Honey Balsamic Roasted Brussels Sprouts with Pecans Recipe
Honey Balsamic Brussels Sprouts offer a perfect balance of sweet and tangy flavors. This easy-to-make roasted vegetable dish features crispy Brussels sprouts glazed with a luscious honey balsamic sauce, garnished with crunchy nuts and fresh parsley. It’s a delicious and healthy side dish that pairs well with many meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Brussels Sprouts
- 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Honey Balsamic Glaze
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon water
Garnish (Optional)
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Brussels Sprouts: Wash the Brussels sprouts thoroughly. Trim the ends and remove any loose outer leaves if desired. Cut each Brussels sprout in half, or quarters if they are large. Dry them completely to ensure crisp roasting.
- Roast Brussels Sprouts: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet. Roast for 20 to 25 minutes, turning halfway through cooking, until they are tender and achieve a golden brown, caramelized finish.
- Make Honey Balsamic Glaze: While the Brussels sprouts roast, mince the garlic finely. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and let it simmer for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly. Taste the glaze and adjust the seasoning if necessary.
- Combine and Serve: Remove the roasted Brussels sprouts from the oven and transfer them to a large mixing bowl. Pour the honey balsamic glaze over the hot sprouts and toss carefully to coat each piece evenly in the sauce. If desired, sprinkle chopped pecans or walnuts and fresh parsley over the top for added texture and freshness. Serve immediately while warm for the best flavor and texture.
Notes
- Be sure to dry Brussels sprouts well after washing to ensure they roast crisp rather than steam.
- Adjust the thickness of the glaze by simmering longer for a thicker consistency or adding a little more water if it becomes too thick.
- Use pecans or walnuts as optional garnishes to add texture and complement the flavors.
- Leftovers can be refrigerated and gently reheated, but best eaten fresh for optimal crispiness.
Keywords: honey balsamic Brussels sprouts, roasted Brussels sprouts, easy side dish, healthy vegetable recipe, holiday side, gluten free side dish
