Roasted Honey Balsamic Brussel Sprouts
Servings: 4 people
Calories: 347kcal
Brussels sprouts don’t have to be boring! In fact, when roasted to perfection and drizzled with a rich, tangy balsamic-honey glaze, they become a standout side dish that’s hard to resist. This Honey Roasted Brussels Sprouts recipe is all about getting that perfect balance of crispy, caramelized exteriors and tender, juicy insides, finished off with a sweet-and-savory glaze that will have you coming back for seconds.
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Equipment
Ingredients
- 1½ lb. brussels sprouts
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt plus more
- Freshly ground black pepper
- 1/3 cup honey
- ⅓ cup balsamic vinegar
- Pinch crushed red pepper flakes optional
- 2 Tablespoons unsalted butter
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400 degrees.
- Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them onto a baking sheet and roast for 25-30 minutes, until crisp on the outside and tender on the inside.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color, 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth. Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until the glaze is slightly thickened, 3–4 minutes.
- Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with the lemon zest and serve immediately.
Nutrition
Calories: 347kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 288mg | Potassium: 703mg | Fiber: 7g | Sugar: 30g | Vitamin A: 1458IU | Vitamin C: 145mg | Calcium: 82mg | Iron: 3mg