Description
A delightful twist on Brussels sprouts with a crispy texture and a sweet-savory glaze of honey and balsamic vinegar. Perfect as a side dish or an appetizer.
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 1½ tablespoons honey
- 1 teaspoon Dijon mustard (optional)
- 1 small garlic clove, finely minced (optional)
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, patting them dry with a paper towel.
- Toss the halved sprouts with olive oil, salt, and pepper in a large bowl.
- Spread the seasoned Brussels sprouts cut-side down on a parchment-lined baking sheet, avoiding overcrowding.
- Roast for 20–25 minutes, flipping halfway through until golden and crispy.
- While roasting, combine balsamic vinegar, honey, and Dijon mustard in a small saucepan and simmer for 2–3 minutes until thickened.
- If using garlic, stir it into the glaze just before removing it from heat.
- Toss the roasted Brussels sprouts with the warm glaze immediately after baking, and serve hot. Sprinkle with red pepper flakes if desired.
Notes
For extra flavor, consider adding Parmesan cheese or bacon bits just before serving. Customize the glaze to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American