Crispy 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
Scale
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
