for any meal.
Ingredients
- 1 pound Brussels sprouts, end trimmed and halved vertically
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 cup balsamic vinegar
- 1 tbsp honey (omit for Whole30)
- 2 tsp Dijon mustard (check label to make sure there’s no wine for Whole30)
- 1 green onion, thinly sliced
- Shaved Parmesan cheese, for garnish
Instructions
- Step 1: Place the Brussels sprouts on a large rimmed baking sheet and toss with olive oil and salt to coat. Spread them evenly in a single layer so no sprouts are overlapping.
- Step 2: Roast the Brussels sprouts for 25 to 30 minutes, stirring every 10 minutes, until they are dark brown and crispy.
- Step 3: While the sprouts roast, combine balsamic vinegar, honey, and Dijon mustard in a small pot over high heat. Bring to a boil, then reduce to medium-low and cook until the mixture reduces by about half, forming a thick glaze (about 3 tablespoons), about 15 to 20 minutes.
- Step 4: Transfer the roasted Brussels sprouts to a large bowl. Pour the balsamic glaze over the top and toss to coat evenly.
- Step 5: Garnish with sliced green onions and shaved Parmesan cheese before serving.
Tips & Variations
- For a Whole30-compliant version, omit the honey and verify that your Dijon mustard has no wine ingredients.
- To add more texture, sprinkle toasted nuts like pecans or walnuts over the finished dish.
- If you prefer spicy, add a pinch of red pepper flakes to the glaze while cooking.
Storage
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness, or microwave briefly until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts work best for roasting crispiness, but if using frozen, thaw and dry them thoroughly before roasting to avoid sogginess.
How do I know when the balsamic glaze is ready?
The glaze is done when it has thickened to about half its original volume and coats the back of a spoon. It should be syrupy but not burnt.
PrintCrispy Honey Balsamic Glazed Brussels Sprouts Recipe
This recipe features crispy roasted Brussels sprouts glazed with a sweet and tangy honey balsamic reduction. The sprouts are perfectly caramelized in the oven, then tossed in a luscious balsamic-honey-mustard sauce and garnished with fresh green onions and shaved Parmesan cheese for a flavorful and elegant side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, end trimmed and halved vertically
- 2 tbsp olive oil
- 1/2 tsp kosher salt
Glaze
- 1/4 cup balsamic vinegar
- 1 tbsp honey (omit for Whole30)
- 2 tsp Dijon mustard (check label to ensure no wine for Whole30)
Garnish
- 1 green onion, thinly sliced
- Shaved Parmesan cheese, for garnish
Instructions
- Prepare Brussels sprouts: Preheat your oven and place the trimmed and halved Brussels sprouts on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat evenly, then spread them out in a single layer without overlapping for optimal roasting and crispiness.
- Roast Brussels sprouts: Roast the sprouts in the oven for 25 to 30 minutes, stirring every 10 minutes to ensure they brown evenly. Roast until dark brown and crispy on the outside.
- Make the glaze: While the Brussels sprouts roast, combine the balsamic vinegar, honey, and Dijon mustard in a small pot over high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the liquid reduces by about half and thickens to a glaze consistency—approximately 15 to 20 minutes. You should end up with about 3 tablespoons of glaze.
- Combine and garnish: Transfer the roasted Brussels sprouts into a large bowl. Pour the balsamic glaze over them and toss thoroughly to coat each sprout. Finally, sprinkle with thinly sliced green onions and shaved Parmesan cheese before serving.
Notes
- For a Whole30 compliant version, omit the honey and ensure the Dijon mustard does not contain wine.
- Make sure Brussels sprouts are spread out on the baking sheet to achieve maximum crispiness.
- The glaze can be made ahead and stored in the refrigerator; just reheat gently before tossing.
- Shaved Parmesan adds a savory finish but can be omitted for a dairy-free option.
Keywords: Brussels sprouts, honey balsamic glaze, roasted vegetables, side dish, easy recipe, healthy
