Roasted Brussels Sprouts with Balsamic Vinegar and Honey Recipe
Roasted Brussels Sprouts with Balsamic Vinegar and Honey is a simple yet incredibly flavorful side dish that can elevate any meal. The combination of balsamic vinegar and honey creates a sweet and tangy glaze that complements the natural caramelized flavor of the Brussels sprouts, making this a versatile option for both everyday dinners and special occasions.
Ingredients and Preparation Essentials
This recipe combines key ingredients to create a balanced flavor. Roasted Brussels sprouts provide a nutty base, while olive oil adds richness and crispiness. Balsamic vinegar brings tang, honey adds sweetness, and salt and pepper enhance depth. Choose fresh, firm Brussels sprouts, removing tough stems and outer leaves. High-quality balsamic and honey perfectly balance the sprouts’ natural bitterness with a tangy sweetness.
Step-by-Step Instructions for Perfect Roasted Brussels Sprouts
Preparing the Baking Sheet and Oven Temperature
Preheat your oven to 425°F, which is ideal for achieving crispy, golden-brown Brussels sprouts. Line a baking sheet with heavy-duty aluminum foil, which promotes even roasting and makes cleanup effortless.
Seasoning and Tossing the Brussels Sprouts
Place the Brussels sprouts on the prepared baking sheet, then drizzle with olive oil, salt, and pepper. Toss thoroughly to ensure that each sprout is well-coated, which helps the seasoning penetrate and the sprouts cook evenly.
Roasting for Tenderness and Golden Color
Roast the Brussels sprouts for about 20 minutes, stirring halfway to prevent uneven browning. When done, they should be tender on the inside and have a crispy, golden-brown exterior. This roasting time allows the sprouts to develop a caramelized flavor while retaining a slight bite.
Adding the Balsamic and Honey Glaze
After roasting, drizzle the remaining olive oil, balsamic vinegar, and honey over the Brussels sprouts, then toss gently to coat. This finishing step adds a sweet-tangy glaze that enhances the dish’s flavor profile. Serve immediately for the best taste and texture.
Recipe Tips
Achieving the Perfect Texture:
To prevent the sprouts from becoming mushy, avoid overcrowding the baking sheet, which allows air to circulate and promotes crisping.
Balancing Sweetness and Tang:
Adjust the honey and balsamic to your preference—add more honey for extra sweetness or a bit more balsamic for a sharper tang.
Optional Flavor Additions:
For added depth, consider a sprinkle of red pepper flakes for heat or a dash of garlic powder.
What to Serve With This Recipe
Ideal Pairings:
Roasted Brussels sprouts pair beautifully with main dishes like roasted chicken, grilled salmon, or holiday ham, adding a fresh, flavorful side to complement hearty proteins.
Additional Side Dish Ideas:
For a balanced meal, serve these Brussels sprouts alongside mashed potatoes, roasted carrots, or a fresh green salad.
Frequently Asked Questions
Can I Use Frozen Brussels Sprouts?
You can use frozen Brussels sprouts, but they may require a bit more roasting time to achieve the desired crispiness. Be sure to thaw and pat them dry to remove excess moisture.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator. To reheat, place them in the oven at 350°F to regain some crispness.
Can I Make This Recipe in Advance?
Partially roast the Brussels sprouts and finish with the balsamic and honey glaze right before serving to keep them fresh and flavorful.
How Do I Adjust for Different Servings?
Simply increase or decrease the ingredient amounts proportionally based on the size of your gathering.
Customizing for Special Occasions
Festive Additions for Holiday Dinners:
Garnish with pomegranate seeds, slivered almonds, or a sprinkle of Parmesan for an elegant, festive touch.
Serving Suggestions for Entertaining:
Arrange the Brussels sprouts on a decorative serving platter or bowl, adding a touch of sophistication to your presentation.
This recipe for Roasted Brussels Sprouts with Balsamic Vinegar and Honey is a must-try side dish that effortlessly complements a wide range of meals. Its sweet, tangy glaze and caramelized flavors make it an ideal choice for weeknight dinners, holiday feasts, or any occasion where you want to serve something special.
Ingredients
1½ pounds Brussels sprouts, trimmed, halved, with stems and rough outer leaves removed
3 tablespoons extra virgin olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Instructions
Preheat your oven to 425°F, positioning the oven rack in the center. Line a baking sheet with heavy-duty aluminum foil for easy cleanup.
Place the Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss the Brussels sprouts to coat them evenly, ensuring each piece is well-seasoned. Roast in the oven for about 20 minutes, stirring once halfway through, until the sprouts are tender and beautifully golden.
Remove from the oven and drizzle the remaining tablespoon of olive oil, the balsamic vinegar, and honey over the roasted Brussels sprouts. Toss them gently to evenly coat. Taste and adjust seasoning if needed, then serve immediately.
Roasted Brussels Sprouts with Balsamic Vinegar and Honey Recipe
Ingredients
- 1½ pounds Brussels sprouts trimmed, halved, with stems and rough outer leaves removed
- 3 tablespoons extra virgin olive oil divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat your oven to 425°F, positioning the oven rack in the center. Line a baking sheet with heavy-duty aluminum foil for easy cleanup.
- Place the Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss the Brussels sprouts to coat them evenly, ensuring each piece is well-seasoned. Roast in the oven for about 20 minutes, stirring once halfway through, until the sprouts are tender and beautifully golden.
- Remove from the oven and drizzle the remaining tablespoon of olive oil, the balsamic vinegar, and honey over the roasted Brussels sprouts. Toss them gently to evenly coat. Taste and adjust seasoning if needed, then serve immediately.