Balsamic Honey Roasted Brussels Sprouts – Roasted, crispy and delicious! Enjoy a nutrient-rich side dish with these roasted brussels sprouts coated with an amazing honey balsamic glaze. It gives the Brussels sprouts a deep and rich flavor and turns this bitter vegetable into something perfectly delicious. A mix of pecans and dried cranberries add a delicious crunch to this tasty side dish you can serve for the holidays or any time. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Roasted Brussels Sprouts
- 1 1/2 lb (700g) brussels sprouts, trimmed and halved
- 1 cup chopped pecans
- 1/2 cup chopped dried cranberries
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and fresh cracked black pepper
- 1/4 cup (60ml) honey
- 1/3 cup (80ml) balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons unsalted butter
- Fresh rosemary, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 450°F (230ºC). Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
2. Line a baking sheet with parchment paper. Arrange brussels sprout cut side down on one side of the baking sheet. Roast Brussels sprouts until softened and deeply browned, approx. 20–25 minutes.
3. Meanwhile, in a small saucepan, bring honey to a simmer over medium heat. Reduce heat to medium-low and cook, stirring often with a wooden spoon, until honey is a deep amber color but not burnt, 3–4 minutes.
4. Remove honey from heat and add balsamic vinegar and red pepper flakes (if using), and whisk until smooth – Be careful it can make bubbles when you add balsamic. Return the saucepan to medium heat, add butter and a pinch of salt. Cook, whisking constantly, until the balsamic honey glaze is glossy, bubbling, and slightly thickened, about 3–4 minutes.
5. Transfer roasted brussels sprouts to a large bowl. Add glaze, pecan, dried cranberries and toss to combine. Transfer to a platter or a serving bowl, garnish with fresh rosemary sprigs. Enjoy!
