Balsamic Honey Roasted Brussels Sprouts

$- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 1 teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper - Optional: ¼ cup chopped pecans or walnuts for crunch - Optional: Fresh parsley for garnish Balsamic honey roasted Brussels sprouts are a delight! The main ingredients create a sweet and tangy mix. The Brussels sprouts bring a nutty flavor that pairs well with the balsamic vinegar. You need fresh Brussels sprouts for the best taste. Trim and halve them to ensure even cooking. The balsamic vinegar adds a sharp tang. Honey balances that sharpness with sweetness. Olive oil helps everything roast nicely. The seasonings make a big difference. Garlic powder adds depth. Salt brings out the flavors, while black pepper adds a little kick. If you want a crunch, toss in some nuts. Pecans or walnuts can add a fun texture. Fresh parsley is great for a pop of color. It also adds a fresh taste to the dish. These ingredients come together to make a dish that everyone will love. With these simple items, you can create a flavorful and healthy side dish. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - In a large bowl, whisk together the balsamic vinegar, honey, olive oil, garlic powder, salt, and black pepper until well combined. This mix adds sweet and tangy flavors to the Brussels sprouts. - Add the halved Brussels sprouts to the bowl. Toss them in the mixture until they are evenly coated. This step is key for flavor. - Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This helps with easy cleanup and even roasting. - Roast in the preheated oven for 25-30 minutes. Stir halfway through. The sprouts should turn golden brown and tender. This caramelization really boosts the flavor! - Add nuts in the last 5 minutes if you like crunch. Pecan or walnut options are great choices. - Remove from the oven and let cool slightly. Garnish with fresh parsley before serving. This adds a pop of color and freshness to your dish. To get the best flavor, coat your Brussels sprouts well. This helps them soak up the balsamic mixture. A good coating ensures every bite is tasty. Stir the sprouts halfway through cooking. This step helps them cook evenly and caramelize nicely. Caramelization adds a sweet, rich flavor that is hard to beat. Want to boost the taste? Consider adding spices like paprika or cayenne. These spices can add warmth and depth. Fresh herbs like thyme or rosemary can also brighten the dish. If you want a sweeter dish, add more honey. For more acidity, increase the balsamic vinegar a bit. Adjust these to fit your taste! Make your dish look great by garnishing with fresh parsley. It adds a pop of color and freshness. You can also sprinkle chopped pecans or walnuts for a crunchy finish. Serving on a bright plate can make the Brussels sprouts stand out. A beautiful presentation makes the meal more inviting. Pro Tips Choose Fresh Brussels Sprouts: Look for compact, firm Brussels sprouts with vibrant green leaves. Avoid any that are yellowing or wilting for the best flavor. Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only makes cleanup easier but also helps prevent the Brussels sprouts from sticking and promotes even roasting. Adjust Sweetness to Taste: Depending on your preference, you can add more or less honey to the balsamic mixture. Taste the sauce before tossing it with the Brussels sprouts to ensure it’s to your liking. Experiment with Nuts: While pecans and walnuts add a great crunch, feel free to try other nuts like almonds or even seeds for a different texture and flavor profile. {{image_2}} You can change the honey if you want. Use maple syrup or agave for a different taste. Both options add sweetness and work well with balsamic. If you want to try a different vinegar, apple cider or red wine will do the trick. They offer unique flavors that can change the dish’s profile. To give your Brussels sprouts a smoky flavor, add some bacon or pancetta. This adds richness that many people love. For a sweet twist, try tossing in apple slices or dried cranberries. Both options add a fun burst of flavor and color. If you want a quicker option, use an air fryer. This method cooks the sprouts fast and makes them crispy. Grilling is another fun way to prepare them. The charred flavor from the grill adds an extra layer of taste. Both methods keep the sprouts tender and flavorful. To store leftovers, let the Brussels sprouts cool first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. Remember, the sooner you eat them, the better they taste! To reheat, you can use either an oven or a microwave. The oven is best for crispy sprouts. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10-15 minutes. This helps regain that nice crunch. If you use a microwave, heat them in 30-second bursts. This method is quicker but may not keep them crispy. You can freeze roasted Brussels sprouts for longer storage. First, let them cool completely. Then, spread them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. To thaw, leave them in the fridge overnight. Reheat them in the oven to keep their crispiness. You can tell when Brussels sprouts are cooked by looking for a deep golden color. They should be tender when pierced with a fork. The outer leaves may char slightly, adding to the flavor. If the sprouts are crispy and caramelized, you’ve nailed it! Yes, you can prepare the Brussels sprouts ahead. Just coat them in the balsamic honey mix and store them in the fridge. You can do this a day in advance. When you're ready to roast, simply spread them on a baking sheet and follow the cooking steps. These Brussels sprouts shine next to roasted chicken or grilled salmon. They also work great with quinoa or rice dishes. For a hearty meal, serve them alongside steak or pork chops. Don't forget a fresh salad to balance the meal! Balsamic Honey Roasted Brussels Sprouts are tasty and easy to make. We covered the ingredients, preparation, roasting, and tips for success. You can adjust flavors and even change ingredients to suit your taste. Remember to store and reheat leftovers properly for the best result. This dish shines as a side or even a main feature. Enjoy making it your own, and share it with others. Your kitchen will smell amazing, and your taste buds will thank you.$

Balsamic Honey Roasted Brussels Sprouts

A delicious side dish featuring Brussels sprouts roasted with a sweet and tangy balsamic honey glaze.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped pecans or walnuts (optional)
to taste fresh parsley for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the balsamic vinegar, honey, olive oil, garlic powder, salt, and black pepper until well combined.
Add the halved Brussels sprouts to the bowl and toss them in the balsamic honey mixture until they are evenly coated.
Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper for easy cleanup.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden brown and tender. The caramelization helps enhance the flavor!
If using, sprinkle the chopped pecans or walnuts over the Brussels sprouts in the last 5 minutes of roasting.
Once cooked, remove from the oven and let cool for a couple of minutes before garnishing with fresh parsley.

Notes

For added crunch, sprinkle with chopped nuts in the last few minutes of roasting.

Keyword balsamic, Brussels sprouts, honey, roasted, vegetarian