Honey Balsamic Brussels Sprouts

 These Honey Balsamic Brussels Sprouts have the perfect golden caramelization, are both tender and crisp and served with an amazing honey balsamic glaze! These Brussels are so good you're going to be eating them right off the tray!

You guys, I can’t stop thinking about these Honey Balsamic Brussels Sprouts.

Like. I haven’t been this excited about something in months.

Ok, fine. Maybe that’s a little white lie because I am utterly obsessed with my 7 month old daughter, but you get it.

Things I need you to know about these Brussels sprouts: the oven roasted magic creates the most ultimate flavor, they’re crispy and crunchy on the outside but perfectly tender and irresistible on the inside, and the finishing touch of lemon zest and green onions adds a bright and addictive finish!

This recipe will be sure to turn any Brussels sprouts skeptics into lovers, trust me!

Ingredient Notes

• Brussels Sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season from late August through March and are high in vitamins A and C and are a good source of iron.
• Olive oil: extra virgin olive oil is preferred but you can also use something like an avocado oil as well.
• Honey: Since Brussels sprouts are more on the bitter side, the sweetness of honey is the perfect compliment to this side dish.
• Balsamic: the balsamic vinegar and honey combination is going to convert all of the veggie haters into a serious obsession with this cruciferous veg!
• Red Pepper Chili Flakes: a little shake of red pepper chili flakes helps to balance out the sweetness from the honey.
• Dijon: It’s the tangy-sweet pairing for me! Dijon+Honey is a match made in heaven. You’ll see!
• Other ingredients needed: salt, pepper, garlic, lemon zest, butter and green onions/scallions.

Step by Step Directions:

1. Trim the ends of the Brussels sprouts and then cut in half. Place in a large mixing bowl.
2. Toss Brussels sprouts with olive oil and season with a generous amount of salt and pepper.
3. Arrange Brussels sprouts, cut side down, on a baking sheet and roast in oven for ~20 minutes or until Brussels sprouts are tender.
4. Meanwhile make the honey balsamic sauce. Heat honey in a saucepan until it begins to bubble. Remove from heat and add in balsamic, chili flakes, Dijon, garlic, butter and a pinch more salt. Return to heat and cook until sauce thickens.
5. Spoon glaze over roasted golden brown Brussels and toss to coat or serve sauce on the side. Garnish honey balsamic Brussels with lemon zest and green onions.

Expert Tips:

• Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!
• Don’t overcrowd the baking sheet. This recipe calls for 2 1/2 lbs. Brussels so if you need to use 2 baking sheets, feel free! If there are too many Brussels on a pan they can have a hard time crisping up perfectly.
• When trimming the Brussels sprouts: peel off any loose leaves, trim the bottom, and cut in half. If larger, you can cut into quarters. Their tightly packed leaves will help them keep their shape even if you cut them.
• Don’t flip them while they are roasting. I know, it’s hard to leave them alone! But this will help get the deep golden, roasted look.
• If you’re not a fan of the honey balsamic sauce, use this same roasting method and use your favorite teriyaki sauce instead!
• Make a little extra for meal prep!